Ragu pasta sauce recipe and ingredients
Some claim that ground veal is the best meat to use when making this sauce. They might be correct, but ground pig, ground beef, or even ground turkey all work just as well. Some individuals would even argue that the sauce requires a dash of red wine vinegar or a tablespoon of sugar, and as these are all matters of taste, they might also be correct. You can season this sauce to your liking. (Full disclosure: For a sauce with a little bite, we frequently add a big amount of red pepper flakes to the onion at my place. Feel free to emulate our wonderful behavior.)
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: More than 1 quart of sauce
- 1 teaspoon of olive oil
- 3 peeled and sliced garlic cloves
- 1/4 cup coarsely chopped, peeled onion
- 29 oz. tomato sauce (or 1-quart jar)
- 1 pound of chopped, peeled, and cored fresh tomatoes from the garden (or 15-oz canned)
- 3 teaspoons of sugar, granulated
- 1 cup of newly grated Parmesan cheese
- 1 tablespoon finely chopped fresh basil leaves
- 1/2 of dried parsley
- 1/8 teaspoon black pepper
- 1 Bay leaf
- In a nonstick saucepan set over medium heat, warm the olive oil. The onion will become tender after a few minutes of sautéing after you add the onion and garlic.
- Add the remaining ingredients, bring to a boil, decrease the heat to a simmer, cover, and cook for 30 to 45 minutes, or until the sauce is the desired consistency.
- Get rid of the bay leaf. Blend once it has slightly cooled. Keep chilled in an airtight jar.
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