Italian Ragu Meat Sauce
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This Italian Ragu Meat Sauce is my family’s style of Italian ragù, inspired by the sauce my Nonna Laura made in her cucina in Sardegna. Made with ground beef, veal, tomatoes, and a classic soffritto, it simmers until the meat is tender and the flavors are rich and well developed. It’s a hearty sauce to enjoy with pasta and a comforting recipe for a family meal.
If you love this recipe, you should try my Classic Lasagna Bolognese with Bechamel Sauce and Italian Polpette.
Quick Look: Italian Ragu Meat Sauce
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Servings: 8
- Dietary Info: High-protein
- Method: Stovetop simmer
- Technique: Sauté the soffritt, brown the beef and veal, add the tomatoes and seasonings, then simmer the sauce
- Flavor/Texture: Rich, savory, meaty, hearty
A Taste of Home
This is one of those recipes that takes me straight back to my Nonna Laura’s kitchen in Sardegna. I can still picture her preparing the sauce with care, filling the kitchen with the comforting aroma of tomatoes, vegetables, and meat. I love using both beef and veal because the combination gives the ragù such a deep, hearty flavor while still allowing the tomatoes and soffritto to shine.
This is the kind of meal my family gathers around, spooned generously over pasta and finished with plenty of Parmigiano. I hope it brings the same warmth and comfort to your table that it has always brought to mine.
Enjoy with Polenta or Homemade Pappardelle.
Made With AmorE,
“My husband LOVED your Ragu Meat Sauce! Very quick and simple to prepare.”
– Jennifer
Table of Contents
Simple Ingredients
This wholesome recipe for Italian meat sauce is packed with flavor and only requires a few quality ingredients.
- Ground Beef And Veal: The combination gives the ragù a rich, balanced flavor.
- Soffritto: Finely chopped onion, carrot, and celery create the aromatic foundation.
- Canned Tomatoes: Tomatoes provide the savory base that the meat simmers in.
- Olive Oil: Used to cook the soffritto and brown the meat while adding a layer of Italian flavor.
- Parmigiano Reggiano: Adds a savory, salty finish when serving the ragù with pasta.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Meat Variation: You can use all ground beef in place of the beef and veal combination, though the flavor and texture will be slightly different. You can also try turkey or chicken for a lighter version.
- Canned Tomato Substitute: Use tomato passata + a bit of water or stock. You can also make and use our Homemade Marinara Sauce.
- Pasta Options: Serve with spaghetti, rigatoni, tagliatelle, Pappardelle, or another pasta that holds the hearty sauce well.
- Add Pancetta or Garlic: Add diced pancetta or a few cloves of fresh garlic for extra depth of flavor. Serve with a side of Peas and Pancetta.
How To Make Homemade Ragu Sauce
This Italian ragù builds flavor in layers, starting with soffritto and browned meat before the tomatoes are added and the sauce is simmered. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add onions, celery, and carrots.
- Sauté until soft, 10-12 minutes (longer if you want).
- Add beef and veal and sauté, breaking up with the back of a spoon, until browned, about 15 minutes.
- Add tomatoes; boil for 2 minutes, stirring often and scraping up browned bits.
- If using whole tomatoes use the back of a wooden spoon, or a spatula, to crush them into small pieces.
- Reduce heat to low heat and gently simmer, stirring occasionally, until flavors meld, 40 minutes. Season with salt and pepper.
- Boil pasta according to directions.
- When the pasta is done cooking place it in a large serving dish and toss the ragu sauce until it coats the pasta completely. Top with plenty of freshly grated Parmigiano cheese and sprinkle with parsley, if desired.
Ragu Meat Sauce FAQs
Try adding salt, pepper, a bit of tomato paste, or a splash of wine. Simmer longer to deepen flavor, or stir in Parmesan rinds or fresh herbs.
If you want your Italian meat sauce to be a little thicker, you can always use tomato paste or tomato puree to thicken it and add a rich flavor. If your meat sauce is too thick, add a cup of broth, either meat broth or vegetable stock.
Ragù is a broader category of Italian meat sauces, while Bolognese is a specific regional style from Bologna with its own traditional ingredients and preparation. This recipe is my family-style Italian ragù made with ground beef, veal, tomatoes, and soffritto.
Store in the fridge for 4–5 days. For longer storage, freeze for up to 3 months. To reheat, simply warm on the stovetop and toss with pasta—don’t just spoon it on top! If you’re looking to repurpose your leftovers, follow my Fried Spaghetti with Leftover Pasta recipe!
Serving Suggestions
I love serving Italian ragu with pasta and plenty of freshly grated Parmigiano Reggiano. Try it with Homemade Pappardelle, Polenta, or Italian Bread. A crisp Orange and Fennel Salad or Pear Gorgonzola Salad makes a fresh addition alongside the rich meat sauce.
My Pro Tips
Recipe Tips
- Finely chop the soffritto so the onion, carrot, and celery cook evenly and blend naturally into the finished sauce.
- Brown the meat well rather than simply cooking it through. The browned bits add depth to the finished ragù.
- Let the sauce simmer gently so the meat and tomatoes have time to meld together.
More Italian Sauce Recipes
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Ragu Meat Sauce Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped (about 1 cup)
- 1-2 stalks celery, finely chopped (about 1 cup)
- 1 medium carrot, peeled, finely chopped, or grated (about 3/4 cup)
- 6 ounces ground beef, 85% lean
- 6 ounces ground veal, you can use ground turkey, chicken, pork, or all beef
- 28 ounces can whole peeled tomatoes, or crushed tomatoes
- Kosher salt and freshly ground black pepper
- 1 pound tagliatelle, fettuccine, or any variety of pasta will do
- Finely grated Parmesan, for serving
- 1 tablespoons parsley, finely chopped (for serving)
Instructions
- Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 10-12 minutes (longer if you want).
- Add beef and veal (ground meat of choice)- sauté, breaking up with the back of a spoon, until browned, about 15 minutes.
- Add tomatoes; boil for 2 minutes, stirring often and scraping up browned bits. If using whole tomatoes use the back of a wooden spoon, or a spatula, to crush them into small pieces.
- Reduce heat to low heat and gently simmer, stirring occasionally, until flavors meld, 40 minutes. Season with salt and pepper.
- Boil pasta according to directions. When pasta is done cooking place it in a large serving dish and toss the ragu sauce until it coats the pasta completely.
- Top with plenty of freshly grated Parmigiano cheese and sprinkle with parsley, if desired. Enjoy hot!
Notes
- Finely chop the soffritto so the onion, carrot, and celery cook evenly and blend naturally into the finished sauce.
- Brown the meat well rather than simply cooking it through. The browned bits add depth to the finished ragù.
- Let the sauce simmer gently so the meat and tomatoes have time to meld together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t eat beef, could i replace it with chicken, or turkey?
Hello! Yes, ground turkey or ground chicken works great!
Chow baby, I like to use Leek in my soffritto as well as the holy trinity, well yes I’m catholic but I am not Italian. garlic I like in my ragu 50% beef and pork. a glass of red wine, beef stock and beef bone broth, sweet basil, sweet capsicum not the hot stuff oh alright 🌶, turns out beautifully and parmesan some times Romano cheese 🧀. ft
YUM!
Sorry in the last post should have added herbs parsley and fennel, basil,Oregano, garlic,and Thyme.
Yours Sincerely
Peter
Sorry in the last post should have added herbs parsley and fennel, basil,Oregano, garlic,and Thyme.
Yours Sincerely
Peter (I also use a mezzaluna knife)
This was the first time I’ve ever made a ragu sauce! I was impressed with how easy it was, and with the clear directions. I used all beef and wish I had done 80% lean, but will do next time. I agree with Elena’s kids that shells are great – gets the sauce in all the little nooks and crannies. There are no leftovers with this sauce! Delicious!
This is a classic sauce we make frequently. I am thrilled you love it as well.
5/5! So simple and so delicious.
We love it. 💜👌🏼
Happy you loved it. We enjoy it regularly in our home!
It is one we make often!
Best Ragu ever. I made this for my family this weekend. I followed your recipe exactly and it came out so delicious and perfect. I love that it has simple whole ingredients and was so easy to prepare. I used medium shells for the pasta. My family loved it and we’ll be making this again soon. I made your amazing Italian Apple Cake for dessert and my family was so impressed.. ha. Thank you for sharing!
This ragu speaks to my heart! It is my nonna’s recipe. I always keep a batch in the freezer! It is a time saver on busy nights.
Simply delicious! We enjoyed it with some crusty Italian bread and wine!
That sounds like the perfect dinner! So happy you enjoyed it.
This sauce is so delicious and my family loved it!
It is an easy one to love!
This is incredible! The flavors are delicious. Definitely recommend. You will be so happy you did!!
Happy you loved it! It is a family favorite. Thank you for taking the time to write a review.
Tried this for dinner and it was a slam dunk with all of us! 10/10!
Neelma! So happy your family loved it!
Do you have a recipe for the egg pasta for Lasagna, Please. By the way I made the pear cake it is beautiful and taste awesome. Thank you! Trying the Ragu now.
Hi Laurie! I do not have a homemade egg pasta on the website yet. I use DeCecco brand lasagna pasta for a good quality dry pasta variety. I hope you love this recipe as much as we do!
Yes, I have an egg pasta recipe. Look up “homemade pasta”. You will use this dough when it is rolled out thin. Do not cut it into strips just enough to fit into your pan. Enjoy!
I will definitely give your Ragu recipe a try but I’m just a bit curious that all the Ragu recipes I’ve cooked in the past all stated red wine as an ingredient?
Hi!
You are right! Many recipe include red wine. This is a very traditional ragu sauce from Southern Italy. Our family has made this for generations without the wine. I find it a little lighter and more fresh without the wine. If you want a little depth and more intense flavor feel free to add a little wine and let it reduce with the rest of the sauce.
I hope you Love it,
Elena