My Italian Ragu

Cathy LaFay


This is how I learned to make this from my mom. Tho I dont make this every Sunday, my mom did... and when I make it It always takes me back to when I was a kid...

pinch tips: How to Mince Garlic



Stove Top


3-4 clove
garlic, chopped
2 large
onion, chopped
links sweet italian sausage
links hot italian sausage
3/4 c
italian red wine (i use carlo rossi) use something you would drink
turns around the pan of ev olive oil
bay leaf
1 Tbsp
grated cheese
2 (28)oz can(s)
crushed tomatoes
handful fresh basil (torn)
handful fresh parsley (cut up)
red pepper flakes to taste

Directions Step-By-Step

In a large pot saute onion in EVOO until translucent. Add meat and cook over medium heat 5 - 10 minutes stirring often until well browned on all sides. (Brown in batches if you need to)
Pour in red wine. Add bay leaf and chopped garlic. Cook over medium heat until liquid is absorbed. Add both cans of tomatoes and bring sauce to a boil then lower to a simmer for at least an hour but more is better... (I simmer mine for about 3 to 5 hours depending on time) After an hour I make the meatballs (recipe follows below)
Here is my meatball recipe for this sauce... People will say to fry them or bake them but really you can just add them to the sauce carefully so you don't splash the hot sauce all over the stove and all yourself... that hurts...

1 lbs chopmeat (90 is what I use)
1 egg
3/4 cup seasoned bread crumbs
garlic 2 to 3 cloves minced
handful of parsley
about 3 or 4 good handfuls of grated cheese

In a bowl combine egg parsley and garlic in a dish with breadcrumb. (you can add a splash of milk if you'd like) Add the rest of the ingredients and mix well. You want the mixture to be fairly firm.

Form meat mixture into 1 inch balls like the size of a golf ball (or a bit smaller is good) drop into sauce. Simmer that for at least an hour so they cook thru (longer is fine)
Boil Pasta (again your choice but I tend to like Rigatoni or Penne with this)

Add Sauce to Pasta and mix well plate add cheese and serve.

This makes enough for leftovers which will freeze nicely.

About this Recipe

Course/Dish: Pasta, Other Sauces
Main Ingredient: Pork
Regional Style: Italian