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Tomato Ragu (Tomato Meat Sauce)
Hello friends, today I will be teaching you the basic yet delicious way of making a Tomato Meat Sauce, Ragu, or Bolognese. Whatever you want to call it, it's DELICIOUS. So come watch the video and make it for yourself.
Recipe Video
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 1 ½ pound Ground Beef 85/15
- 1 ½ cup Yellow Onion diced small
- ½ cup Celery cut small dices
- ½ cup Carrots cut small dices
- ½ pound Mushrooms sliced
- 2 tablespoons fresh Garlic chopped
- 1 tablespoon fresh Thyme Leaves chopped
- 2 large cans 28 ounces each can Peeled Tomatoes, chopped
- 1 ½ cups Tomato Puree
- Salt and Pepper to taste
- ¼ cup Parsley leaves roughly chopped and the last minute
Instructions
- In a Dutch oven, heat a little extra virgin olive and sauté the onion until lightly caramelized. Add the celery and cook for a few minutes.
- In a frying pan, add a couple spoons of olive oil and when hot add the sausage and brown until caramelized. Constantly breaking the sausage up while it cooks so you have small uniform crumbles. When deep golden brown, remove the meat from the pan and drain any extra fat.
- Back in the Dutch oven, add the mushrooms and sweat them for 5 minutes or however long it takes to eliminate the water. Add the thyme and garlic when fragrant, add fresh thyme, chopped tomatoes and tomato puree. Add the cooked meat, adjust with salt and pepper and let simmer slowly for 45 minutes.
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Chef, it would help when on the gas stove to tell us what setting. I can guess pretty well. But it would be helpful.
I have been freezing for 17 years and got the La Valle peeled tomatoes. In the first part, I am joking.
You aren’t kidding about using better ingredients. Supermarkets are short of the good stuff these days, so I have to order from NYC. Your thermometer (IR) works GREAT. Thanks very much. I purchased it from your link as well as the potato ricer. Good stuff.
Another silly joke. You should switch the spoon holder to the right and the fork holder to the left 🙂 Somatimes you pick the wrong one :0 Best chef ever are you! Every morning know I think “Paremesianno Reggiano,” as my first thought!
Same as the question asked before. Ground beef in the list, but sausage used in the recipe. What kind of sausage are we talking about, any one you can recommend?
Use whatever works for you! The Chef uses Italian Spicy Sausage made fresh from the butcher shop! You can however use beef 80/20 just as well! 😊
Quick question Chef…. ingredients call for ground beef but directions reference sausage?
Thank you for your message. Sorry it took so long top respond. Sausage or ground beef would both work well. You decidede what is best for you!!! 🙂