Rich Homemade Ragu Pasta
Easy Homemade Ragu Pasta Recipe with Deep, Savory Flavors
Craving a hearty pasta dish packed with meat? I tried making homemade Ragu Pasta! This recipe brings the rich, slow-cooked flavor of Ragu to your table with ease. Perfect for special occasions or just a satisfying weeknight meal, this detailed guide will help you create a delicious and impressive pasta dish. Enjoy the comforting taste of homemade goodness!
Ingredients
- 200g ground pork (or a mix of ground beef and pork; adding bacon is also delicious)
- 1/4 onion, finely chopped
- Garlic (minced or grated)
- Carrot (finely chopped or grated)
- Celery (finely chopped or grated)
- 1/3 cup red wine
- 2 Tbsp tomato sauce
- Cheese (grated, to your preference)
- Pasta (Fettuccine, Spaghetti, etc., choose your favorite)
- Salt, to taste
- Olive oil, for cooking
- Parsley flakes, for garnish
Cooking Instructions
Step 1
First, prepare your meat. You’ll need 200g of ground pork. For extra richness, consider using a mix of ground beef and pork, or even adding finely chopped bacon for enhanced flavor. Finely chop the onion. Wash and prepare the carrot and celery.
Step 2
Next, prepare the aromatics: garlic, celery, and carrot. While finely chopping these vegetables is an option, for a smoother sauce where the vegetables meld beautifully with the meat, it’s best to finely grate or process them using a food processor or blender until almost puréed. This technique ensures a deep, integrated flavor.
Step 3
Heat about 1 tablespoon of olive oil in a pan over medium heat. Add the finely chopped onion and sauté until it turns a beautiful golden-brown color. Sautéing the onion slowly like this brings out its natural sweetness.
Step 4
Once the onions are golden, add the minced or grated garlic, celery, and carrot to the pan. Cook until the vegetables have softened and their moisture has evaporated. Stir occasionally to prevent them from burning.
Step 5
Now, add the ground pork to the pan. While you can add it directly, for an even richer flavor, lightly coat the meat with a little more olive oil in the pan before adding it. Break up any large clumps of meat as you stir-fry to ensure even cooking.
Step 6
After the meat and vegetables are well combined and cooked, pour in the 1/3 cup of red wine. Let the wine simmer and reduce, allowing the alcohol to evaporate while infusing the sauce with its complex flavors. Cook until the wine has mostly evaporated.
Step 7
Once the red wine has reduced, stir in the 2 Tbsp of tomato sauce. This forms the base of your ragu flavor.
Step 8
Now it’s time to add liquid. Start with about 1 ladleful of water and let it simmer and reduce. If the sauce becomes too thick, add another ladleful of water, one at a time, until you reach your desired consistency. Alternatively, you can add 3 ladlefuls of water at once and reduce it over high heat, but keep a close eye on it to prevent boiling over.
Step 9
Simmer the sauce until it has a slightly soupy consistency; it shouldn’t be completely dry, as you want enough sauce to coat the pasta beautifully. Taste and adjust the seasoning with salt if needed.
Step 10
Bring a large pot of salted water to a boil for the pasta. Add your chosen pasta (Fettuccine is traditional for ragu) and cook according to package directions, typically around 9 minutes for Fettuccine. Reserve about 1 cup of the starchy pasta water before draining.
Step 11
In a separate skillet, add a drizzle of olive oil and gently heat about 2/3 of your prepared ragu sauce over low heat.
Step 12
Drain the cooked pasta and add it directly to the skillet with the warmed ragu sauce. Add about 1-2 ladlefuls of the reserved pasta water and toss everything together until the pasta is well coated and the sauce is emulsified. The pasta water helps to create a smooth, glossy sauce that clings to the noodles.
Step 13
Plate the pasta by twirling it onto your serving dish. Then, spoon the remaining 1/3 of the rich ragu sauce generously over the top for a beautiful presentation.
Step 14
Finish by generously grating your favorite cheese over the pasta and sprinkling with parsley flakes for a vibrant touch. Your restaurant-quality Ragu Pasta is ready to be enjoyed!
