Raymon Kim's Authentic Restaurant Ragù Sauce

Cooking tips 💡

• Do not use the juice inside canned whole tomatoes—using the entire contents will make the sauce overly acidic and too thick. Only use the solid pulp and crush it coarsely by hand.
• Never add raw tomato paste directly to the sauce—this causes a greasy, sour taste. Instead, sauté it in oil like Chinese chili paste until deeply caramelized to develop its rich, luxurious sweetness and aroma.
• Bay leaves remain firm even after long cooking and can pose a choking hazard if swallowed. Always count them precisely (4 leaves) and remove them completely after cooking.
• Save the hard outer rinds of hard cheeses discarded after pizza or pasta dishes. Use them in your sauce—over time, they naturally release glutamate under high heat, perfectly recreating the rich umami flavor of restaurant-quality ragù.

Recommended for 🙋

• ⭐Those who want to stock up on a large quantity of authentic Italian restaurant-style sauce at home—something impossible to replicate with store-bought versions.
• ⭐Cooking enthusiasts who enjoy the slow, meticulous process of drawing out the deepest natural savoriness from ingredients through extended, patient simmering.
• ⭐Anyone looking to create a high-end, multi-purpose meat sauce that works as a base for ragù pasta, lasagna, risotto, gratin, and other classic Western dishes.