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Meatballs and marinara has been one of my favorite meals for years, but this homemade ragu sauce over fresh pasta has easily taken its place as a go-to meal when I want something classic, cozy, and utterly delicious.

It doesn’t hurt that my kids proclaim it as “BEST PASTA EVER” whenever I serve this dish, usually alongside garlic knots, one-hour focaccia, or soft warm French bread.

Summer is a great time to enjoy homemade ragu sauce, too, because of the abundance of fresh tomatoes and peppers that taste better now than any other time of the year. (Though, canning tomatoes is a great option to enjoy a hint of summer taste later on when they aren’t growing fresh.)

Keep reading for the recipe and some tips and recommendations for sauce, pasta, and summer produce– a serious trifecta of goodness!

Homemade Ragu Sauce

While I still love meatballs, I really enjoy the simplicity and ease of homemade ragu sauce, especially when paired with a great marinara. Everything cooks together in one large pot, and once you get it going, it’s just a matter of letting it simmer for a while to develop the flavor.

Not to mention, it makes your home smell amazing!

The mix of ground beef and Italian sausage add a lot of depth to the sauce, so I absolutely recommend using both! (My boys very much appreciate the meatiness of this homemade ragu, too).

My first choice for the marinara I add is always homemade. I am a bit obsessed with homemade marinara sauce and always say I could drink it with a straw– even if I’ve yet to do so. I use the recipe from my Instant Pot cookbook for big batch marinara. The recipe makes enough for a batch of ragu and to have sauce leftover.

If I’m not using homemade marinara, my first pick for jarred sauce is Rao’s. It’s really good, and Costco now carries it too!

Likewise, my first choice for pasta to pair with homemade ragu is fresh, homemade pasta. There’s nothing quite like the silky, tender, deliciousness of fresh pasta noodles. If you’ve never tried making pasta at home, you should totally give it a try at least once!

That said, fresh pasta doesn’t always fit into the schedule so I always keep convenient package pasta on hand. A bag of spiral pasta is what I paired my last batch of homemade ragu with.

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Classic Homemade Ragu Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Lisa @ This Pilgrim Life
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 10-12 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

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Description

This rich, homemade ragu sauce is full of flavor, filling meat and veggies, and incredibly delicious served over pasta. This recipe is a great way to make jarred or homemade marinara sauces so much better!

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Ingredients

• 1–1.25lb ground beef
• 2–3 sweet Italian sausage links
• 1 medium yellow onion, diced
• 1 medium green pepper, diced
• 4 garlic cloves, minced
• 6 cups marinara sauce
• 1 tsp kosher salt
• 1 heaping teaspoon dried basil
• 1 heaping teaspoon dried oregano

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Instructions

1. Heat a large dutch oven or similar style pot over medium heat. Add the ground beef and sausage to the pot and brown until the meat is no longer pink, using a spoon or spatula to break up the meat as it cooks. Drain any grease from the pot. 

2. Push the browned meat to the edge, then add the onion, peppers, and garlic to the center of the pot. Flatten the vegetables down, then let them cook undisturbed for about 5 minutes. Once the vegetables are beginning to soften, stir them together into the meat mixture. Add the herbs and kosher salt and stir again. 

3. Pour in the marinara sauce and mix until thoroughly incorporated. Bring the sauce to a low boil, then reduce the heat to medium-low/low and let the ragu simmer for at least thirty minutes. (You can simmer it longer, just keep the heat low so the sauce does not reduce too much). 

4. Taste and add extra salt or herbs to your preference. Serve over pasta, potatoes, or polenta. Top with fresh basil and/or grated parmesan. 

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The cold days that call for chilis and hearty comfort dishes are making their leave, and spring and summer are rolling in. The sun and heat and fresh bounty of seasonal fruits and vegetables call for a different kind of eating.

I don’t know about you, but I AM HERE FOR IT! Bring on the salads, and pastas made with garden veggies, and generally lighter, faster dishes. 

One thing I do at the beginning of a new season is to make a seasonal menu to use when trying to think of what’s for dinner (or for lunch). Even though I know the “kind” of food I want to eat, I can still come up blank when it’s time to actually pick a specific meal. Having a list of options ready to go helps me TREMENDOUSLY. And I want to share that with you.

(scroll to the bottom of this post to find links to more seasonal menus and meal planning inspiration)

I put together a list of 70 dinner ideas for spring and summer, divided into categories– because every night does not call for the same kind of recipe. The dinner menu is divided into:

1. Family Favorites
2. Low-Prep & Quick
3. On the Grill/Smoker
4. Fresh & Seasonal
5. Salads
6. From the Freezer
7. Hospitality
8. Sides

There isn’t only one right way to use this dinner menu. My hope is that it serves you in whatever way you need it to.

Maybe you print this menu and only cook from this list over the spring and summer. Maybe you need that kind of help– taking a lot of searching and decision-making off your plate. (If this is you, save this specific page to your home screen so you have quick access to the recipe links). 

Or, maybe you save this post and come back when you are looking for a new recipe to try when you’re making your meal plan, or when you need a quick dinner idea during the week.

OR, maybe you scroll through and get inspired to make your own spring and summer dinner menu. You can print off a blank version of the menu and fill in your own favorite recipes in the eight categories.

SAVE.PRINT.SHARE.EAT WELL! 

Spring & Summer Dinner Menu

FAMILY FAVORITES

• Easy Homemade Stromboli (pictured above)
• Pan Fried Chicken Strips 
• Homemade Pizza (my super simple thin crust pizza dough & 8 pizza sauce ideas)
• Instant Pot Chicken Cacciatore
• Instant Pot Shepherd’s Pie
• Fried Catfish/Fish
• Easy Skillet Chicken Carbonara
• Taco Night
• Beef Enchiladas with IP Homemade Sauce
• Instant Pot Cheeseburger All-the-Way Pasta (in my cookbook)

LOW-PREP & QUICK

• Tastiest Easy Sliders (pictured above)
• 30 Minute Instant Pot BBQ Chicken
• Sheetpan Nachos
• Skillet Tortellini Bake
• Honey Mustard Ham & Pesto Melts
• Instant Pot Herb Chicken & Rice
• Sheetpan Sausage & Root Veg
• 30 Minute Fried Rice
• Instant Pot Jerk Chicken Drumsticks (in my cookbook)
• Blackened Fish Tacos (in my cookbook)

ON THE GRILL/SMOKER

• Greek Chicken & Vegetable Kabobs (pictured above)
• Brats with saurkraut
• Marinated London Broil
• Cheeseburgers and/or hot dogs
• Smoked Pork Butt/Whole Chicken
• Steaks
• Grilled Pork Chops
• Cedar Plank Salmon
• Flank Steak Fajitas
• Marinated Grilled Chicken (5 easy chicken marinades from Gimme Some Oven)

FRESH & SEASONAL 

• Garden Fresh Pasta Primavera (pictured above)
• Black Bean & Spinach Egg Rolls
• Spring Green Risotto (recipe coming soon)
• Fettuccine with Sausage & Blistered Tomatoes
• BLTs
• Sheetpan Shrimp Boil (recipe from Damn Delicious)
• Skillet Crab Cakes
• 5-Minute Super Greens Pesto with pasta
• Buddha Bowls
• Instant Pot Creamy Clam Chowder (in my cookbook)

SALADS

• Simple Summer Pasta Salad (pictured above)
• Chicken Caesar Salad
• 10 Easy Homemade Salad Dressings
• Southwest Black Bean Pasta Salad (recipe coming soon)
• IP Ridiculously Easy Chicken Breast & Salad Bar
• Greek Pasta Salad (recipe from Skinnytaste)
• Homemade Chicken Salad
• Our Favorite Tuna Salad
• Summer Panzanella (recipe from DELISH)

FROM THE FREEZER

• Instant Pot Lentil Sloppy Joes (pictured above)
• Easy Instant Pot Chicken Pot Pie
• Make-ahead meatballs & marinara 
• Chicken Potstickers (we get ours from Costco)
• Vegetable Egg Rolls (we get ours from Costco)
• Black Bean Burgers (we get ours from Costco)

HOSPITALITY

• Instant Pot French Dip Sandwiches (in my cookbook or get a venison version here) (pictured above)
• Build Your Own Burrito Bar
• Blackened Chicken Alfredo with Roasted Broccoli
• Instant Pot Shredded Barbecue Pork
• Grill + BYOM (bring your own meat)
• Instant Pot Salsa Verde Shredded Pork Tacos (in my cookbook)
• Instant Pot Rosemary Honey Ham (in my cookbook)
• Sunday Best Pot Roast (in my cookbook)

SIDES

• Roasted Zucchini Spears with “Secret Sauce” (pictured above)
• Roasted Carrot Fries
• Sauteed Garlicky Greens
• IP Corn on the Cob
• Roasted Okra Fries
• Blistered Garlic Green Beans
• Maple Bacon Brussel Sprouts
• Rosemary Parmesan Squash Casserole
• Sauteed zucchini & onions
• Grilled/roasted asparagus
• Instant Pot Stone-Ground Grits
• Amazing Dilly Ranch Potatoes (in my cookbook)
• Herb Rice Pilaf (in my cookbook)

Get the Printable Menu ::

• PRINT THE SPRING & SUMMER DINNER MENU
• PRINT A BLANK VERSION 

Print off whichever version you prefer and tuck it in your planner or purse, or tape it on the inside of a cabinet. I hope it helps to relieve some of the pressure of meal planning this season, and helps you to eat a variety of delicious dishes!

I would love to see your menus wherever you keep them! If you share on social media, please tag me, @thispilgrimlife, so I can see! If you find it helpful, consider sharing it with your friends. 

MORE LIKE THIS ::

• Summer Lunch Menu
• Simple Meal Planning & Grocery Shopping Routine
• Adventure Day Food Ideas & Printable Menu
• 50+ Fresh Summer Vegetable Recipes & Resources

Sharing is caring! Don’t forget to pin and share. Thank you!

The post Spring & Summer Dinner Menu (with Free Printable) appeared first on This Pilgrim Life.

The links below may be affiliate links, meaning I earn a small compensation at no extra cost to you. See my full disclosure policy here. 

I grew up eating pigs in a blanket, so there’s admittedly a bit of nostalgia involved in this recipe. I have fond memories of popping open the tube of biscuits or crescent rolls and wrapping the hot dogs up with a chunk of cheese. Waiting on that *pop* was everything.

I haven’t bought a tube of ready-to-go biscuits or rolls in many years, though, and previously I had only used yeast doughs to (very) occasionally make pigs in a blanket for my family. The planning needed for yeasted crescent rolls just didn’t seem altogether compatible with something like hot dogs that just screams “convenience food”.

But, that’s where this recipe works perfectly. You get the from-scratch element of the biscuit dough, with the easiness of the hot dogs, all within a short period of time since the biscuit dough comes together quickly and can be baked immediately. 

Homemade Pigs in a Blanket

I used my same biscuit dough recipe from my flaky Breakfast Biscuits, and added a chunk of sharp cheddar cheese.

I played around with adding sauce to the assembly step, but the flavors didn’t come through as well as simply dipping the pigs and a blanket in the sauces after they finished cooking. 

These homemade pigs in a blanket are a great recipe to make with your kids, too. It’s quick and easy and requires very little concentration. 

Basically, the three essential qualities for cooking with toddlers! 

Of course, you could serve them without any dipping sauce, but I think it’s fun to have a few different options ready to go. This recipe is also perfect for a simple and filling appetizer to share with friends!

Homemade Sauces ::

• Best EVER Homemade Ranch
• Simple Barbecue Dipping Sauce
• Buffalo Sauce (equal parts ranch and Franks Red Hot sauce– more or less Franks to taste)
• Honey Mustard Dipping Sauce
• 3 Minute Homemade Mayonnaise 

Related Links ::

• Simple Homemade Lemonade
• Five Simple Tips for Letting Kids Help in the Kitchen
• Summer Lunch Ideas + Printable Menu
• Silpat Baking Mat

Print

Homemade Pigs in a Blanket

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

• Author: Lisa @ This Pilgrim Life
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 16-18
• Method: baking

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Description

No buns needed– these hot dogs are rolled up with sharp cheddar cheese in flaky biscuit dough, and served with a trio of tasty dipping sauces!

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Ingredients

• 3 cups flour
• 1 tbsp baking powder
• 1 tsp sea salt
• 1/2 tsp baking soda
• 8 tbsp unsalted butter, cold
• 4 tbsp coconut oil, chilled
• 1 1/4 cup milk or whey
• 1 package hot dogs (8-10 hot dogs)
• sharp cheddar cheese

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Instructions

1. Preheat oven to 425 degrees.
2. In the bowl of a food processor*, combine the flour, baking powder, baking soda, and sea salt. Pulse once or twice to incorporate the dry ingredients.
3. Cut the butter into 1/2″ squares. Drop the butter and the coconut oil into the flour mixture. Pulse the food processor just until the butter is broken up into pea-sized pieces. (Don’t over-mix! The pieces of butter will contribute to the flakiness of the biscuits).
4. Transfer the flour mixture to a mixing bowl. Pour in a cup of milk and stir with a wooden spoon until the dough begins to come together. Add additional milk a tablespoon at a time as needed. Again, don’t over-mix. Dump the dough onto a lightly floured countertop. Press the dough together, then divide in half.
5. Roll out one half into a 10″ circle . Use a pizza cutter to cut the circle into 8 triangles. Place half a hot dog and a piece of cheese on the end of each triangle. Roll the triangle up with the hot dog and cheese inside, place on a baking sheet lined with a silicon mat or parchment paper. Repeat for the second half of the dough.
6. Bake the pigs in a blanket in preheated oven for 12-15 minutes, until the biscuits are browned on the edges and cooked through.
7. Let the pigs in a blanket cool slightly before serving.

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Notes

If you do not have a food processor, you can mix together the biscuits in a bowl. Use your fingers or a fork to break the cubes of butter up into pea sized pieces before pouring in the milk.

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