Easy ragu with ricotta. Picture al dente pasta gently tossed with a rich meaty tomato sauce. It’s ultra-comforting, especially when paired with creamy ricotta. Finish off with lots of grated Parmesan and serve with a nice mixed salad on the side.
When braised in tomato sauce and white wine, ground pork becomes tender and juicy, while ricotta adds a rich creaminess to this deeply-flavored pasta dish. And best of all, pasta just makes everyone happy, your friends and family are guaranteed to love this dish.
Meat ragu traditionally requires a long simmer, but this easy version owes its slow-cooked flavor to the addition of tomato paste, which yields a complex, hearty sauce. Toss the ragu with pasta and top with fresh thyme. In this recipe we use pork, but you could also prepare it with spicy Italian sausage, beef or chicken.
Let me guide you through the recipe with this step-by-step video.
RECIPE NOTES
- serve this ragu over pasta, polenta or with thick slices of toasted bread and lots of grated Parmesan
- swap pork for beef, chicken or Italian sausage
- serve with a crisp lettuce salad
- if you want to add more veggies, go for it! Zucchini or eggplant would work great here
- use any kind of pasta shape that you have on hand
- add some chili flakes for that extra punch
- you could also use some low fat cottage cheese instead of ricotta
- add more flavors like fresh sage or fennel seeds
More pasta, please!
- Beef and Bell Pepper Spaghetti
- Creamy Beef Bolognese with Roasted Peppers
- Cheesy eggplant-beef bolognese pasta bake
Recipe Video
Calories Per Serving: 624 kcalEasy Ragu with Ricotta
Ingredients
Instructions
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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