This is a variation of my Bolognese Sauce recipe. Basically a ragu is a meat sauce that is made with chopped meat, rather than minced meat…in other words it is more chunky.
I love ragu with with pasta, specifically with something like penne, that is a more robust pasta.
The recipe follows along the same lines as the Bolognese Sauce recipe, however, you do need to cook it for a little longer because the meat is much more chunky.
RECIPE TIP 1: For the meat, I use either shoulder or sirloin. You need a really sharp knife to chop the meat. I chop it into 5mm cubes.
RECIPE TIP 2: I used tinned tomatoes and puree in this recipe, but make sure you do not use the cheap kind. I usually buy the best quality Italian tomatoes I can find.
RECIPE TIP 3: Follow the steps exactly as put in this recipe for the best results – making Bolognese is serious business!!!
RECIPE TIP 4: This recipe works well for baked dishes like lasagna.