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
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
CLASSIC BEEF RAGU SAUCE
Beef Ragu is a classic Italian sauce, with beef cubes and vegetables simmered together with tomatoes, wine and herbs. Serve over pasta or polenta.
Provided by Jennifer
Categories Main Course
Time 3h15m
Number Of Ingredients 22
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.
Nutrition Facts : Calories 486 kcal, Carbohydrate 13 g, Protein 22 g, Fat 36 g, SaturatedFat 13 g, Cholesterol 95 mg, Sodium 433 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
RAGOUT OF BEEF WITH RED WINE
Steps:
- In a pie plate, combine flour, salt, and black pepper. Lightly coat both sides of the meat with the seasoned flour: shake off any excess. Reserve the remaining seasoned flour to use in the gravy later. Heat 2 tablespoons of the oil in a large skillet. Add the meat and cook over high heat, turning once, for 1 to 2 minutes per side, until browned. Remove with tongs or a fork to a plate, (Depending upon the skillet size, this may need to be done in 2 batches. Do not crowd pan, or the meat will not brown.) Add the remaining 2 tablespoons of oil to the drippings in the pan along with the onion, celery, and carrots. Cook over medium-high heat, stirring, for 2 minutes, until lightly browned. Reduce the heat to low, cover the skillet, and cook for about 10 minutes, until the vegetables are almost tender. Add the garlic and sprinkle the reserved seasoned flour over vegetables. Cook, stirring 1 minute. Add oregano, tomatoes with their juices, and the wine. Return the meat and any accumulated juices to the pan. Bring to a simmer, cover, and cook over low heat for 20 minutes, or until the meat and vegetables are tender. Season with additional salt and pepper to taste. And stir in optional parsley if you desire.
BEEF RAGU
Many slow-cooker recipes require a lot of time for preparation: browning meat, finely mincing vegetables, then washing pots and pans before putting everything in the slow cooker. This one does not. We used pre-cut stew meat, a jar of tomato sauce and coarsely chopped pepper and carrots, and the result was a nice thick sauce to put over pasta, couscous or polenta - from the Washington Post.
Provided by Gagoo
Categories One Dish Meal
Time 10h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a 4- to 6-quart slow-cooker, layer the ingredients: first the onion, then the bell pepper, carrots and beef.
- Add the pepper and pasta sauce.
- Cover and cook on low setting for 8 to 10 hours, until the meat is very tender.
- Taste and season with salt if needed.
- Divide the ragu evenly among individual shallow dishes atop pasta, couscous or polenta and serve hot.
Nutrition Facts : Calories 320.3, Fat 9.8, SaturatedFat 3.4, Cholesterol 76, Sodium 1392.3, Carbohydrate 29.9, Fiber 6.2, Sugar 18.1, Protein 28.5
PAPPARDELLE WITH SLOW-COOKER BEEF RAGù
Provided by Food Network Kitchen
Time 7h25m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 540, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 144 milligrams, Sodium 849 milligrams, Carbohydrate 58 grams, Fiber 6 grams, Protein 40 grams, Sugar 5 grams
SLOW-COOKER BEEF RAGU
Served over pasta or polenta, or in sandwich rolls, this simple meat dish becomes a star.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 5h
Number Of Ingredients 7
Steps:
- In a 5-to-6-quart slow cooker, combine onion, garlic, tomato paste, and oregano. Season roast with salt and pepper and place on top of onion mixture.
- Add 2 cups water, cover, and cook on high until meat is tender and can easily be pulled apart with a fork, 4 1/2 hours (or 9 hours on low). Let cool 10 minutes, then shred meat in slow cooker with 2 forks and stir in vinegar to taste.
Nutrition Facts : Calories 528 g, Fat 32 g, Fiber 1 g, Protein 51 g, SaturatedFat 13 g
EASY PULLED BEEF RAGU
A low-and-slow cooking dish that works a treat when you don't have time to watch a pot. Add this rich sauce and tender shredded beef to your favourite pasta
Provided by Amanda Grant
Categories Dinner, Main course, Supper
Time 4h20m
Yield 8 (or 2 meals for 4)
Number Of Ingredients 12
Steps:
- Heat oven to 150C/130C fan/gas 2. Heat 1 tbsp oil in a flameproof casserole dish and brown the beef all over. Take the beef out of the dish, add the remaining oil and gently cook the onions and garlic for 10 mins until softened.
- Add the browned beef back to the dish with the carrots, red wine, tomatoes, tomato purée and bay leaves. Cover with foil and a lid, and slowly cook for 3 - 3 1/2 hrs or until the meat falls apart. Check on it a couple of times, turning the beef over and giving it a good stir to make sure it's coated in the sauce.
- Cook the pasta following pack instructions, then drain. Shred the beef - it should just fall apart when you touch it with a fork - then spoon the beef and tomato sauce over the pasta. Scatter with basil and Parmesan before serving.
Nutrition Facts : Calories 543 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 0.1 milligram of sodium
CHUNKY BEEF RAGU
Make and share this Chunky Beef Ragu recipe from Food.com.
Provided by Ginger Cook
Categories Weeknight
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Sear chuck in olive oil on all sides and remove from pan and set aside.
- Leaving oil left in pan add butter.
- Once butter has melted add onions and garlic, cooking until fragrant.
- Add celery and carrots, cooking until tender.
- Add chuck back to pan and add tomato paste stir to incorporate cook for 2 minutes.
- Add wine and stir to incorporate, cook for 2 minutes.
- Add tomatoes and beef stock to pan.
- Add bay leaves and thyme sprigs.
- Cover and simmer on low heat for 3 hours.
- Remove bay leaves and thyme sprigs stir in cooked pasta.
- Top with parmesan cheese and serve.
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