This fix-and-freeze pasta sauce is perfect for weeknight meals.
But with this simple sauce recipe, we’ve finally cracked the code.
Our Fire-Roasted Tomato-and-Beef Ragu tastes like an elevated version ofmom’s spaghetti.
Credit: Victor Protasio; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis
This classic beef ragu has multiple levels of flavor that keep you coming back for more.
We love using fire-roasted tomatoes in this recipe because they add a smoky undertone to the dish.
This versatile sauce is great spooned over pasta, layered in a lasagna, or stirred into baked ziti.
Plus, this recipe has serious staying power.
Enjoy it tonight or save it for later.
It’s a really easy recipe to double and make in a larger batch.
1 12teaspoonskosher salt, divided
12teaspoonblack pepper
1(14.5-oz.)
can fire-roasted crushed tomatoes
1(14.5-oz.)
can fire-roasted diced tomatoes
1(8-oz.)
Drain beef mixture; return to skillet.
Bring sauce to a simmer over medium-high; reduce heat to medium.
Cook, stirring occasionally, until thickened, 20 to 30 minutes.
Serve with hot cooked pasta.
Top with Parmesan and basil, if desired.
Freeze
Let cooked sauce cool to room temperature, one hour.
Place in an airtight, freezer-safe container.
Freeze until solid, at least four hours or up to six months.
Reheat
Thaw overnight in refrigerator or at room temperature (about one hour).
