Classic Italian Ragu

Everyone has gotta have one - here is our classic ragu (meat & tomato) sauce. Perfect for spaghetti, lasagna, tagliatelle .... the list goes on!


1 small carrot, finely diced
1 med onion, finely diced
1 rib of celery, finely diced
1 clove of garlic
quarter pound of sausage meat
half pound ground veal
1.5 pounds peeled, seeded, pureed fresh tomatoes or 1 large can of peeled tomatoes
olive oil
salt & pepper

In a pot add a couple glugs of olive oil & sauté clove of garlic until brown then discard.

On med heat sauté veggies slowly for about 10 minutes - so they are not brown but translucent.

Raise the heat slightly & add in meat - breaking up the pieces with a wooden spoon.

Season with salt & pepper.

Add tomatoes & half a glass of water.

Bring up to boil.

Lower to a very low simmer for 2.5 hours stirring occasionally.

Toss with your favorite pasta.

If sauce becomes too thick, add a little pasta water.


  1. Hi. What's the serving size for this? We ne to make for 10 people and we want to make it with your best lasagna recipe ever.



  2. I am going to say judging on the ingredients that this will feed 2 people well. More tomatoes would stretch it some, this is a meaty recipe