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Spaghetti with Rich Meat Ragù

To create the flavor of a long-simmered meat ragu in a fraction of the usual time, Melissa Rubel Jacobson makes her delightful sauce with concentrated tomato paste and preseasoned Italian sausage, then finishes the ragu with whole milk for richness.

  • Total Time:
  • Servings: 4

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  • 3/4 pound spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound ground beef chuck
  • 3 sweet Italian sausages (10 ounces), casings removed
  • 1 onion, cut into 1/4-inch dice
  • 2 garlic cloves, minced
  • 1/4 cup tomato paste
  • 1 1/2 cups chicken stock or low-sodium broth
  • One 3-inch rosemary sprig
  • Kosher salt and freshly ground pepper
  • 1/3 cup whole milk
  • Freshly grated Parmigiano-Reggiano cheese, for serving


  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain the spaghetti.
  2. Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the ground beef and sausage and cook over moderately high heat, breaking up the meat with a spoon, until browned, about 6 minutes. Add the onion and garlic and cook over moderate heat until softened, about 4 minutes. Add the tomato paste and cook, stirring, until the meat is coated, about 3 minutes. Add the stock and rosemary and season with salt and pepper. Simmer the sauce over moderate heat until thickened, about 4 minutes. Add the milk and simmer for 2 minutes. Discard the rosemary sprig and season the sauce with salt and pepper.
  3. Add the spaghetti to the sauce and toss over low heat until combined. Transfer to bowls and pass the cheese at the table.

Suggested Pairing

Firm, juicy Chianti Classico.

Contributed By Photo © Anne Faber Published February 2008

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