Debs Umbrian Ragu Sauce Recipe

Creating this hearty ragu feels like crafting a cozy masterpiece in the kitchen, one where each ingredient plays its role to perfection. The deep notes of red wine and the comforting richness of the meat blend seamlessly with the gentle aroma of herbs, making it a soul-soothing experience that’s as satisfying to make as it is to savor.

I encourage you to luxuriate in the deep tastes of Deb’s Umbrian Ragu Sauce. With an aromatic olive oil, finely chopped onion, and minced garlic forming the base, this sauce combines ground beef and pork in a sauce that’s more meaty than virtually any other pasta sauce I know of, save perhaps for the glorious ragu Napoletana.

This is deeply flavored stuff, as the addition of a good splash of red wine and a couple of handfuls of herbs and seasonings make more than clear. Yes, it’s a sauce, but it’s also a dish in and of itself.

Debs Umbrian Ragu Sauce Recipe Ingredients

• Olive Oil: Rich in healthy fats; enhances flavor and reduces inflammation.
• Onion: Adds natural sweetness and depth; source of fiber and vitamins.
• Garlic: Provides pungent flavor; contains antioxidants and boosts immunity.
• Carrot: Sweetness and color; high in fiber, vitamins, and beta carotene.
• Celery: Adds crunch and freshness; low in calories, high in fiber.
• Ground Beef: Protein-rich; adds robust, savory flavor.
• Ground Pork: Complements beef; tender texture and protein source.
• Dry Red Wine: Adds acidity and depth; enhances overall complexity.
• Tomato Paste: Concentrated flavor; rich in tomatoes’ natural umami.
• Crushed Tomatoes: Base ingredient; provides sauce texture and acidity.
• Thyme & Oregano: Herbaceous notes; aromatic and subtly sweet.
• Bay Leaf: Infuses earthy flavor; removed before serving.
• Whole Milk: Adds creaminess; balances acidity in the sauce.
• Fresh Basil: Refreshing garnish; brings bright, aromatic finish.
• Grated Parmesan: Salty, umami richness; perfect for serving.

Debs Umbrian Ragu Sauce Recipe Ingredient Quantities

“`html

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 pound ground beef
• 1 pound ground pork
• 1/2 cup dry red wine
• 1/4 cup tomato paste
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper, to taste
• 1/2 cup whole milk
• Fresh basil, for garnish
• Grated Parmesan cheese, for serving

“`

How to Make this Debs Umbrian Ragu Sauce Recipe

1. Warm the olive oil in a big pot over medium heat. Add the onion, chopped very finely, and cook until you see it has become translucent, about 5 minutes.

2. To the pot, add the garlic, carrot, and celery. Cook for another 3-4 minutes, with stirring at times, until the vegetables have softened.

3. Raise the heat to medium-high and put in the ground beef and ground pork. Cook, breaking up the meat with a spoon, until it is browned and there is no pink left.

4. Add the dry red wine, stirring to deglaze the pot, and let it simmer until the wine has reduced by half, about 2-3 minutes.

5. Mix in the tomato paste and cook for 1-2 minutes until it’s very well combined and beginning to deepen in hue.

6. Combine the crushed tomatoes, dried thyme, dried oregano, and bay leaf. Stir the mixture to combine, and bring it to a simmer.

7. Lower the heat to low, cover partially, and allow the sauce to mellow into a gentle simmer for at least 1 to
1.5 hours. Stir now and then, allowing the flavors to not just meld but deepen as well.

8. Season the sauce with salt and pepper to your liking. Take out the bay leaf and throw it away.

9. Blend the whole milk into the sauce completely, then allow it to simmer for another 10 minutes.

10. Ladle the sauce over your pasta. Top it with fresh basil and Parmigiano-Reggiano, and you will have a plate of pasta that is the very definition of “delizioso.” The ragu doesn’t just look good, with all those colorful flecks of carrot, onion, and celery; it has Sunday-morning-in-the-rain gustatory undertones, thanks to the wine, the reduction of which concentrates the flavors even more.

Debs Umbrian Ragu Sauce Recipe Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Can opener
8. Ladle
9. Cheese grater

FAQ

• What is the best wine to use for this ragu sauce?A red wine that is dry, such as Chianti or Sangiovese, works well to give depth to the sauce.
• Can I use different types of meat?You can swap out the ground beef and pork for ground turkey or chicken to make it leaner, but the flavor is going to be different.
• Is this recipe suitable for freezing?Without a doubt, this ragu sauce freezes wonderfully. Be sure to let it cool completely before transferring it to airtight containers for freezing.
• How long should I simmer the sauce?If all possible, let it stewing for not less than 1-2 hours so that the taste becomes full-blown. Don’t forget to give it an occasional stir to keep it from sticking.
• Can I use a different type of pasta with this sauce?Indeed, this ragu complements splendidly an assortment of pasta shapes and sizes, from tagliatelle and pappardelle to rigatoni.
• What can I use instead of whole milk?When you can use, in its place, heavy cream, or a non-dairy alternative such as almond milk (as did I in this very recipe), the texture may not be a precise match but you will likely never notice it after all is said and done.
• Do I need to use fresh basil for garnish?If fresh basil, available in abundance during the summer, is not on hand, you can use dried basil sparingly or omit it altogether. I have made these hand pies a number of times with and without fresh basil, and I like them both ways. When I don’t have fresh basil, I use dried Basil. These are quite good for dinner or lunch. They also travel well, making them a good option for a picnic.

Debs Umbrian Ragu Sauce Recipe Substitutions and Variations

Substitutes for olive oil include butter or vegetable oil.
Ground turkey or chicken can be used in place of ground beef for a version that’s lighter.
Beef broth or an equal amount of grape juice mixed with a splash of vinegar can be used as a substitute for dry red wine in a recipe. This substitution yields a non-alcoholic option that maintains the integrity of the dish.
Fresh tomatoes (peeled and crushed) or canned tomato puree can be used in place of crushed tomatoes.
If you want a faster sauce, you can swap out whole milk for half-and-half or heavy cream. Going the totally dairy-free route? Use a plant-based milk like oat or almond milk.

Pro Tips

1. Sauté for Flavor: For a deeper flavor profile, consider sautéing the onion, carrot, and celery (known as mirepoix) until they start to caramelize lightly. This will enhance the natural sweetness of the vegetables, which adds to the overall depth of the sauce.