Quick And Hearty Ground Beef Ragu Food

QUICK BEEF RAGU

Steps:

• Dice the onion, carrot, celery, and mushrooms super tiny.
• Heat a large pot of water to boiling.
• Cook the pasta to package directions. Drain, and set aside, keeping warm.
• Heat a large non-stick skillet over medium heat.
• Dice the bacon into small pieces and cook until mostly done. Remove from pan and set aside. Keep drippings in the pan.
• Add the onion, carrot and mushrooms to the pan with the bacon drippings and cook, stirring frequently, for 3-5 minutes.
• Add in the garlic and stir for 30 seconds, or until nice and fragrant.
• Add in the ground beef and italian seasoning and cook for 10 minutes, or until the beef is browned, stirring frequently.
• Stir in the diced tomatoes, the tomato sauce, the liquid of choice (water, wine or broth), and tomato paste. Bring to a boil, then reduce the heat and allow to simmer for 10 minutes.
• Sprinkle with freshly grated romano cheese and freshly chopped parsley.
• Enjoy!

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.

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.

BEEF & PESTO RAGU

Steps:

• Gently fry onions until softened. Add mince and brown.
• Once mince has browned add red pepper, passata and pesto. Simmer for 25min.
• Cook pasta according to packet directions and stir into sauce.

HEARTY GROUND BEEF SALAD

Steps:

• In a skillet, cook ground beef and onion over medium heat until meat is no longer pink.
• Drain meat and onion mixture.
• Stir in kidney beans, tomato juice, chili powder, sugar and salt.
• Heat through.
• Divide lettuce between 2 salad bowls or plates.
• Top with beef mixture.
• Sprinkle with cheese and olives.
• Serve with tortilla chips if desired.

CHUNKY BEEF RAGU

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.

BEEF RAGU

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.