RAGú NAPOLETANO (NEAPOLITAN-STYLE ITALIAN MEAT SAUCE WITH PORK, BEEF, AND SAUSAGE) RECIPE
If you were to pick a president and el tigre numero uno of the ragù world, it'd be ragù Napoletano, a meaty stew with big chunks of beef, pork, and sausages simmered until fall-apart tender in a rich tomato sauce flavored with wine, onions, garlic, basil, and plenty of good Southern Italian olive oil. It's the precursor to Italian-American Sunday gravy: just add some meatballs, serve it with spaghetti, and you're there. It's also the perfect dish for a lazy Sunday with family or friends at home.
Provided by J. Kenji López-Alt
Categories Mains Sausage Soups and Stews Sauce
Time 4h
Yield 10
Number Of Ingredients 15
Steps:
- To serve, cook pasta in a pot of boiling salted water until just shy of al dente (about 1 minute for fresh pasta or 1 minute short of recommended cooking time for dried pasta). Drain, reserving about 1 cup of starchy pasta water. Return pasta to the pot you just cooked it in and add half of ragù, half of pasta cooking water, and a handful of grated cheese. Cook over high eat, stirring until the sauce emulsifies with the pasta water and clings to the pasta, adding more pasta water if necessary. Serve immediately, passing additional sauce, cheese, and remaining fresh basil at the table.
Nutrition Facts : Calories 882 kcal, Carbohydrate 52 g, Cholesterol 179 mg, Fiber 4 g, Protein 54 g, SaturatedFat 14 g, Sodium 583 mg, Sugar 7 g, Fat 50 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g
BOLOGNESE RAGù WITH PAPPARDELLE
Mary's controversial bolognese is as gorgeous as she is. Even though it's a bit of an everyday dish, it will be loved by young and old.
Provided by Mary Berry
Categories Main course
Yield Serves 6
Number Of Ingredients 19
Steps:
- Preheat the oven to 160C/140C Fan/Gas 3.
- Heat the oil in a deep, lidded ovenproof casserole. Add the onion, carrot and celery and fry over a high heat for 5-6 minutes, or until starting to soften. Add the pork and beef mince and fry until browned and any excess liquid has evaporated. Add the garlic and fry for 30 seconds.
- Add the tomato paste and stir. Add the passata, tomatoes, stock, herbs and wine. Season with salt and pepper and bring to the boil, cover and bake for about an hour.
- Stir in the cream, and return to the oven, with the lid off, for another hour, until tender and reduced.
- Bring a pot of salted water to the boil, add the pasta and cook according to packet instructions. Drain and check the seasoning.
- Divide the pasta between plates, top with the sauce, grate over some Parmesan, garnish with basil leaves and serve.
PORK RAGU
Provided by Rachael Ray : Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a Dutch oven or other heavy pot over medium-high heat. Add the extra-virgin olive oil, 3 turns of the pan, then add the carrots, celery, onions and garlic. Stir in the bay leaf and season with salt and pepper, to taste. Cook the vegetables until soft, about 5 to 6 minutes. Add the tomato paste and stir for 1 minute, then add the wine and cook for another minute. Stir in the stock and bring sauce to a simmer. Add the pork and season with a pinch of ground cloves. When the sauce returns to a simmer add the milk and reduce the heat to low. Let the sauce mellow while you bring the water to boil for the pasta or polenta. Sauce may be made ahead and reheated over medium-low heat. Add a splash of stock or water to thin the sauce, if necessary. Serve the sauce tossed with pasta ribbons or atop creamy bowls of polenta and garnish with lots of cheese and parsley.
PORK AND BEEF RAGU
Steps:
- Heat the olive oil in a large, heavy pot. Take care not to overheat or burn the oil. Sprinkle the chuck and pork liberally with salt and pepper. Once the oil is hot, drop in the meat and sear until brown on all sides. Remove the meat and set aside.
- Add the tomatoes along with the juices from the cans. Lower the heat and slowly cook the tomatoes, breaking up into small pieces using a large spoon. Continue to cut the large pieces as the tomatoes cook; cutting them will become easier. Peel the garlic and remove the ends. Crush with the blade of a large chef's knife and drop into the sauce. Don't worry about the garlic pieces being too large; they, too, will break down as they cook. Return the meat to the sauce and continue cooking until the sauce has a chunky, but uniform consistency, 2 to 3 hours.
- Add the tomato paste, 1/2 can at a time, to somewhat thicken the sauce. Simmer until desired consistency, and then stir in the basil and cook for another few minutes before serving over hot pasta (any shape will do!). This is a fresh, but hearty sauce, and every serving should have a small piece of meat served on the plate. Garnish with your favorite grated cheese and enjoy.
PAPPARDELLE WITH VEAL AND PORK RAGU
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- 1. In a large pot, heat the oil over medium-high heat. Add the pancetta and cook, stirring, until lightly browned, about 2 minutes. Lower the heat to medium and add the butter. Stir in the mushrooms, onions, carrots, celery, thyme, and salt and pepper to taste. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the diced tomato and cook until soft, about 5 minutes more.
- 2. Increase the heat to medium-high and add the veal and pork. Cook, breaking up the meat with a spoon, until it is no longer pink. Add the tomato paste and cook, stirring, 2 to 3 minutes. Add the wine and cook until the wine is reduced by half. Add the canned tomatoes, reduce the heat to medium, and simmer, uncovered, 40 minutes; stir occasionally and adjust the heat if necessary so the sauce simmers gently.
- 3. When ready to serve, cook the pasta according to package directions. Drain. Meanwhile, stir the cream into the sauce, lower the heat, and cook 5 minutes more. Season the sauce with salt and pepper. Add the pasta to the sauce and mix well. Serve garnished with basil.
PAT'S FAMOUS BEEF AND PORK CHILI
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.
BEEF & PORK RAGU LASAGNE (LASAGNA) FROM FINE COOKING
This is a PHENOMENAL recipe from Fine Cooking. I have made it for company and everyone raves over it. It's labor intensive but SO worth it. It either makes one huge pan or two smaller ones. I have found that making the ragu the night before makes the preparation a lot easier. Two minor substitutions I have made: (1) I use the already prepared ground chuck and ground pork from the meat section of my grocery store. (2) I have always used either regular dried lasagna noodles or no-boil noodles.
Provided by CFRP3473
Categories One Dish Meal
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 24
Steps:
- Make the ragù: In a 5- to 6-qt. Dutch oven, melt the 6 Tbs. butter with the olive oil over medium heat. Add the celery, carrots, and onions and cook, stirring occasionally, until softened and lightly golden, about 15 minutes.
- Add the beef, pork, and pancetta and cook, breaking up the meats with a spoon and stirring often, until the meats lose their redness, 5 to 8 minutes.
- Stir in the wine, tomato purée, and tomato paste and simmer vigorously until the liquid is almost evaporated, 15 to 20 minutes.
- Add the beef or chicken broth and the milk, cover with the lid ajar, reduce the heat to low, and simmer gently until you have a rich, concentrated sauce, about 2-1/2 hours. Check every 30 minutes to see if more liquid is needed, adding more broth if necessary to prevent scorching.
- Season to taste with salt and pepper, if needed. Let cool. Skim off the fat from the top, if desired. You should have about 6 cups.
- Cook the noodles: Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Slip the noodles, two or three at a time, into the boiling water and cook them until they're tender and pale, 3 to 5 minutes (thinner noodles will cook more quickly). If using dried noodles, cook according to box directions.
- Carefully scoop the noodles out of the water with a large wire skimmer and slide them into the ice water to stop the cooking. When they're cool, layer them between clean dish towels until you're ready to assemble the lasagne (they'll keep this way for up to two hours).
- Make the cream sauce: In a 2-qt. saucepan, melt the butter over medium-low heat. Add the flour and cook, whisking constantly for 2 to 3 minutes. Do not let the mixture brown.
- Slowly whisk in the hot milk and bring just to a simmer, whisking frequently.
- Reduce the heat to low and cook, whisking often, until the sauce has thickened to a creamy, gravy-like consistency and no longer tastes of raw flour, 10 to 12 minutes.
- Remove from the heat and whisk in the salt, pepper, and nutmeg. If not using right away, transfer to a bowl and press a piece of plastic wrap directly on the surface of the sauce to keep a skin from forming. Plan to use the sauce within 30 minutes because it thickens if it's left to sit for too long. If that should happen, add a little warm milk and whisk well to thin it.
- Assemble the lasagna: Position a rack in the center of the oven and heat the oven to 350°F Choose a baking dish that's about 9x12 inches and 3 inches deep, or about 10x14 inches and 2 inches deep. Butter the baking dish.
- Spread 1/2 cup of ragù in a sparse layer on the bottom of the dish. Then cover with a slightly overlapping layer of cooked noodles, cutting them as needed to fill the gaps. Spread one-third of the remaining ragù (about 1-1/2 cups) over the first layer of noodles.
- Drizzle on one-third of the Basic Cream Sauce (about 1 cup) and spread it with a spatula or the back of a spoon.
- Sprinkle with 1/3 cup Parmigiano. Add a new layer of noodles, overlapping them slightly.
- Repeat the layers as instructed above, until all of the filling ingredients are used, to make a total of three layers (you may not need all the pasta). Dot the top with the butter cubes.
- Put the baking dish on a baking sheet and bake until heated through and bubbling at the edges, 45 to 50 minutes. Remove from the oven and let rest for 10 to 15 minutes before serving.
- Make Ahead Tips: You can prepare the ragù up to four days ahead and refrigerate it, or freeze it for up to one month. Reheat gently until the sauce is warm enough to spread for assembling the lasagne. The assembled, unbaked lasagne will keep for at least a day in the refrigerator. Alternatively, you can freeze it for up to four months (make sure you wrap the dish tightly with plastic). Thaw the lasagne in the fridge and bring it to room temperature before baking.
Nutrition Facts : Calories 1202.9, Fat 87.9, SaturatedFat 38.9, Cholesterol 204.8, Sodium 715.6, Carbohydrate 50.4, Fiber 3, Sugar 11.9, Protein 41.7
More about "pork and beef ragu food"
BEEF AND PORK RAGU RECIPE | BON APPéTIT
From bonappetit.com
3.5/5 (63)Servings 8
- Heat 2 Tbsp. oil in a large heavy pot over medium-high heat until oil shimmers. Add half of pork and season with salt and pepper. Cook, turning occasionally, until brown all over, about 3 minutes. Using a slotted spoon, transfer pork to a rimmed baking sheet. Repeat with 2 more Tbsp. oil, remaining pork, and salt and pepper. Add 2 Tbsp. oil to same pot; add beef and season with salt and pepper. Cook beef, breaking up clumps with a wooden spoon, until nicely browned, 3–4 minutes. Transfer to sheet with pork.
- Add remaining 2 Tbsp. oil to same pot; reduce heat to medium-low. Add onion, carrot, celery, and thyme; season with salt and pepper. Cook vegetables, stirring frequently, until softened but not browned, 8–10 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
- Add tomato paste to pot and cook, stirring constantly, until deep red and caramelized, about 3 minutes. Add pork and beef with any accumulated juices; stir to evenly incorporate. Add wine; simmer until reduced by half, about 2 minutes. Add tomatoes with juices; simmer until reduced and sauce is thickened, 5–7 minutes. Stir in broth and bring to a boil.
- Reduce heat to low, cover pot, and simmer, stirring occasionally with a wooden spoon to break up pork pieces, until meat is tender and sauce is reduced to 10 cups, 3–3 1/2 hours; uncover pot if needed during last half hour for juices to reduce. Season to taste with salt and pepper. DO AHEAD: Ragù can be made 3 days ahead. Let cool slightly, then refrigerate uncovered until cold. Cover and keep chilled. Alternatively, freeze for up to 4 months.
ITALIAN BEEF RAGU - A CLASSIC RECIPE - INSIDE THE RUSTIC …
From insidetherustickitchen.com
SLOW COOKED BEEF AND PORK RAGU | RECIPE POCKET
From recipepocket.com
BRAISED PORK AND BEEF RAGU WITH PAPPARDELLE RECIPE
From foodnetwork.com
Author Ginevra Iverson for Food Network KitchenSteps 6Difficulty Easy
CLODAGH MCKENNA'S BEEF AND PORK RAGU - EVENING STANDARD
From standard.co.uk
THE ULTIMATE RAGU BOLOGNESE RECIPE WAS INSPIRED BY LIDIA …
From washingtonpost.com
BEEF & PORK RAGù TAGLIATELLE - GOOD FOOD IRELAND
From goodfoodireland.ie
RECIPES - PORK AND BEEF RAGU | HOME & FAMILY - HALLMARK CHANNEL
From hallmarkchannel.com
CLASSIC RAGù BOLOGNESE RECIPE | BON APPéTIT
From bonappetit.com
BEEF AND PORK RAGU RECIPE | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
RACHEL RODDY’S RECIPE FOR TOMATO AND SAUSAGE RAGU | ITALIAN FOOD …
From theguardian.com
BEEF RAGU - SUGAR SPUN RUN
From sugarspunrun.com
EASY PASTA RECIPES FOR THE WHOLE FAMILY | RAGÚ®
From ragu.com
AN AUTHENTIC RAGù BOLOGNESE RECIPE - BBC FOOD
From bbc.co.uk
BAKED ZITI WITH SPICY PORK AND SAUSAGE RAGù RECIPE | EPICURIOUS
From aazhar.us.to
PORK RAGU RECIPE | PORK RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
FOOD LION WEEKLY AD FEB 01 – FEB 07, 2023
From weeklyadpro.com
14 TIPS YOU NEED WHEN MAKING BOLOGNESE SAUCE
From tastingtable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love