Ragu Recipe: How to prepare an authentic Beef Ragu Sauce

Ragu or Ragú is an Italian classic meat-based sauce well known in the Italian cuisine. Every Italian knows about and it is usually served with pasta or used to make Lasagne. So today i am going to teach you how to make an authentic Beef Ragu Recipe, as simple as usual.

Italian ragu with minced beef
Italian ragu sauce with minced beef once it is completed

In North of Italy, Ragu is typically a sauce based of meat, often minced, chopped or grounded. It is cooked with sauteed vegetables in a liquid. For tradition a ragu is a sauce of braised or stewed meat that may be flavoured with tomato, to distinguish it from a tomato sauce that is flavoured with the addition of meat.

In southern Italian regions, especially Campania, Ragú sauces are often prepared from substantial quantities of large, whole cuts of beef and pork, and possibly regional sausages, cooked with vegetables and tomatoes. 

Ingredients for 6 people: What you need

  • 2 celery sticks;
  • 3 carrots peeled and diced;
  • 1 onion diced;
  • 2 vegetable stocks;
  • 700 g fresh beef mince; 
  • 1 and 1/2  Litre of tomato sauce; 
  • Olive oil to taste;
  • 100 ml red wine. It will help to balance the tomato’s natural acidity;

Ho to make my Ragu Recipe

  • Dice carrots, onion and celery 
Dice carrots, onion and celery
Dice carrots, onion and celery

Tip1: To dice a carrot, first peel it and cut off ends. If it is a long carrot cut in half to make it easier. Cut a slice off lengthwise and turn carrot to lay flat on that cut. This keeps it from rolling while cutting it. Cut slices lengthwise about 1/2 inch wide. Take the slices and cut again lengthwise about 1/2 inch wide. You will have strips at this point. Turn the strips so you can cut across them, again about 1/2 inch wide. The same for the onion and celery.

  • Add the sweat onion, carrot and celery in a fry pan with 1 table spoon of olive oil frying for 2 or 3 minutes;
  • Add minced beef and cook until browned;
  • Add tomato sauce into centre of the pan to cook off harsh taste and then mix it;
  • Add wine and cook for a few mins to almost completely adsorbed to the sauce;
  • Add 2 vegetable stocks to season;
  • Turn down the heat and leave to simmer;

Tip 2: the longer you leave it to simmer gently the tastier it will be.

Tip 3:  If you forget to add first the minced beef than the tomatoes puree to the vegetables, don’t worry. You can fry some extra chopped onion in a fry pan, add the minced beef and let it cook together with the chopped onions. Once the minced beef is cooked, you can add it to the tomato sauce with vegetables.  The important thing is that you add the minced beef only when it is completely cooked. The state of you ragu will be the same! 

Ingredients for making Italian ragu
Ingredients for making Italian ragu

 

Vegetables and veg stocks for ragu
Vegetables and veg stocks for ragu
tomato puree' 1 litre
tomato puree’ 1 litre
diced vegetable
diced vegetable
add diced vegetable to a casserole
add diced vegetable to a casserole
cooked vegetables
cooked vegetables
cooked minced beef with chopped onions in a separate pan
cooked minced beef with chopped onions in a separate pan
tomato sauce, vegetables in casserole
tomato sauce, vegetables in casserole
ragu is ready
ragu is ready
Ragu in casserole
Ragu in casserole

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