Cookin’ with Nino: Sal & Judy’s Ragu

Cooking with Chef Nino
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Sal & Judy’s Ragu

(Serves 4)


  • 1 Jar of Sal & Judy’s Original Pasta Sauce
  • 3/4 lb. ground beef or veal
  • 3/4 lb. ground pork
  • 2 Tablespoons of Sal & Judy’s Italian Seasoning
  • 2 oz. of Extra Virgin Olive Oil
  • 1 oz. Dry Red Wine
  • 1lb. Garofalo Pasta
  • Parmigiano-Reggiano Cheese (if desired)


  1. Saute beef and pork until 3/4 cooked, strain excess fat if needed. On medium-high heat, add extra virgin olive oil and Sal & Judy’s Italian Seasoning.  Reduce to medium to low, cover and cook for 2 minutes.  Uncover, add red wine, stir and cover for additional 2 minutes.  Uncover, add your favorite Sal & Judy’s Pasta Sauce.  Bring to a simmer.
  2. Cook pasta, strain, do not wash, add to bowl.  Add meat mixture to bowl, stir, top with desired amount of Parmigiano-Reggiano Cheese.  Serve hot.



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