Simple Supper Friday: Meaty Ragu Sauce



I finally have a Simple Supper Friday meal for you all! It’s been a couple Fridays since I last posted one, so it’s about time I jump back on the wagon. This is a nice, hearty and meaty Ragu sauce, which comes together in a timely manner, allowing you to have dinner on the table in no time. We ate ours atop of zucchini noodles, since zucchini is in season right now, but it would be wonderful over spaghetti squash in the fall and winter as well. The sauce is even delicious on its own — like a thick stew.

On another note, Jesse and I leave for our little San Francisco trip this Sunday! I’m more than excited and ready to leave Portland for a few days. It’s my first time to San Francisco and California for that matter (with the exception of the San Fran airport). I’ve been wanting to go since I was a little girl and am thrilled that it’s finally happening. I’ll definitely be recapping about it and will probably even share some photos while I’m there. Also, as I mentioned in Wednesday’s post, I’ll be sharing photos and details from my recent wedding sometime soon too, so stay tuned!


  • 1/2 Tbsp grass-fed beef tallow or other fat of choice
  • 1 lb grass-fed ground beef
  • 2 fresh spicy Italian chicken sausages, sliced
  • 1 yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2/3 cup sliced crimini mushrooms
  • 1 18 oz jar tomato puree (I used Middle Earth Organics)
  • 2 Tbsp tomato paste
  • 2 tsp dried basil
  • 1/2 tsp smoked paprika
  • 1/2 tsp cinnamon
  • Sea salt and pepper to taste
  • Dash of cayenne
  • 1/3 cup fresh oregano


  1. Melt tallow in a large pan over medium heat. Add the onion and garlic and saute a couple minutes. Then, add the ground beef and sliced sausage. Break up ground beef with a spatula. Continue to cook for a few minutes. Then, add the mushrooms. Season to taste with sea salt and pepper.
  2. Once mushrooms have softened and beef is cooked through, add the tomato puree, tomato paste, basil, smoked paprika, cinnamon and cayenne. Add sea salt and pepper to taste. Stir well and bring to a simmer.
  3. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally.
  4. Once done, stir in fresh oregano.
  5. Serve atop of zucchini noodles.

Yields: 4-5 servings


6 thoughts on “Simple Supper Friday: Meaty Ragu Sauce

  1. The Travelling Chopsticks June 14, 2013 / 12:34 pm

    Ooh can’t wait to see some pictures from San Fran! My hubby and I are heading there for the 4th of july weekend….i’m so excited as it will be my first time too πŸ™‚ Looking forward to reading your thoughts!

    • paleoinpdx June 14, 2013 / 4:11 pm

      Exciting for you too! I bet it’ll be a blast being there 4th of July weekend!

  2. Craving4More June 14, 2013 / 7:20 pm

    My mouth is watering…
    I always put cinnamon in my tomato-based sauces too. YUM!! πŸ™‚

  3. suchlovelyfreckles June 15, 2013 / 7:58 am

    Hey Miss Paleo in PDX, this is Ute from FastPaleo and Grokette’s Primal Musings! Would absolutely love to see you post some of your stuff to!! πŸ™‚ I’ll do a blogger shoutout in return! Have a great weekend!

    • paleoinpdx June 15, 2013 / 10:12 am

      Yes, yes…absolutely! I’ve actually been thinking about that too and just need to remember to do it! I’d love a blogger shoutout too πŸ˜‰

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