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Carnivore ragù sauce
Photo credit: Dana Dorobantu

Carnivore ragù sauce

Carnivore ragù sauce
Photo credit: Dana Dorobantu
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This recipe is easily put together and delicious to enjoy with a group of friends!

  • ServesYields 12
  • Prep time30 mins
  • Cook time5 hours
  • Timeout30 mins
  • FreezingFreezes well


  • 3 tablespoons of vegetable oil
  • 1,5 kg of boneless chuck roast
  • 1 1/3 of bacon
  • 2 boxes (227 g each) of white mushrooms, washed and cut in half
  • 2 yellow onions, minced
  • 1 cup of red wine
  • 8 mild or spicy Italian sausages, cut in three pieces
  • 1 can (796 ml) of crushed tomatoes
  • 1 can (796 ml) of diced tomatoes
  • 2 tablespoons of brown sugar
  • 2 Laurel leaves
  • 3 twigs of fresh rosemary
  • 3 twigs of fresh thyme
  • Salt & pepper, as preferred


  1. Preheat the oven to 325°F and place the rack at the centre of it.
  2. Heat the oil in a large pot on high heat, then sear the roast on each side then set aside on a plate.
  3. In that same pot, cook the bacon over medium-high heat along with the mushrooms and onions for 8 minutes. Add a bit of oil if needed.
  4. Add the roast to this pot, then add remaining ingredients. Bring to a boil then cover and cook for 4 to 5 hours or until the meat comes apart with a fork.
  5. Remove from the oven as well as the cover then set aside for 30 minutes.
  6. Pull apart the roast with two forks and then add all the meat to the sauce.
  7. Serve with pasta.

Tips & tricks

Can be frozen.

Keeps for 5 days in the refrigerator and for 3 months in the freezer. 

Recipe published on August 19, 2018