Hearty Ragu Style Pasta Sauce Food

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.

QUICK AND HEARTY GROUND BEEF RAGU

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.

INSTANT PORK RAGU RECIPE

Steps:

• Season country pork ribs with garlic powder, onion powder, and black pepper. Set aside.
• Turn the Instant Pot to Saute, 15 minutes. Add 1 Tablespoon olive oil. Add in the seasoned pork and sear until brown on all sides. Set aside pork.
• If needed, add the second Tablespoon of olive oil to the Instant Pot. Add in the carrots, celery, and onions. Saute till veggies get soft, around 3 minutes. Add in the minced garlic, stir for a minute.
• Add in the red wine, use a wooden spoon to bring up any brown bits at the bottom of the pot. (Note 2). Let saute about 3 minutes.
• Stir in crushed tomatoes, diced tomatoes, tomato paste, water, bay leaf, oregano, basil, and fennel. Add in a dash of salt and pepper. Cancel saute on the instant pot. Add in the brown pork pieces.
• Place lid on Instant Pot, lock it and close the vent. Press "Pressure Cook" high pressure and put the time to 40 minutes. Once cooking complete, naturally release the pressure for about 5 minutes. Then turn valve to auto release remaining steam.
• Once complete, remove the lid, discard the bay leaf. Shred the pork, check seasoning, reseason if needed.
• Serve with pappardelle or your favorite pasta. If a low-carb alternative is needed, see note 4.

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.

HEARTY RAGU-STYLE PASTA SAUCE

Steps:

• 1. In a large Dutch oven, melt the butter; chop the onion and add to hot butter cooking a minute or two.
• 2. In the meantime, take the chicken tenderloins and cut in about 3 pieces each. Cut the Italian sausage in one-inch pieces and the smoked sausage in 1/2 - 3/4 inch pieces. **NOTE: I found that using my very sharp kitchen shears worked best for cutting the uncooked Italian sausage links.**
• 3. Add the chicken and Italian sausage to the Dutch oven with the onions, stir and cook until sausage is no longer pink. Stir in the smoked sausage and cook another minute of two.
• 4. Add the mini pepperoni, pasta sauce, diced tomatoes, tomato sauce, mushrooms, pesto, shredded carrots, black olives, oregano and red pepper sauce. Stir to combine and bring to a boil.
• 5. Cover pot and simmer on low for about one hour to thoroughly cook the meats and carrots and allow flavors to meld. Serve over spaghetti or your favorite pasta and sprinkle with fresh or packaged parmesan, if desired.

SLOW COOKER HEARTY TURKEY RAGU

Steps:

• Pat turkey dry with paper towels; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat oil in large skillet over medium heat until hot. Cook turkey thighs 8 to 10 minutes or until browned, turning once. Place turkey in 5- to 6-quart slow cooker.
• Cook onions, carrots, celery, garlic and rosemary in same skillet over medium heat 10 minutes or until tender, stirring frequently. Add to slow cooker, along with tomatoes, mushrooms, water and remaining 1 teaspoon salt and 1/4 teaspoon pepper.
• Cook, covered, on low 8 to 9 hours or until turkey is tender and pulls away from bones. Remove turkey, leaving cooker on. Cut into bite-size pieces; discard skin and bones. Return turkey to slow cooker; cook 15 minutes.
• Meanwhile, cook pasta according to package directions; drain. Serve ragu over pasta.

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.

RAGU SPAGHETTI SAUCE RECIPE (COPYCAT)

Steps:

• Heat the olive oil in a nonstick saucepan over medium heat. Add the onion and garlic and saute for a few minutes until the onion is tender.
• Add the rest of the ingredients, bring to a boil, then reduce heat to a simmer and cook uncovered for about 30 to 45 minutes or until the sauce is thickened.
• Remove the bay leaf. Let cool a bit, then blend until smooth.
• Use as desired and enjoy.