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 am so grateful to have come across your page! I made your ragú yesterday for my Christmas lasagna is it was incredible. Everyone loved it. Thank you again and I continue to make this every Sunday per la mia famiglia. Grazie!
This truly makes my heart so happy, thank you so much for sharing this with me. Knowing that my ragù was part of your Christmas lasagna and loved by everyone at the table is the greatest compliment. That’s exactly how this sauce is meant to be enjoyed: slowly, with love, and shared with family.
And hearing that you make it every Sunday per la tua famiglia is incredibly special to me, that tradition is everything. Thank you for trusting my recipe and for welcoming it into your home. Grazie del cuore 🤍
With so much gratitude,
Elena
My husband LOVED your Ragu Meat Sauce! Very quick and simple to prepare. Looking forward to try many more of your recipes! This was outstanding!!!
So happy you loved it! So many more delicious recipes to try.
Excellent recipe! This recipe was my first attempt at a ragu sauce, and it was delicious. I can’t wait to make it again.
Thank you so much! I am so happy you loved it and want to make it again. So many more delicious and easy recipes coming your way!
Loved this recipe!
Thank you so much! It is a well loved recipe in our family!
Sounds and looks so good! A keeper for sure
Yes! Thank you so much!
I used this sauce to make lasagna. One son named it my BEST EVER lasagna!
AWWW! Yay! I love to hear this. We have out traditional lasagna bolognese that uses this sauce and I think you will love that.
It’s a wholesome homemade meal. I doubled the recipe to have the leftovers for lunch the next day. This will be one of the staple recipes I will make on repeat! Thank you Elena!
Yes! Thank you so much. We LOVE this one so much as well.
I was so hesitant to think celery belonged in a sauce… until I made it! This is a nutrition powerhouse and tastes unbelievable. I suggest you try this tonight, don’t wait!
Yes! This is the traditional way we make it in Southern Italy. I am so happy you enjoyed it.
Made it last night! Used a ground beef blend that also has organ meat-it was SO good and VERY filling and SATISFYING. Had it with thin spaghetti. My kids loved it and first sauce my husband says doesn’t have an annoying aftertaste.
Yum, I love your meat variation. It’s alwasy a bonus when everyone loved the meal!
Hi Elena!! I follow you on Instagram! I love your recipes. I made this recipe for dinner tonight. We really liked it and I felt so good about the ingredients!! Very healthy. I also love learning about the Italian culture. Thank you for sharing.
Hi Angia! I am so glad to hear that you love following along for the recipes and culture. Here’s to many more Italian recipes. Enjoy!