Bacon And Feta Loaf Ragu Food

RICH RAGU

Steps:

• Heat the oil in a large pan and add the onion, celery and carrot. Fry over a medium heat for 10 mins, stirring now and then, until softened and starting to colour.
• Stir in the mince and cook, breaking up any clumps of meat with a wooden spoon, until browned.
• Add the tomato purée, garlic and thyme, and cook for 1-2 mins more. Pour in the wine, if using, and increase the heat to boil off most of the alcohol. Reduce the heat, stir in the stock and season. Cover with a tight-fitting lid and leave to cook gently for 1 hr-1 hr 15 mins until the meat is tender and the sauce has thickened.
• Remove the lid and continue cooking for 15 mins. Meanwhile, cook the pasta following pack instructions. Reserve a mugful of the cooking water, then drain the spaghetti and add to the ragu with the Parmesan. Toss well and add a little pasta water to help the sauce coat the spaghetti. Serve with a side salad and extra cheese, if you like.

MEATLOAF

Steps:

• Preheat oven to 350°F with rack in middle.
• Soak bread crumbs in milk in a large bowl.
• Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture.
• Finely chop bacon and prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.
• Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan.
• Bake until an instant-read thermometer inserted into center of meatloaf registers 155°F, 1 to 1 1/4 hours. Let stand 10 minutes before serving.

ASPARAGUS WITH BACON AND FETA

Steps:

• Preheat the oven to 450 degrees F.
• On a baking sheet, toss the asparagus with 1 tablespoon of the oil and the salt and pepper. Arrange in a single layer and roast until the asparagus is tender, 10 to 13 minutes.
• Meanwhile, in a skillet over medium-high heat, cook the bacon until crisp, 3 to 4 minutes. Remove to a paper-towel-lined plate to drain, reserving 3 tablespoons of the bacon drippings.
• In a medium bowl, whisk the bacon drippings, mustard, vinegar, honey and the remaining 2 tablespoons oil until combined.
• To assemble: Plate the asparagus. Sprinkle with bacon and feta, and drizzle with Dijon dressing. Finish with flaky sea salt. Serve warm.

BACON AND FETA LOAF #RAGU

Steps:

• Preheat oven to 350 degrees. Use a serrated knife to cut bread crosswise into 1-inch slices, cutting to but not through the bottom crust.
• In a small bowl, stir together cheese, butter, bacon, green onions, and pasta sauce. Spread mixture between slices of bread. In another small bowl, combine egg, milk, cilantro, and garlic powder. Stir rapidly with a fork until well mixed. spoon or brush egg mixture over bread. Wrap loaf in foil.
• Bake for 10 to 15 minutes or until bread is heated through and cheese is melted.

BACON-WRAPPED FETA

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil or parchment paper.
• Wrap bacon around feta cheese cubes and secure with a toothpick; arrange on the prepared baking sheet.
• Broil in the preheated oven for 3 minutes. Turn pieces and continue broiling until bacon is crispy, about 2 minutes.

BACON FETA PENNE PASTA #RAGU

Steps:

• Cook pasta as directed on package.
• While the pasta is cooking, cook the bacon as desired. (I like to bake at 400 degrees for 15 minutes.
• Mix 4oz Feta with the Ragu® Creamy Mozzarella sauce and simmer over low heat to warm.
• Once the pasta is fully cooked, combine the noodles and sauce.
• Transfer pasta to a 9x13 baking dish.
• Top with remaining feta, breadcrumbs, and diced bacon.
• Place under the broiler on HI for 2-4 minutes, just until the feta is golden brown. Watch carefully so it does not burn.
• Season with salt and pepper and serve warm.

SKILLET BACON-FETA FRITTATA

Steps:

• Cook bacon in large nonstick skillet on medium heat 12 min. or until crisp, stirring frequently. Meanwhile, whisk eggs and water in medium bowl until well blended. Stir in onions and basil.
• Remove bacon from skillet, reserving 1 tsp. drippings in skillet. Drain bacon on paper towels.
• Heat drippings on medium heat. Add egg mixture; top with bacon. Cook 3 min. or until almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. When egg mixture is set but top is still moist, top with tomatoes, cheese and pepper; cover. Cook on medium-low heat 5 min. or until eggs are set and cheese is slightly melted.

BEAN AND FETA CHEESE RAGU SAUCE SALSA #RAGU

Steps:

• Step one: In a medium sized bowl, stir together the two cans of beans, drained. Heat 1 cup of the ragu sauce, crushed red peppers in a small pan and set aside to cool. When cooled add the beans, crumble in the feta cheese and 1/4 cup of olive oil. Stir together and refrigerate for now.
• Step two: Heat oil for frying in a medium size pot on medium heat. The oil needs to reach about 350°F while the oil is heating, cut the tortilla shells in triangles or wedges. Stack about 4 or 5 shells and cut like you would a pizza. You should get about 8-12 pieces of triangular shaped corn tortillas out of each shell. Gently drop one triangle in the oil to check if oil is hot enough. if the tortilla shell sizzles, it is ready. Fry about 6-8 triangles at a time. Shells will float to the top of the oil when they are ready to come out. The shells should fry for about 1 minute and lightly browned. Drain on paper towels and serve with the bean and ragu sauce salsa! Enjoy.

BACON, SPINACH AND FETA MUFFIN LOAF

Steps:

• Preheat oven to 180C (160C fan forced).
• Grease a 21cm x 10cm (base measurement) loaf pan.
• Remove rind and most of the at from bacon and chop.
• Add bacon and onion to a medium non-stick frying pan; cook and stir for 5 minutes or until bacon is crisp and onion is soft.
• Remove from pan reserving a 1/4 of the bacon mixture.
• Add spinach and oregano to pan; cook and stir until just wilted and remove from pan and cool slightly.
• Sift flour and salt into a large bowl and make a well at the centre and add oil, egg and milk and stir until just combined (don't overmix or you will toughen the mix).
• Gently fold in spinach mixture and feta until just combined.
• Spoon mixture into prepared pan and top with reserved bacon mixture and extra feta.
• Bake for 40 to 45 minutes or until a skewer inserted at centre comes out clean.
• Stand pan for 5 minutes and then turn out onto a wire rack to cool slightly and then serve with butter.