SLOW-COOKER BEEF RAGU
- In a 5-to-6-quart slow cooker, combine onion, garlic, tomato paste, and oregano. Season roast with salt and pepper and place on top of onion mixture.
- Add 2 cups water, cover, and cook on high until meat is tender and can easily be pulled apart with a fork, 4 1/2 hours (or 9 hours on low). Let cool 10 minutes, then shred meat in slow cooker with 2 forks and stir in vinegar to taste.
Nutrition Facts : Calories 528 g, Fat 32 g, Fiber 1 g, Protein 51 g, SaturatedFat 13 g
A rich, versatile meat sauce: serve it Bolognese-style with spaghetti or use it as a base for lasagne or moussaka
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Number Of Ingredients 13
- Heat the oil in a large pan and add the onion, celery and carrot. Fry over a medium heat for 10 mins, stirring now and then, until softened and starting to colour.
- Stir in the mince and cook, breaking up any clumps of meat with a wooden spoon, until browned.
- Add the tomato purée, garlic and thyme, and cook for 1-2 mins more. Pour in the wine, if using, and increase the heat to boil off most of the alcohol. Reduce the heat, stir in the stock and season. Cover with a tight-fitting lid and leave to cook gently for 1 hr-1 hr 15 mins until the meat is tender and the sauce has thickened.
- Remove the lid and continue cooking for 15 mins. Meanwhile, cook the pasta following pack instructions. Reserve a mugful of the cooking water, then drain the spaghetti and add to the ragu with the Parmesan. Toss well and add a little pasta water to help the sauce coat the spaghetti. Serve with a side salad and extra cheese, if you like.
Nutrition Facts : Calories 705 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 54 grams protein, Sodium 0.9 milligram of sodium
Add a modern-day twist to a classic bolognese with Tom Kerridge's exquisite beef ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Yield Serves 6-8
Number Of Ingredients 13
- Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.
- Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving - it tastes better if made a day ahead.
- When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.
Nutrition Facts : Calories 396 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium
My mother used to serve this to our family as a one-dish meal by adding sliced potatoes with the carrots. I've updated it by substituting mushrooms for the potatoes and adding chili sauce. It's also good over rice or mashed potatoes.
Provided by Taste of Home
Yield 2 servings.
Number Of Ingredients 16
- In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat., In a large skillet, saute beef and onion in oil over medium heat until meat is browned and onion is tender. Add the water, wine or broth, chili sauce, bacon, garlic, oregano, thyme and remaining pepper; mix well. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add carrots and mushrooms; cover and simmer for 30 minutes or until carrots and meat are tender. Serve over noodles.
Nutrition Facts :
RED WINE BRAISED BEEF AND PASTA GRATIN
- For the Beef: Preheat oven to 300 degrees F. Heat oil and butter in a large Dutch oven over high heat. Season the ribs with salt and pepper and cook on both sides for 5 minutes, or until golden brown. Add all of the wine to the pan and use a wooden spoon to scrape up any browned bits from the bottom, add all of the remaining ingredients, except the mushrooms, and season with salt and pepper. Cover with the lid, braise on the stove top or place in the oven and let braise for 2 1/2 to 3 hours or until very tender. Remove the meat to a plate and strain the cooking liquids into a bowl. Clean out the pan and add the strained liquid into the pan. Add the mushrooms and cook over high heat until reduced by 1/3. Return the meat to the pan and cook for 5 minutes to heat through.
- For the Pasta Gratin: Place milk and garlic in a small saucepan and bring to a boil. Remove from heat and let steep for 10 minutes, then remove the garlic. Melt butter in a small saucepan, whisk in the flour and cook for 1 to 2 minutes over low heat. Gradually whisk in the milk and cream and cook over medium-high heat until thickened, season with salt and pepper and nutmeg, remove from heat and let cool for 5 minutes. Preheat oven to 450 degrees. Place cooked pasta in a buttered medium flameproof baking dish, add the sauce and stir to combine. Sprinkle the Gruyere over the top of the pasta then sprinkle the Parmesan over the Gruyere. Bake for 10 to 15 minutes. Turn on the broiler and broil, rotating the dish, until the cheese is golden, about 3 to 4 minutes. Let stand for 5 minutes. Garnish with chives.
BEEF RAGU WITH FETTUCCINE
A deliciously tasty and hearty meal that will serve 8, so it's great for an easy dinner party main meal.
Provided by kay cameron
Yield 8 serving(s)
Number Of Ingredients 13
- Heat oil in a heavy-based saucepan. Brown beef in batches over high heat and remove from pan. Reduce heat, add carrots, celery, onion and garlic. Cook for 5 minutes.
- Add wine, bring to boil and scrape base of pan to loosen sediment. Cook until wine has almost evaporated, return beef to pan with tomatoes, stock and bay leaves. Season to taste. Cover and cook over low heat for about 1 1/2 hours or until beef is tender.
- When ready to serve, bring a large pan of salted water to the boil. Add fettuccine and cook according to packet instructions. Drain and return to pan with butter and parsley. Toss until butter has melted. Divide between serving plates and spoon over sauce.
Nutrition Facts : Calories 348.2, Fat 7.7, SaturatedFat 2.9, Cholesterol 53.8, Sodium 989.9, Carbohydrate 50.4, Fiber 2.7, Sugar 5.9, Protein 12.6
RIGATONI WITH SPICED BEEF RAGU
Slow braising boneless short ribs in a tomato and wine sauce is one of my most irresistible recipe combinations. This recipe adds extra "zip" by adding Chinese Five Spice and Porcini mushrooms. Served over rigatoni pasta (or even polenta) this is a hearty meal that is perfect for a cool fall or winter night.
Provided by Debby - www.AFeastfortheEyes.net
Number Of Ingredients 13
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Microwave ½ cup broth and mushrooms in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Drain mushrooms in fine-mesh strainer lined with coffee filter (I used a fine mesh strainier), pressing to extract all liquid. Reserve liquid and chop mushrooms fine.
- Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add tomato paste, anchovies, and five-spice powder and cook, stirring frequently, until mixture has darkened and fond forms on pot bottom, about 4 minutes. Stir in wine, scraping up any browned bits. Bring to simmer and cook, stirring occasionally, until wine is almost completely evaporated, 2 to 4 minutes. Stir in tomatoes and reserved juice, remaining 1 cup broth, reserved mushroom soaking liquid, and mushrooms and bring to simmer.
- Season beef with salt and pepper and nestle into pot. Cover, transfer pot to oven and cook for 1 hour. Uncover and continue to cook until beef is tender, 1 to 1¼ hours. Using pot holders, remove pot from oven. Being careful of hot pot handles, use slotted spoon to transfer beef to cutting board. Let beef cool slightly, then shred into bite-size pieces using 2 forks; discard excess fat. Using wide, shallow spoon, skim excess fat from surface of sauce. Return beef to sauce and season with salt and pepper to taste.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add sauce and toss to combine. Before serving, adjust consistency with reserved cooking water as needed.
RED WINE MUSHROOM RAGOûT
Yield Serves 12
Number Of Ingredients 11
- Heat oil in large pot over high heat. Add bones and onions and cook until brown, turning mixture over and scraping bottom of pot frequently, about 25 minutes. Add 1 cup water and boil until reduced to glaze, scraping bottom frequently, about 8 minutes. Add remaining 6 cups water, wine, tomato and cloves. Bring to boil. Reduce heat and simmer 4 hours. Strain stock into bowl, pressing on solids. Chill at least 1 hour. (Can be made 4 days ahead.)
- Remove fat from surface of stock. Boil stock in medium saucepan until reduced to 2 cups, about 30 minutes.
- Melt margarine in heavy 14-inch skillet or Dutch oven over high heat. Add chopped shallots and rosemary and sauté 2 minutes. Add sliced mushrooms and cook until juices are released, stirring frequently, about 10 minutes. Add stock and boil until sauce coats spoon lightly, about 15 minutes. Season to taste with salt and pepper. (Can be made 3 days ahead. Refrigerate. Rewarm ragout over low heat.) Add degreased pan juices from roast if desired.
RAGOUT OF BEEF WITH RED WINE
- In a pie plate, combine flour, salt, and black pepper. Lightly coat both sides of the meat with the seasoned flour: shake off any excess. Reserve the remaining seasoned flour to use in the gravy later. Heat 2 tablespoons of the oil in a large skillet. Add the meat and cook over high heat, turning once, for 1 to 2 minutes per side, until browned. Remove with tongs or a fork to a plate, (Depending upon the skillet size, this may need to be done in 2 batches. Do not crowd pan, or the meat will not brown.) Add the remaining 2 tablespoons of oil to the drippings in the pan along with the onion, celery, and carrots. Cook over medium-high heat, stirring, for 2 minutes, until lightly browned. Reduce the heat to low, cover the skillet, and cook for about 10 minutes, until the vegetables are almost tender. Add the garlic and sprinkle the reserved seasoned flour over vegetables. Cook, stirring 1 minute. Add oregano, tomatoes with their juices, and the wine. Return the meat and any accumulated juices to the pan. Bring to a simmer, cover, and cook over low heat for 20 minutes, or until the meat and vegetables are tender. Season with additional salt and pepper to taste. And stir in optional parsley if you desire.
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- In a 5- to 6-quart slow cooker, whisk together the crushed tomatoes, red wine, 1/4 teaspoon salt, and 1/2 teaspoon pepper.
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- 1. Combine the flour, eggs and yolk in a food processor and pulse until a dough comes together. Transfer to a counter dusted lightly with flour and knead gently until the dough comes together and is smooth, about 1 minute. Wrap in plastic and refrigerate for at least 30 minutes and up to 24 hours.
- 2. Divide the dough into 4 pieces. Using your hands, flatten and shape one piece of dough into a 1/2-inch-thick rectangle. Dust it lightly with flour and pass it through the widest setting on the pasta machine. If the dough comes out oddly shaped, reform into a rectangle. Fold it in thirds, like a letter, and if necessary, flatten it to a 1/2-inch thickness.
- 3. Pass it through the widest setting again with the seam of the letter perpendicular to the rollers. Repeat this folding and rolling step 10 to 12 times, dusting the dough with flour if it becomes sticky.
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4.5/5 (46)Total Time 6 hrs 10 minsCategory Main CourseCalories 512 per serving
- Add the cooking oil to a skillet over medium-high heat. When hot, add the beef and brown on each side. When done, transfer the beef to the slow cooker.
- Add the red wine to the skillet and whisk the brown bits from the bottom. Simmer for 3 minutes. Then add the beef broth, tomatoes and tomato paste, salt and pepper to the skillet and whisk to combine. Pour the sauce over the beef in the slow cooker.
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- First you need to prep the veggies for the soffrito, which is the same as the French mirepoix. A mix of celery, onion and carrots. Because I prefer to do everything quickly, I just used the wet chop on my Vitamix and it was all chopped.
- I only cooked it for about 5 minutes until it was tender and translucent but did not have any color.
- Once that step was done I added in the ground beef and I pressed it down with a potato smasher until it was all broken up. (You can also use a wooden spoon but I find the smasher the best method) Season with salt and black pepper.
INSTANT POT RED WINE BEEF RAGU - WHOLEANDHEAVENLYOVEN.COM
5/5 (1)Estimated Reading Time 3 minsServings 6Total Time 40 mins
- Pat beef chuck roast cubes dry and season all sides with salt and pepper. Set instant pot to SAUTE mode and heat olive oil until shimmery. Brown chuck roast cubes on all sides until golden brown.
- Add vegetables, rosemary, thyme, wine, beef broth, and tomatoes to instant pot and seal lid. Cook on high pressure 30 minutes then let release pressure naturally for 5 minutes.
- Remove herb sprigs from sauce. Using two forks, shred beef into medium pieces and return to pot. Remove 1/2 cup liquid from instant pot and gradually whisk in flour until smooth. Add back to instant pot and stir until sauce is smooth and thickened.
- Add butter to pot and stir until butter is melted. Season sauce with salt and pepper to taste and keep warm until ready to serve.
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5/5 (628)Category Beef
- Preheat the oven to 350°. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.
- Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavorful.
- Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it 1/2 inch thick, then cut the slices into 1-inch-wide lardons.
- In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of water and a large pinch each of sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
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- Meanwhile, in a medium heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 5 minutes. Lift the mushrooms from the water and coarsely chop them. Reserve the soaking liquid.
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- Drain the pappardelle and return it to the pot. Toss with the butter and then add half of the ragù and toss well. Season with salt and pepper and toss with the 1/4 cup of Parmesan. Transfer the pasta to bowls, top with the remaining ragù and serve. Pass additional Parmesan at the table.
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