Yield: Yields about 8 cups, enough for about 1 lb. of pasta.
Ragu is best served with a noodle it can cling to, like these wide, ridged ribbons. This recipe is easily halved, but even if you’re cooking for fewer people, you might as well make a whole batch and freeze the leftover sauce.
Make Ahead Tips
The finished sauce (without the butter or Parmigiano) can keep for a week, covered in the refrigerator, and it can also be frozen for up to a month. Defrost frozen ragù overnight in the refrigerator and then slowly bring it to a simmer, adding a little water or broth to prevent scorching.
My family really enjoyed this sauce. I found it to be quite easy compared to most ragus. I did add a bit extra wine just because of the reviews suggesting it was a bit dry and bland. Mine was the perfect ragu consistency and rich in flavor. We will definately make again.
Best sauce ever!
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