Ragu is probably one of my favorite sauces of all time! I would come home from soccer practice and my mom would have ragu and spaghetti ready for me, my brother, and dad. We’d do “garlic bread” but really it was just white bread that she buttered and doused in parmesean cheese and would broil in the oven. This is the meal I always ask for her to make me when I come home. So, I had to learn to make it myself! This is my own little spin on it and in no way do I claim for this to be a ~*definitive*~ ragu recipe. It’s just what I enjoy and it tastes amazing.
YOU’LL NEED:
- One 28oz can tomatoes
- ButcherBox ground beef or pork
- half of a white onion
- 1-2 carrots
- 2 cloves of garlic
- tomato paste
- Parmesan
- (optional) soy sauce and orange rind
DIRECTIONS:
- blitz onion, garlic, and carrots in a food processor or blender until almost puréed
- coat a pot with a good amount of oil and put on medium heat
- put onion, garlic, carrot mixture in pot and sauté for a 2-5 mins
- add a 1-2tbsp of tomato paste until mixture turns redish
- add ground meat (I used beef) crumbling with you hands
- use a wooden spoon to break meat into tiny pieces
- add tomatoes, crushing each one by hand into the pot, add a little bit of sauce but leave some behind
- season with salt, pepper, red pepper flakes
- optional, add a tablespoon of soy sauce, add parm rind and orange rind
- turn heat up until ragu comes to a boil, turn down to low until it’s simmering
- cover with lid and let bubble for 2 hours, stir ever 20-30mins
- 1 hour in taste and adjust seasonings to your liking, add more tomato sauce if you need the ragu to be “brighter”
- 15 mins before ragu is done, being water to a boil and cook pasta
- right before pasta is al dente, add it directly from its pot to pot of ragu to finish cooking
- DONT RINSE PASTA BEFOREHAND! Putting it directly from the pasta water to ragu allows the sauce to thicken a bit
- add parsley and freshly grated parm and enjoy!
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Tracey Joe's 