And just like that… I’m back to pasta. Anyone else into the new Sex & The City series “And Just Like That…”?? Wouldn’t you like to watch it with a big bowl of this Ragu Spaghetti Sauce???
The answer is yes. Yes you would. And a big glass of red. Maybe a salad. Or not.
I get so obsessed with this sauce whenever I make it. Like, eat it twice a day for a week obsessed. Eat cold spoonfuls of it straight from the pot obsessed. Don’t judge. It is absolutely heavenly. Shreds and chunks of the most tender beef mixed with a thick rich tomato sauce that is layered with the most incredible flavours.
Olive oil… red wine… beef broth… tomatoes… herbs… warm spices… can’t you almost taste it? Wait. First, add an ungodly amount of parmesan cheese on top… now you can taste it.
Anything Special You Need to Know?
*I used a blade roast for this, but you can mix it up. I use whatever looks good to me at the time. Chuck roast works, and short ribs are fantastic. I like to use something with some fat because fat = flavour. Read this for more info on choosing your beef.
*Use whatever pasta shape you like. I like long shapes like Tagliatelle, Linguine or even Pappardelle, but honestly, any shape works.
*Don’t get scared about the cinnamon and nutmeg in the sauce! For years I tried to figure out what made the meat sauce so good in old-school Italian restaurants and I’m telling you, this is it. Try it. Be brave. You’ll see.
Ragu Spaghetti Sauce
- 2 Tbsp olive oil
- 3 lb beef roast cut into 3-4 pieces*
- 1 medium onion. Diced
- 4 garlic cloves minced
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch red pepper flakes
- 1 cup red wine
- 1 can tomato paste 5.5 oz (156 ml)
- 1 1/2 cups beef broth
- 28 oz can crushed tomatoes
- 15 oz can diced tomatoes
- Season the beef well with salt and pepper. Heat the olive oil over medium-high heat in a dutch oven and sear the beef on all sides. Remove to a plate.
- Lower the heat to medium and add in the onion. Cook until softened, 3-4 minutes.
- Add in the garlic and cook 2 minutes more.
- Stir in the oregano, thyme, rosemary, cinnamon, nutmeg, red pepper flakes, 1 tsp salt and 1/2 tsp pepper.
- Pour in the wine, deglaze the pan and cook until the wine is almost entirely evaporated.
- Add in the tomato paste and stir well.
- Pour in the broth and the tomatoes. Stir and bring to a boil.
- Reduce the heat and simmer for 3-4 hours, until the meat is tender.
- Remove the meat from the sauce, shred and return to the sauce.
- Serve with pasta and parmesan cheese.
Let me know what you think!
If you like this Ragu Spaghetti Sauce Recipe then you’ll probably love my Pasta with Red Pesto. It’s flavour packed, a cool way to mix things up with your pasta and it’s also a great make ahead.