Classic Ragù vs Rustic Ragù: Two Comforting Sauces, One Delicious Choice

Classic Ragù vs Rustic Ragù: Two Comforting Sauces, One Delicious Choice Whether you're in the mood for the traditional richness of a classic ragù or the rustic simplicity of a rustic ragù, both sauces will make your pasta unforgettable. Let's dive into the key differences between these two, and I’ll show you how to make each one from scratch. The classic ragù is all about depth of flavor, with ingredients that simmer together for hours. It’s a rich sauce that pairs beautifully with wide pasta like tagliatelle or pappardelle. For a traditional ragù classico serving 4-6 people, you'll need: 500g ground beef 200g ground pork 1 onion, finely chopped 2 carrots, finely chopped 2 celery sticks, finely chopped 700g tomato passata 1 glass of red wine 1 cup of beef broth Salt and pepper to taste Olive oil To start, heat some olive oil in a large pan and sauté the onion, carrots, and celery until softened. Add the ground beef and pork, cooking until browned. Pour in the red wine and let it simmer until reduced by half. Then, stir in the tomato passata, beef broth, salt, and pepper. Let everything simmer on low heat for at least two hours, stirring occasionally. The result? A thick, deep-flavored sauce that coats the pasta perfectly.