Beyond the Bowl: 5 Surprising Ways to Use Ragù (That Aren’t Pasta)

Have it Your Way - Breaking Rules With Ragu Alternatives

At Carluccio’s, we’re famous for our slow-cooked, authentic ragù. It is one of the most-loved pasta dishes, but a truly great sauce is far too versatile to be limited to a bowl of pappardelle.

If you’ve spent the weekend batch-cooking or have a jar of our signature sauce in the larder, it’s time to think outside the pasta pot. Here are five delicious ways to give your ragù a second life.

1. The Ultimate Italian Toasted Sandwich

Forget a standard ham and cheese. Take two thick slices of sourdough, spread a generous layer of chilled ragù on one side, and top with slices of creamy mozzarella or provolone. Toast in a pan with plenty of butter until the bread is golden and the middle is molten. It’s essentially a portable lasagne.

2. Italian-Style "Sloppy Joes"

Give this American classic a sophisticated Roman makeover. Lightly toast a crusty ciabatta roll, heap in your warmed ragù, and top with a flurry of freshly grated Parmigiano Reggiano and some rocket for crunch. It’s messy, indulgent, and incredibly satisfying for a quick lunch.

3. Ragù-Stuffed Peppers or Courgettes

For a lighter, lower-carb option, use your ragù as a savoury filling for roasted vegetables.

• The Method: Hollow out bell peppers or large courgettes.

• The Secret: Mix the ragù with a little cooked risotto rice or breadcrumbs to help it hold its shape.

• The Finish: Top with Pecorino and bake until the vegetables are tender and the top is bubbling.

4. Savoury Breakfast Polenta

In Italy, polenta is a beloved comfort food. For a rustic brunch, serve a soft, buttery bed of polenta topped with a ladle of rich ragù and a perfectly poached egg. When the yolk breaks and mingles with the slow-cooked meat sauce, you’ll wonder why you ever settled for plain toast.

5. Arancini at Home

If your ragù has thickened up in the fridge, it’s the perfect consistency to act as a hidden treasure inside arancini. Wrap a small spoonful of cold ragù and a cube of mozzarella inside a ball of cooked risotto rice. Roll in breadcrumbs and fry until crisp. It’s the ultimate way to turn leftovers into a show-stopping starter.

A Note on Flavour: Because our ragù is cooked slowly to develop deep, complex notes, it acts as a "flavour bomb" in these recipes, meaning you don't need to add extra seasoning or herbs.

Whether you’re stuffing it into vegetables or melting it into a sandwich, a quality ragù is the hardest-working ingredient in your kitchen.