Ragu Pizza Sauce Recipe: 1 Secret to Perfect Pizzas Every Time

Thesence of a great pizza often lies in its sauce. While there are countless variations and flavors, one of the rich, timeless classics is the Ragu sauce. Traditionally used for pasta dishes, the depth and complexity of Ragu translate perfectly as a pizza sauce. Let’s dive into the world of Ragu pizza sauce and explore its rich flavors, origins, and a recipe that might become your next favorite.

Table of Contents

• Origins and Background
• Why Ragu for Pizza?
• The Classic Ragu Pizza Sauce Recipe
  • Ingredients:
  • Instructions:
• Is ragu pizza sauce gluten-free?
• How long does ragu pizza sauce last in the fridge?
  • Homemade Ragu Pizza Sauce Storage:
• Ragu Pizza: A Simple Recipe

Origins and Background

The term “Ragu” refers to a meat-based sauce used in Italian cuisine. The two most famous variants are the Bolognese from the region of Emilia-Romagna and the Neapolitan from Naples. While the former is creamier and often served with broader pasta like tagliatelle, the latter is tomato-rich and perfect as a base for our pizza.

Why Ragu for Pizza?

While not the conventional choice, Ragu as a pizza sauce offers:

1. Depth of Flavor: The slow-cooked meat infuses the sauce with a flavor profile that’s both deep and layered.
2. Richness: The meat and tomatoes create a luxuriously thick texture, perfect for pizzas.
3. Versatility: Ragu complements a wide range of toppings, from veggies and cheeses to various meats.

The Classic Ragu Pizza Sauce Recipe

Ingredients:

• 500g minced beef
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 800g canned tomatoes (preferably San Marzano)
• 3 tbsp tomato paste
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp olive oil
• A pinch of sugar (optional)
• Fresh basil leaves (for added freshness and garnish)

Instructions:

1. Meat Sautéing: In a large skillet or pot, heat the olive oil over medium heat. Add the minced meat, breaking it apart with a spatula. Cook until browned and set aside.
2. Sautéing the Vegetables: In the same pot, add a bit more olive oil if necessary. Introduce the chopped onions, garlic, carrot, and celery. Sauté until the onions become translucent and the veggies soften.
3. Tomatoes and Seasonings: Stir in the canned tomatoes, tomato paste, dried oregano, dried basil, and bay leaf. If your tomatoes are whole, break them up a bit with your spatula.
4. Return the Meat: Bring the browned meat back into the pot and mix it well with the tomato mixture.
5. Simmering: Reduce the heat to low and let the sauce simmer for at least 2 hours, occasionally stirring. This slow process helps the sauce achieve its characteristic depth.
6. Seasoning: Towards the end of the simmering time, season your sauce with salt, pepper, and a pinch of sugar if you feel it’s too acidic.
7. Cool and Blend: Once cooked, remove the bay leaf and allow the sauce to cool slightly. For a smoother sauce, you can blend it, but this is optional and based on personal preference.
8. Storing or Using: If you’re not using the sauce immediately, it can be stored in the refrigerator for up to 4 days or frozen for longer preservation. When you’re ready to make your pizza, spread a generous layer of the Ragu sauce over your pizza dough, add your desired toppings, and bake.

The Ragu pizza sauce is a testament to the versatility of traditional recipes. Its rich and flavorful profile ensures a gourmet pizza experience right in the comfort of your home. Whether you’re a pizza enthusiast looking to experiment or someone seeking a delightful change from the usual, this Ragu pizza sauce promises a journey through Italy’s culinary wonders with every bite.

Is ragu pizza sauce gluten-free?

Yes, most of the Ragu products are gluten-free and manufacturers will often indicate on the label if a product is gluten-free or not.

Many companies, including Ragu, provide detailed nutritional information and allergen statements on their official websites. They may have a frequently asked questions section or specific product details regarding gluten.

If in doubt, it’s always a good idea to reach out to the manufacturer directly. They can provide the most accurate and up-to-date information about their products.

How long does ragu pizza sauce last in the fridge?

If you are intending to store homemade ragu pizza sauce, then here is a general guideline

Homemade Ragu Pizza Sauce Storage:

Immediately After Preparation:

Once you’ve made your ragu pizza sauce, allow it to cool to room temperature.

Transfer to a Container:

Use a clean, airtight container to store the sauce. Reducing the sauce’s exposure to air will help preserve its flavor and prevent early spoilage.

Refrigeration:

Typically, a homemade ragu pizza sauce will last in the refrigerator for about 5-7 days. Always check for signs of spoilage, such as mold, an off-odor, or an unusual texture before using.

Freezing for Longer Storage:

If you’ve made a large batch and want to store it for extended use, consider freezing the sauce. Portion the sauce into usable amounts, place in freezer-safe containers or bags, and freeze. Homemade ragu pizza sauce can last in the freezer for up to 4-6 months. Remember to label the containers with the date of preparation to keep track of freshness.

Reheating:

When you’re ready to use the sauce, if it has been frozen, allow it to thaw in the refrigerator overnight. You can then reheat it on the stovetop until it’s warmed throughout.

Safety First:

Always use clean utensils when scooping out sauce to avoid introducing contaminants. If ever in doubt about the sauce’s freshness, it’s best to err on the side of caution and discard it.

Making ragu pizza sauce at home allows you to enjoy a fresh, preservative-free flavor. With proper storage practices, you can savor this homemade delight for several meals!

Ragu Pizza: A Simple Recipe

• Pizza dough (store-bought or homemade)
• Ragu pizza sauce (or any Ragu variant, depending on your preference)
• Mozzarella cheese, shredded
• Your favorite pizza toppings (e.g., pepperoni slices, bell peppers, onions, mushrooms, olives, etc.)
• Fresh basil or oregano (optional, for garnishing)
• Olive oil (for brushing)
• Red pepper flakes (optional, for added heat)
• Salt and pepper to taste

Instructions:

1. Preheat Your Oven: If you have a pizza stone, place it in the oven. Preheat the oven to its highest setting, usually between 475°F to 500°F (245°C to 260°C).
2. Prepare the Pizza Dough:
   • If you’re using store-bought dough, make sure it’s at room temperature.
   • Flour your working surface generously.
   • Roll out the pizza dough to your desired thickness, keeping it even throughout.
3. Sauce Application:
   • Spread a thin layer of the Ragu pizza sauce over the rolled-out dough, leaving a small border around the edges for the crust.
   • Be generous but avoid making the base too wet, as it can result in a soggy pizza.
4. Add Toppings:
   • Sprinkle a layer of shredded mozzarella cheese over the sauce.
   • Add your chosen toppings evenly across the pizza. Remember, less is often more with pizza; overloading it can result in uneven baking.
5. Season and Finish:
   • Season with a little salt and pepper.
   • Drizzle or brush a tiny amount of olive oil around the crust for a golden finish.
6. Bake the Pizza:
   • If using a pizza stone, transfer your pizza onto the hot stone in the oven using a pizza peel or an inverted baking sheet.
   • If not using a stone, place the pizza on a baking sheet or pizza pan.
   • Bake for about 8-12 minutes, watching closely. The pizza is done when the crust is golden, the cheese is melted and bubbly, and the toppings are cooked to your liking.
7. Garnishing and Serving:
   • Once out of the oven, sprinkle with fresh basil or oregano if desired.
   • Slice the pizza using a pizza cutter or a sharp knife.
   • Serve hot, and if you like a little kick, sprinkle some red pepper flakes on top.