Ragu cheese sauce, also known as a meaty cheese sauce, is a delicious and hearty topping for pasta, vegetables, or even as a dip for breadsticks. Here are two versions of the recipe for you to try:
1. Classic Ragu Cheese Sauce:
Ingredients:
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 pound ground beef (or a mixture of beef and pork)
- 1 cup tomato sauce (homemade or store-bought)
- 1 cup beef or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions:
1. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté until they become translucent and fragrant.
2. Add the ground beef to the pan and cook until it's browned and cooked through. Break up the meat with a spatula as it cooks to ensure it's crumbled evenly.
3. Stir in the tomato sauce, beef or chicken broth, dried oregano, dried basil, salt, and pepper. Reduce the heat to low and let the sauce simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
4. Add the shredded mozzarella and grated Parmesan cheese to the sauce. Stir until the cheeses melt and the sauce becomes creamy.
5. Taste the sauce and adjust the seasoning if needed. If the sauce is too thick, you can add a little more broth or water to achieve your desired consistency.
6. Once the cheese is fully melted and the sauce is creamy and well-combined, it's ready to be served. Pour it over cooked pasta, steamed vegetables, or use it as a dipping sauce for breadsticks.
2. Vegetarian Ragu Cheese Sauce:
Ingredients:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup vegetable broth
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 cup diced mushrooms
- 1 cup diced zucchini
- 1 cup diced bell peppers (any color)
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions:
1. In a large saucepan, melt the butter over medium heat. Add the chopped onions and garlic, and sauté until they become translucent and fragrant.
2. Stir in the diced mushrooms, zucchini, bell peppers, and diced tomatoes. Cook the vegetables until they soften and release their juices.
3. Sprinkle the flour over the vegetable mixture and stir well, allowing the flour to coat the veggies evenly.
4. Pour in the vegetable broth and whole milk, stirring constantly to avoid lumps. Let the sauce simmer and thicken for about 5-7 minutes.
5. Add the dried basil, dried oregano, salt, and pepper. Adjust the seasoning according to your taste.
6. Stir in the shredded mozzarella and grated Parmesan cheese. Continue stirring until the cheeses are fully melted and the sauce becomes creamy.
7. Once the cheese is melted and the sauce is creamy and well-combined, it's ready to be served. Pour it over cooked pasta or use it as a sauce for vegetable dishes.
Both of these ragu cheese sauce recipes are versatile and can be customized according to your taste preferences. Enjoy them with your favorite dishes!
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