Nonna Pina’s Ragu Sauce

Name: Nonna Pina’s pasta con ragu
Cook time: 10 min
Ingredients: 5 tbsp extra virgin olive oil; 1 small onion ( finely chopped); 1 handful small celery (finely chopped of fresh basil); 9 oz beef cheeks; 17 oz pork spare ribs; 2 large pork and fennel sausages; 2 tbsp Mutti® Double Concentrated Tomato Paste (Doppio Concentrato); 3 1/2 fl good quality red wine; 42 oz Mutti® Tomato Puree (Passata); Salt and pepper; 1.7 oz pecorino for grating; 17 oz Fresh Macaroni (or 14 oz dried pasta)

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

When you need a strong and intense taste of tomato, tomato paste is your choice. It works together superbly with our other products to intensify the flavor and texture of the tomato.

10 min (COOK TIME: 10 min)

Easy

Ingredients

5 tbsp extra virgin olive oil
1 small onion ( finely chopped)
1 handful small celery (finely chopped of fresh basil)
9 oz beef cheeks
17 oz pork spare ribs
2 large pork and fennel sausages
2 tbsp Mutti® Double Concentrated Tomato Paste (Doppio Concentrato)
3 1/2 fl good quality red wine
42 oz Mutti® Tomato Puree (Passata)
Salt and pepper
1.7 oz pecorino for grating
17 oz Fresh Macaroni (or 14 oz dried pasta)

Did you know?

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

Share the ingredient list

Method

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.
Remove meat and set aside. Add remaining olive oil followed by the onion, celery, bay leaves and cook until softened.
Add the meat back into the pot followed by Mutti® Double Concentrated Tomato Paste (Doppio Concentrato). Cook for about 1 minute then and the red wine, cook for a few minutes until the liquid has reduced slightly by half.
Add Mutti® Tomato Puree (Passata) to the pot and bring to the boil, reduce the heat. Have your oven pre-heated to 284°F. 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.
Once cooked, Lift the meat out of the pot onto a serving plate and keep warm.
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.
To serve ragu, ladle the pasta into four serving bowls, top with some of the meat and more pecorino if you wish.

Quick and delicious, Italian food, Appetizers, Meat, Pasta

Ragu is one of the specialties of Italian kitchen

Ragu or ragù is another classic example of simple, yet mouthwateringly delicious Italian cuisine. Ragu is meat sauce that is usually paired with pasta, yet another trademark of the Italian kitchen. The original creator of ragu is said to be Alberto Alvisi, who was the Cardinal of Imola’s cook back in the 18th century. Like many other Italian dishes, ragù too has its regional versions like ragù alla bolognese, Neapolitan ragù and ragù alla Barese.

Ragu is a diverse dish and can be enjoyed as well on family dinners as on more special occasions. So the next time you want to impress your friends or family with a real treat, our suggestion is this amazing version of the world-famous ragu.

Ragu with intense essence of the tomato

Nonna Pina’s pasta con ragu gets some extraordinary color, flavor, and texture from Muttis double concentrated tomato paste, a product especially suitable for dishes needing very long cooking times such as ragù. For 1 kg of Double Concentrate we need 5.5 kg of fresh Italian tomatoes.

Liked the recipe?

Share with your friends

Also made with: Double Concentrated Tomato Paste

Tomato Puree

Zuppa di Pomodoro

The refreshing Zuppa di Pomodoro requires little active time to prepare, and is a delicious way to stay refreshed on warm days.

1470 min

Medium

Nonna Pina’s Ragu Sauce

Made with Double Concentrated Tomato Paste

Ingredients

Share the ingredient list

Method

Ragu is one of the specialties of Italian kitchen

Ragu with intense essence of the tomato

Liked the recipe?

Share with your friends

Also made with: Double Concentrated Tomato Paste

Zuppa di Pomodoro

Vegetable spaghetti bolognese

Sangiovese Simmered Pork Tenderloin

Tagliatelle alla Bolognese from Italy

Penne all’Arrabbiata

Grilled Radicchio with Tomato-White Balsamic Vinaigrette

Polenta and sausage ragu

Swordfish with leek and tomato

Potato gnocchi with soffritto

Calf liver with tomato

Pork hot pot

Autumn casserole with bacon, black kale and chanterelles

Oven roasted pork loin with tomato, honey and chili

Broccoli flan with caprino cheese and tomato

Shellfish salad with creamy tomato paste

Salmon with thyme confit, crispy polenta and tomatoes

savory tomato plumcake

Crunchy nougat with tomato

Lentil cottage pie

Gnocchi with beef

Moroccan lamb shanks recipe

Rainbow Pasta

Quick & Easy Baked Beans

Pulled Pork Tortilla Tartlets

Arancini Balls

Quick and easy tomato soup

Italian meatballs in tomato sauce

Sun Dried Tomato Bruschetta

Tomato Amore

Marinara Fettuccine

Seafood Stew with tomato

Tagliolini with porcini ragu

Cherry Tomato Gazpacho

Vegan Italian meatballs with spaghetti

Italian sausage rolls recipe

Lamb Shanks

Stria with tomato

Tomato and Parmigiano Spelt Biscuits

Beef Goulash

Bolognese Sauce

Pasta Ncasciata Sicilia

Calderta de pescado menorquin inspired fish stew

Tomato and Rice Soup with Dill

Caramelized tomato, eggplants and provolone Panini

TOMATO RAVIOLI WITH SOFT CHEESE AND SALMON

Smoky and Spicy Shrimp with Anchovy Butter and Fregola

Spicy Sausage and Gnocchi soup

Tomato Potato Soup

Pasta alla puttanesca

Tomato Hummus

Scaloppine alla pizzaiola – Pizza-style scaloppine

Quick and delicious

Check it out

Italian food

Check it out

Appetizers

Check it out