Spaghetti al Ragu

Spaghetti al Ragù is a classic Italian dish that brings together the comforting flavors of slow-cooked meat sauce and perfectly al dente pasta. This rich, hearty ragù is made with minced beef, aromatic vegetables, and a touch of red or white wine for depth, simmered to create a full-bodied sauce.

Paired with fresh spaghetti and finished with fragrant basil and a generous sprinkling of Parmesan, this dish is the epitome of Italian comfort food.

Whether you’re making it for a family dinner or a special occasion, Spaghetti al Ragù is sure to satisfy with its layers of flavor and heartwarming goodness.

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.

Notes:

Choice of Meat:

The recipe calls for minced beef, but you can also use a mix of minced pork and beef for a more traditional ragù alla Bolognese. If you prefer a lighter version, you can use ground turkey or chicken, though the flavor will be different.

Sausage:

The sausage is optional, but it adds an extra layer of flavor and richness to the sauce. If you choose to include sausage, make sure to remove the casing and crumble it into the pan for even cooking. You can use either mild or spicy sausage depending on your preference.

Wine:

The wine helps to deglaze the pan and adds depth to the ragù. You can use either red or white wine, but a dry red wine (like Chianti or Cabernet Sauvignon) tends to give the sauce a fuller flavor. If you prefer to avoid alcohol, you can substitute the wine with broth (beef or vegetable).

Tomatoes:

If you’re using fresh tomatoes, make sure to peel and chop them into small chunks before adding to the sauce. If you’re using canned tomatoes, opt for high-quality peeled or pureed tomatoes for a smoother texture. San Marzano tomatoes are a great option for a rich, sweet flavor.

Slow Cooking for Flavor:

The key to a great ragù is slow cooking. Allow the sauce to simmer on low heat for at least an hour, stirring occasionally to ensure it doesn’t stick to the bottom of the pan. The longer you cook the sauce, the more the flavors will meld together, creating a deeper, more complex taste.

Adjusting the Consistency:

If the sauce becomes too thick, you can add a little more water or broth to achieve your desired consistency. Keep in mind that the sauce should be thick enough to coat the pasta but not dry or too runny.

Sugar to Balance Acidity:

The addition of sugar at the end of cooking helps to balance out the acidity from the tomatoes. If your ragù is still too acidic, you can add a little more sugar or a pinch of baking soda to neutralize it.

Fresh Basil:

Fresh basil adds a fragrant, herbal note to the ragù. Add it towards the end of cooking to preserve its flavor, but you can also sprinkle some extra basil on top just before serving for an aromatic garnish.

Pasta Cooking Tips:

Make sure to cook the pasta al dente (firm to the bite) so that it holds up well when mixed with the ragù. Be sure to reserve a cup of pasta water before draining, as it can be added to the sauce if you need to loosen it up.

Serving Suggestions:

Serve the ragù with plenty of freshly grated Parmesan cheese and a side of crusty bread for dipping. You can also pair it with a green salad to balance out the richness of the pasta.

Nutrition Information:

Calories: Approximately 480 kcal

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.