BEEF RAGU
I give you Braised Beef Ragu with Fettuccine for when you need a comforting and delicious dish. This slow braised, fall-apart-tender beef is cooked in a rich tomato and veggie sauce served over a bed of al dente fettuccine.
Provided by Joanna Cismaru
Categories Main Course
Time 3h30m
Number Of Ingredients 19
Steps:
- Preheat your oven to 350 F degrees.
- In a oven-proof Dutch oven such as a braiser, heat 2 tbsp of the olive oil over medium heat. When the oil is sizzling hot, add the beef and brown on all sides, about 5 minutes. Season the beef with salt and pepper to taste. Work in batches if your Dutch oven is not big enough to fit all the meat.
- Remove the meat from the Dutch oven and add the remaining 1 tbsp of olive oil.
- Add the onion, celery, carrots, Italian seasoning and stir. Cook for about 2 to 3 minutes until the onion softens and becomes translucent, and the veggies soften.
- Add the garlic, rosemary, sage and tomato paste. Pour the red wine and beef broth and stir. Stir in crushed tomatoes. Bring to a boil. If adding the cheese rind, add it now, it will kick up the flavor of the sauce. The rind won't melt, it will just sit in your sauce and infuse the sauce with extra umami.
- Add the meat back to the Dutch oven, cover with a lid and place in the oven. Cook for 3 hours with the lid on.
- 20 minutes before the 3 hours are up, cook the fettuccine according to the package instructions. Keep the pasta water.
- Transfer the meat from the Dutch oven to a bowl and shred with two forks. The meat should shred easily after being cooked for so long. Remove cheese rind from the Dutch oven and discard.
- Add the shredded beef back to the Dutch oven and stir. If the sauce is too thick add some of the pasta water to thin out the sauce a bit. Garnish the sauce with fresh parsley.
- Serve over fettuccine with Parmesan cheese.
Nutrition Facts : Calories 757 kcal, Carbohydrate 53 g, Protein 55 g, Fat 34 g, SaturatedFat 12 g, Cholesterol 204 mg, Sodium 647 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
QUICK AND HEARTY GROUND BEEF RAGU
By using quality store bought beef broth, you can reduce the cooking time, but not the flavor of this delicious Italian sauce adapted for busy modern living. This makes enough for a crowd, so invite your friends over or freeze half for another time.
Provided by Mama Cee Jay
Categories Meat
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- In a large stockpot or dutch oven over medium heat, saute the carrots, celery, onion and shallot for 4-5 minutes until softened. Add the minced garlic and saute for one minute longer.
- Turn heat to medium high. Move vegetables to side of pot and add ground beef in batches and brown. When all ground beef has been added to pot and browned, add Italian seasoning, crushed red pepper, salt, and black pepper. Thoroughly combine meat, vegetables and seasonings.
- Add crushed tomatoes, tomato paste and roasted red peppers. Pour some of broth into cans to clean out remaining tomatoes into pot. Pour remaining broth into pot and thoroughly combine with all other ingredients. Add more black pepper or crushed red pepper if you like it hot and spicy.
- Reduce heat to low and simmer until sauce has reduced to half or two thirds of original volume.
- Serve over your favorite pasta and top with grated cheese if you like.
Nutrition Facts : Calories 276.5, Fat 13.9, SaturatedFat 4.8, Cholesterol 74.6, Sodium 1892.5, Carbohydrate 11.4, Fiber 2.6, Sugar 6, Protein 26.9
BEEF RAGù RECIPE BY TASTY
Here's what you need: ribbon pasta, olive oil, beef chuck roast, oxtail, onion, carrot, celery, garlic, tomato paste, red wine, beef stock, diced tomato, fresh thyme, fresh oregano, fresh rosemary, bay leaves, fresh parsley
Provided by Jody Duits
Categories Dinner
Yield 6 servings
Number Of Ingredients 17
Steps:
- Season the meat on all sides with salt and pepper.
- Heat a large heavy pot with a lid over medium-high heat. Add a tablespoon of olive oil and brown the meat in batches until a crust forms, turning to ensure even color on all sides.
- Once one batch is done, set aside in a bowl or plate with a lip, add another fresh tablespoon of olive oil and continue until all the meat is brown.
- Add another tablespoon of oil to the pan and sauté the onion, carrot, celery, and garlic until softened, about 3-4 minutes.
- Pour in the wine and let it boil off and reduce until barely any remains in the pan.
- Next, add the browned meat back to the pan, along with the tomato paste. Stir until tomato paste is coating all the ingredients and allow the paste to toast slightly.
- Pour in the tomatoes, stock, and herb bundle and stir, bring to a simmer and cover with a lid.
- Allow to simmer for 3 hours, stirring occasionally. Alternatively, if your pot and lid are oven safe, cook in a 325˚F (170˚C) oven for 3 hours.
- Remove the herb bundle and beef shank.
- Pull the meat from the oxtail. Using a fork or tongs, discarding the bone and any extra cartilage or extra fat. Add the meat back to the ragu and stir.
- Skim off any extra fat from the top of the ragu.
- Cook pasta in boiling salted water until al dente. Reserve 1 cup (120 ml) of the pasta water before draining.
- Add a few ladlefuls of ragu, the pasta, and a splash of pasta water to a large pot, gently stir to coat the pasta in the ragu.
- Add a handful of cheese and stir to melt into the sauce.
- Garnish with more cheese and fresh parsley before serving.
- Enjoy!
Nutrition Facts : Calories 995 calories, Carbohydrate 111 grams, Fat 30 grams, Fiber 6 grams, Protein 57 grams, Sugar 18 grams
BEEF RAGOUT
Add a modern-day twist to a classic bolognese with Tom Kerridge's exquisite beef ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 3h55m
Yield Serves 6-8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 396 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium
HEARTY VEGETABLE BEEF RAGU
This recipe is healthy yet satisfying, quick yet delicious. It's on the table in less than 30 minutes-and one that my children will gobble up! If you are not fond of kale, stir in baby spinach or chopped broccoli instead. -Kim Van Dunk, Caldwell, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions; drain. Meanwhile, in a Dutch oven, cook beef, onion and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain., Stir in tomatoes, spaghetti sauce, kale, peas, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until kale is tender, 8-10 minutes. Stir pasta into sauce. If desired, serve with cheese.
Nutrition Facts : Calories 302 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 837mg sodium, Carbohydrate 43g carbohydrate (15g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges
JAMIE OLIVER'S PAPPARDELLE WITH BEEF RAGU
This wonderful recipe from Jamie Oliver is hearty and uncomplicated with a surprising pop of flavor thanks to the addition of rosemary and orange zest. Mr. Oliver prepares his in a pressure cooker, but if you don't have one, it can be cooked in a covered Dutch oven on the stove over low heat, or in a 275 degree oven, for about 3 hours. Stir occasionally.
Provided by Amanda Hesser
Categories dinner, pastas, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
- Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, and if using pressure cooker, 1/2 cup water. Secure lid and pressure gauge of pressure cooker, and follow manufacturer's instructions to bring contents of pot to a simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven, simmer, covered, in a 275-degree oven, or on the stove over low heat, for 3 to 3 1/2 hours.
- Place a large pot of lightly salted water over high heat to bring to a boil. Remove pressure cooker from heat, or Dutch oven from oven. After pressure has dropped in pressure cooker, follow manufacturer's instructions to remove lid. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.
- Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
- To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.
Nutrition Facts : @context http, Calories 738, UnsaturatedFat 17 grams, Carbohydrate 67 grams, Fat 35 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 917 milligrams, Sugar 7 grams, TransFat 2 grams
SHORT RIB RAGù RECIPE BY TASTY
Here's what you need: bone-in beef short rib, kosher salt, freshly ground black pepper, olive oil, yellow onion, carrot, garlic, tomato paste, port or red wine, crushed tomato, beef stock, dijon mustard, bay leaves, fresh thyme, water, pappardelle pasta, fresh parsley, grated parmesan cheese
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- Pat the short ribs with paper towels to remove any excess moisture, then season generously with 2 teaspoons kosher salt and 2 teaspoons pepper.
- Add the olive oil to a Dutch oven or large, heavy-bottomed pot and heat over high heat until shimmering. Add half the short ribs and sear on each side until deep brown, about 7 minutes total. Remove from the pan and set aside. Repeat with the remaining short ribs.
- Discard all but 1 tablespoon of rendered fat from the pot. Add the onion, carrot, garlic, 1 teaspoon of salt, and 1 teaspoon of pepper. Sauté over medium heat until the vegetables are softened, about 5 minutes.
- Add the tomato paste and sauté for a few more minutes, until darkened and thickened.
- Pour in the wine and use a wooden spoon to scrape any browned bits, or fond, from the bottom and sides of the pan. Reduce the liquid by half, about 15 minutes.
- Add the crushed tomatoes, beef stock, mustard, bay leaves, and thyme to the pot. Stir to combine.
- Add the short ribs, making sure the meat is submerged. Bring to a boil, then reduce the heat to low and cover. Simmer for about 2 hours, stirring occasionally. Add up to 1 cup (240 ml) of water as needed if the sauce gets too thick. Skim excess fat off the top as needed. The short ribs are done when the meat pulls apart easily.
- Discard any bones that the meat has fallen off of, as well as the bay leaves and thyme stems. Transfer the short ribs to a cutting board. Pull out any remaining bones and discard. Using two forks, shred the meat, then return to the pot.
- Add salt and pepper to taste. Simmer for 15 minutes over low heat.
- Cook the pasta according to the package instructions. Plate the pasta in shallow bowls and ladle a scoop of ragù on top. Garnish with finely chopped parsley and freshly grated Parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 1022 calories, Carbohydrate 147 grams, Fat 21 grams, Fiber 9 grams, Protein 51 grams, Sugar 14 grams
BEEF & MUSHROOM RAGU
Make and share this Beef & Mushroom Ragu recipe from Food.com.
Provided by swirlycinnacakes
Categories Meat
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 786.6, Fat 64.1, SaturatedFat 27.2, Cholesterol 129.3, Sodium 559.5, Carbohydrate 14.2, Fiber 1.9, Sugar 4.9, Protein 26.9
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