Spicy Ragu

This ragu uses our Spaghetti Seasoning. It’s meaty, garlicky, and has a bold, rich flavor with a slight hint of heat. Serve it over pasta, polenta, or straight out of the pan. No judgments here.

Spicy Ragu

Prep Time 10 mins
Cook Time 45 mins
Course Main Course
Cuisine Italian
Servings 6


  • 2 tablespoons olive oil
  • 1 large carrot
  • 2 celery ribs
  • 1/2 medium onion
  • 2 garlic cloves
  • 3 pints cherry tomatoes
  • 1 can (14 ounces) tomato sauce
  • 1 sprig basil, roughly chopped
  • pounds *spicy Italian sausage
  • 2 tablespoons COF Spaghetti Seasoning
  • 1/2 teaspoon sea salt
  • 1 pound bucatini pasta


  • Place the carrot, celery, onion, and garlic in a food processor and pulse until minced. Heat the oil in a large skillet over medium heat. Add the minced vegetables, tomatoes, tomato sauce, and basil. Break the tomatoes down with the back of a wooden spoon as tomatoes soften.
  • In another skillet brown the sausage until no longer pink, crumbling into small pieces as it cooks. Combine the sausage with the tomato sauce. Stir in the spaghetti seasoning and salt.
  • Bring to a boil over medium high heat before turning to low and simmering until thickened, stirring occasionally, about 30 minutes.
  • Meanwhile, cook the pasta according to package directions.
  • Serve ragu over cooked pasta. Garnish with freshly grated parmesan cheese.


*I like the little kick spicy Italian sausage adds to the dish. If you’re not a fan of spicy you can substitute mild Italian sausage or ground beef.
Keyword Spaghetti Seasoning

Published by cedaroakfarms

Cedar Oak Farms is an entertainment venue that offers outdoor rental space, monthly markets, an onsite home decor store, and an onsite cafe. We are open from June through November. 9:00AM - 3:00PM

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