Ragu sauce made with tomato puree

Ragu sauce made with tomato puree

Ragu is a common name for the traditional Italian meat sauce. Pair ragu with your favourite pasta and enjoy the delicacy of this classic dish.

Made with Double concentrated tomato paste

The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.

cooking sketch 10 min (COOK TIME: 10 min)

cooking sketch Easy


  • 5 tbsp extra virgin olive oil
  • 1 small onion finely chopped
  • 1 handful small celery, finely chopped of fresh basil
  • 250 g beef cheeks
  • 500 g pork spare ribs
  • 2 large pork and fennel sausages
  • 2 tbsp Mutti tomato paste 100 ml
  • 3 1/2 fl good quality red wine
  • 3 x 400 g passata
  • salt and pepper
  • 50 g pecorino for grating
  • 500 g Fresh Macaroni or 400 g dried pasta

Did you know?

Italian ragu was created by Alberto Alvisi, cook for the Cardinal of Imola.

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Ragu sauce made with tomato puree: Method

  1. Heat half the extra virgin olive oil in a large saucepan. Add the beef cheeks, ribs and sausages and fry for a few minutes, turning, to brown well.
  2. Remove meat and set aside. Add remaining olive oil followed by the onion, celery, bay leaves and cook until softened.
  3. Add the meat back into the pot followed by the tomato paste. Cook for about 1 minute then and the red wine, cook for a few minutes until the liquid has reduced slightly by half.
  4. Add the passata to the pot and bring to the boil, reduce the heat. Have your oven pre-heated to 140 deg. Place lid on top of the saucepan and cook in the oven for 5 hours. Every hour remove lid and give it a stir. Make sure if your oven seems to be drying the sauce out lower the temperature.
  5. Once cooked, Lift the meat out of the pot onto a serving plate and keep warm.
  6. Cook pasta in salted boiling water for about 2 minutes. If using dried pasta cook according to the instructions. Add the cooked pasta to the sauce and stir together to coat all the pasta. Season with salt, pepper and add fresh basil. Add half the grated pecorino and mix well.
  7. To serve Italian ragu, ladle the pasta into four serving bowls, top with some of the meat and more pecorino if you wish.

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Also made with: Double concentrated tomato paste

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