Ragu Sauce with Pasta

This ragu sauce is so easy to make and full of flavor, you'll never eat out of a jar again!

Ragu Sauce with Pasta

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1

    tablespoon olive oil

  • 1

    pound ground beef

  • 3

    ounces prosciutto, diced

  • 4

    cloves garlic, minced

  • 1

    tablespoon dried Italian seasoning

  • ½

    teaspoon salt

  • teaspoon cayenne (red) pepper

  • Pinch of nutmeg

  • 1

    cup red wine

  • 1

    (28 ounce) can crushed tomatoes

  • 2

    tablespoons tomato paste

  • ¼

    cup heavy cream

  • ¼

    cup freshly grated Parmesan cheese + more for serving

  • Cooked whole-grain noodles for serving


Add the olive oil to a large skillet over medium heat and cook the beef while breaking it up with a spatula until almost all the way brown, about 4 - 5 minutes. Add in the prosciutto, garlic, Italian seasoning, salt, red pepper, and nutmeg and cook while stirring for another 2 - 3 minutes. Pour in the red wine and cook for another minute while scrapping the bottom of the pan. Add the crushed tomatoes and paste to the pan, stir until well combined, and bring up to a light boil. Lower down to a simmer and cook for 8 - 10 minutes. Add the cream and ¼ cup Parmesan cheese to the pan, season with additional salt and pepper if necessary, and serve warm over cooked whole-grain noodles.


Facebook Conversations