ITALIAN BEEF RAGU
A classic Italian beef ragu that's easy and packed full of flavour! This ground beef ragu is made using only a few simple ingredients and can be used in so many ways. Toss it with fresh tagliatelle pasta, make it into lasagne with bechamel sauce or use it as a filling for homemade ravioli for a truly authentic Italian meal. Find step by step photos and instructions below.
Provided by Emily Kemp
Categories Main Course
Time 2h45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 547 kcal, Carbohydrate 12 g, Protein 33 g, Fat 36 g, SaturatedFat 13 g, Cholesterol 119 mg, Sodium 457 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
ULTIMATE BEEF RAGU
A rich and hearty traditional Italian meat sauce that's packed with flavor and tastes even better the next day!
Provided by Kimberly Killebrew
Categories Entree Main Course
Time 1h40m
Number Of Ingredients 23
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!
Nutrition Facts : Calories 524 kcal, Carbohydrate 17 g, Protein 20 g, Fat 42 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 105 mg, Sodium 1216 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 22 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 RAGU WITH PUMPKIN AND SAGE
Make and share this Beef Ragu With Pumpkin and Sage recipe from Food.com.
Provided by Surfsider
Categories Meat
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- MARINATE THE MEAT: In a glass or ceramic bowl, combine the first group of ingredients (wine, garlic, oregano, parsley, beef).
- Cover and refrigerate for 2 hours.
- MAKE THE RAGU: Heat 1 tablespoon olive oil in a thick-bottomed frying pan.
- Add the onion, carrot, celery and prosciutto and cook for 6 8 minutes until soft, then remove and put into a heavy saucepan.
- Wipe the frying pan clean.
- Drain the beef, reserving the marinade.
- Add another tablespoon of oil to the pan, then brown the beef on all sides.
- Add the reserved marinade, tomatoes and sugar and cook for a few minutes.
- Then add this to the vegetables in the saucepan.
- Season with salt and pepper, cover and cook over low heat for 30 minutes.
- Remove lid and cook, stirring occasionally, for another 30 minutes.
- COMPLETE THE DISH: Heat the second lot of oil in the frying pan and quickly crisp the sage leaves once the oil is hot enough.
- Drain on kitchen paper.
- Then fry the pumpkin in the same oil for 6 8 minutes until it is tender.
- Drain on kitchen paper, keep warm.
- Cook the pasta in boiling salted water, then drain and divide among four plates.
- Top with the ragu, then scatter with pumpkin and sage.
- Serve with parmesan.
Nutrition Facts : Calories 570.8, Fat 28.5, SaturatedFat 8.6, Cholesterol 26.1, Sodium 379.8, Carbohydrate 53.8, Fiber 4.9, Sugar 5.2, Protein 15.6
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
BEEF RAGU
Make a big batch of Tom Kerridge's beef ragu sauce for later use. It freezes so well and can be turned into lots of different meals at a later date
Provided by Tom Kerridge
Categories Dinner
Time 2h55m
Number Of Ingredients 18
Steps:
- Heat the oven to 190C/170C fan/gas 5. Put the mince in a shallow roasting tin, break it up and put in the oven for 5 mins. Remove the mince and give it a stir, then nestle in the star anise and cloves (tie them up in a piece of muslin cloth first, if you prefer) and roast for another 10 mins. Give it another stir, then roast for another 30-40 mins until deep brown and crispy, stirring and scraping it off the bottom of the pan a few times if needed. Set aside.
- Meanwhile, heat the oil in a large saucepan over a medium heat and cook the pancetta for 8-10 mins until crispy and browned on all sides. Stir in the onions, carrots, celery and garlic, and cook for 8-10 mins until the veg has softened. Stir through the mushrooms, oregano and bay leaves, then scatter over the sugar and squeeze in the tomato purée. Stir well, then pour in the wine and vinegar and bring to the boil. Simmer for a few minutes until reduced by about a third.
- Tip in the tomatoes, then a can of water. Add the stock pot or cube, give everything another good stir and bring to a simmer again. Scrape in the roasted mince and spice bag, season, then turn the heat down to low and simmer gently for about 1 hr 30 mins until thick and glossy. Taste for seasoning. The sauce will taste even better if left to cool completely and chilled for a day or two before reheating. Serve with pasta and grated parmesan, if you like. Can be chilled for up to three days or frozen for three months - defrost fully before reheating over low to medium heat until piping hot.
Nutrition Facts : Calories 873 calories, Fat 52 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 2.4 milligram of sodium
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
RAGU BOLOGNESE
This is the real deal, an authentic recipe for a meat sauce.
Provided by Mike Oxsolong
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 3h10m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.
Nutrition Facts : Calories 750.5 calories, Carbohydrate 8.8 g, Cholesterol 182.4 mg, Fat 63 g, Fiber 1.9 g, Protein 36.6 g, SaturatedFat 23.5 g, Sodium 990.6 mg, Sugar 5.8 g
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