Grandma’s Ragu: A Recipe for Perfect Comfort Food

grandma ragù

First of all, there is only one officially recognized “authentic” recipe for Ragù Bolognese. But if you’re looking for a fresher take on that magical sauce, my Grandma’s Ragu is a must-try. Her version of a Traditional Ragu recipe is lighter yet bursting with flavor. My Grandma Lea, hailing from Ferrara, perfected her Homemade Ragu with tender meat, fragrant herbs, and fresh tomatoes, creating a sauce that’s both refreshing and satisfying.

It’s an Authentic Italian Ragu with a personal twist—one taste, and you’ll see why it’s the Best Ragu recipe you’ve ever tried.

Grandma’s Ragu with fresh ingredients is the ultimate comfort food, bursting with the flavors of a Traditional Ragu made with beef and pork. Using ripe tomatoes, aromatic herbs, and a slow-simmered process, this recipe captures the essence of Ragu alla Bolognese like my grandma Lea used to make.

Perfectly hearty and rich, it’s a timeless dish that brings everyone to the table with its irresistible aroma and Family-style Ragu recipe.

Ragu alla Bolognese like grandma used to make

What is the difference between granma ragù and Bolognese ragù? Grandma ragù is lighter because I do not add any milk or wine. The herbs give a stronger taste and the red pepper flakes make it slightly spicy. Grandma ragù, full of flavor and rich tastes, is not as red as the traditional one, but it is still delightful.

This is a Slow-cooked Italian Ragu recipe

Keep in mind that cooking a tasty ragù takes quite a lot of time; there’s nothing worse than undercooked ragù. Give it plenty of time to absorb all of its flavors so that the ingredients meld together to create this masterpiece. So be patient during this long cooking process. 

grandma ragù

What pasta goes best for granma ragù?

For this ragù the demand for tagliatelle or pappardelle isn’t set in stone: you may choose any pasta shapes (spaghetti, penne, rigatoni, bow-ties), but fresh egg pasta pairs wonderfully with the sauce.  

Can I freeze Grandma’s Ragu?

To store grandma ragù properly, allow it to cool completely before transferring it to an airtight container. It is best to store ragù in the refrigerator for up to 3-4 days or freeze it for longer storage. If freezing, portion the ragù into smaller containers or freezer bags for easy reheating later on. When ready to enjoy, simply thaw the frozen ragù in the refrigerator overnight and reheat on the stovetop or microwave until heated through. Storing ragù correctly will help maintain its flavor and quality for future meals.

grandma ragù
grandma ragù
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Granma Ragù

If you want something similar to that magical sauce, something with a fresher taste, try my grandma’s recipe.
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Sauce
Servings: 6 servings

Ingredients

  • ½ lb ground beef
  • ½ lb top-quality pork sausage
  • 2 carrots
  • 1 onion
  • 1 sprig fresh basil
  • 1 sprig rosemary
  • cup chopped ripe tomatoes 
  • 3 tbsp olive oil
  • 1 tsp red pepper flakes
  • 2 tbsp butter
  • 1 clove garlic
  • Salt and Pepper

Instructions

  • Wash and dice the carrots, and onion.
  • Heat the oil in a pan and add the vegetables. Fry over medium heat until softened and golden brown. Be careful not to burn them; otherwise, the ragù will taste bitter and unpleasant.
  • Stir in the beef and the pork until browned. In the meanwhile, cut the tomatoes into coarse pieces and add them to the meat.
  • Peel a clove of garlic and crush it, then add it to the pot.
  • Add the basil and the rosemary. Tie up the sprig of rosemary so it doesn’t get dispersed throughout your pasta.
  • Cover and cook over medium-low heat. The liquid from the tomatoes will keep the meat moist. Simmer for about two hours.
  • After one hour, replace the “cooked” basil with fresh basil leaves to have a stronger Italian taste. If the sauce gets too dry, you can add some lukewarm water.
  • The ragù is done when the sauce is evenly combined, the meat is softened but dense, and the basil-scented tomato sauce wafts through the air making you very hungry (between 2-3 hours).  
  • Serve it with tagliatelle or the pasta you like best.

Nutrition

Calories: 209kcal | Carbohydrates: 4g | Protein: 7g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 76mg | Potassium: 205mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3631IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg
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1 thought on “Grandma’s Ragu: A Recipe for Perfect Comfort Food”

  1. Your writing has a way of resonating with me on a deep level. It’s clear that you put a lot of thought and effort into each piece, and it certainly doesn’t go unnoticed.

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