Spicy Italian Mexican Chili Ragu Food

SPICY TACOS #RAGU

Steps:

• In a medium bowl combine 2 cups of the Ragu sauce, onion, minced jalapeno, garlic, chili powder, cumin, and salt; set aside.
• Coat a medium sized skillet with the cooking spray; heat over medium-high heat. Add the Italian sausage-crumble the meat and cook stirring frequently until meat is cooked through, then add the Ragu sauce mixture and stir; cover and simmer on low for 15 minutes.
• After simmering serve meat sauce mixture by topping each tortilla with about 1/2 cup of the meat and sauce mixture, 2 Tablespoons of cabbage, 1 Tablespoon of goat cheese, 1 tablespoon cilantro, 1/2 tsp sliced jalapenos, drizzle with fresh lime juice from the lime wedges.

RAGU CHILI

Steps:

• Brown meat, onion, and garlic in a large skillet.
• Stir in remaining ingredients. Simmer uncovered for 20 minutes, stirring occasionally.
• If desired, sprinkle with grated cheese before serving.

MEXICAN CHILLI CHICKEN

Steps:

• Heat the oil in a large pan and fry the onion until softened. Stir in the spices and cook for a few secs. Pour in the tomatoes and 2 cans of water, then crumble in the stock cube. Bring to the boil and add the chorizo and chicken thighs. Push the chicken under the liquid, cover and simmer for 20 mins.
• Stir the peppers into the pan, then cook for 20 mins more. Tip in the cannellini beans.
• To eat now: Warm through to heat the beans. Toss the avocado with the lime and some salt and serve on top of the casserole with a sprinkling of coriander. Top each portion with soured cream. Serve with rice, jacket potatoes or a handful of spicy tortilla chips.
• To eat later: Cool and keep in the fridge for up to 48 hours. Warm on top of the stove until bubbling and serve as above.

MEXICAN LASAGNA

Steps:

• Preheat oven to 350 degrees; Set aside 1 cup pasta sauce.
• In a 10-inch skillet, brown ground beef over medium-high heat; drain of fat.
• Stir in remaining pasta sauce, corn and chili powder.
• In a 13-x-9-inch spread 1 cup pasta mixture; arrange 2 tortillas over sauce, overlapping edges slightly.
• Layer half of the sauce mixture and one-third of the cheese over tortillas; REPEAT layers. ending with tortillas.
• Spread tortillas with the 1 cup reserved pasta sauce.
• Bake 30 minutes, then top with remaining cheese and bake another 10 minutes or until sauce is bubbling and cheese is melted.

THICK AND SPICY SPAGHETTI SAUCE

Steps:

• Saute onion, green pepper, celery, and garlic in hot oil in a large pot until the vegetables are tender.
• Add in ground beef; cook until meat is browned, stirring to crumble the meat; drain well and return to pot.
• Stir in the next 15 ingredients; cover, lower heat and simmer for 1 hour, stirring occasionally.
• Take out bay leaves; stir in Burgundy wine.
• On individual plates, spoon sauce over cooked spaghetti; sprinkle each serving with cheese, if desired.

SPICY SAUSAGE RAGU

Steps:

• Cook sausage in a Dutch oven over medium heat until browned, about 15 minutes.
• Stir in parsley and cook for about 2 minutes.
• Stir in white wine and cook until the wine has nearly evaporated, 3 to 5 minutes.
• Stir in heavy cream, increase heat to high and bring to a boil. Stir in marinara sauce and water and return to a boil. Reduce heat to low and simmer sauce for 1 hour.
• Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
• Combine pasta and sauce; remove from heat, cover and let sit for about 2 minutes.
• Serve pasta and sauce topped with grated Parmigiano-Reggiano.

SPICY ITALIAN MEXICAN CHILI #RAGU

Steps:

• Put olive oil in large pot and cook Italian Sausage and onions until browned. Add rest of ingredients except for rotini, sour cream and avocada. Bring to boil and add rotini and reduce heat to medium. Cook until rotini is tender. Serve in bowls topped with sour cream and avocado. Serves 8-10.
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