Imagine a sauce so rich, so deeply flavored, that it transforms an ordinary meal into a culinary masterpiece. Our Slow Simmered Pantry Ragu is not just a recipe—it's a journey through Italian comfort food that will transport your taste buds straight to the heart of Tuscany. With just a few simple ingredients and a little patience, you'll create a sauce that's so incredibly delicious, your family will think a professional chef has taken over your kitchen.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients and tools. You will need a large pot or Dutch oven, a wooden spoon for stirring, and a cutting board with a sharp knife.
- Heat 2 tablespoons of olive oil in the pot over medium heat. Allow the oil to warm for about 1 minute until it shimmers slightly.
- Add the diced onion to the pot. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
- Next, add the minced garlic to the pot. Stir and cook for an additional 1-2 minutes, being careful not to let the garlic burn.
- Incorporate the diced carrot and celery into the pot. Sauté the mixture for another 5-7 minutes, stirring frequently, until the vegetables are softened.
- Pour in the can of crushed tomatoes, stirring well to combine all the ingredients. Make sure to scrape up any bits that may have stuck to the bottom of the pot.
- Add 1 teaspoon of dried oregano to the pot, along with salt and pepper to taste. Stir to evenly distribute the seasoning throughout the sauce.
- Bring the mixture to a gentle simmer by increasing the heat slightly. Once simmering, reduce the heat to low and cover the pot with a lid, allowing it to cook slowly.
- Let the ragu simmer for 2 hours, stirring occasionally. This slow cooking process will deepen the flavors and create a rich, hearty sauce.
- After 2 hours, taste the ragu and adjust the seasoning with more salt and pepper if necessary. If the sauce is too thick, you can add a splash of water to reach your desired consistency.
- Once the ragu is finished cooking, remove it from the heat. Serve hot, garnished with fresh basil leaves for a pop of color and flavor.
- This Slow Simmered Pantry Ragu pairs beautifully with your choice of pasta, polenta, or even as a topping for grilled meats or vegetables.
Tips
- Low and Slow is the Key: The magic of this ragu lies in its slow simmering. Resist the temptation to rush the cooking process—the longer it simmers, the more the flavors will develop and intensify.
- Fresh Ingredients Matter: While this is a pantry recipe, using fresh garlic, herbs, and high-quality canned tomatoes can elevate the sauce dramatically.
- Stirring Technique: Stir occasionally to prevent sticking and ensure even cooking. This helps develop a rich, deep flavor without burning.
- Flavor Boosting Options: For an extra depth of flavor, consider adding a Parmesan rind during simmering or a splash of red wine at the beginning of cooking.
- Make-Ahead Magic: This ragu actually tastes even better the next day, so don't hesitate to make it in advance. It freezes beautifully for up to 3 months.
- Serving Suggestions: While perfect with pasta, this versatile sauce can also be used as a base for lasagna, as a topping for polenta, or even as a hearty filling for stuffed vegetables.
Nutrition Facts
Calories: 85kcal
Carbohydrates: 12g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
