Ragu sauce is perhaps, together with pesto sauce, one of the most popular condiments of Italian cuisine all over the world. It’s one of those Italian recipes passed from generation to generation in every family, which treasured jealousy the tricks of its own special version. But however much they may differ, they share one thing in common: all require a long cooking time. The real secret of a perfect ragu sauce, what makes it so good, is time, or the several hours spent on the stove simmering slowly over low heat.
The tomato meat sauce of this recipe though takes less time to prepare but is still full in taste, which makes it practical for everyday, faster cooking. It is excellent as a dressing for pasta (e.g., spaghetti, fettuccine or pappardelle.) Add the tomato meat sauce to freshly drained pasta, top with grated parmigiano cheese, toss, and serve at once. The meat sauce is also the perfect complement for lasagne.