
A tomato-butter simmered beef ragu sauce cooked low and slow for 1 hour so readers can pre-make and freeze for future pasta dinners.
🍅 Ingredients Deep Dive
A 1-hour ragu merges garlic, onions, butter, beef, and tomatoes into a dependable sauce workflow for future dinners. Cooking low allows aromatic sweetness and tomato tang to soften while the umami deepens.
🍝 Step Summary + Freeze Guide
- Brown beef + onions + garlic in butter + olive oil (about 6 minutes).
- Add tomato paste, let it darken (2 minutes).
- Add crushed tomatoes + herbs + broth, season.
- Let simmer 1 hour on the stove until cling-thick. Cool fully, freeze sealed 2–3 months.
- Reheat low with broth splash if needed.
Enjoying this recipe? You may also love my Comfort Dinner Guide — a simple collection of easy, cozy meal ideas for busy weeknights. It’s a helpful extra resource for those nights when you want something comforting without overthinking dinner.
âť„ Storage
Cool fully before freezing. Freeze sealed for 2–3 months. Reheat low with broth splash.
đź’ˇ Tip
Simmer sauce until cling-thick. Keep heat low to avoid separation.
âť“ FAQs
Q: How long to freeze?
A: 2–3 months sealed.
Q: Too tangy?
A: Add butter swirl while reheating.
Want More Cozy Dinner Ideas?
If you loved this recipe, you’ll love my free Comfort Dinner Guide—packed with easy, satisfying weeknight meals.