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.
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❄ Storage
Cool fully before freezing. Freeze sealed for 2–3 months. Reheat low with broth splash.
💡 Tip
Simmer sauce until cling-thick. Keep heat low to avoid separation.
❓ 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.