Beef Ragu With Pasta Food

CLASSIC BEEF RAGU SAUCE

Steps:

• In a large, heavy bottomed pot (such as a Dutch oven), heat the olive oil over medium-high heat. Pat the beef cubes dry and season with some salt and freshly ground pepper. Add the meat to the hot pan in small batches. **You don want to crowd the pan, to avoid too much liquid in the pan, which will prevent the beef from browning. And browning = flavour. So do the beef in about 1/2 lb. batches (so 2 batches for the 1X recipe). Once beef is nicely browned, remove to a plate and set aside. Repeat until all the beef is browned.
• In the same pot, adding a bit more oil, if necessary, cook the onion and carrots, stirring, until softened, about 3-4 minutes. Add the red pepper flakes and garlic and cook for about a minute more. Add tomato paste and stir in, cooking for about 30 seconds. Add the wine and stirring, cook until the wine has reduced by half, about 3 minutes. Add the tomatoes with juices (breaking up the whole tomatoes a bit with a spoon or your hands), beef broth, butter, herbs and salt. Stir until the butter is melted, then add the bay leaf. Return the reserved meat and any juices to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 2 1/2 hours, stirring a couple of times during cooking.
• **At this point, you can transfer the mixture to a slow cooker, to cook (covered), for 3 1/2 - 4 hours on high or 7-8 hours on low, followed by 30 minutes uncovered to thicken. You could also pop the Dutch oven into at 325F oven for about the same time as simmering on the stove-top, so about 2 1/2 hours, stirring a couple of times during cooking, then simmer on the stove-top over medium-low heat uncovered at the end, to thicken.
• When beef is fork-tender, remove and discard the bay leaf. Using a potato masher, mash the ragu to break up the beef into shreds. Add the vinegar and increase the heat to medium-low. Simmer the sauce, uncovered, for an additional 30 minutes, or until thickened to your liking.
• Taste the ragu and adjust seasoning to your taste, adding salt especially, as needed. The sauce should be smooth and flavourful. If it tastes flat and acidic, it needs salt. Add a bit at a time and stir in, taste and repeat as needed.
• Meanwhile, cook pasta in a large pot of salted water until al dente. Drain and place pasta into a large bowl. Spoon ragu over pasta, as needed, tossing well to coat the pasta. Allow the pasta to stand several minutes undisturbed in the bowl, to allow the sauce and pasta to "meld together", before serving with Parmesan and some torn basil leaves.

BEEF RAGù RECIPE BY TASTY

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!

ITALIAN BEEF RAGU

Steps:

• Finely chop the carrot, onion and celery and sweat the vegetables gently in a large frying pan with the olive oil. Once the vegetables are soft add the ground beef and pork and cook until browned.
• If there is a lot of excess fat in the pan, drain some out. Add the red wine and reduce by half. Once the wine has reduced by half add the passata and half of the beef stock and a pinch of salt and pepper.
• Stir the sauce and let it simmer on a low heat for 2 and a half hours topping up the rest of the stock as it reduces.
• Tip: Remeber to check on the ragu every now and then to stir it and add extra stock or water if needed.
• To serve with pasta add cooked pasta into the ragu and toss or use as desired.

PAPPARDELLE WITH SLOW-COOKER BEEF RAGù

Steps:

• Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shred the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and parmesan rind.
• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium-high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with the olive oil; top with shredded parmesan and the remaining parsley.

JAMIE OLIVER'S PAPPARDELLE WITH BEEF RAGU

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.

BIG BATCH BEEF RAGU WITH PASTA

Steps:

• Preheat oven to 160C/325F.
• Place the braising beef in a bowl and mix with the flour, salt and pepper.
• Heat up the oil in a large casserole pan, Brown the beef (you may need to do this in two or three batches).
• Add the onion to the beef and cook on a low heat for 3-4 minutes until the onion starts to soften.
• Add in the carrot, celery and garlic and cook for another two minutes.
• Add in the tomato puree (paste) and stir, then add in the wine, turn up the heat and let it bubble for a couple of minutes. Scrape up any bits that may have stuck to the bottom of the pan.
• Add in the chopped tomatoes, beef stock and thyme. Bring to the boil, stir and place a lid on the pan.
• Place in the oven for 3-4 hours(*Note 1) until the beef is very tender. Check every hour or so to ensure the sauce isn't running dry. Top up with a splash of boiling water if it's starting to look dry.
• Once cooked, serve with pappardelle. You can stir the pappardelle through the sauce or just serve the sauce on top of the pappardelle if you prefer. Top with a sprinkling of cheese and parsley, then serve.

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.

ONE POT BEEF RAGU PASTA

Steps:

• Add the ground beef to a large saucepan or a Dutch oven and cook over medium-high heat, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes.
• Add the onion, carrot, celery to the pan and cook, stirring occasionally, for about 3 to 5 minutes or until the vegetables soften.
• Add the minced garlic, oregano, red wine, beef broth, crushed tomatoes and stir. Season with salt and pepper as necessary. Add the fettuccine or spaghetti, the vegetable broth and cook for about 20 minutes or until the pasta is al dente or to your liking. Make sure to stir occasionally.
• Garnish with parsley and Parmesan cheese, and serve.

ITALIAN BEEF RAGU

Steps:

• Preheat the oven to 350 degrees F.
• Pat beef dry and sprinkle with salt and pepper.
• Heat 1 tbsp olive oil over high heat in a heavy pot or Dutch oven with a tight-fitting lid. Add beef and sear each piece on all sides until browned; about 3 minutes total. If browning in batches, remove each batch to a plate and set aside.
• Turn stove down to medium low and add remaining 2 tbsp of olive oil.
• Add the garlic and onions and sauté for 2 minutes. Next add the carrots and celery and sauté for an additional 5 minutes.
• Sprinkle the flour over the vegetables and stir well to combine. Pour in the wine to degraze the pan and allow to boil for about a minute, then add the tomatoes and stir to combine.
• Add the remaining ragu ingredients into the pot and then add the browned beef along with any collected juices.
• Turn the heat up to high and bring to a boil, then cover with a tight fitting lid (or aluminum foil) and place in the hot oven for around 3 hours, or until the meat becomes very tender. Stir occasionally. If too much liquid evaporates during the cooking process and the sauce becomes too thick, add a splash of water or beef stock to loosen the sauce to your desired consistency.
• Remove the pan from the oven shred the meat with two forks on a rimmed baking sheet. Discard the bones (if using shanks or oxtails). Return meat into the sauce. Skim off any excess fat with a serving spoon.
• Add Worcestershire sauce or balsamic vinegar, season to taste with salt and pepper. Remove bay leaves.
• If the sauce is too loose, simmer uncovered to reduce the sauce. Alternatively, you could also add a slurry of flour and water to quickly thicken the sauce. [See Note 5]
• Serve with pasta, polenta, gnocchi, or grilled Italian bread.
• Refrigerate leftovers for up to a week or freeze in an airtight container or zip top bag for up to 3 months.

BRAISED BEEF RAGU

Steps:

• Bring the beef to room temperature then cut it into 4 pieces. Pat it dry with paper towels, then generously season it on all sides with salt and pepper (I used a good tablespoon of salt).
• Add the olive oil and a tablespoon of butter to a Dutch oven or large, oven-safe pot over medium high heat and once it's hot, add the beef searing on all sides and ends then transfer the beef to a plate.
• Add the onion, celery, carrot, garlic, rosemary and sage. Reduce the heat to medium-low and saute 5 minutes then add the tomato paste and continue cooking 2 more minutes.
• Pour in the wine scraping the bottom to get all the brown bits off and cook 2-3 minutes on medium heat stirring occasionally or until the wine starts to reduce, then fold in the crushed tomatoes and beef stock
• Return beef and their juices to pot, turning them over in the sauce then cover bake at 325 degrees for 2 - 2 1/2 hours, stirring at the 1 hour point and checking for doneness at 2 hours. You want the beef to be able to shred easily, but before it becomes mushy.
• Remove the pot from the oven and take the beef out of the pot for shredding. Remove the carrots, celery and herbs then continue cooking the sauce 15 more minutes (stovetop) uncovered allowing the sauce to reduce and thicken more while you shred the beef.
• Taste the sauce and adjust for salt and pepper.NOTE: Some canned tomatoes aren't as sweet as others. If your sauce isn't as sweet as you'd like, add brown sugar ½ teaspoon at a time, combining thoroughly and tasting after each ½ teaspoon.
• Using 2 forks shred the beef (I like to leave about 1/3 of it in a bit larger pieces) then add the shredded beef to the sauce along with the other tablespoon of butter and chopped parsley.
• Serve with pappardelle or gnocchi cooked according to package directions along with fresh bread or salad and fresh parmesan cheese.

BEEF RAGU WITH PASTA

Steps:

• Preheat oven to 325 degrees. Season beef all over with salt and pepper. Heat 3 tablespoons oil in a large Dutch oven over high heat. Add beef, and brown on all sides. Transfer beef to a rimmed baking sheet. Reduce heat to medium.
• Add remaining tablespoon oil to pot. Add onions, and cook, stirring occasionally with a wooden spoon, until edges are browned, 5 to 7 minutes. Add garlic, mushrooms, oregano, and 1 teaspoon salt. Cook, stirring, 3 minutes. Add tomatoes, and crush with spoon. Stir in wine and red-pepper flakes. Return beef to pot, and spoon tomato mixture over top. Cover, and place in oven. Braise until beef is fork-tender, about 4 hours.
• Bring a large pot of water to a boil; add 1 tablespoon salt. Add pasta; cook until al dente. Drain, and return to pot.
• Remove pot from oven. Using a slotted spoon, transfer beef to a plate. Toss pasta with the sauce; transfer to bowls. Top with pieces of beef, dividing evenly, and garnish with Parmesan.

RAGU SAUCE PASTA BAKE FROM LEFTOVER BEEF ROAST

Steps:

• In a large sauce pot over medium heat, heat oil and saute onion until soft and starting to lightly brown.
• Add garlic and leftover beef roast and stir and break it up to warm through.
• Deglaze with wine, letting it cook and sizzle a minute, then add tomato cans. Rinse out your cans (and food processor if using) with ½ cup of water and add the water to the sauce.
• Season with salt, pepper and fresh herbs. Stir well to combine, reduce heat to low and simmer for 30 minutes or longer. It can sit on low heat until you are ready to assemble the pasta bake.
• Set oven to high broil.
• Cook pasta according to package instructions, drain and add to the simmered ragu sauce. Stir well to combine. Transfer to a casserole dish (or you can bake it in the pan it's in if it is oven safe) and top with shredded cheese.
• Broil 3 minutes or until the cheese is bubbly. Garnish with more fresh herbs. Serve with a side salad and crusty bread!

CLASSIC RAGù

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• In a large, heavy-based, ovenproof saucepan or casserole, heat the olive oil over a medium heat. Season the beef, add to the pan and brown on all sides. Remove the beef and set aside.
• Add the onion, garlic, celery and rosemary to the pan and cook until soft. Return the meat to the pan, add the red wine and bring to the boil. Stir in the tomato passata and cover the surface of the ragù with a circle of baking paper. Bake for 2½ hours or until the meat is very tender.
• Remove the baking paper and break up the meat using a fork. Season with salt and pepper and set aside.
• To serve, cook the pappardelle in salted boiling water according to the packet instructions, or until al dente.
• In a sauté pan, mix 3 tablespoons of the ragù per portion of pasta with a tablespoon of the pasta water. Cook on a low heat and toss together until the sauce clings to the pasta.
• Serve with grated Parmesan cheese and freshly ground black pepper.

SLOW COOKED BEEF RAGU PAPPARDELLE

Steps:

• In a deep stockpot or pot heat the olive oil over a medium heat.
• Add the onions and celery and cook until softened, about three minutes.
• Add the garlic and stir.
• Add the ground beef and cook until no longer pink making sre to break any larger pieces up as it cooks.
• Drain as much fat from the pot as you can, don't worry if you can't get all of it.
• Add the thyme, oregano, paprika, pepper flakes, salt, pepper, tomato paste and soy sauce stirring well.
• Pour in the canned tomatoes including juice, the red wine and beef broth and stir.
• Bring the beef ragu to a simmer and turn the heat to low.
• Simmer for one hour uncovered making sure to stir it every so often. It should just be slowly bubbling.
• When the ragu has cooked for about 45 minutes, begin cooking the pasta using the directions on the package, making sure to save some of the pasta water after it's cooked.
• Taste the ragu and add more salt or pepper if desired and you can add soem of the pasta water to loosen the ragu up if it's too thick for you.
• Drain the pasta and place some of it onto a plate.
• Add a large scoop of the ragu on top of the pasta and garnish with some fresh Parmesan cheese.
• Serve with thick slices of garlic bread.

ULTIMATE BEEF RAGU

Steps:

• Heat a heavy pot or Dutch oven over medium-high and fry the bacon until done.Add the butter and olive oil. Add the onion, garlic, celery, carrot and cook until tender but not browned, about 10 minutes. Add the ground beef and sausage and cook, breaking up the lumps, until no longer pink, about 10 minutes. (If you like you can drain some of the grease.)Add the wine, bring to a boil, and simmer for 2 minutes. Add the diced tomatoes, tomato sauce, heavy cream and remaining ingredients and bring to a boil. Reduce the heat to medium and cook uncovered for 45-60 minutes, stirring occasionally. Add salt and pepper to taste.Serve with hot al dente pasta of your choice along with a sprinkle with Parmesan-Reggiano cheese.Note: This sauce is even better the next day after the flavors have had more time to meld!

SLOW COOKED BEEF RAGU WITH PAPPARDELLE

Steps:

• Pat dry beef and generously sprinkle with salt and pepper. In a large Dutch oven or heavy bottom pot, heat 2 tbsp olive oil over high heat. Add beef and sear each side until very browned, then remove from heat and transfer to a plate; work in batches if needed.
• Turn heat down to medium and add remaining tbsp of olive oil. Add garlic and sauté for about a minute, then add onion and continue sautéing for another minute. Then, deglaze the pot by adding ½ cup beef broth and simmer for about one minute (scraping with a wooden spoon to loosen any browned bits that might be stuck on). Add carrots and celery and sauté for around 3-5 minutes.
• Add remaining ingredients to the pot: canned crushed tomatoes, remaining beef broth, water, Italian herb blend, bay leaves, granulated white sugar, salt, black pepper and bring to a slight simmer. Return beef and juices to the pot, then cover and lower heat to low and let cook slowly for 3 hours or until beef tender to shred.
• When beef tender, remove from pot and shred using two forks. Then, return shredded beef to the pot and stir in. Add in cooked Pappardelle pasta and toss to coat in sauce. Serve with fresh parmigiano-reggiano cheese and enjoy!

HOW TO MAKE SPAGHETTI WITH GROUND BEEF AND RAGU SAUCE

Steps:

• Before starting the sauce, pour 4 quarts of water into your 6 quart stock pot. Add 1 Tbs of salt to the water. Place the lid over the top and heat on high while preparing the sauce. When the water is boiling well, it is ready for the noodles.
• Preheat the oven to broil.
• In a large skillet, heat 2 tbs of vegetable oil over medium heat. Remove the ground beef from the package and tear into small pieces scattering them into the hot pan. Add the salt
• Heat over medium to medium high heat until the meat is just past pink. Use your spoon to break the meat up into smaller pieces and stir meat and flip over frequently. When just past pink, add the jarred Ragu sauce all at once.
• Stir well and add the garlic and onion powder. Add the black pepper and stir well. Reduce heat to low and continue to heat and stir while cooking the noodles.
• Lay the pieces of bread onto a baking sheet and cover with pats of butter.
• Sprinkle each piece of bread with garlic powder and salt. Set aside until the noodles are within 3 minutes of being done.
• When the noodles are within 3 minutes of being complete, put the garlic bread into the broiler. Watch them carefully and remove when toasty and butter melted.
• When the water has reached a rolling boil, add the spaghetti noodles. Use a wooden spoon to gently press the noodles down into the water until completely covered.
• Replace the lid onto the saucepan but allow a gap between the lid and the pot so that steam can escape and so that the pan doesn't boil over. If it seems that the pan will boil over, cut the temperature down. Stir the noodles frequently while heating. When you add the noodles to the water, the boil will stop for a short period and then return. When the boil returns, cut the heat down to about medium. Continue to stir frequently.
• Set a timer for 9-10 minutes (or according to the cooking time on the noodle package). After 9-10 minutes, check the noodles for doneness. They should be slightly chewy but no longer crunchy at all. Pour the noodles into a strainer and then pour back into the stock pot.
• Serve plates with noodles, sauce and your crusty garlic toast!