Craving a comforting, flavorful meal that's both satisfying and surprisingly simple to make? Look no further than this classic spaghetti with ragu sauce recipe. This isn’t your average jarred sauce; we’re diving into the rich, deep flavors of a homemade ragu, simmered to perfection with simple ingredients and plenty of love. It's a perfect weeknight dinner, a crowd-pleasing dish for family gatherings, and a delicious example of homemade cooking at its finest. Let’s get started!
Ingredients:
For the Ragu:
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped (mirepoix)
- 1 pound ground beef (or a mix of beef and pork for extra richness)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1/2 cup beef broth
For the Spaghetti:
- 1 pound spaghetti
- Grated Parmesan cheese, for serving
- Fresh basil leaves, for garnish (optional)
Instructions:
Getting Started: Preparing the Ragu
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Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery (your mirepoix) and cook until softened, about 5-7 minutes. This step builds the flavor base of your ragu.
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Brown the Meat: Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease. This step ensures a rich and flavorful sauce.
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Simmer the Sauce: Stir in the crushed tomatoes, tomato sauce, red wine, oregano, basil, salt, pepper, and bay leaf. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for at least 1.5-2 hours, or longer for a deeper, richer flavor. The longer it simmers, the better it tastes! Stir occasionally and add the beef broth if it becomes too thick.
Cooking the Spaghetti:
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Boil the Water: While the ragu simmers, bring a large pot of salted water to a rolling boil.
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Cook the Spaghetti: Add the spaghetti and cook according to package directions, until al dente.
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Drain and Serve: Drain the cooked spaghetti and add it to the pot with the ragu sauce. Toss to coat evenly.
Serving Suggestions:
Serve immediately, topped with grated Parmesan cheese and fresh basil leaves, if desired. A side of crusty bread is perfect for sopping up the delicious sauce.
Tips for the Best Ragu:
- Don't rush the simmering process: The longer the ragu simmers, the more the flavors will meld and deepen.
- Taste and adjust seasonings: As the ragu simmers, taste it and adjust the seasonings to your preference. You might want to add more salt, pepper, or herbs.
- Use good quality ingredients: The quality of your ingredients will significantly impact the final taste of your ragu.
- Make it ahead: Ragu tastes even better the next day! Make a large batch and enjoy leftovers for lunch or dinner the following day.
Variations:
- Add vegetables: Feel free to add other vegetables to your ragu, such as mushrooms, zucchini, or bell peppers.
- Use different meats: Ground turkey or Italian sausage can be substituted for the beef.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 25-30g
- Fat: 20-25g
- Carbohydrates: 50-60g
This easy recipe for spaghetti with ragu sauce is a guaranteed crowd-pleaser. Enjoy this delicious and healthy meal! It’s perfect for a quick dinner idea or a special occasion. Happy cooking!