Homemade Beef Sugo Food

SUGO, AN ITALIAN MEAT SAUCE

Steps:

• Swirl a bit of oil into a deep skillet-just enough to coat the bottom of the pan. Heat over medium-high flame until shimmering. Add the beef, breaking it up into small bits with your fingertips. Season the meat with salt and pepper. You might need to do this in batches as to not overcrowd the pan (remember to re-season each new batch of meat). Cook, stirring every couple of minutes, until browned all over. Using a slotted spoon, transfer to a bowl.
• Lower the flame to medium-low. Add the onion to the pan. Sauté until slightly softened and golden.
• Pour in the wine, and use a spoon to scrape up any browned bit from the bottom of the pan. Increase the heat to medium-high. Cook until the wine reduces by half.
• Stir in the tomatoes, sugar, and butter. Add the beef back to the pan. Season with salt and pepper. Bring to a boil, the reduce heat to the lowest setting possible. Let the sauce simmer for 3 to 4 hours, until meltingly tender. If not ready to serve when done, you can transfer the sauce to a slow cooker, and keep it on the warm setting until ready to serve.

RIGATONI WITH MEAT SAUCE

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery, and oregano and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the beef and garlic and cook, breaking the beef into smaller pieces with a wooden spoon, until the onion and beef are lightly browned, 9 to 10 minutes. Pour in the wine and cook until it is nearly evaporated, 1 to 2 minutes. Add the crushed tomatoes, tomato paste, and zucchini; bring to a simmer and cook, stirring often, until slightly thickened, 2 minutes.
• Stir in the rigatoni, salt, pepper, and 3 cups water; bring to a simmer and cook, stirring often, until the sauce is somewhat thickened, about 18 minutes. Add 1 cup water and continue cooking until the pasta is tender, 9 to 10 minutes more.
• Serve the rigatoni topped with the Romano and basil.

SAUSAGE RAGù

Steps:

• With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven and set over medium-low heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil one tablespoon at a time until the meat is frying gently, not steaming. Sauté, breaking up any large chunks, until all the meat has turned opaque (do not let it brown), about 5 minutes.
• Add onion, carrot, celery and parsley and stir. Drizzle in more oil if the pan seems dry. Cook over very low heat, stirring often, until the vegetables have melted in the fat and are beginning to caramelize, and the meat is toasty brown. This may take as long as 40 minutes, but be patient: It is essential to the final flavors.
• Add tomatoes and their juice, breaking up the tomatoes with your hands or with the side of a spoon. Bring to a simmer, then add thyme and rosemary and let simmer, uncovered, until thickened and pan is almost dry, 20 to 25 minutes.
• Mix tomato paste with 1 cup hot water. Add to pan, reduce heat to very low, and continue cooking until the ragù is velvety and dark red, and the top glistens with oil, about 10 minutes more. Remove herb sprigs. Sprinkle black pepper over, stir and taste.
• Meanwhile, bring a large pot of salted water to a boil. Boil pasta until just tender. Scoop out 2 cups cooking water, drain pasta and return to pot over low heat. Quickly add a ladleful of ragù, a splash of cooking water, stir well and let cook 1 minute. Taste for doneness. Repeat, adding more cooking water or ragù, or both, until pasta is cooked through and seasoned to your liking.
• Pour hot pasta water into a large serving bowl to heat it. Pour out the water and pour in the pasta. Top with remaining ragù, sprinkle with parsley and serve immediately. Pass grated cheese at the table, if desired.

SUUGO SUQAAR AS MADE BY HAWA HASSAN RECIPE BY TASTY

Steps:

• Make the xawaash spice mix: Place the cinnamon stick in a small zip-top bag. Seal the bag and use a heavy skillet or rolling pin to smash the cinnamon stick into smaller pieces.
• Transfer the cinnamon to a medium heavy-bottomed skillet and add the cumin, coriander, peppercorns, cardamom, cloves, and turmeric. Cook over medium heat, stirring constantly, until the spices are lightly toasted and very aromatic, about 2 minutes. Remove the pan from the heat and set aside to cool.
• Once cooled, transfer the toasted spices to a clean spice grinder or mortar and pestle and grind into a fine powder. Sift the ground spices through a fine-mesh sieve into a medium airtight container. Grind any large pieces left behind in the sieve, then sift into the container. Cover and store in a cool, dark place until ready to use, up to 6 months.
• Make the suugo suqaar: Heat the olive oil in a large, high-walled skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the garlic, bell pepper, and onion. Cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Add the beef, salt, and 3 tablespoons of the Xawaash spice mixture, and cook, stirring occasionally to break up the beef, until the meat is browned, about 15 minutes.
• Add the tomato paste and diced tomatoes. Fill the tomato can halfway with water and add to the pan. Stir well to combine, being sure to scrape up any browned bits stuck to the bottom of the pan. Increase the heat to high and bring the sauce to a boil, then decrease the heat to low, cover, and simmer, stirring occasionally, for about 30 minutes, until the sauce is thickened and the beef is tender. Season with more salt to taste.
• Serve the sauce hot over spaghetti, garnished with cilantro. Serve with fresh banana. Any leftover sauce will keep in an airtight container in the refrigerator for up to 4 days. Rewarm in a heavy pot over low heat.
• Enjoy!

PAPPARDELLE WITH BEEF SUGO AND RICOTTA

Steps:

• To reconstitute the porcini, put the mushrooms in a bowl and pour hot water over them to cover, about 2 cups. Soak until the mushrooms soften, 30 minutes. Carefully lift the mushrooms out of the liquid with a fork, so as not to disturb the sediment settling at the bottom. Coarsely chop the mushrooms; you should have about 3/4 cup. Strain the porcini soaking water into a measuring cup through a coffee filter or a double layer of paper towels; you should have 1 1/2 cups.
• Put a large skillet over medium heat and coat with 2 tablespoons of the oil. When the oil is shimmering, add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes. Toss in half of the garlic, all of the thyme and rosemary, and season with salt and pepper. Add the chopped porcini, the tomatoes, and the short ribs. Stir everything together and cook for about 5 minutes. Pour in the wine and continue to cook until the liquid has evaporated, roughly 10 minutes. Pour in the broth and reserved porcini water. Reduce the heat to medium-low and simmer for 1 hour, stirring occasionally. You should have about 6 cups of sauce.
• Bring a large pot of salted water to a boil over high heat. Add the pappardelle, give it a good stir, and cook until tender but still firm to the bite (al dente), 8 to 10 minutes.
• While the pasta is cooking, prepare the escarole. Put a skillet over medium heat and coat with the remaining 2 tablespoons oil. When the oil is shimmering, add the remaining garlic and stir until golden, only about 30 seconds. Add the escarole, stirring to coat with oil, and raise the heat to high. Cook, uncovered, stirring occasionally, until the escarole is wilted and most of its liquid has evaporated, 5 minutes. Season with salt and pepper. Add half of the sugo to the escarole and stir to combine. (Let the remaining sauce cool, then cover and refrigerate for up to 3 days or freeze for up to 1 month.)
• To serve, drain the pasta and put it back in the pot. Add the escarole and sauce, along with the butter and Parmesan, tossing to coat the pasta evenly. Divide among 4 plates. Top each with a spoonful of ricotta and shower with chopped parsley. Pass more grated cheese at the table.

MEAT SAUCE (SUGO DI CARNE)

Steps:

• Put mushrooms in bowl and add slightly hot water to cover. Let stand 30 minutes.
• Heat oil and butter in skillet. Add onion, celery, garlic and carrot. Cook, stirring, until wilted.
• Add pork and veal. Cook, stirring and chopping down with the side of a heavy metal spoon to break up lumps, until meats lose raw look.
• Drain mushrooms and chop coarsely. Add mushrooms to meat mixture. Add wine, tomatoes, tomato paste, salt and pepper. Bring to boil and cook uncovered 1 hour.
• Pour sauce into saucepan. Bring to boil and skim fat from surface. Add broth and continue cooking 1 hour.