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    Home » Recipes » Main Dish

    Homemade Ragu Sauce

    By Lily・Published:Sep 2, 2022・Updated: Jan 28, 2023・Post may have affiliate links.

    Jump to Recipe Print Recipe
    Homemade ragu sauce pinterest pin.

    This slow-simmered homemade ragu sauce is made with ground beef, chopped onions, minced garlic, canned San Marzano tomatoes, celery, carrots, and fresh herbs. This delicious pasta sauce is freezer-friendly and packed full of veggies.

    Italian ragu sauce and spaghetti in a bowl with parmesan.

    This homemade ragu sauce is similar to bolognese sauce but without milk and white wine. Another homemade spaghetti sauce is this slow cooker meat spaghetti sauce or check out this meaty lasagna tomato sauce for a thicker sauce.

    What You Will Love

    This delicious ragu is perfect for picky eaters struggling to get enough vegetable servings throughout the day. The carrots and celery are blended with the whole peeled tomatoes, adding nutrients and fiber. Also, this homemade ragu sauce takes just 15 minutes of prep time and is hands-free while it slowly simmers. Serve this Italian meat sauce with any type of pasta.

    Ingredient Notes

    ingredients to make Italian meat tomato sauce.
    • Ground beef: I recommend beef with a fat content of 85% to 90%. Alternatively, you can use lean ground beef.
    • San Marzano peeled canned tomatoes: The best tomatoes for this ragu recipe are canned San Marzano peeled tomatoes.
    • Carrots: Use whole peeled carrots or baby carrots.
    • Celery: Remove the celery tops.
    • Onion and garlic cloves: Finely mince fresh garlic and onions. Use any type of onion: brown onion, yellow onion, or sweet onion.
    • Ground nutmeg: Use ground nutmeg or grind a whole nutmeg with a Microplane zester.
    • Fresh herbs: Use any combination of rosemary, thyme, oregano, and basil. For this recipe, I use rosemary and oregano.

    See the recipe card at the bottom of the post for quantities.

    How To Make Ragu Sauce

    add the carrots, celery, and canned tomatoes to a blender.

    In a blender, add the canned tomatoes, baby carrots, and celery.

    blend the baby carrots, celery, and canned whole tomatoes.

    Blend until fully combined. Set aside. Finely dice the onion and garlic. Set aside.

    brown the beef in a nonstick pot.

    In a large stovetop pot, cook the ground beef on medium heat. There is no need to add olive oil because the fat in the meat will melt out. Continue breaking up the clumps with a wooden spoon.

    add the chopped onions to the browned beef.

    Once the meat is browned, turn the heat to medium high heat. Add the diced onion and garlic. Season with salt, pepper, and ground nutmeg.

    pour the blended tomato sauce.

    Pour the tomato mixture into the ground beef mixture and bring to a simmer on low heat.

    add the fresh herb sprigs.

    Add the fresh herb sprigs.

    Cover the pot and cook on low heat for 2 hours. Check the tomato sauce at the 1-hour mark and add a little water if needed.

    slow-simmered homemade ragu sauce in a pot.

    Add this homemade pasta sauce to spaghetti noodles or your favorite pasta. Top with grated parmesan cheese.

    Tips and Tricks

    • The key to a hearty ragu sauce is slow-simmering it on a low temperature covered. The tomatoes break down and make the sauce so flavorful.
    • Blend the tomatoes, carrots, and celery in a blender for quick prep.
    • Serve this ragu pasta sauce with homemade gnocchi or dry pasta.
    Spaghetti in a bowl with a blue napkin beside it.

    Variations and Substitutions

    • Authentic Italian tomato sauce is made with finely diced carrots and celery. Instead of blending the carrots and celery with the canned whole tomatoes, finely dice them.
    • Substitute canned tomato puree for equal parts of canned whole tomatoes.
    • Add pancetta or Italian sausage.
    • For layered flavors, add a glass of red wine to this delicious sauce as it slow-simmers.
    • Substitute dried Italian seasoning for fresh herbs.
    • Prepare this sauce in a slow cooker. Follow all of the steps listed in the recipe. When the sauce is ready for slow cooking, transfer it to a slow cooker. Cook for 4 hours on high or 8 hours on low.
    Homemade ragu sauce with fresh oregano and grated parmesan.

    Equipment

    • Stovetop pot
    • Blender or food processor to pulse the carrots and celery
    • Chef's knife and cutting board

    Storage

    Store this meat-based sauce in an airtight container in the fridge for up to 5 days. Freeze this sauce in a freezer-friendly bag for up to 4 months.

    FAQs

    What makes a sauce a ragu?

    The traditional Italian recipe for ragu is made with tomato puree, celery, carrots, ground beef (or ground pork), and herbs.

    Can you freeze ragu sauce?

    Yes, you can freeze ragu sauce. Pour the sauce into a freezer-friendly bag or container. Store in the freezer for up to 4 months.

    Is tomato paste used in traditional ragu?

    Traditional ragu does not use tomato paste. Ragu sauce slow-simmers thickening over a long period.

    Italian Recipes

    • Homemade Italian Potato Gnocchi
    • Italian Fried Calamari (Calamari Fritti)
    • Classic Italian Lasagna With Béchamel
    • Italian Spaghetti and Meatballs

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    homemade ragu sauce in a bowl.

    Homemade Ragu Sauce

    Author: Lily
    Course: Sauce
    Cuisine: Italian
    Prep: 15 mins
    Cook: 2 hrs
    Total: 2 hrs 15 mins
    5 from 3 votes
    Print Pin Rate Email
    Servings 8
    This homemade ragu sauce takes only 15 minutes of prep time, slow-simmers for 2 hours, and goes on any kind of pasta!

    Ingredients
     
    US Customary - Metric

    • 20 ounces ground beef 85% to 90%
    • 56 ounces of canned San Marzano tomatoes 2 cans that are 28 ounces
    • 12 baby carrots
    • 3 celery stalks
    • 6 garlic cloves minced
    • 1 large onion or 2 small onions
    • 3 sprigs of herbs rosemary, oregano, or thyme
    • salt and pepper to taste
    • 1 teaspoon ground nutmeg

    Instructions

    • In a blender, add the canned tomatoes, baby carrots, and celery. Blend until fully combined. Set aside.
    • Finely dice the onion and garlic. Set aside.
    • In a large stovetop pot, cook the ground beef on medium-high heat. Continue breaking up the clumps. Once the meat is browned, add the diced onion and garlic. Season with salt, pepper, and ground nutmeg.
    • Pour the tomato mixture into the ground beef mixture and bring to a simmer on low heat. Add the fresh herb sprigs. Cover the pot and cook on low heat for 2 hours. Check the tomato sauce at the 1-hour mark and add a little water if needed.

    Notes

    1. The nutrition facts don't include pasta.
    2. Substitute equal parts canned tomato puree for canned whole San Marzano tomatoes.

    Nutrition

    Serving: 1.5 cups | Calories: 253kcal | Carbohydrates: 17g | Protein: 15g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Trans Fat: 0g | Cholesterol: 54mg | Sodium: 560mg | Fiber: 3g | Sugar: 12g

    More Ultimate Main Dishes For Lunch and Dinner

    • Grilled Boneless Skinless Chicken Thighs
    • Grilled Lamb Chops
    • Rotisserie Chicken Pot Pie with Biscuits
    • Crustless Chicken Pot Pie

    About Lily

    Howdy! My name Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks on the beach, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

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      Recipe Rating




    1. Lucy

      October 05, 2022 at 4:35 pm

      5 stars
      Great recipe!

      Reply
    2. Jennie

      October 04, 2022 at 7:13 pm

      5 stars
      I put this in the crock pot instead of slow simmering on the stovetop. It tasted swell and was liked by the kiddos. It made a lot so happy to have leftovers too. Thanks for this pasta sauce

      Reply
      • Lily

        October 05, 2022 at 6:30 am

        Thanks for the comment Jennie!

        Reply

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