Lazy Man’s Ragù ala Svogliato

Hohoho! The other day I posted one photo on Instagram and for the first time ever, instead of seeing the names of people who Liked that photo (which means less than 10 Likes), I saw 11 likes instead, and it happened within a few hours. Okay, so today I’m going to show you the recipe for that (kind of) successful dish.

I was actually making a ragù to go with my pasta after seeing quite a few of Gennaro’s awesome ragu recipe.

Ragù is an Italian meat based pasta sauce, slow cooked with some sauteed vegetables, broth and tomato puree. There are three main types of ragù: Ragù ala Bolognese (Bolognese sauce), Ragù ala Napoletana (Neapolitan sauce) and Ragù ala Barese (Horse meat sauce).

Today, I am going to show you none of these three. I am going to show you a fourth type: Ragù ala Svogliato.


  • Meat – 3 bacon strips
  • Vegetables – a cup of frozen vegetables (carrots, corns, peas)
  • 2 eryngii mushrooms
  • 2 tomatoes
  • 2 cloves of garlic
  • salt, pepper, olive oil, water, ikan bilis (anchovies) stock
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Vegetables, mushrooms and tomatoes


  1. Defrost the frozen vegetables by soaking them in water for at least 30 minutes to allow re-hydrate the vegetables.

  2. Cut the bacon strips and mushrooms to bite size pieces.

  3. Cut the tomatoes into chunks and chuck them into the blender. Add the garlic in as well. You can also add those rosemary or basil or thyme if you fancy those sh*t.

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Tomatoes in blender
  1. Blend them up to make tomato puree.
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Doesn’t look too red, does it?
  1. Heat a saucepan (or pot if you cook a lot) with a bit (very little bit) of olive oil on medium heat. Fry the bacon for 2 minutes, or until it smells wonderful.
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Bacon in
  1. Add the re-hydrated frozen vegetables in and saute for 1 and a half minutes, or until the vegetables look soft.
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Frozen vegetables in
  1. Add mushrooms in and saute for another 1 minute, or until the mushrooms look soft too.
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Mushrooms in
  1. Pour tomato puree in, and then add some water in until all the ingredients are fully covered with liquid. Season with salt and pepper and half a teaspoon of anchovies stock powder. Don’t use more stock powder than that, you only want to use the stock to season the ragù, you don’t want your ragù to taste like anchovies stock!

[Lazy Man’s tutorial on spices: flavoring – use a lot of spices to add flavor to food, make the food salty and hot; seasoning – use a little bit of spices to boost other flavors of food, eg season the vegetables to boost the vegetable flavors of the dish]

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Liquid in
  1. Now this is where the Svogliato style distinguishes itself from other ragù styles. Normally a ragù would be slow cooked on a low heat for a few hours. The Svogliato style adapts an advanced, space age, world changing method adapted from Chinese soup boiling methods. Instead of cooking on low heat for a few hours, we cook the ragù on medium heat for 20-30 minutes. Basically, it will still achieve what we really want: for the liquid to be reduced to half of what it was.
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Ragù ready
  1. Oh I forgot, before all the steps mentioned here, boil some pasta for 6-8 minutes until al dente (slightly undercooked). Add these pasta to the ragù sauce. Stir and mix and cook for another 2 minutes.
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Pasta in

And we’re done. Time to plate up…

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Hmm, it looks kind of… boring and not so nice, isn’t it? Let’s grate from cheese, drizzle a bit more olive oil and sprinkle some pepper over the dish…

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This is the picture in Instagram

There, much better! This is one of the rare instances where I think my end product actually looked…. good.

How did it taste? Well, a spoonful into my mouth and I turned into Gennaro… like this…


Yeah, it was really good! Oh yes!


In case you are too lazy to Google Translate for the word Svogliato, here…


I could’ve used the other words for lazy, but… Ragù ala Pigro, Ragù ala Indolente, Ragù ala Sfaccendato… don’t sound too good, do they?

And this dish is a lazy dish, it cooks faster than a normal ragù, very much faster

Hehehe, don’t punch me in the face for trying to deceive you with a high class sounding Italian word…




  1. Hello Mr Raju. I am learning another 2 words today ~ Svogliato & Ragu.
    It looks very impressive and mouthwatering for me to try this soon. I will feed my wife this minus the bacon as she is a vegan. You are very adventurers in the kitchen and should post your actions in video sometimes.

    • Oi, ragu is an Italian word here, nothing to do with Raju LOL!

      Maybe some day, when I slim down and look more presentable, then I’ll do videos hahaha! 😀

  2. That looks delicious and seems pretty simple to make [you do call yourself the ‘lazy man’ after all]! 😉 However, I did learn something – re-hydrate frozen vegetables. I hardly ever use them [fresh veggies are too damn cheap in Taiwan], but the last time that I did [which was ages ago], all the vegetables shriveled up and look very unappetizing. Now, I know the secret! 🙂 So thanks! 🙂

    • Well, I use these frozen peas/carrots/corns because they are easier to prepare than fresh vegetables. But the ones I use, they don’t shrivel up, my issue with them is they will be too dry and crunchy if cooked just like that. I wonder if you got low quality frozen vege instead. 😐

  3. You got me again!! I was wondering what Svogliato was…you got me hook, line and sinker…now I want to punch you in the face! 😀 😀 Get the right brand of tomato puree (and life will be so much easier)….some are really good and not as acidic.

    • Those right brands are usually very expensive leh >.< Hahaha finally I get the right reaction for my prank... 😛

  4. The word ragu sounds interesting, and call me jakun, never heard of ragu, but after you described it, ok, it’s nothing new to me, coz I watch Food Network and AFC almost everyday.. You are right, chefs normally cook their sauce with chicken/vegetable stock, tomato puree, and then, they throw in some white/red wine too.. Your maceroni look similar to mine, except that I use Campbell’s cream of tomato and minced meat, hehe..

    • Ya, ragu is basically pasta sauce that is slow cooked with fresh ingredients. In terms of the outcome, probably look the same as quick pasta sauce with Campbell soup 😛

  5. My girl would love this and she does cook pastas like this sometimes and I would enjoy it too – just that it sure does not look lazy at all. So much work, blending and all, I’m a lot lazier than you, I think. Let my girl do it, I eat. Hehehehehe!!!!

    My missus is not really a fan though – she would take out her bottle of own-blended cili padi sauce and bury everything with it.

    • You are the opposite of my parents, for me my mom is the more adventurous one in terms of food, my dad would refuse to try anything that is not Chinese. 😐

  6. I won’t punch you but Italian cooks might – because your post may deceive people into thinking “Ragù ala Svogliato” is an authentic Italian recipe!

    BTW, your recipe disqualified as a lazy recipe because too much work involved and need to wash the blender somemore. But should be very tasty for those who love bacon!

    • If that person is Italian, then he would’ve know what svogliato means and can guess already lah hahaha! And who knows, maybe I’m starting something new here that might become popular in the future wakakaka! XD

      Aiya, lazier than the usual, authentic ragu lah… things that normally take few hours to cook, done in 30 minutes, still not lazy? >.<

      • I mean the Italian cook is angry at you for deceiving non-Italians into thinking ragu ala svogliato is an authentic Italian dish.

        • Haha, if they are deceived due to not reading through the entire post, then that is not my problem anyway what! 😛 😀

  7. Sounds so exotic lah! And your pasta looks pretty good too. Interesting that you chose to blend fresh tomatoes instead of using canned or bottled tomato puree. Honestly, I don’t like tomato puree 🙁

    • I don’t much like those store bought tomato puree or canned tomato either. The flavor is too sour and concentrated for my liking. I wonder if they add anything else to the tomatoes when making these things.. 😐

  8. WAH!!! this is indeed a good one!!! i also wanna learn to cook this!!! i can now taste the tomatoes inside my mouth already.. and look, i have also got the same mushrooms in my fridge leh!! i think i can do this in the office leh, except i’ll have to replace blending the tomatoes fruits with canned puree~~

    • What the… ??? You, learn to cook this? And have mushrooms in your fridge?? I thought you don’t cook?? And what’s with cooking in the office??

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