Description
Ragu Sauce is a rich and savory Italian meat sauce made with pork belly, minced beef, and aromatic vegetables, simmered slowly with wine and tomato passata. Perfect for pasta, lasagna, or as a hearty sauce for polenta.
Ingredients
Units
Scale
- 1 thick slice pork belly, about 3.5 ounces
- 1 large yellow onion
- 2-3 small carrots
- 2 celery stalks
- 2 tablespoons extra virgin olive oil
- 10.5 ounces minced beef
- 3/4 cup red wine (or white wine if preferred)
- 2 cups tomato passata or crushed tomatoes
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper
Instructions
- Finely dice the pork belly, onion, carrots, and celery.
- Heat olive oil in a large saucepan over medium heat. Add the diced pork belly and cook until it starts to render fat and becomes lightly browned.
- Add the onion, carrots, and celery. Sauté until the vegetables are soft and aromatic, about 5–7 minutes.
- Add the minced beef and cook until browned, breaking it apart with a spoon.
- Pour in the wine and let it simmer until mostly evaporated, about 3–5 minutes.
- Add the tomato passata, salt, and pepper. Stir to combine.
- Reduce heat to low and simmer gently for 45–60 minutes, stirring occasionally, until the sauce thickens and flavors meld.
- Adjust seasoning to taste before serving over pasta, polenta, or using in lasagna.
Notes
- For a richer flavor, use a mix of pork belly and beef.
- Simmering the sauce slowly enhances the depth of flavor.
- Can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Add a splash of milk or cream at the end for a smoother, richer sauce if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6 g
- Sodium: 360 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg