Beef Ragu Sauce Beef Ragu Sauce

Author: Canadian Living

Simmer up any of these flavourful sauces to store in the freezer. About 1 cup (250 mL) sauce is enough for 3 oz (90 g) pasta (spaghetti is ideal), or one serving. In fact, you may want to double the batch; just increase the simmering time by 1-1/2 hours. Serve over pasta with Parmesan and basil in season or parsley. Beef Ragu Fill your kitchen with the wonderful aroma of this simmering ragu, an Italian meat sauce for pasta. For a faster, somewhat smoother sauce, pur?the tomatoes before adding them to the pan and reduce the cooking time by 45 minutes.

  • Portion size 5 servings



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.

Nutritional facts <b>Per cup:</b> about

  • Sodium 580 mg
  • Protein 23 g
  • Calories 225.0
  • Total fat 9 g
  • Cholesterol 44 mg
  • Total carbohydrate 15 g


  • Iron 27.0
  • Folate 11.0
  • Calcium 8.0
  • Vitamin A 50.0
  • Vitamin C 42.0
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Beef Ragu Sauce