I was tasked to create a web site for the organization I worked for and went to a conference to learn more … and everyone at the conference was singing the praises of Ragu for their internet presence. After the long, slow cooking time, the vegetables practically melt into the sauce, so you won’t really see them in the finished dish, but they add a ton of base flavor to the ragu. Heat oil in skillet over medium heat. Stir in mushrooms and garlic; sauté 10 minutes, or until mushrooms begin to brown. 1. Feel free to doctor these sauces up with your own creative additions (sliced mushrooms, fresh garlic, etc.) 1. Add onion and Italian seasoning; sauté 6 minutes. This recipe starts with a soffritto, a combination of celery, carrot, and onion, finely diced. These recipes duplicate the traditional "Meat" variety of the sauce and the newer "Chunky Garden Style" version with tomato, basil, and Italian cheese. How to thicken Beef Ragu: if you find that your sauce looks too thin -- even after you have added back in the shredded beef -- you can continue to simmer the sauce without a lid until the ragu reaches the desired consistency. Adapted from The Fiery Redhead. just as many do with the real Ragu. To be honest with you, I’ve been a lover of Ragu pasta sauce ever since the early days of the World Wide Web. How to freeze Beef Ragu: This sauce will stay fresh in the refrigerator for up to 5 days. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=391756