Slow-cooked meat sauce with tomatoes and spices
Kosovar ragu is a rich, deeply flavored meat sauce simmered for hours with tomatoes and Balkan spices, traditionally served over pasta, rice, or polenta for comfort food perfection.
Serves 6
Heat olive oil in a large pot and cook chopped onion over medium heat until soft, about 5 minutes. Add garlic and cook 1 minute until fragrant.
Add ground meat and brown thoroughly, breaking apart with spoon, for 8-10 minutes. Drain excess fat.
Stir in tomato paste, cooking for 2 minutes. Add crushed tomatoes with their juices and season with salt, pepper, and paprika.
Reduce heat to low and simmer uncovered for 60-75 minutes, stirring occasionally, until sauce is thick and flavors meld. Adjust seasoning as needed.
Low and slow cooking develops deeper flavor
Don't skip the tomato paste for rich umami depth
Skim fat from surface occasionally while simmering
Add fresh herbs like oregano or basil near end of cooking
Include diced vegetables like celery or bell pepper
Stir in red wine for additional depth
Store refrigerated for 4 days or freeze for up to 3 months
Ragu represents Kosovo's Italian-influenced Balkan cuisine, a staple comfort dish passed down through families and served at everyday meals.
Minimum 60 minutes; longer simmering (up to 2 hours) develops deeper flavor.
Yes, brown meat on stovetop first, then transfer to slow cooker on low for 4-6 hours.
Per serving · 6 servings total
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