Ragù Sauce

After the pesto, the second one I chose for the Italian Sauces theme for the Blogging Marathon #86 is this delicious Ragù Sauce. I had never heard of Ragù till I used to constantly read about it on Jehanne’s posts, as topping for her spaghetti and pasta. It did intrigue me to cook it but it didn’t seem to happen till this theme was declared. Like I mentioned, I took it up because I didn’t find myself with more choices, and then when searching, discovered that Ragù was indeed an Italian sauce and I could make it a part of this theme! 🙂

Ragù  is said to be a meat sauce commonly served with pasta, especially spaghetti and created in the 18th century. The main base of the Ragù sauce is one part of meat and some amount of liquid along with some basic ingredients that make it like a sauce. I kept the recipe very straightforward and simple without making it complicated. If you really see, there isn’t much of flavorings going into it as well. However, the end result was really flavorful. I went ahead and made it with onions, carrots and celery as base, as I had found in most of my recipe searches. Since the vegetables are minced so finely, nobody will even know they are in there! I served my sauce with some plain pasta, which the folks mixed and ate up. I did have some leftovers which I froze, and then used it up to make a 20 minute pizza over the weekend. Off to the recipe…

5 from 5 votes

Ragù Sauce

Course Sauce

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 4 -6

Author Rafeeda

Ingredients

• 1 large onion
• 1 large carrot
• 2 celery sticks
• 3 cloves garlic
• 1/4 cup olive oil
• 1 heaped tbsp tomato paste
• 450 gm beef mince washed and drained
• 1 cup water
• Salt and pepper to taste
• Herbs of choice I added dried thyme and rosemary

Instructions

• Chop the onion, carrot and celery into chunks and along with the garlic, pulse them in a food processor.
• Heat olive oil in a pan and add the vegetables. Cook them with a sprinkling of salt for around 10 minutes, stirring occassionally to avoid sticking to the pan.
• Add the tomato paste and saute for a few minutes, till the oil starts floating on top and is red.
• Add in the mince and give it a good toss.
• Add the water, season well and add the herbs. Bring the mixture to a boil, then keep on simmer till the water evaporates and the sauce thickens.
• Serve traditionally with spagetti or any hollow pasta, but I served it with normal macaroni.

Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#86