Classic Italian Ragu: Age-Old, Tried & True

1073 faves | 10 recommends
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La Tavola Marche

Comments

This is beyond yummy! I make it often, doubled so i have enough to freeze. To make it even richer, i add a star anise to it and let it bubble away amidst the other simmering bubbles of goodnes.
Tija Mujais   •  13 May   •  Report
I find its best when I cook it all day, adding a half cup of water about every half hour. I have been known to cook it for 8 hours, but usually stop at 5. The flavors don't really blend at 2.5 hours. But, it's fabulous after 5. I make enough to eat and freeze four servings
94401fcbd66f   •  13 May   •  Report
I have to make it again when I have time to leave it cooking for 2.5 hours so I can really see. I only cooked it for about an hour and it was really delicious but it did feel like it was lacking something.
Thida Soe   •  13 May   •  Report
Cole slaw
3210256aecec   •  6 Jan   •  Report
I love this recipe and make it at least once a month. Sometimes I cook it for 5-8 hours. You must follow the instructions of cooking for at least 2.5 hours. I find the longer the better, the sauce gets very rich and the meat flavors are subtle when cooked for a long time !
94401fcbd66f   •  27 Dec   •  Report
Thanks!
La Tavola Marche   •  21 Apr   •  Report
I used elephant garlic and left it in and added some red pepper flakes. The sausage overpowers the flavor until it has cooked for 2.5 to 3 hours. Then, the flavors meld. My daughter is eating it with a spoon. Didn't even want the pasta. Very very good!
94401fcbd66f   •  16 Apr   •  Report
It's good...gooder with chorizo
a0aac487dcdd   •  15 Apr   •  Report
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Ingredients

1 small carrot, finely diced

1 rib of celery, finely diced

1 clove of garlic

1/4 pound of sausage meat

1/2 pound ground veal

1.5 pounds peeled, seeded, pureed fresh tomatoes or 1 large can of peeled tomatoes

olive oil

salt & pepper

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