Farfalle with ragù sauce

The first time I made this ragu sauce for lasagna, but I ended up using it more and more for pasta. Farfalle hold it well, and this combination has become one of my favorites when I have ground meat in the fridge. It's a straightforward recipe, with no complicated steps, and it's perfect for a dinner when I don't want to spend too much time in the kitchen.

Quick Info

Total time: approx. 45-50 minutes
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Servings: 4
Difficulty: easy
Recipe type: pasta with sauce, lunch or dinner

Ingredients

500 g mixed ground meat (beef and pork)
1 onion
1 carrot
2 cloves of garlic
1 cup concentrated tomato juice
red wine (no specific amount, I add by eye, 2-3 tablespoons)
1 teaspoon mustard with wine and currants (optional)
salt
pepper
thyme
farfalle (approx. 350-400 g for 4 servings)
oil
grated parmesan

Preparation method

1. Chop the onion and garlic. Grate the carrot on a fine grater.
2. In a skillet or pot, heat a little oil, then add the onion, garlic, and carrot to sauté. Let them cook over medium heat, stirring occasionally, until they start to soften.
3. Add the ground meat over the vegetables. Mix well to break up the pieces and let it cook for 2-3 minutes.
4. Add a little water or unsalted broth, just enough to cover the meat in a thin layer. Let it simmer on low heat, covered, until the meat is no longer pink and is almost cooked.
5. When the meat is nearly done, add the tomato juice, red wine, mustard (if using), salt, pepper, and thyme. Stir and let it cook uncovered on low heat for about 10-15 minutes to reduce the sauce and thicken it.
6. Meanwhile, cook the farfalle in salted water with a little oil. Let them cook for 10 minutes or as directed on the package until they are cooked but not mushy.
7. Drain the pasta, but not too well – leave a little water on them. Mix them directly with the ragu sauce.
8. Serve immediately, with grated parmesan sprinkled on top.

Why I make this recipe often

It's one of the simplest recipes when I want pasta with meat. I use what I have on hand, and the sauce works well for lasagna or even over other types of pasta. It’s quick to make and has no difficult steps. I like that it’s versatile and doesn’t require sophisticated ingredients.

Tips and variations

Tips

- If using fattier meat, don’t add much oil at the beginning.
- For tomato juice, a concentrate or thicker one gives more flavor.
- Don’t let the pasta dry completely before adding it to the sauce; a little water from cooking helps bind the sauce.

Substitutions

- You can use only pork or only beef, depending on what you have in the fridge.
- Tomato juice can be replaced with tomato paste, but dilute it a bit.
- Mustard with wine and currants is optional; if you don’t have it, leave it out or use any plain mustard.

Variations

- For a more intense flavor, add a little chopped hot pepper at the beginning.
- If you want a thicker sauce, let it reduce more without a lid.
- You can also try other types of short pasta – penne or rigatoni.

Serving ideas

- It goes well with a simple leaf salad or a slice of toasted bread.
- Freshly grated parmesan is preferred, but granulated works too if you have nothing else.
- You can also sprinkle a little fresh thyme or parsley when serving.

Frequently asked questions

Can I use another type of pasta instead of farfalle?

Yes, any short pasta works well – penne, rigatoni, or even fusilli.

If I don’t have red wine, can I skip it?

You can skip the wine. It doesn’t radically change the flavor, but it will be a bit simpler without it.

Can it be made without meat?

Yes, but it’s no longer classic ragu. You can add chopped mushrooms for a vegetarian sauce, but you need to adjust the cooking time and seasonings.

Does the sauce need to be very thick?

No. The sauce should be thickened but not dry. A little liquid helps the pasta not to stick and keeps it creamy.

What type of wine do you use?

I use dry red wine every time I have it on hand. You don’t need a large amount; two to three tablespoons are sufficient.

Nutritional values (estimate)

One serving has about 600-700 kcal, approximately, depending on how much parmesan you add.
Proteins: 32-35 g
Fats: 24-28 g (varies by meat type)
Carbohydrates: 65-70 g
The sauce is hearty, the meat and pasta provide satiety, and the parmesan adds a bit to the fat and calories. Values are approximate.

Storage and reheating

The ragu sauce can be stored in the fridge for 1-2 days, separate from the pasta, if you want to avoid it getting too soggy. Pasta mixed with sauce can be stored for one day in the fridge, but when reheating, add a tablespoon of water or tomato juice to prevent it from drying out. I do not recommend freezing, as the texture will not be the same after thawing.

For the sauce: chop the onion and garlic, and grate the carrot finely. Sauté them in oil, then add the meat and a little water (or unsalted meat broth) and let it simmer together. When the meat is almost done, add the tomato sauce, mustard, wine, salt, pepper, and thyme. Let the sauce reduce a bit and the flavors meld together. When it's ready, set it aside. Boil the pasta for 10 minutes in salted water with a little oil, then drain it, but not too thoroughly, and mix it with the sauce. Serve with grated Parmesan sprinkled on top. Enjoy your meal!

 Ingredients: 500 g minced meat mix, 1 onion, 1 carrot, 2 garlic cloves, 1 cup concentrated tomato juice, red wine, salt, pepper, thyme, 1 teaspoon mustard with wine and currants (optional - from Cora), farfalle, oil, grated parmesan.

 Tags:  sauce for pasta sauce ragu