The beef sauce Ragout is one of the the essential for the Italian pasta. But there is not just on type: besides the well known Bolognese sauce, there is the Neapolitan one and one from Abruzzo, the lamb and chicken one, the fake meat sauce and others. The one we are presenting is the classic Beef homemade meat sauce, the one that our grandmothers made, more or less in all of Italy, to flavor all kinds of dry pasta, in particular Fettuccine and Rigatoni.
Servings for 1/2 kg of pasta


  • 400g of ground beef
  • 40g of butter
  • 1 onion
  • 1 large carrot
  • 1 celery stick of 25 cm
  • 1 glass of dry white wine
  • 500g of ripe tomatoes
  • 1 cube for beef broth
  • olive oil


  1. Clean the onion and carrot and chop coarsely. Remove the leaves and the filaments from the celery stick and cut into cubes
  2. Melt the cube for beef broth in boiling water
  3. Add 20g of butter and two tablespoons of oil in a casserole and let the chopped vegetables sauté for about 8-10 minutes over low heat
  4. Add the meat, mix well and let it sauté over stronger heat, then add the wine and let it absorb
  5. Add the beef broth and cook it covered over low heat for about one hour
  6. Blanch the tomatoes for one minute. Remove the skin and chop finely
  7. Add it to the sauce and continue cooking over low heat for one more hour
  8. Turn off and add the remaining butter, mix well and pour over the hot pasta.
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