Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Ragu?
0

22 posts in this topic

I'm making the kids spagetti and I was wondering if anyone knows about ragu spag. sauce? It looks okay but the whole natural flavor thing has me wondering....

0

Share this post


Link to post
Share on other sites


Ads by Google:
I'm making the kids spagetti and I was wondering if anyone knows about ragu spag. sauce? It looks okay but the whole natural flavor thing has me wondering....

Honestly why take the risk when you can make one from scratch while the pasta cooks? I mean its probably OK but if you used tinnned tomatoes you can make a pasta sauce in the same time....

0

Share this post


Link to post
Share on other sites
Honestly why take the risk when you can make one from scratch while the pasta cooks? I mean its probably OK but if you used tinnned tomatoes you can make a pasta sauce in the same time....

Got a good recipe??

0

Share this post


Link to post
Share on other sites
Got a good recipe??

Yep sure

for a classic quick bolognaise ....

Start off and chop onions and start frying (1/2 onion per person is about right if you are adding meat, if its a neapolitan more onion and no meat)

Add a teaspoon to table spoon of mixed herbs and when onions softens and some salt and 1/2-1 clove garlic per person sliced thin or crushed (I use the flat of a knife to crush .. pull off the skin then chop having just cut off ends ..really quick way faster than a garlic press! ) salt to taste...

Then meat if making bolgnaise then add tomato puree once meat starts browning (table spoon per person is fine)

stir it in then add 1 tin tomatoes per 2 people ... a gluten-free beef stock cube pre dissilved in cup of boiling water and about another cup of water per person ....

When its nearly ready add some corn starch to a cup and slwly make to a paste with water... then add enough water to make a decent amount of sauce and stir in... (just make up a lof of corn starch its cheap... and add enough .... so when its back on the boil its the right consistency)

....

leave to stand while you drain the pasta (timings should be about right) and then add grated pamesan.

0

Share this post


Link to post
Share on other sites

Back to the original question, Ragu is a Unilever brand, and will clearly disclose any gluten in the ingredients using one of the words wheat, rye, barley or oats. If you don't see one of these words, then it does not contain gluten. Enjoy!

0

Share this post


Link to post
Share on other sites




I've used several flavors of Ragu, and have not had a problem. Like Peter said, just read the label to be sure that the one you have is ok.

0

Share this post


Link to post
Share on other sites
I've used several flavors of Ragu, and have not had a problem. Like Peter said, just read the label to be sure that the one you have is ok.

I have also used Ragu and also Newman's Own with no problems. I take every opportunity to use a mainstream brand when I can.

Tom

0

Share this post


Link to post
Share on other sites
I have also used Ragu and also Newman's Own with no problems. I take every opportunity to use a mainstream brand when I can.

Tom

I eat Ragu all the time. You're good.

And like Tom, I try and use a mainstream brand wherever possible. I spend enough money on the specialty items like gluten free bagels, pasta, ect.

0

Share this post


Link to post
Share on other sites

Thanks to all :D I do like the tinkyada pasta the best I won't buy another I don't care if it costs more, ya know?

0

Share this post


Link to post
Share on other sites

I have never noticed a problem with Ragu Sauce.

0

Share this post


Link to post
Share on other sites
Yep sure

for a classic quick bolognaise ....

Start off and chop onions and start frying (1/2 onion per person is about right if you are adding meat, if its a neapolitan more onion and no meat)

Add a teaspoon to table spoon of mixed herbs and when onions softens and some salt and 1/2-1 clove garlic per person sliced thin or crushed (I use the flat of a knife to crush .. pull off the skin then chop having just cut off ends ..really quick way faster than a garlic press! ) salt to taste...

Then meat if making bolgnaise then add tomato puree once meat starts browning (table spoon per person is fine)

stir it in then add 1 tin tomatoes per 2 people ... a gluten-free beef stock cube pre dissilved in cup of boiling water and about another cup of water per person ....

When its nearly ready add some corn starch to a cup and slwly make to a paste with water... then add enough water to make a decent amount of sauce and stir in... (just make up a lof of corn starch its cheap... and add enough .... so when its back on the boil its the right consistency)

....

leave to stand while you drain the pasta (timings should be about right) and then add grated pamesan.

Thanks! .. What's bolgnaise??

0

Share this post


Link to post
Share on other sites
Thanks! .. What's bolgnaise??

Sorry BOLOGNESE !

or do you really not know? :ph34r:

0

Share this post


Link to post
Share on other sites
Sorry BOLOGNESE !

or do you really not know? :ph34r:

The name is never used here. "Spaghetti sauce" is a very specific type of tomato-based sauce with only very minor variations. It comes canned or bottled. It is very tomatoey, and a large amount of sauce goes on the pasta.

For most people this is the only way they ever have eaten spaghetti.

0

Share this post


Link to post
Share on other sites
The name is never used here. "Spaghetti sauce" is a very specific type of tomato-based sauce with only very minor variations. It comes canned or bottled. It is very tomatoey, and a large amount of sauce goes on the pasta.

For most people this is the only way they ever have eaten spaghetti.

Oh the shame of it, there is so much more to pasta sauce than what we usually think of here in the US.

0

Share this post


Link to post
Share on other sites
I make my own from scratch now too...

That's my point really.... its so simple...its cheaper and you can be a lot more flexible with your ingredients.

and... it really doesn't take any time if you start by boiling water for spagetti.... by the time its cooked the ragu is ready. I'm not saying it might not get better cooked slowly but its still got to be better than something in a jar packed with chemicals?

0

Share this post


Link to post
Share on other sites
That's my point really.... its so simple...its cheaper and you can be a lot more flexible with your ingredients.

and... it really doesn't take any time if you start by boiling water for spagetti.... by the time its cooked the ragu is ready. I'm not saying it might not get better cooked slowly but its still got to be better than something in a jar packed with chemicals?

If your making it from stratch... why are you cooking Ragu sauce too? :huh:

0

Share this post


Link to post
Share on other sites
If your making it from stratch... why are you cooking Ragu sauce too? :huh:
Ragù è un termine utilizzato per indicare un sugo o una pietanza composta da numerosi ingredienti (che variano a seconda delle regioni) ma sempre a base di carne.

Quasi sempre i ragù sono usati per condire pasta o sformati.

Ragu is a term utilised to indicate a sauce or "sauce dish" composed of several ingredients. (which varies according to the region) {presuming we conjugate seconda in the aggiuntive} but always with a meat base.

Usually the ragu is used to "dress" a pasta or "moulded dish"

moulded dish means like a souffle in this context being dervied from the verb to mould ... (or pie if you prefer)

0

Share this post


Link to post
Share on other sites
Ragu is a term utilised to indicate a sauce or "sauce dish" composed of several ingredients. (which varies according to the region) {presuming we conjugate seconda in the aggiuntive} but always with a meat base.

Usually the ragu is used to "dress" a pasta or "moulded dish"

moulded dish means like a souffle in this context being dervied from the verb to mould ... (or pie if you prefer)

AH okay, here in USA Ragu' is a brand name of inexpensive tomatoteo sauce, and I have not seen/heard anyone use it anyother way.

0

Share this post


Link to post
Share on other sites
AH okay, here in USA Ragu' is a brand name of inexpensive tomatoteo sauce, and I have not seen/heard anyone use it anyother way.

Which is rather the point, especially since you have a fairly reasonable number of second language Italian speakers.... and ragu is a VERY VERY basic term that even a 10th generation Italian family who speak no Italian at home would use everyday.

Additionally it is also a frequently used Spanish (borrowed from Italian) word

m. Guiso a base de carne troceada y guarnecida con patatas y verduras.

I'm presuming I don't need to translate the Spanish...

0

Share this post


Link to post
Share on other sites
Which is rather the point, especially since you have a fairly reasonable number of second language Italian speakers.... and ragu is a VERY VERY basic term that even a 10th generation Italian family who speak no Italian at home would use everyday.

Becarefull what you assume..

I am second generation Itialian, and no one in my family uses it as anything other then the brand name. :D My Grandfather was born in Scily, and my Grandmother was born in Naples. And so on :D

0

Share this post


Link to post
Share on other sites

Foodies over here know that Ragu isn't just a cheap bottled sauce, but since consumer culture prevails, that's what most people think of.

Basically, what most people call spaghetti sauce over here is bolognese sauce. Just like in England crisps are chips and chips are french fries.

My sister got in trouble with her British inlaws once when she said she needed to iron her husband's pants :lol:

I make an exquisite bolognese sauce (family practically eats it as soup :rolleyes: ), but since I'm an American that is only enrolled in culinary school and hasn't attended yet, it's spaghetti sauce :)

It's one of those things that everyone knows what it is, but doesn't necessarily know what it's called. Just be happy nobody is trying to pronounce it :lol:

Gee, I want me some baloney-ese sauce! ( ;) )

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      103,874
    • Total Posts
      919,413
  • Topics

  • Posts

    • gluten intolerance, dairy intolerance and fructose
      I'v posted on here b4... 6 yrs ago I was diagnosed as severely gluten intolerant. ( they were kinda shocked that test for celiac was negative) anyway my symptoms went away up until a few months ago. I went to the gi doctor and they said I can't have dairy or fructose.. * I found that out yesterday, I thought my tests for dairy was neg but guess it was pos. And I had no clue about the fructose*..    Anyway is it possible to have all these I tolerances? It's not making since to me.... also if you experience same thing what can I eat!! All I had today was grilled chicken and rice because it was on my lost from gi doctor... I'm a college student so I need easy quick stuff as easy as I can have it now I guess.. also is almond milk ok to have and coconut milk? I'm very confused on the fructose part.. dairy I'v been of for 6 weeks.... my doctor sent a referl over to a diatrition doctor but I want stuff to get me by until I get in. I don't even know what to look for all the research I'v done is just confusing me even more since different websites say different things..... thank you in advance.. I'm trying to gain weight I was gaining the first few yrs of being gluten free but I went back word and stuff went down hill again... 
    • Toblerone
      I don't eat chocolate often, but I have never had a gluten reaction to Toblerone. I trust it to be gluten-free.
    • So I've been glutened....
      I am so sorry for how your feeling.  I can sympathize; over time I notice I couldn't have any type of gluten free products.  I read that since you don't have villi in your small intestines you have no defenses, meaning even the tiniest bit of exposure causes a flare up.  I even have to be careful when I purchase products by reading the labels to ensure it says manufactured by a nut, soy, milk and wheat free facility.  Be very careful, unfortunately
    • Symptoms despite strict gluten-free -- new here
      I have been reading a lot about leak gut syndrome which is new to the medical community in the sense that they don't know how to manage it.  If (you are female) make sure to do a yearly pap and uterine check to ensure there is no issues there.  If you are not a female then definitely confirm with an endoscopy if your small intestines are still damaged.  I am looking into doing the leaky gut diet to see if it will help, the book I am reading is "Eat Dirt" by Dr Josh Axe.  Especially since I notice anytime I am exposed to gluten by accident my symptoms are worse each and every time.  I know get severe back and rib cage pain, with bloating, gurgling and diarrhea with severe nausea.  I am willing to try anything and I am now reading this book and applying the diet to see if I can heal my intestinal lining.
    • Help
      Ok so I had my colonoscopy & endoscopy last Thursday. Don't get results until July 13th as GI is on vacation. I've had bad pain in my lower left abdomen that wraps around to my lower back as well for the past 4 days..even hurts to touch lightly. Went back to the ER & they did an ultrasound & CT scan. The Doctor said that I have "prominent" lymph nodes in the area that is painful as well as thickening & inflammation of my Sigmond colon? Um ok what is that all about? Kind of freaking out over the whole swollen lymph nodes thing. Has anyone ever dealt with this before? 😒
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • Jmg  »  admin

      Hello Admin!
      I don't know whether this is of interest to post on your articles feed:
      http://pratt.duke.edu/about/news/window-guts-brain
      Kind Regards,
      Matt
      · 2 replies
    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,909
    • Most Online
      1,763

    Newest Member
    Fourpeople
    Joined