• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pinch and Swirl
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Recipes » Main Course Recipes » Pasta

    Ragu Sauce

    Published: Aug 20, 2023 by Marissa Stevens · 58 Comments

    This post may contain affiliate links.

    Jump to Recipe Jump to Video

    I'd just learned to make Ragu Sauce in a tiny Tuscan hill town when I wrote this sentence in my journal: "I am skeptical about the recipes; they are so simple. But they mock me by being delicious!" We had just finished a cooking class and Giovanna was our teacher.

    ragu sauce with pasta in a white bowl

    At Podera Vignale, a small farm and agriturismo in rural Tuscany, Giovanna taught us to make traditional Italian delights. Her Ragu Sauce recipe, in particular, stood out as a revelation. Made with just a few basic ingredients, it's a dish that speaks to the heart of Italian cooking, where simplicity and quality reign.

    Jump to:
    • Ingredients You Need to Make Ragu Sauce
    • Hands-On Cooking Class in Tuscany
    • Meet Your Italian Cooking Teacher: Giovanna
    • Recipe Tips
    • Recipe Options
    • How to Make Ragu Sauce
    • Recipe Video
    • Ragu Sauce
    • 💬 Comments

    Ingredients You Need to Make Ragu Sauce

    • Extra-Virgin Olive Oil: Choose a high-quality oil with a fresh, fruity aroma.
    • Onion: Select a firm yellow onion with smooth skin.
    • Carrot: Look for bright orange carrots that are firm to the touch.
    • Celery: Opt for crisp stalks with vibrant green leaves.
    • Ground Beef: Use fresh, lean ground beef.
    • Tomato Sauce: A smooth, flavorful tomato sauce without additives is ideal (San Marzano are ideal).
    • Fine Sea Salt: A fine grind ensures even seasoning.
    • Red Wine: A dry, full-bodied red wine works well.

    For Serving

    • Tagliatelle: Any broad, flat pasta can work, but tagliatelle is a classic choice.
    • Parmesan Cheese: Freshly grated Parmigiano Reggiano provides the best flavor.
    • Parsley: Fresh, minced Italian parsley adds color and freshness.

    Hands-On Cooking Class in Tuscany

    When we remember our trip to Italy, above all, we remember the wonderful people that we met along the way. Giovanna and her father Carlo are two of those people. 

    making-cantucci

    First there was the cooking class with Giovanna, with gravity defying, dirt road adventures, hand-drawn fifty-eights to frighten flies, and mouth-watering recipes. You can read more about that here. The very next day we spent with Carlo, Giovanna's father, zipping along rural Tuscan roads to organic vineyards and olive groves, with an emergency detour to the vet for a viper-bitten dog - again, more here.

    carlo

    Since then, Giovanna and I have kept in close contact and have become good friends. And she is graciously letting me share her recipe for authentic Italian Ragù Sauce. I asked Giovanna to share a little bit about her story so that you'll feel like you know her. I loved what she wrote, so I'll share it in her words:

    Meet Your Italian Cooking Teacher: Giovanna

    giovanna

    I was born and grew up in Como. I started my biology degree at the university of Milan, but at a certain point decided to travel and have some other experiences. So I went to San Francisco to work in a marine biology rescue center, then on to Puglia, south of Italy, to do my final project or thesis for my biology degree. There I was studying a lone, sociable dolphin.

    In Puglia I met my future husband and fell in love with him and in 2001 followed him to Tuscany. In that time, my father was opening the farmhouse so I decided to help him for a while, but then it became my job - forgetting about my studies and my university ... I've lost the pleasure to study, I thought it was for nothing ... bad mistake !!!

    in 2006 i got married and in 2007 Marco was born. With the baby I could not work full time at the farmhouse, staying so far from my husband so I moved to Livorno. Together we looked for a house. We found a lovely house in Fauglia (Pisa) that we bought and it's where we are living now. This house, my sweet home now, became my little nest and now it's where I can think about my projects; where I can test recipes and write my blog; and where I often leave to go to Podere Vignali.

    I love my life in Fauglia, that it's in the province of Pisa but 20km from Livorno. I've met nice people and new friends. With 2 moms we started to walk around Pisa to discover new places and have a lot of fun. My life is now divided between Fauglia where I can have my "everyday" normal but nice routine, and Podere Vignali where I'm very happy to meet people from other countries and makes new friends, like you Marissa.

    Recipe Tips

    • Simplicity Equals Flavor: Though it may appear unassuming, you'll be rewarded with a complex, chunky pasta sauce that's almost magical in taste.
    • No Need for Extras: When making it, resist the urge to add more flavors such as black pepper or herbs. Trust the process, and savor the authentic flavors.
    • Versatile Sauce: This hearty meat sauce can be the star in various dishes, like Bolognese Sauce recipe (reminiscent of ragu, but enriched with pancetta and heavy cream), or even Lasagna with Cottage Cheese.
    • Fun and Easy Pasta Making: Paired with homemade pasta, like Food Processor Pasta Dough, the experience becomes fast and enjoyable.
    • More Italian-Inspired Pasta Recipes:
      • Bucatini all'Amatriciana
      • Pasta Aglio e Olio
      • Bucatini Cacio e Pepe
      • Pasta Recipes (50+!)

    Recipe Options

    • If red wine is not available or preferred, white wine can be a suitable substitute, offering a slightly lighter and tangier flavor to the sauce.
    • While the recipe calls for tagliatelle, you have the flexibility to use fresh pasta of your choice, enhancing the dish's homemade quality. (It's easy to make your own with this Food Processor Pasta Dough recipe.)
    • A blend of meat, such as ground beef and ground pork can add flavor complexity to the sauce.

    Rich in flavor and comforting in texture, this Ragu Sauce recipe will transport you straight to the rustic Italian countryside with every bite. It’s perfect when paired with broad, flat pasta like tagliatelle and embodies the soulful cooking that makes Italian cuisine so cherished. Whether you're an experienced cook or just beginning your culinary journey, this sauce offers a taste of tradition that's both accessible and satisfying.

    How to Make Ragu Sauce

    Cook onion, carrot and celery in olive oil until onion is translucent.

    cooked onion carrot and celery in a stainless saucepan

    Add ground beef and cook and stir until browned.

    adding ground beef to cooked vegetables

    Stir in red wine and a pinch of salt; let simmer until the wine has evaporated.

    adding wine to cooked vegetables and ground beef

    Stir in tomato sauce; cover and let simmer on low for one hour, stirring occasionally.

    adding tomato sauce to meat and vegetable mixture

    Serve tossed with a broad, flat pasta like tagliatelle cooked according to package directions. Top with

    twirling pasta with ragu sauce

    Recipe Video

    SUBSCRIBE TO VIDEOS

    ragu sauce with pasta served in a white bowl

    Ragu Sauce

    Marissa Stevens
    My Italian friend Giovanna taught me to make this authentic Ragu Sauce in her cooking class in Tuscany. I remember thinking it was too simple! The secret: time. You’ll be amazed at how complex and delicious this sauce is with just a few simple ingredients.
    5 from 15 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 15 minutes mins
    Course Main Course
    Cuisine Italian
    Servings 6 people
    Calories 554 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 1 tablespoon extra-virgin olive oil
    • 1 onion finely chopped
    • 1 carrot finely chopped
    • 1 rib celery finely chopped
    • 1 lb ground beef
    • 16 ounces tomato sauce
    • pinch fine sea salt
    • 5 ounces red wine
    • coarse salt
    • 16 ounces tagliatelle or other broad, flat pasta
    • grated Parmigiano Reggiano for serving, optional
    • minced Italian parsley for serving, optional

    Instructions
     

    • Heat olive oil in a medium saucepan over medium heat. Add onion, carrot, and celery; cook and stir until the onion becomes translucent. Add ground beef, cook and stir until browned.
    • Add a pinch of salt and red wine, stir, and let it evaporate. When all the liquid is gone, add tomato sauce, stir, season with coarse salt to taste. Cover and let simmer very slow at low heat for an hour or a little more. Stir the sauce occasionally to ensure that it's not beginning to stick on the bottom.
    • Serve tossed with broad, flat pasta – such as tagliatelle – cooked according to package directions. Top with Parmigiano Reggiano and parsley if desired.

    Notes

    1. If you like a saucier pasta, use the sauce to serve 4 and reduce the amount of pasta to 8 to 12 ounces.
    2. A note from Giovanna: "Remember you have to follow slowly all the steps, never be in a hurry… about a couple of hours to prepare it!"

    Nutrition

    Calories: 554kcalCarbohydrates: 61gProtein: 25gFat: 21gSaturated Fat: 7gCholesterol: 117mgSodium: 477mgPotassium: 745mgFiber: 4gSugar: 6gVitamin A: 2103IUVitamin C: 7mgCalcium: 62mgIron: 4mg
    Keyword comfort food, date night, dinner party, easy, from scratch
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Pasta

    • Pancetta Pasta served in a white bowl and photographed from the top.
      Pancetta Pasta
    • Sausage and Peppers Pasta served in a dark bowl in a moody scene and photographed from an angle.
      Sausage and Peppers Pasta
    • Garlic Parmesan Chicken Pasta served in a white ceramic bowl photographed at an angle.
      Garlic Parmesan Chicken Pasta
    • Chicken Broccoli Pasta served in oblong white bowls on a white marble surface and photographed from overhead.
      Chicken Broccoli Pasta

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Erica says

      October 16, 2019 at 6:09 pm

      Sauce was amazing!! Very tasty and I never made Ragu before but this recipe is for keeps now! Can’t wait to make it again!

      Reply
      • Marissa says

        October 17, 2019 at 12:10 am

        I'm so glad to hear it, Erica! Thank you for coming back to let me know!

        Reply
    2. Easyfoodsmith says

      October 14, 2019 at 8:17 am

      I had my first ragu in an international flight and fell in love with it. Would love to give your recipe a try. thanks for sharing

      Reply
      • Marissa says

        October 15, 2019 at 1:18 pm

        Thank you! I hope you love it!

        Reply
    3. Kevin says

      October 13, 2019 at 2:22 pm

      5 stars
      Fabulous dish and even better memories! What a fantastic trip and to learn from only the best to make the best, amazing story!

      Reply
      • Marissa says

        October 14, 2019 at 12:37 am

        Thank you my friend!

        Reply
      • Norma Czigler says

        October 16, 2019 at 6:20 pm

        What type of red wine. Should I use a cooking wine

        Reply
        • Marissa says

          October 17, 2019 at 12:09 am

          Hi Norma! I don't recommend a cooking wine as they often have a lot of added salt. The red wine doesn't need to be expensive, but should be good enough that you'd enjoy drinking it straight. 🙂

          Reply
    4. Neil says

      October 13, 2019 at 11:09 am

      5 stars
      9 weeks exploring Italy sounds amazing. As for this authentic ragu sauce, I love it. Simple and original is always best. Definitely going to try this.

      Reply
      • Marissa says

        October 14, 2019 at 12:38 am

        So glad you're going to give it a try, Neil!

        Reply
    5. Matt - Total Feasts says

      October 12, 2019 at 12:43 pm

      5 stars
      There is nothing more satisfying, especially on a cool rainy evening than a big bowl of pasta with a great ragu on it. What a lovely recipe, pinning for dinner next week!

      Reply
      • Marissa says

        October 14, 2019 at 12:38 am

        So true! Thanks, Matt. Excited for you tor try it!

        Reply
    6. Valentina says

      October 10, 2019 at 10:22 pm

      5 stars
      Your time in Italy sounds dreamy. I think one of the best parts about traveling to other countries is connecting with locals. So great you've kept your friendships. And this sauce. Yum! (I'm loving that particular pasta in your photos, too. The texture looks delicious, as it collects the sauce in its grooves. 🙂 ~Valentina

      Reply
      • Marissa says

        October 14, 2019 at 12:40 am

        Well said, Valentina. Connecting with locals truly is one of the best parts of travel. I love that you noticed the texture of the tagliatelle! Those ridges really do hold on to the sauce!

        Reply
    7. Katherine | Love In My Oven says

      October 10, 2019 at 4:34 pm

      5 stars
      Marissa, when I saw this on Instagram I added a mental note to myself to add this to my weekly meal plan. It looks so good, and you had me at your opening sentence of learning about this in Tuscany!! I have all the romantic feels about this one!

      Reply
      • Marissa says

        October 14, 2019 at 12:41 am

        aww, thanks Katherine! I hope you and your family will enjoy it!

        Reply
    8. Cheyanne @ No Spoon Necessary says

      October 09, 2019 at 5:00 am

      5 stars
      Learning to cook Italian food in Italy?! Dream come true!! That must have been such a wonderful experience!! This ragu looks heavenly!!! The perfect cozy meal for fall and winter!!

      Reply
      • Marissa says

        October 14, 2019 at 12:42 am

        Thanks so much, Cheyanne! It really was a wonderful experience. And cheers to cozy meals in fall and winter!

        Reply
    9. David @ Spiced says

      October 09, 2019 at 4:36 am

      5 stars
      We absolutely love agrotourism! Eating and drinking our way through a country is how we roll when it comes to vacations. And when that country is Italy? Well, now you've just taken agrotourism to the best possible spot! Giovanna sounds like a wonderful person and chef, and I know I would enjoy sitting back and learning from her. I'm hopping over to her website next!
      This ragu is my kind of dish, and it definitely deserves a place on our menu here soon. I love that quote from your journal, too! So true. 🙂

      Reply
      • Marissa says

        October 14, 2019 at 12:44 am

        Thank you! We're kindred spirits, David. That's how we roll on vacations too. You and Laura would just love Giovanna! She really is wonderful.

        Reply
    10. Dawn - Girl Heart Food says

      October 09, 2019 at 4:27 am

      5 stars
      65 days in Italy? What a dream! And this ragu sauce? Just straight up heavenly! Nothing like a good bowl of pasta with a comforting, hearty sauce. Looks SO good, my friend 🙂

      Reply
      • Marissa says

        October 14, 2019 at 12:45 am

        Thanks so much, Dawn! Pure comfort food for sure. 🙂

        Reply
    11. Ben|Havocinthekitchen says

      October 09, 2019 at 2:47 am

      9 weeks in Italy? That sounds like a fantastic trip! Also, this pasta looks beyond fantastic, so rich and delicious. I know that some authentic recipes suggest to cook ragu for hours...and I've heard some Italian grandmas can cook it up to 10 hours. Can you imagine that? I've only had patience to cook it for 3 hours once, but even 1 hour is sufficient for an excellent result!

      Reply
      • Marissa says

        October 14, 2019 at 12:46 am

        Thanks, Ben! And 10 hours??..wow! That's dedication! 😉

        Reply
    12. angiesrecipes says

      October 08, 2019 at 7:59 pm

      Simplicity at its finest and best! This proves again that good food doesn't have to be complicated. I love the recipe and can't wait to try it for our pasta night!

      Reply
    13. Mary Ann | The Beach House Kitchen says

      October 08, 2019 at 2:49 pm

      Sounds like such a wonderful trip for you and Keith Marissa! And what a delicious ragu sauce. The best kind of comfort food in my book! Pinned!

      Reply
    14. Joe says

      April 04, 2019 at 1:43 am

      Recently visited Venice, Florence and Rome. Ragu is much different in the 3 cities. We prefer the Venice version. Not saucy (the tomato saucy version found in Rome reminds us of the US version.). By chance have a recipe for authentic Venice ragu? Grazie.

      Reply
      • Marissa says

        April 04, 2019 at 10:17 am

        Hi Joe! We loved Venice, but I don't think we had ragu there, so I can't say that I have an 'authentic' recipe for it. But, if you like your ragu more meaty and less saucy, I'd give this Lamb Ragu a try, using beef and/or pork if you like. Hope that helps!

        Reply
    15. Lance Bruce says

      December 17, 2018 at 3:28 pm

      5 stars
      I made this recipe last night. I have a big family so I had to double it. I made homemade egg noodles with it. The only thing different I did was since I had to double it, I used 1lb ground beef, and 1lb ground pork. It was delicious, and the family loved it! Thank you for this recipe

      Reply
      • Marissa says

        December 17, 2018 at 4:17 pm

        That's wonderful, Lance! Thank you for coming back to let me know!!

        Reply
    16. Paula @ Vintage Kitchen says

      October 16, 2012 at 3:22 pm

      Oh Marissa, this post is fantastic! How on earth did I miss it! I simply adore Italy. And now I find that you have another blog, which I will read post by post, and I want to go cook with Giovanna and just go to Italy, like right now! The ragu is exactly like it should be, the kind of sauce I grew up with. I will make it asap. wonderful!

      Reply
      • Marissa says

        October 20, 2012 at 9:25 am

        Paula, you'd love Giovanna and she would love you!

        Reply
    17. jennyonthespot says

      October 14, 2012 at 4:21 pm

      Oh gosh... I sure would love to make this. And there is really no reason I cannot! You have always been one of my favorite chefs... and any recipe you recommend, I don't even feel I need to try it before I love it!

      P.S. What a charming story too... I really need to catch-up on your adventures, my friend 🙂

      Reply
      • Marissa says

        October 20, 2012 at 9:25 am

        Jenny! Come for a visit and we'll whip it up together. Miss you!

        Reply
    18. Simply Life says

      October 10, 2012 at 5:55 pm

      oh what a fun "swap" and incredible experience! I LOVE hearing about this!

      Reply
      • Marissa says

        October 20, 2012 at 9:24 am

        Thank you!

        Reply
    19. Lorraine @ Not Quite NIgella says

      October 01, 2012 at 3:09 am

      Italian people are so warm aren't they! I went there for the first time this year and utterly charmed us all! You're right that it's the people that you remember 🙂

      Reply
      • Marissa says

        October 20, 2012 at 9:24 am

        True - there's something really special about Italian culture.

        Reply
    20. Julia @ JuliasAlbum.com says

      October 01, 2012 at 12:55 am

      The ragu dish looks really good! And there is nothing wrong with simple, sometimes those are the best recipes!

      Reply
      • Marissa says

        October 20, 2012 at 9:23 am

        I agree!

        Reply
    Newer Comments »

    Primary Sidebar

    The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, mouthwatering recipes designed for home cooks. Learn more →

    • Instagram
    • Pinterest
    • YouTube
    • Facebook
    12 Recipes to Know by Heart Book Cover
    Subscribe for Free E-Cookbook

    Reader Favorites

    • Oven Roasted Crispy Pork Belly
    • lemon garlic pasta served in a white bowl
      Lemon Garlic Pasta
    • Carne-Asada thinly sliced across the grain featured
      Carne Asada Recipe
    • Shrimp Tacos served on a white oval platter with extra sauce on the side.
      Shrimp Tacos
    • Bacon Wrapped Scallops
    • Creamy Tomato Bisque
      Tomato Bisque
    • Mashed Red Potatoes photographed from above featured
      Mashed Red Potatoes
    • Grilled Lamb Chops
    • Crispy Baked Buffalo Wings
    • Rice Cooker Mexican Rice served in a gray ceramic bowl and photographed from above.
      Rice Cooker Mexican Rice

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up!

    Contact

    • Meet Marissa
    • Contact

    Copyright © 2022 PinchandSwirl

    • Facebook
    • Pinterest
    • Email