When I talk to people about how I make my own ragu sauce, I usually get an, “Oh man, that’s too much work” and honestly it’s not! It just takes time to simmer, but it’s not hard to make at all. With that in mind, I wanted to post the recipe I use to create my ragu sauce so you can try it for yourself! I hope you do, it’s so worth it and keeps well in the fridge throughout the work week.

Homemade Ragu Sauce

Prep Time: 20 minutes | Cook Time: 2 hours | Total Time: Approx 2 1/2 to 3 hours

Ingredients

• 3 tbs Bertolli olive oil
• 2 tbs chopped fennel
• 1 package of chopped up cured pancetta
• 1 lb ground beef
• 1 tsp salt
• 1 tsp pepper
• 2 tsp dried parsley
• 2 tsp oregano
• 1 tsp crushed red pepper
• 1/2 cup chopped onion
• 2 tbs minced garlic
• 1 1/2 cup chopped carrots
• 1 1/2 cup chopped celery
• 1 diced up green bell pepper
• 2 dried bay leaves
• 2- 28 oz crushed tomatoes
• 1 tbs brown sugar

Recipe

• Heat up olive oil in a large pot and add fennel and stir as it as it cooks.
• Add in chopped pancetta and sautè until it’s slightly translucent and then add it ground beef and cook until it browned.
• Add in salt, pepper, parsley, oregano, crushed red pepper, onion garlic, carrots, celery and bell pepper.
• Once that’s combined and begins to brown, add in bay leaves, crushed tomatoes and brown sugar.
• Once it’s all stirred up, turn the burner on low, put a lid on and let it simmer for 2-3 hours. Then it’s ready! I like to boil noodles and then serve that for dinner throughout the week.
• Enjoy!

XO, Rachel