Ragu Sauce/ Meat Sauce

sbatush
1 Review (5.00 out of 5)
Course
Serves 1 1/2- 2 quarts
Prep time
15m
Cook Time
2h 0m

This is a delicious gluten free, meat sauce. It can be made ahead of time, as it ages well. It can be frozen and re-heated for easy to make meals.  This sauce tastes best when cooked for as long as possible.   It is initially almost a soup like consistency.   As it boils down, it thickens and the flavors blend.   Served with gluten free pasta topped with some Parmigiano-Reggiano cheese, it is delicious.
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Ingredients

  • 2 Tablespoons
    Olive Oil
  • 1 Pound
    Any combination of ground beef, veal or pork. GFN recommends 1/3 lb of each.
  • 1 Cup
    Finely chopped celery
  • 1 Cup
    Finely chopped carrots
  • 2 Cups
    Finely chopped onions. GFN likes a little bit more than 2 cups!
  • 6 Pieces
    (Cloves) Minced garlic finely chopped
  • 56 Ounces
    (2) 28oz Cans of whole peeled tomatoes. GFN likes fire roast tomatoes!
  • 6 Ounces
    (1) Small can tomato paste
  • 3 Cups
    Beef stock or water. More if needed
  • 1/4 Cup
    (Optional) White or red wine. GFN likes dry white wine!
  • 3 Pieces
    Bay leaves
  • 1/2 Teaspoon
    Dried thyme
  • 1/2 Teaspoon
    Dried oregano (to taste)
  • 1 Teaspoon
    Dried basil (to taste)
  • 1/2 Teaspoon
    Crushed red pepper (to taste)
  • 1/2 Teaspoon
    Onion powder (to taste)
  • 1/2 Teaspoon
    Garlic powder (to taste)
  • 1 Teaspoon
    Salt (to taste)
  • 1/2 Teaspoon
    Black pepper (to taste)

Instructions

  1. The Gluten Free Nanny cooks by taste. For all spices which are described as "to taste", GFN recommends that you start with the amount of spice indicated and add spice carefully as your taste buds guide you.

    All cook times are approximate and will vary based on your equipment and desired consistency.

  2. In a 5 qt or bigger sauce pan add and heat olive oil. Add meat, season with salt and pepper, and brown, breaking up any large pieces, About 5-6 minutes.

    Add onions celery and carrots. Cook until vegetables are soft, about 5 minutes.

    Add the garlic and the tomatoes that have been crushed by hand, include all the juice. Add more salt and pepper, to taste. Cook for about 5 minutes.

    Whisk the tomato paste with the beef stock and add it to the pot. Add the thyme, bay leaves, oregano,basil, red pepper, onion and garlic powder. Mix well. Bring to a boil, then reduce the heat to low/medium and simmer uncovered for 2 hours or more. I have simmered this for as much as 4-5 hours. LONGER IS BETTER!

    Let it cook down until it is a thicker sauce. Stirring occasionally, scraping the side of the pot as you stir. Keep tasting and adjusting the seasoning., especially the salt. If it cooks down to quickly add a little more liquid and cover the pot , leaving it a crack open.

    Serve on top of gluten free pasta topped with some Parmigiano-Reggiano cheese. Enjoy!

1 review for Ragu Sauce/ Meat Sauce

  1. Joy
    5

    ()

    It was so delicious even for one who is not gluten-free!

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