Hearty Pasta Sauce - Ragu Style 

What a difference adding meat and red wine makes to everyday pasta sauce! Leftover roast beef and Holland House Red Cooking Wine work wonders to boost flavor. Add both to your favorite jarred pasta sauce or make our hearty pasta sauce -- a Bolognese-style ragu that is traditionally served with wide noodles.

In need of a tasty roast beef recipe? Try our Burgundy Roast Beef with Savory Sauce. If you have leftover sauce from the Burgundy roast beef, stir it into this pasta sauce.


6 oz. leftover cooked roast beef (chuck, cross rib, or top round)
2 Tbsp. olive oil
2-3 garlic cloves, chopped
1 tsp. dried basil
1/2 tsp. ea. dried oregano and rosemary, crushed
2 cans (6 oz. ea.) tomato paste
2 cans (15 oz. ea.) unseasoned tomato sauce
1 cup HOLLAND HOUSE Red Cooking Wine
2 tsp. brown sugar
1/8 tsp. cinnamon, or a pinch of nutmeg
1/2 cup half & half
Hot, cooked wide noodles such as tagliatelle or pappardelle
Grated Parmesan or Romano cheese


Coarsely chop, or shred by hand, enough cooked roast beef to make 1-1/2 cups. If meat is cold, cut into chunks and warm slightly in microwave to make hand-shredding easier.

Heat olive oil in a 4-quart pot and gently cook garlic, basil, oregano and rosemary about 3 minutes. Stir in the 1-1/2 cups beef and tomato paste. Add tomato sauce, red cooking wine, brown sugar and cinnamon or nutmeg, stirring until smooth. Bring to a boil. Reduce heat to low, cover and simmer 30-40 minutes.

Remove from heat; stir in half & half. Serve over pasta, sprinkled with cheese if desired.

Makes 6 servings or 7 cups sauce.


Per serving (1 cup of sauce): 210 calories, 11g protein, 23g carb, 8g fat (2.5g sat. fat), 25mg chol, 640mg sodium, 4g fiber
Hearty Pasta Sauce - Ragu Style 
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