Spaghetti al Ragu
Spaghetti al Ragù is a deeply comforting Italian classic that celebrates slow cooking, patience, and honest ingredients.
Built on a fragrant soffritto, rich meat, and gently simmered tomatoes, this sauce develops depth and warmth over time rather than through complexity.
It’s the kind of recipe that fills the kitchen with aroma, brings people to the table, and reminds you why simple, traditional cooking endures—hearty, soulful, and meant to be shared.
Why People Will Love This Spaghetti al Ragu Recipe:
It reflects true Italian home cooking – Built on a classic soffritto and slow simmering, the flavors develop naturally and deeply.
Rich, comforting depth of flavor – The combination of beef, optional sausage, wine, and tomatoes creates a sauce that is warm, savory, and satisfying.
Balanced and not overly heavy – Slow cooking and gentle seasoning allow the ragù to feel hearty without being overwhelming.
Aroma that fills the kitchen – As it simmers, the sauce releases comforting, nostalgic scents that make the dish irresistible even before tasting.
Simple ingredients with timeless technique – Everyday components are transformed through patience rather than complexity.
Customizable while staying authentic – The recipe adapts easily to different meats or pasta shapes without losing its soul.
Perfect harmony with pasta – The sauce clings beautifully to spaghetti, delivering flavor in every bite.
Family-style comfort – This is a dish meant to be shared, bringing warmth and togetherness to the table.
Satisfying and memorable – Deeply nourishing, emotionally comforting, and the kind of meal people crave again and again.
Key Ingredients
Minced beef – The heart of the ragù, providing rich, savory depth and a satisfying, meaty backbone as it slowly simmers.
Sausage (optional) – Adds extra richness and subtle spice, enhancing complexity and giving the sauce a more robust character.
Onion, carrot, and celery (soffritto) – This aromatic trio forms the flavor foundation, bringing sweetness, balance, and depth as it gently cooks in olive oil.
Tomatoes (peeled or puréed) – Create the body of the sauce, offering brightness and natural acidity that mellow beautifully with slow cooking.
Extra virgin olive oil – Carries and blends flavors, adding roundness and richness to the sauté and final sauce.
Wine (red or white) – Lends depth and complexity, lifting the meat flavors and enriching the sauce as the alcohol cooks off.
Fresh basil – Adds herbal freshness at the end, brightening the ragù and balancing its richness.
Parmesan cheese – Finishes the dish with savory, nutty notes that enhance every bite.
Salt – Essential for layering and balancing flavors throughout the cooking process.
Expert Tips:
Take time with the soffritto – Cook the onion, carrot, and celery slowly over medium-low heat until soft and lightly golden. This step builds sweetness and depth that define a great ragù.
Cut vegetables very small – Finely diced vegetables melt into the sauce, creating richness without noticeable chunks.
Brown the meat properly – Let the minced beef (and sausage, if using) brown well before adding liquids. Proper browning adds savory complexity and prevents a flat-tasting sauce.
Let the wine fully evaporate – After adding wine, simmer until the alcohol smell disappears. This leaves behind depth without bitterness.
Simmer low and slow – Ragù improves with time. Gentle, slow cooking allows flavors to meld and the sauce to become rich and rounded.
Add water gradually – Small additions prevent scorching and help control consistency without diluting flavor.
Balance acidity at the end – Tomatoes vary in acidity. Adjust with a small amount of sugar only if needed, and always taste first.
Season in layers – Add salt gradually during cooking rather than all at once to maintain balance.
Finish with fresh basil – Adding basil near the end preserves its aroma and keeps the sauce vibrant.
Marry pasta and sauce properly – Toss the spaghetti with the ragù rather than spooning it on top, so every strand is evenly coated and flavorful.
Spaghetti al Ragu
Ingredients:
Salt to taste
1 chopped onion
2 celery sticks
1 diced carrot
350g. of spaghetti
fresh basil to taste
extra virgin olive oil
150g. of sausage (optional)
800g. of peeled or pureed tomatoes
500g. of minced beef
1/2 glass of red or white wine
grated parmesan to taste
Instructions:
Step 1:
First of all prepare the vegetables, peel them, wash them well, peel them and cut them into small cubes for the sauté
Now make a nice mixed sauté, pour some extra virgin olive oil into a large saucepan with the carrot, onion, celery and extra virgin olive oil.
Step 2:
As soon as the vegetables are golden, add the minced meat and the sausage, peeled and divided into small pieces if you like
Add a little red or white wine, mix well and let the alcohol in the wine evaporate well.
Step 3:
Now add the gravy cut into chunks or the tomato puree
Pour a little water
Season with salt and cook over low heat, stirring occasionally.
Step 4:
As soon as the water is absorbed, add a little more until the sauce becomes full-bodied, if necessary add more salt and towards the end of cooking
Add 2 teaspoons of sugar to remove the acidity from the ragù and fresh basil for flavour!
Step 5:
Now boil a saucepan with plenty of salted water, as soon as the water boils, add the spaghetti or pasta of your choice and cook for the minutes indicated on your package
Once ready, drain and pour into an ovenproof dish, season with the ragù alla Bolognese and with plenty of parmesan and bon appétit to you.
Important Notes When Making Spaghetti al Ragu
This is a slow-cooked sauce by nature – Ragù develops depth through time, not shortcuts. Rushing the simmer will result in a thinner, less rounded flavor.
The soffritto sets the tone – Properly softened (not browned) onion, carrot, and celery create natural sweetness and balance that carry through the entire sauce.
Meat quality matters – Use good-quality minced beef, and if adding sausage, remove the casing so it blends seamlessly into the sauce.
Wine is for depth, not acidity – Always let the alcohol cook off completely; the flavor should feel warm and savory, never sharp.
Tomatoes need patience – Whether peeled or puréed, tomatoes mellow and sweeten as they cook. Avoid overcorrecting acidity too early.
Sugar is optional, not mandatory – Add only if needed, and only at the end, once the sauce has fully reduced and matured.
Water additions should be gradual – Small amounts help control thickness and prevent sticking without diluting flavor.
Salt must be adjusted carefully – Parmesan adds saltiness at the table, so avoid oversalting the sauce itself.
Pasta choice affects experience – While spaghetti works well, thicker sauces traditionally pair beautifully with wider pasta; adjust as desired.
This dish is about restraint and balance – Authentic ragù is rich but not heavy, seasoned but not aggressive, and comforting without excess.
How to Enjoy Spaghetti al Ragù After Cooking
Let the sauce rest briefly
After cooking, allow the ragù to sit off the heat for 5–10 minutes. This short rest helps the flavors settle and become more cohesive.
Combine pasta and sauce properly
Toss the drained spaghetti directly with the ragù rather than spooning it on top. This allows the sauce to cling evenly to every strand.
Finish with reserved pasta water if needed
A small splash of pasta cooking water can loosen the sauce and create a silky, unified texture.
Add Parmesan thoughtfully
Grate Parmesan cheese fresh and sprinkle lightly. It should enhance the dish, not overpower the balance of the sauce.
Serve hot, not rushed
Bring the pasta to the table while warm and inviting, but take a moment to appreciate its aroma and color before eating.
Pair with simple sides
A crisp green salad or rustic bread complements the richness of the ragù without competing with it.
Enjoy slowly
This is a dish meant to be savored. Take time to notice how the flavors deepen with each bite.
Share family-style
Spaghetti al Ragù shines when served in a communal dish, encouraging conversation and togetherness.
Reheat gently if needed
Warm leftovers over low heat, adding a splash of water to revive the sauce’s texture.
Appreciate its simplicity
This dish isn’t about decoration—it’s about warmth, tradition, and the quiet satisfaction of well-made food.
Nutrition Information:
Calories: ~560 kcal | Total Fat: 20 g | Saturated Fat: 7 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 3 g | Cholesterol: 95 mg | Sodium: 700–900 mg (depending on sausage, Parmesan, and added salt) | Total Carbohydrates: 62 g | Dietary Fiber: 5 g | Sugars: 9 g | Protein: 32 g
Frequently Asked Questions:
Can I make this dish vegetarian?
Absolutely! You can omit the sausage and use vegetable broth instead of wine for a vegetarian version of this classic dish.
What type of pasta works best with ragu sauce?
Traditionally, spaghetti or tagliatelle are used with ragu sauce.
However, you can use any pasta shape you prefer, such as penne, rigatoni, or fettuccine.
How long should I cook the ragu sauce?
The cooking time for the ragu sauce can vary depending on the desired thickness and flavor.
Typically, it’s simmered for at least 1-2 hours to allow the flavors to develop fully.
Can I freeze leftover ragu sauce?
Yes, ragu sauce freezes very well.
Allow it to cool completely, then transfer it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Is there a difference between ragu and Bolognese sauce?
Ragu and Bolognese are often used interchangeably, but technically, ragu refers to a meat-based sauce from Italy, while Bolognese sauce specifically originates from the city of Bologna.
However, both sauces are rich, hearty, and delicious!
How can I make this dish healthier?
To make this dish healthier, you can use lean ground beef or turkey instead of minced beef, and whole wheat pasta instead of regular spaghetti.
Additionally, you can increase the amount of vegetables in the sauce.
Is there a difference between ragu and Bolognese sauce?
Ragu and Bolognese are often used interchangeably, but technically, ragu refers to a meat-based sauce from Italy, while Bolognese sauce specifically originates from the city of Bologna.
However, both sauces are rich, hearty, and delicious!
Can I use other types of pasta with this ragu sauce?
Yes, you can use various types of pasta with ragu sauce, such as penne, rigatoni, or fettuccine.
Choose your favorite pasta shape or use what you have on hand.
What can I serve alongside Spaghetti al Ragu?
Spaghetti al Ragu pairs well with a simple green salad dressed with vinaigrette, garlic bread, or roasted vegetables for a complete meal.
How long does it take to cook the ragu sauce?
The cooking time for the ragu sauce can vary, but it typically takes about 1-2 hours to simmer and develop rich flavors.
Can I make the ragu sauce ahead of time?
Yes, you can make the ragu sauce ahead of time and store it in the refrigerator for up to 3 days.
Simply reheat it on the stove before serving.
What is the purpose of adding sugar to the ragu sauce?
Adding sugar helps to balance the acidity of the tomatoes and enhances the overall flavor of the sauce.
It’s a common technique used in tomato-based sauces.