An Incredible Tomato Meat Sauce That Will Elevate Your Pasta To A Whole New Level!
Tomato meat sauce has its roots in the heart of Italian cuisine, originating in the beautiful city of Bologna. Known as “ragù” in Italy, this sauce has been gracing the plates of pasta aficionados for centuries, and today, I’m going to show you my secret twist on this classic dish. Trust me, once you’ve tried this, you’ll never look at store-bought sauce the same way again!
So, join me in the kitchen, and let’s whip up a batch of this incredible tomato meat sauce recipe that will elevate your pasta game to new heights!
If you’re a fan of rich, flavorful sauces that’ll have your family and friends begging for seconds, then you’re in the right place.
So, let’s get cooking!
For the Lasagna click here
For the Mornay Sauce click here
The Best Tomato Meat Sauce Recipe (Tomato Ragu): Amazing!
Recipe Video
Recipe 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
Recipe 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.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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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!!! 🙂
What do you do with the carrots …feed the rabbit?