You say Gravy, I say Sauce. Let’s Call it Ragu!

You say Gravy, I say Sauce. Let’s Call it Ragu!

In many an Italian home on Sunday morning a big pot of Ragu is simmering to be ready for Sunday dinner. It is the simplest of recipes, quite economical, and can feed you for a week! Here’s how we make it in our home.

Demetrio Ragu

2.5lb Boston Roast: cut up in big chunks

7 cloves Garlic: smashed

1 large onion: chopped

EVOO to coat the bottom of your BIG POT

Splash of white wine (optional)

¼ can tomato paste

6lb tomato sauce or crushed tomatoes

Salt/Pepper to taste

Sautee onions in EVOO until they are soft, add garlic and meat. Brown the meat, let the juices cook off a bit to avoid greasy gravy. Add your splash of white wine. Stir. Add tomato sauce & paste. Stir over medium heat for about 15 minutes. Add Salt & Pepper and other herbs here if you’d like. You can never go wrong with a bit of oregano!

Turn the heat down to low and let it simmer for 3-5 hours. If it gets too thick for your liking add water. Here’s a little secret, when putting the lid on the pot, rest the wooden spoon on the rim so the steam escapes and doesn’t turn the ragu into a watery mess.

Don't you just love our Vintage Pot?

Turn the gravy every 15 minutes or so, SCRAPE THE BOTTOM of the pot so nothing sticks or burns.

When done, traditionally the meat is removed and plated separately from the pasta and gravy. Top your pasta of choice with the Ragu, grate some cheese on it, and enjoy!