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Ragu Pasta Sauces copycat recipe by Todd Wilbur
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Ragu Pasta Sauces


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It's America's most popular pasta sauce, and now you can whip up clones of two varieties at home at a fraction of the cost. Add a few ingredients to a large can of tomato sauce and get on with the simmering. These recipes duplicate the traditional "Meat" variety of the sauce and the newer "Chunky Garden Style" version with tomato, basil, and Italian cheese. Feel free to doctor these sauces up with your own creative additions (sliced mushrooms, fresh garlic, etc.) just as many do with the real Ragu.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

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Meat
  • 2 ounces ground beef
  • One 29-ounce can tomato sauce
  • 5 teaspoons granulated sugar
  • 4 teaspoons extra virgin olive oil
  • 1 1/2 teaspoons minced dried onions
  • 1 1/2 teaspoons shredded Romano cheese
  • 1/8 teaspoon ground black pepper
  • 1 bay leaf
Tomato, Basil & Italian Cheese
  • One 29-ounce can tomato sauce
  • 1/2 cup canned diced tomatoes
  • 5 teaspoons granulated sugar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon shredded Romano cheese
  • 1 teaspoon shredded Parmesan cheese
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 1 bay leaf
  • Do This
    • Restaurant/Brand
      Ragu
    • Instructions

      Meat
      Brown the ground beef in a medium saucepan over medium heat. Add the remaining ingredients, bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, stirring often.

      Makes 2 1/2 cups.

      Tomato, Basil & Italian Cheese
      Combine all the ingredients in a medium saucepan and place it over medium heat. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, stirring often.

      Makes 3 cups

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Score: 5.00. Votes: 1
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Chefette_Joy
Feb 29, 2008, 22:00

I have made all the recipes that are stated and now my family wants these recipes instead of the Ragu sauces...Yummy and better than the originals.

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