Quick Ragu Sauce
If you’re looking for a simple, elevated pasta sauce that feels cozy but comes together fast, this quick ragu sauce is it. It has all the classic flavors of a slow-simmered meat sauce, but it’s streamlined for a weeknight dinner.
Ingredients
- 2 tablespoons olive oil
- 1 white onion diced
- 2 large carrots peeled and finely chopped
- 2 celery stalks finely chopped
- 1 lb ground beef or pork, sausage, chicken, or plant-based protein
- 2 cloves garlic minced
- Splash of red or white wine
- 1 28 oz can crushed tomatoes
- ¼ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons heavy cream
Instructions
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened and slightly golden.
- Add garlic and tomato paste: Stir in garlic. Cook for 1–2 minutes.
- Brown the meat: Add the ground meat and break it apart with a spoon. Cook for 5–6 minutes, letting it brown slightly for more flavor.
- Deglaze and build the sauce: Pour in a splash of wine and let it simmer for 1–2 minutes, scraping up any browned bits from the bottom of the pot.
- Simmer the ragu: Add crushed tomatoes, salt, and pepper. Stir well, reduce heat to low, and let simmer uncovered for 15–20 minutes, stirring occasionally.
- Finish the sauce: Stir in butter and heavy cream until fully incorporated. Taste and adjust seasoning as needed.
- Serve: Serve over your favorite pasta and finish with parmesan and fresh herbs, if desired.
Did You Make This Recipe?
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