Ragu Sauce
If there’s one sauce I could bottle up and gift every holiday season, this would be it.
This rich, slow-simmered Ragu Sauce is what I make when I want my kitchen to smell like an Italian Sunday — cozy, slow-cooked, and filled with love. It’s my go-to for the holidays because it pairs perfectly with every baked pasta you can imagine: lasagna, baked ziti, stuffed shells, and even a simple bowl of buttered pappardelle.
It’s built on layers of flavor — sautéed veggies, browned meat, tomato paste, red wine, and that slow, gentle simmer that makes the sauce cling perfectly to every noodle.
If you love my Creamy Bolognese, this one will be your next obsession. It’s hearty, classic, and made for big family dinners.
👝 How to Store Leftovers
Store in an airtight container for 2-3 days.
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🤔 Common Questions
Absolutely! This sauce actually tastes even better the next day. Let it cool, then refrigerate for up to 4 days or freeze for up to 3 months.
You can swap the cabernet for beef broth or a mix of broth and a splash of balsamic vinegar for depth.
Ragu Sauce
Ingredients
- 6 tbsp olive oil divided
- 2 large carrots peeled & diced
- 2 stalks celery diced
- 1 medium onion diced
- Salt & cracked black pepper to taste
- Crushed red pepper flakes to taste
- 6 garlic cloves chopped
- 6 oz tomato paste
- 1.5 lbs ground beef
- 1 lb ground pork
- 1 cup cabernet or a red wine you enjoy
- 28 oz can whole peeled tomatoes
- 1 cup water divided, more as needed
- 24 oz jar passata
- Pinch of sugar
- 2 bay leaves
- 1 hunk about 2 oz Pecorino Romano cheese or rind
- 15 fresh basil leaves ripped (added at the very end)
- Grated Pecorino Romano for garnish
Instructions
Sauté the vegetables
- Heat 4 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add carrots, celery, onion, salt, black pepper, and crushed red pepper flakes. Sauté about 15 minutes, stirring occasionally, until everything softens and turns lightly golden. Add garlic and cook a few minutes longer.
- Add tomato paste & brown the meat
- Stir in the tomato paste and cook 3–5 minutes to deepen the flavor. Add the ground beef and pork, breaking it up as it cooks. Drizzle in the remaining olive oil if needed. Season again with salt and pepper, and cook until the meat is browned and crumbly.
Deglaze & build the sauce
- Pour in the wine, scrape up all those golden bits, and let it reduce for about 5 minutes. Add the whole peeled tomatoes (crushing them with a spoon or masher), then ½ cup of water to rinse out the can and add that in too.
- Add passata, bay leaves & Pecorino
- Stir in the passata, remaining ½ cup water, pinch of sugar, 2 bay leaves, and the hunk of Pecorino Romano. Bring the sauce to a boil, then immediately lower to a slow, gentle simmer. Cover partially with the lid slightly ajar.
Simmer low and slow
- Let it simmer for at least 1 hour, or longer if you have time (a few hours makes it magical). Add a splash of water if it starts to get too thick — it should stay saucy, not pasty. Stir occasionally to make sure nothing sticks to the bottom.
Finish with basil
- About 5 minutes before serving, remove the bay leaves and stir in the fresh basil. It adds that bright, fresh finish to your deep, savory sauce.
Serve or bake
- Spoon over your favorite pasta, or use it as the base for lasagna, baked ziti, or stuffed shells. It’s the kind of sauce that makes everything taste like Sunday dinner.
