Ragu Pasta Sauce
My aunt Liza has a wonderful Italian mother. She passed this recipe to my Mom who gave it to me. It’s really called Sandro’s Ragu. But my mom just calls it Ragu. It makes a TON of sauce. It’s perfect to put over short pasta such as penne, or the recipe calls for farfalle. We used gluten-free penne. The garnish is grated parmesan cheese (optional). We used Go Veggie! dairy-free parmesan cheese. I chopped the vegetables in our food processor, so it made it less chunky. Some people like it chunky, and if you do, I would suggest hand chopping the vegetables.
- In a medium-sized pot, heat the butter and oil on medium and add the carrots, celery and onions. Cook, stirring occasionally, until vegetables soften, about 10 minutes. Add the ground beef and pork and begin to mix right away. Add the wine and continue to mix well.
- Add the salt and pepper. Brown the meat and boil off some of the water. Add the tomatoes, bay leaf, paprika, and pepper flakes. Turn the heat down to low and continue cooking, 40 to 50 minutes, with the lid ajar; the sauce should be at a simmer. Stir occasionally. Add the fresh parsley and stir just before turning off the heat. Crush any remaining large pieces of tomato with the back of a spoon. Taste for salt.
- Cook the pasta according to package directions, drain and spoon the Ragu over the noodles. Sprinkle Parmesan on top, if desired.