Ragu Sauce Recipe

Copycat Ragu Pasta Sauce Sumptuous Spoonfuls

WEBSep 8, 2014 · Instructions. Heat the olive oil in a nonstick saucepan over medium heat. Add the onion and garlic and saute for a few minutes until …

1. Heat the olive oil in a nonstick saucepan over medium heat. Add the onion and garlic and saute for a few minutes until the onion is tender.
2. Add the rest of the ingredients, bring to a boil, then reduce heat to a simmer and cook uncovered for about 30 – 45 minutes or until the sauce is thickened to your liking.
3. Remove the bay leaf. Let cool a bit, then blend until smooth. Store in an airtight jar in the fridge.

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Quick Turkey Ragu: Delicious Healthy Meat Sauce …

WEBAug 6, 2018 · Make The Turkey Ragu: Heat 2 tablespoons olive oil in a large cast iron or non-stick skillet or heavy sauce pan, over medium …

1. Heat 1/4 cup oil over medium heat, in a heavy pot or Dutch oven, with a lid. Add onions and red pepper. Cook for 2 minutes, to soften the onions. Add 1 tablespoon garlic and cook, stirring, for 1 minute, until fragrant (don’t let it brown). Add tomato puree, tomato paste, water and 1/2 teaspoon of salt. Stir to combine. Bring to a boil and immediately lower to a gentle simmer. Partially cover the pot to prevent sputtering. Simmer sauce for 10 minutes. Remove from heat.
2. Heat 2 tablespoons olive oil in a large cast iron or non-stick skillet or heavy sauce pan, over medium heat. Add chopped shallots. Sauté, stirring often, for 3 minutes. Add 1 tablespoon of chopped garlic and sauté, stirring, for 30 seconds, until fragrant. Add the turkey and 1 teaspoon of salt. Cook, stirring and breaking up the meat with a wooden spoon, until the turkey has lost all of it’s pink color. If there’s lots of liquid in the pot, cook for an additional minute to evaporate some of the liquid. Pour in the wine and simmer on medium-low for 5 minutes, until the wine is reduced by about half. Pour in 4 cups of marinara sauce or homemade tomato sauce. Bring to a boil. Lower to a simmer. Cook the meat sauce, partially covered, for 10 minutes to combine flavors.
3. Serve sauce over pasta, spaghetti squash, or zoodles. For a richer, creamier consistency, stir 1/2 cup of ricotta cheese into the sauce before serving. Garnish with freshly grated parmesan cheese and slivered basil.

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