Beef Ragu Sauce

Trim fat from beef; cut into 1-inch (2.5 cm) cubes. In Dutch oven or heavy saucepan, heat 1 tsp (5 mL) of the oil over medium-high heat; brown beef, in batches and adding enough of the remaining oil as needed. Transfer to plate.

Add more oil to pan if necessary; cook onions and garlic over medium heat, stirring occasionally, for 5 minutes or until softened. Add carrots, celery, basil, thyme and oregano; cook for 5 minutes. Add wine; cook, stirring to scrape up brown bits from bottom of pan, for about 2 minutes or until liquid is almost evaporated.

Add tomatoes, salt and pepper, bring to boil, breaking up tomatoes with back of spoon. Reduce heat to simmer.

Return beef and any accumulated juices to pan; cook for about 3-1/2 hours or until thickened and only small amount of liquid remains on surface.

Additional information :

Variations
Cacciatore Sauce: Omit beef; substitute 12 chicken thighs (about 4 lb/2 kg), skinned, boned and cut into 1-1/2 inch (4 cm) pieces. After browning, cover and refrigerate.

Add 3 cups (750 mL) sliced mushrooms along with carrots. Substitute 1-1/2 tsp (7 mL) dried rosemary for basil; substitute marjoram for oregano. Cook for about 10 minutes or until mushrooms begin to brown.

Return chicken to pan after simmering for 3 hours; cook for 30 minutes or until chicken is tender.

Makes 10 cups (2.5 L).

Per cup: about 205 cal, 23 g pro, 6 g total fat (1 g sat fat), 16 g carb, 4 g fibre, 84 mg chol, 613 mg sodium. % RDI: 9% calcium, 24% iron, 52% vit A, 42% vit C, 13% folate.

Sausage and Pepper Sauce: Omit beef; substitute 2 lb (1 kg) Italian sausage. Remove casings; cut into 1/2-inch (1 cm) pieces. Brown pieces, in batches and keeping pieces whole, about 8 minutes. Drain off all but 2 tsp (10 mL) fat.

Omit oregano, thyme and salt. Add 1 tsp (5 mL) fennel seeds. Substitute 2 each sweet green and red peppers, chopped, for carrots and celery. Simmer for 4 hours. Season with salt and pepper.

Makes 9 cups (2.25 L).

Per cup: about 296 cal, 18 g pro, 17 g total fat (6 g sat. fat), 19 g carb, 4 g fibre, 44 mg chol, 1,073 mg sodium. % RDI: 10% calcium, 23% iron, 27% vit A, 150% vit C, 13% folate.

Chunky Vegetarian Mushroom Sauce: Omit beef. Along with carrots, add 3 cups (750 mL) quartered mushrooms, 3 zucchini (1 lb/500 g total), chopped, 1 each sweet red and green pepper, chopped, and 1/4 tsp (1 mL) granulated sugar; cook over medium-high heat for 20 minutes or just until mushrooms are golden. Simmer as directed.

Makes 10 cups (2.5 L).

Per cup: about 97 cal, 4 g pro, 2 g total fat (trace sat. fat), 19 g carb, 5 g fibre, 0 mg chol, 527 mg sodium. % RDI: 8% calcium, 18% iron, 56% vit A, 92% vit C, 15% folate.