Ragù Americano

Ragù Americano is my twist on the classic Italian ragù. I slow-braise ground pork and beef in a rich, tomato-based sauce, infused with red wine, garlic, and fresh herbs. This sauce pairs perfectly with spaghetti, manicotti, or penne pasta. I love it. I hope you do too!

Ragù Americano Recipe

Ragù Americano

Scott James Gaspard

Slow simmered Italian inspired meat sauce with pork, beef, tomatoes, and herbs.

No ratings yet

Print Recipe

Prep Time 5 minutes mins

Cook Time 2 hours hrs 55 minutes mins

Total Time 3 hours hrs

Course Sauce

Cuisine American, Italian

Servings 8 people

Calories 265 kcal

Equipment

• cutting board
• kitchen knife
• Dutch oven or large heavy saucepan
• large spoon

Ingredients

  

1x2x3x

• 1 tbsp olive oil – extra virgin
• 1 medium sweet onion – chopped
• 4 cloves garlic – minced
• ½ pound ground pork – 85% lean
• ½ pound ground beef – 80% lean
• 12 ounces tomato paste – San Marzano is best
• 28 ounces crushed tomatoes – San Marzano are best
• ½ cup dry red wine
• 1 tsp kosher salt
• 1 tsp black pepper – ground
• 1 tsp granulated sugar
• ½ cup flat-leaf parsley – chopped
• ½ cup fresh basil leaves – chopped
• ¼ cup fresh oregano leaves – chopped

Instructions

 

• Add olive oil to a Dutch oven over medium heat. Sauté chopped onions until translucent.
  1 tbsp olive oil, 1 medium sweet onion
  
• Add chopped garlic and sauté until aromatic.
  4 cloves garlic
  
• Add ground pork and ground beef.
  1/2 pound ground pork, 1/2 pound ground beef
  
• Cook for about 10 minutes, or until ground meat is well browned and crumbled.
  
• Add the tomato paste.
  12 ounces tomato paste
  
• Stir to incorporate, then cook for a few minutes.
  
• Add the crushed tomatoes and stir to incorporate.
  28 ounces crushed tomatoes
  
• Cook for a few minutes more.
  
• Add the dry red wine.
  1/2 cup dry red wine
  
• Add the salt, pepper, and sugar. Stir it all together.
  1 tsp kosher salt, 1 tsp black pepper, 1 tsp granulated sugar
  
• Reduce heat to low simmer, cover, and cook for about 2 ½ hours. Give it a stir every 30 minutes or so to keep it from burning on the bottom of the pan.
  
• Remove the lid, and add the chopped parsley, basil, and oregano.
  1/2 cup flat-leaf parsley, 1/2 cup fresh basil leaves, 1/4 cup fresh oregano leaves
  
• Stir it together and cook uncovered for about 10 minutes more. Serve over your favorite pasta.
  

PRIVATE NOTES

Click here to add your own private notes.

Nutrition

Calories: 265kcal | Carbohydrates: 21g | Protein: 14g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 799mg | Potassium: 983mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1286IU | Vitamin C: 26mg | Calcium: 102mg | Iron: 4mg

More Information

Ragù Sauces

Ragù sauces use meats like beef, pork, sausage, veal, or even duck. Chefs slow-cook these meats in a tomato or wine-based braising liquid, which helps develop the sauce’s flavors over time.

I find that my Ragù Americano pairs perfectly with stuffed manicotti. It’s very rich, so be careful not to over-serve! Usually one stuffed manicotti covered in sauce and cheese is enough for one person.

Variations

There are many variations of ragù sauces. For an in-depth description of each, visit TasteAtlas. Here’s a sampling:

• Ragù Alla Bolognese
  • Origin: Bologna, Italy
  • Ingredients: Minced beef, diced pancetta, onion, celery, tomatoes, carrots, red wine, stock, and milk. Yes, milk is an actual ingredient!
  • Serving: Traditionally served over tagliatelle pasta.

• Ragù Toscano
  • Origin: Tuscany, Italy
  • Ingredients: Minced beef, diced sausage, onion, celery, tomatoes, carrots, and red wine.
  • Serving: Often paired with Pici pasta.

• Ragù Napoletano
  • Origin: Naples, Italy
  • Ingredients: Minced pancetta, minced prosciutto, beef chuck, pork ribs, tomato paste, peperoncini, basil, and red wine.
  • Serving: Best with ziti pasta.

• Ragù Alla Romagnola
  • Origin: Emilia Romagna, Italy
  • Ingredients: Minced pork, minced veal, bacon, onion, celery, tomatoes, carrots, and white wine.
  • Serving: Commonly paired with tagliatelle pasta.

• Ragù D’Agnello
  • Origin: Foligno, Italy
  • Ingredients: Minced lamb, garlic, tomato puree, rosemary, and white wine.
  • Serving: Often enjoyed with tagliatelle pasta.

• Ragù Alla Pugliese
  • Origin: Apulia, Italy
  • Ingredients: Diced pancetta, diced beef, diced lamb, sausage, and chicken; with onion, garlic, tomato puree, tomato paste, chili peppers, and white wine.
  • Serving: Preferably with orecchiette pasta.

Keeping

Leftovers will keep covered in the refrigerator for a couple of days, or they can be portioned out and frozen for a quick lunch or dinner. If properly vacuum sealed, it should keep for several months in the deep freeze.

Related Recipes

Amatriciana Sauce

A pasta sauce based on guanciale, Pecorino Romano cheese, tomato, and onions.

Check Out This Recipe

Arrabbiata or Pomodoro Sauce

A spicy sauce for pasta made from garlic, tomatoes, and dried red pepper flakes, cooked in olive oil.

Check Out This Recipe

Marinara Sauce

A simple sauce of aromatic ingredients blended with tomatoes.

Check Out This Recipe

Pomodoro Pizza Sauce

Thick tomato, onion, garlic, and basil sauce for pizza

Check Out This Recipe