Hearty Pasta Sauce Ragu Style Food

RAGU BOLOGNESE

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.

HEARTY VEGETABLE BEEF RAGU

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.

PASTA WITH HEARTY BEEF RAGU

Steps:

• In a large deep frying pan or Dutch oven over med-low heat, warm the oil.
• Add the onion, garlic, carrot, celery, and rosemary and cook, stirring frequently, until the vegetables are softened, about 8 minutes.
• Add 1-2 tablespoons water if necessary to keep the vegetables from browning.
• Add the beef and cook, breaking it up with a wooden spoon, until it is browned, about 10 minutes.
• Add the wine and tomato paste.
• Cook, stirring occasionally, until the wine evaporates slightly, 3-4 minutes.
• Add the tomatoes, 1 teaspoon salt, and ½ teaspoon pepper.
• Reduce the heat to low, cover partially, and cook, stirring occasionally, until the ragu is thick and aromatic, about 1 hour.
• Just before the sauce is done, bring a large pot of water to a boil.
• Add 2 tablespoons salt and the pasta to the boiling water.
• Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions.
• Drain and add to the sauce, stirring to combine.
• Warm briefly over low heat to blend the flavors.
• Season to taste with salt and pepper and serve.

RAGU CHUNKY GARDEN STYLE PASTA SAUCE

Steps:

• Combine all ingredients in a medium saucepan over medium heat.
• Bring to a boil then reduce heat and simmer for 15 to 20 minutes, stirring often.

HEARTY RAGU BOLOGNESE

Steps:

• Place onions, celery, carrot and garlic in a food processor; pulse until finely chopped. In a Dutch oven, heat oil and butter over medium heat. Add vegetable mixture and nutmeg; cook and stir 6-8 minutes or until vegetables are softened., Add beef; cook 6-8 minutes longer or until beef is no longer pink, breaking up beef into crumbles. Stir in salt and pepper. Remove with a slotted spoon; discard drippings from pan., In same pan, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Return beef mixture to pan. Stir in wine. Bring to a boil; cook and stir until wine is evaporated. Add broth and chicken breasts; return to a boil. Reduce heat; simmer, covered, 12-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken; cool slightly. Finely chop chicken., Add cream and tomato paste; bring to a boil, stirring occasionally. Return chicken to pot; reduce heat and simmer, covered, 3-4 hours or until flavors are blended, stirring occasionally. Serve with pasta.

HEARTY PASTA SAUCE--RAGU STYLE

Steps:

• Coarsely chop, or shred by hand, enough cooked roast beef to make 1-1/2 cups. If meat is cold, cut into chunks and warm slightly in microwave to make hand-shredding easier.
• Heat olive oil in a 4-quart pot and gently cook garlic, basil, oregano and rosemary about 3 minutes. Stir in the 1-1/2 cups beef and tomato paste. Add tomato sauce, red cooking wine, brown sugar and cinnamon or nutmeg, stirring until smooth. Bring to a boil. Reduce heat to low, cover and simmer 30-40 minutes.
• Remove from heat; stir in half & half. Serve over pasta, sprinkled with cheese if desired.