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On the heels of last week’s bolognese-style meat sauce recipe, I give you risotto with ragu. A recipe that is really just a clever way to use up leftover ragu. To be clear, I’m talking about a bolognese-style ragu sauce made from ground meat – what many folks simply refer to as “meat sauce.” If you happen to have some on hand or plan to make a batch soon, hold on to this recipe. It is a fantastic way to stretch out the last cup of sauce into a delicious entree for four with only a handful of ingredients – rice, stock, and a bit of butter and cheese. That’s it. You don’t even have to dice an onion because the sauce already has all the flavor you need! Like I said, clever. Thank you to Marcella Hazen’s Classic Italian Cookbook for the inspiration.
Need a ragu recipe? Here is my recipe for bolognese-style meat sauce. You might want to make a double batch to ensure you have leftovers! Looking for more risotto recipes? Try my creamy risotto with shrimp or my summer garden risotto.
Ingredients
You only need a few ingredients to whip up this quick risotto.
- ragu (aka meat sauce or bolognese sauce)
- arborio rice
- beef stock
- parmesan cheese
- butter
See recipe card for quantities.
Top tip
This risotto with ragu recipe really comes down to the quality of the inputs – the ragu sauce you use and to a lesser extent the stock. A slow-simmered homemade ragu will give your risotto plenty of flavor—no need to add any other seasoning.
Tip: If you are using store-bought stock or bullion cubes in water, you can add some flavor depth by tossing in a bay leaf, half an onion, and a few peppercorns.
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Risotto with Ragu
Description
A clever way to up leftover ragu sauce. It was adapted from Marcella Hazen’s classic Italian cookbook.
Ingredients
- 5 cups of beef or chicken stock
- 1 cup of ragu (meat sauce)
- 1.5 cups arborio rice
- 1 tablespoon butter
- ¼ cup of grated parmesan cheese plus extra for serving
- chopped parsley for garnish (optional)
Instructions
- Bring the stock to a low simmer in a medium saucepan.
- Heat the ragu in a large skillet. When the sauce is simmering, add the rice and stir until it is evenly coated in sauce. Let it cook for two minutes over medium heat.
- Add ½ cup of the hot stock to the rice mixture. Give it a stir and then wait for it to absorb into the rice, string occasionally. When the stock is absorbed, add another ½ cup and repeat the process. Continue adding stock until it has all been absorbed and the rice is cooked. This process will take around 30 minutes.
- Turn off the heat and add the butter and a quarter cup of cheese. Stir to combine and let sit for a minute or two before serving.
