I’ve always loved the rich, tangy flavor of Ragu spaghetti sauce. It’s a staple in so many households, bringing comfort and deliciousness to countless meals. But what if you could whip up that same mouthwatering sauce right in your own kitchen?
After trying the store-bought version, I decided to create my own copycat recipe. It turned out to be even better than I expected! Using fresh ingredients and a few simple tricks, you can achieve that perfect balance of flavors without any preservatives.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 pound ground beef
- 1 pound Italian sausage, casing removed
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sugar
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
Equipment
- Large saucepan or stockpot
Perfect for simmering the sauce slowly, allowing all the flavors to meld beautifully.
- Chef’s knife
Essential for chopping onions and garlic finely, ensuring they cook evenly.
- Cutting board
Provides a stable surface for all your chopping and prep work.
- Measuring cups and spoons
Guarantee precise measurements for consistent and delicious results every time.
- Wooden spoon or silicone spatula
Ideal for stirring the sauce without scratching your cookware.
- Can opener
Necessary for easily accessing those crushed tomatoes.
- Optional: Immersion blender
Great for achieving a smoother sauce texture if you prefer a more refined consistency.
Directions
Creating this homemade Ragu spaghetti sauce is straightforward and rewarding. Follow these steps to craft a rich and flavorful sauce that rivals the store-bought version.
Prepare the Ingredients
- Chop the Vegetables: Finely dice one large onion and four cloves of garlic. Set them aside.
- Measure the Meats: Take one pound of ground beef and one pound of Italian sausage, breaking them apart to ensure even cooking.
- Prepare the Tomatoes: Open two 28-ounce cans of crushed tomatoes and measure out six ounces of tomato paste. Have these ready for the next steps.
- Gather the Liquids: Measure two cups of beef broth and set aside.
- Prepare the Herbs and Seasonings: Measure one tablespoon each of dried oregano and dried basil. Have two teaspoons of sugar, and season with salt and pepper to taste.
- Fresh Ingredients: Chop a handful of fresh basil leaves and grate half a cup of Parmesan cheese for finishing.
Cook the Sauce
- Heat the Olive Oil: In a large saucepan or stockpot, heat two tablespoons of olive oil over medium heat until shimmering.
- Sauté the Vegetables: Add the diced onions to the pot, cooking until they become translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Brown the Meats: Add the ground beef and Italian sausage to the pot. Cook, breaking the meat apart with a wooden spoon, until browned and no longer pink, approximately 7-10 minutes.
- Incorporate the Tomatoes: Pour in the crushed tomatoes and tomato paste, stirring to combine thoroughly with the meat and vegetables.
- Add the Liquids and Seasonings: Pour in the beef broth, then add the dried oregano, dried basil, and sugar. Season with salt and pepper to taste. Stir everything together to ensure the seasonings are evenly distributed.
Simmer and Finish
- Bring to a Gentle Boil: Increase the heat to bring the sauce to a simmer. Once bubbling, reduce the heat to low to maintain a gentle simmer.
- Let it Cook: Allow the sauce to simmer uncovered for at least 30 minutes, stirring occasionally. This helps the flavors meld and the sauce to thicken.
- Adjust the Texture (Optional): For a smoother sauce, use an immersion blender directly in the pot to blend to your desired consistency.
- Finish with Fresh Basil and Parmesan: Stir in the chopped fresh basil and let it infuse for the last five minutes of cooking. Before serving, sprinkle grated Parmesan cheese over the sauce for an extra layer of flavor.
- Serve and Enjoy: Toss the sauce with your favorite spaghetti or pasta, garnish with additional fresh basil and Parmesan if desired, and enjoy a comforting homemade meal.
Make-Ahead Instructions
Making this Ragu spaghetti sauce ahead of time not only saves you time during busy weeknights but also allows the flavors to deepen for an even richer taste. Here’s how to prepare, store, and enjoy your sauce later:
- Cool the Sauce
- After simmering, remove the sauce from heat.
- Let it cool to room temperature on the countertop for about 30 minutes.
- Speed up cooling by transferring the sauce into shallow containers.
- Portion and Store
- Divide the cooled sauce into airtight containers or freezer-safe bags.
- Use mason jars for refrigeration or heavy-duty freezer bags for freezing.
- If freezing, lay bags flat to save space and ensure even freezing.
- Label and Date
- Clearly label each container with the date and contents.
- This helps keep track of freshness and storage duration.
- Refrigerate or Freeze
- Refrigeration: Store in the refrigerator for up to 5 days.
- Freezing: Keep in the freezer for up to 3 months.
- Reheating the Sauce
- From Refrigerator: Transfer to a saucepan and heat on medium, stirring occasionally until warmed through.
- From Freezer: Thaw overnight in the refrigerator or use the defrost setting on your microwave. Then heat as above.
Storage Duration
| Storage Method | Duration |
|---|---|
| Refrigerator | Up to 5 days |
| Freezer | Up to 3 months |
By following these make-ahead steps, you can enjoy a delicious, homemade Ragu spaghetti sauce anytime without the hassle of starting from scratch.
Serving Suggestions
When my homemade Ragu spaghetti sauce reaches its perfect simmer, the possibilities for serving it are endless. Here are some of my favorite ways to enjoy this rich and flavorful sauce:
Classic Spaghetti
Toss cooked spaghetti with the Ragu sauce, ensuring each strand is generously coated. Top with freshly grated Parmesan and a sprinkle of basil for an authentic taste.
Baked Ziti
Combine Ragu sauce with ziti pasta, ricotta cheese, and mozzarella. Layer the mixture in a baking dish, top with more cheese, and bake until bubbly and golden.
Meatball Subs
Simmer homemade meatballs in the Ragu sauce. Place them in toasted hoagie rolls, add provolone or mozzarella, and broil until the cheese melts.
Lasagna
Use the Ragu sauce in layers with lasagna noodles, ricotta or cottage cheese, sautéed vegetables, and shredded mozzarella. Bake until the layers meld together into a savory masterpiece.
Grilled Chicken with Ragu
Serve Ragu sauce over grilled chicken breasts. Pair with roasted vegetables or a fresh Caesar salad for a complete meal.
Stuffed Bell Peppers
Fill bell peppers with a mixture of Ragu sauce, cooked rice, and ground beef or turkey. Top with shredded cheese and bake until the peppers are tender and the cheese is melted.
Pizza Base
Spread the Ragu sauce over pizza dough as a base. Add toppings like pepperoni, mushrooms, and olives, then bake until the crust is crispy and the cheese is bubbly.
Marinara Dip
Heat the Ragu sauce and serve alongside crusty bread, garlic bread, or fresh vegetables for a warm dip at parties.
By exploring these serving suggestions, you can elevate your homemade Ragu spaghetti sauce into a versatile centerpiece of your culinary creations.
Tips for the Best Ragu Spaghetti Sauce
Choose Quality Meats
I always start with high-quality ground beef and Italian sausage. The richness of these meats forms the backbone of a flavorful sauce. Opt for meats with a good fat content to ensure your sauce stays juicy and tender.
Perfectly Brown the Meat
Take the time to brown the meat thoroughly. I cook the ground beef and sausage in batches over medium-high heat until they develop a deep, caramelized color. This step adds a robust depth of flavor that’s essential for an authentic Ragu taste.
Use Fresh Aromatics
Fresh onions and garlic make a world of difference. I finely chop them and sauté until they’re soft and fragrant. This foundation builds a savory base that enhances the overall complexity of the sauce.
Balance Your Flavors
Balancing acidity and sweetness is key. I add a touch of sugar to counteract the acidity from the crushed tomatoes. Season generously with salt and pepper, and don’t forget the dried herbs like oregano and basil to elevate the taste profile.
Simmer Slowly for Depth
Allowing the sauce to simmer gently for at least an hour is crucial. I let it cook uncovered, stirring occasionally, so the flavors meld beautifully. The slow simmering process thickens the sauce and intensifies the flavors.
Incorporate Fresh Herbs at the End
Adding fresh basil towards the end of cooking retains its vibrant flavor and aroma. I tear the basil leaves by hand and stir them into the sauce just before serving, giving it a fresh, lively finish.
Adjust Consistency to Your Preference
Whether you prefer a chunky or smooth sauce, I use an immersion blender to achieve the desired texture. For a heartier sauce, I leave it as is, ensuring each bite is packed with meat and vegetables. For a silky finish, a quick blend makes all the difference.
Let It Rest Before Serving
I find that letting the sauce rest for a few minutes before serving allows the flavors to settle. This simple step makes each plate of spaghetti taste even more delicious and well-rounded.
Store Properly for Future Use
If you’re making the sauce ahead of time, I store it in airtight containers in the refrigerator for up to a week or freeze it for longer storage. This not only saves time but also enhances the flavor as the ingredients continue to meld.
Experiment with Add-Ins
Feel free to experiment by adding mushrooms, bell peppers, or a splash of red wine. These additions can elevate your Ragu sauce and make it uniquely yours, reflecting your personal touch as a home chef.
Conclusion
Making my own Ragu spaghetti sauce has been a delightful experience. There’s something special about crafting a familiar favorite from scratch and knowing exactly what goes into it.
I hope you enjoy this copycat recipe as much as I do Whether you’re serving it over pasta or experimenting with one of the many serving ideas it’s sure to bring comfort and flavor to your meals
