Emily’s Ragu Sauce (Many Ways!). Simple and hearty this Ragu Bolognese its always a family winner, with step by step instructions. This recipe is great for leftovers too it freezes so well and makes an amazing base which can be adapted to be the filling for lasagne too! Emily is a tech, travel, and alcohol reporter based in San Francisco.

Emily’s Ragu Sauce (Many Ways!) This ground beef ragu is made using only a few simple ingredients and can be used in so many ways. Toss it with fresh tagliatelle pasta, make it into lasagne with bechamel sauce or use it as a filling for homemade ravioli for a truly authentic Italian meal. To serve, add cooked tagliatelle pasta to the ragu and toss until thoroughly coated in the sauce, serve.

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, emily’s ragu sauce (many ways!). One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Simple and hearty this Ragu Bolognese its always a family winner, with step by step instructions. This recipe is great for leftovers too it freezes so well and makes an amazing base which can be adapted to be the filling for lasagne too! Emily is a tech, travel, and alcohol reporter based in San Francisco.

To get started with this recipe, we have to prepare a few components. You can have emily’s ragu sauce (many ways!) using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients requirements Emily’s Ragu Sauce (Many Ways!):

Prepare 800 g tin plum tomatoes.
Prepare 2 for celery sticks (diced).
Need 2 - carrots (diced).
Prepare 2 onions (or 1 bag of frozen onions for a cheats quick fix).
You need 4 of garlic cloves (chopped).
You need 1 bay leaf (optional).
Require 2 tbsp. of tomato puree.
You need 300 ml of cup of stock (vegetable).
Give of basil leaves (optional a large handful).
Provide Olive oil drizzle or low Cal spray oil.
Give Generous helping of Salt and Black Pepper.

Few things celebrate Italy more than a traditional recipe for an authentic ragu sauce. In honour of Italy week, here's a golden oldie from my earlier blogging days: how to make a real ragu. My knowledge about food and Italy has come a long way since then. But the recipe remains as good as ever.

Emily’s Ragu Sauce (Many Ways!) process:

Use a large sauce pan or casserole dish. Drizzle or lightly spray the pan with olive oil or low calorie spray oil, heat the pan. I sometimes use frozen chopped onions as I find this really helps with sweating down the ingredients without using extra oil. The moisture prevents it from sticking and burning, stir regularly. So either add fresh chopped onions into the olive onion or tip the bag of frozen onions into the pan, then the garlic..
Whilst it is simmering, chop the celery and carrots then add. Let it all simmer until soft, 10 - 15 minutes stirring occasionally. Then add the tomatoes, stock, bay leaf, basil leaves tomato puree and salt and pepper. Simmer for approximately 30 minutes..
I then blended my sauce with a hand blender you can leave it chunky if you like. Bring a pan of water to the boil add the pasta cook it according to the instructions on your pasta. Tip √ the hole in a pasta server is supposed to be a portion size hole, per person, to pass it through!.
Once the pasta is cooked, add the Pasta to the Sauce, let it simmer for a minute or two. Also add a ladle full of the pasta water to the sauce, this is what they do in Italian cookery books! Enjoy!!.

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