Beef Mushroom Ragu Food

BEEF AND MUSHROOM RAGU

Steps:

• Preheat your oven to 160oc/320 Fahrenheit/gas 3
• Heat the oil in a lidded casserole dish or dutch oven over medium to high heat.
• Season the beef with salt and pepper then add to the pan and brown on all sides.
• Add the onions and cook until they start to soften - keep stirring and be careful to not let anything burn or stick to the bottom of the pan.
• Add the garlic, carrots and celery and cook for another 2-3 minutes before you stir in the tomato paste and oregano.
• Add the bay leaves then pour over the wine. Let it simmer and bubble slightly for 5 minutes.
• Pour in the tin of tomatoes and the stock, stir well, bring to the boil then put the lid on and put in the preheated oven.
• Cook for 2.5 to 3 hours, checking and stirring a couple of times. You may need to add a splash of water if the sauce is looking a bit thick.
• Add the mushrooms. If you want a less chunky sauce you can use the back of a wooden spoon or spatula to gently break up the pieces of beef - they should be lovely and soft. Stir well, then cook for another hour.
• Serve with your choice of pasta (rigatoni is my favourite) garnished with some grated cheese and fresh chopped parsley. You could also serve over rice, polenta, mashed potato or with fresh crusty bread.
• This recipe will easily sauce a standard 500g/1lb packet of pasta - just cook to package instructions then toss with the ragu. You can also portion it out and freeze or store in the fridge for up to 2 days. You may need to add a splash of water when reheating - some reserved cooking water from your pasta works best.

MUSHROOM RAGU

Steps:

• In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.

PAPPARDELLE WITH BEEF AND MUSHROOM RAGU

Steps:

• Heat 1 tbsp of the oil in a large saucepan or Dutch oven over medium-high heat. Season the beef with 1/2 tsp salt and 1/4 tsp pepper and cook, turning occasionally, until browned on all sides, 3 to 5 minutes. Transfer to a plate.
• Heat the remaining tablespoon of oil in the saucepan over medium-high heat. Add the onion, carrots, garlic, rosemary, and 1/4 tsp each salt and pepper and cook, stirring occasionally, until softened, 6-8 minutes. Add the tomato paste and cook, stirring, until slightly darkened, about 1 minute more.
• Return the beef to the saucepan and add the chicken broth and tomatoes. Simmer, covered, stirring occasionally until the beef is fork-tender, 60-75 minutes.
• Add the mushrooms to the saucepan and cook, covered, stirring occasionally until tender, 10-12 minutes more. If sauce is too thin, simmer, uncovered, until thickened to the desired consistency.
• Meanwhile, cook the pasta according to the package directions; drain and return it to the pot. Add the beef ragu and Parmesan and toss. Serve with additional Parmesan.

BEEF & MUSHROOM RAGU

Steps:

• Preheat oven to 350°. Combine 1 cup hot water and porcini mushrooms in a small bowl; let stand 10 minutes.
• Drain mushrooms through a fine sieve into a bowl, reserving liquid. Chop mushrooms; set aside.
• Sprinkle 1/2 teaspoon salt and pepper over ribs; dredge ribs in flour. Heat oil in a large Dutch oven over medium-high heat. Add ribs to pan; cook 12 minutes, browning on all sides. Remove ribs from pan. Add porcini mushrooms, cremini mushrooms, and next 4 ingredients (through garlic) to pan; cook 12 minutes or until mushrooms are tender. Add wine, scraping pan to loosen brown bits. Add mushroom liquid and broth; bring to a boil. Add ribs to pan; cover. Place pan in oven; bake at 350° for 2 1/2 hours or until ribs are tender. Let stand 10 minutes. Remove meat from bones; discard bones, fat, and gristle. Shred meat with 2 forks; return meat to pan.
• Stir in remaining 1/4 teaspoon salt. Cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.
• Thaw meat mixture overnight in refrigerator. Place mixture in a large saucepan over medium heat; cook until thoroughly heated, stirring frequently.

BEEF AND MUSHROOM RAGOUT

Steps:

• In a medium saucepan, bring the veal stock to a simmer and reduce it to 1/4 of its original volume, until 1 cup of syrupy liquid remains (this may take up to 45 minutes). Set aside.
• Prepare the spatzle as directed in the above recipe.
• Heat a large heavy skillet over high heat until it is very hot, and add the vegetable oil. Saute the beef strips, tossing frequently, for 2 minutes, or until seared. Add the mushrooms and cook for 3 to 4 minutes more, tossing, until they give up their liquid. Add the mustard, cream, salt, a generous amount of pepper, and the reduced veal stock. Stir to mix thoroughly and remove from the heat.
• Make a bed of the spatzle in each of 6 shallow heated bowls, top with a generous spoonful of the ragout and lots of sauce, and sprinkle a few scallions over each.

BEEF RAGOUT

Steps:

• Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.
• Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving - it tastes better if made a day ahead.
• When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.

CROCKPOT BEEF-MUSHROOM RAGU

Steps:

• In a bowl, combine the dried porcini mushrooms and hot water. Allow to stand 20 minutes.
• Meanwhile, add butter and olive oil to a large skillet. When hot and melted, add the chopped onion, carrots, celery, and fresh mushrooms. Saute until softened. Add garlic. Add the ground beef and the sausages. Stir frequently, breaking up the meats.
• Dump all into a crockpot. Add the reconstituted porcini mushroom and also the mushroom soaking liquid, being careful not to add any sand that may be at the bottom of the soaking liquid. Salt and pepper to taste.
• Cover crockpot and cook on LO heat for 4-6 hours.
• Serve over hot cooked pasta. You may want to top this with shaved Parmesan cheese.

MUSHROOM RAGU

Steps:

• In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper.
• Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala.
• Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well.
• Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.