BEEF RAGù RECIPE BY TASTY
Here's what you need: ribbon pasta, olive oil, beef chuck roast, oxtail, onion, carrot, celery, garlic, tomato paste, red wine, beef stock, diced tomato, fresh thyme, fresh oregano, fresh rosemary, bay leaves, fresh parsley
Provided by Jody Duits
Categories Dinner
Yield 6 servings
Number Of Ingredients 17
Steps:
- Season the meat on all sides with salt and pepper.
- Heat a large heavy pot with a lid over medium-high heat. Add a tablespoon of olive oil and brown the meat in batches until a crust forms, turning to ensure even color on all sides.
- Once one batch is done, set aside in a bowl or plate with a lip, add another fresh tablespoon of olive oil and continue until all the meat is brown.
- Add another tablespoon of oil to the pan and sauté the onion, carrot, celery, and garlic until softened, about 3-4 minutes.
- Pour in the wine and let it boil off and reduce until barely any remains in the pan.
- Next, add the browned meat back to the pan, along with the tomato paste. Stir until tomato paste is coating all the ingredients and allow the paste to toast slightly.
- Pour in the tomatoes, stock, and herb bundle and stir, bring to a simmer and cover with a lid.
- Allow to simmer for 3 hours, stirring occasionally. Alternatively, if your pot and lid are oven safe, cook in a 325˚F (170˚C) oven for 3 hours.
- Remove the herb bundle and beef shank.
- Pull the meat from the oxtail. Using a fork or tongs, discarding the bone and any extra cartilage or extra fat. Add the meat back to the ragu and stir.
- Skim off any extra fat from the top of the ragu.
- Cook pasta in boiling salted water until al dente. Reserve 1 cup (120 ml) of the pasta water before draining.
- Add a few ladlefuls of ragu, the pasta, and a splash of pasta water to a large pot, gently stir to coat the pasta in the ragu.
- Add a handful of cheese and stir to melt into the sauce.
- Garnish with more cheese and fresh parsley before serving.
- Enjoy!
Nutrition Facts : Calories 995 calories, Carbohydrate 111 grams, Fat 30 grams, Fiber 6 grams, Protein 57 grams, Sugar 18 grams
BEEF RAGU WITH PUMPKIN AND SAGE
Make and share this Beef Ragu With Pumpkin and Sage recipe from Food.com.
Provided by Surfsider
Categories Meat
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- MARINATE THE MEAT: In a glass or ceramic bowl, combine the first group of ingredients (wine, garlic, oregano, parsley, beef).
- Cover and refrigerate for 2 hours.
- MAKE THE RAGU: Heat 1 tablespoon olive oil in a thick-bottomed frying pan.
- Add the onion, carrot, celery and prosciutto and cook for 6 8 minutes until soft, then remove and put into a heavy saucepan.
- Wipe the frying pan clean.
- Drain the beef, reserving the marinade.
- Add another tablespoon of oil to the pan, then brown the beef on all sides.
- Add the reserved marinade, tomatoes and sugar and cook for a few minutes.
- Then add this to the vegetables in the saucepan.
- Season with salt and pepper, cover and cook over low heat for 30 minutes.
- Remove lid and cook, stirring occasionally, for another 30 minutes.
- COMPLETE THE DISH: Heat the second lot of oil in the frying pan and quickly crisp the sage leaves once the oil is hot enough.
- Drain on kitchen paper.
- Then fry the pumpkin in the same oil for 6 8 minutes until it is tender.
- Drain on kitchen paper, keep warm.
- Cook the pasta in boiling salted water, then drain and divide among four plates.
- Top with the ragu, then scatter with pumpkin and sage.
- Serve with parmesan.
Nutrition Facts : Calories 570.8, Fat 28.5, SaturatedFat 8.6, Cholesterol 26.1, Sodium 379.8, Carbohydrate 53.8, Fiber 4.9, Sugar 5.2, Protein 15.6
PUMPKIN & SAGE SPAGHETTI
This recipe marries the flavours of northern Italy with the pasta of the south to create a delicious vegetarian supper dish
Provided by Claudia Roden
Categories Dinner, Main course
Time 45m
Number Of Ingredients 7
Steps:
- Tip the pumpkin into a medium-sized saucepan that has a tight-fitting lid. Sprinkle over the sugar and a generous pinch of salt, then drizzle over 6 tablespoons of water. Cover the pan, place on a medium heat and steam the pumpkin, stirring every so often for 10-15 minutes, or until it is soft but still holds its shape. You may need add a spoonful or two of water during the cooking the pan seems dry. Set aside.
- While the pumpkin is steaming, tip the butter and sage into a small saucepan and heat gently until the butter is foaming, then turn off the heat. Boil the spaghetti in a big pan of salted water for about 10 minutes until just cooked. When the spaghetti is cooked, scoop out a little of the cooking water, then drain and return the spaghetti to the pan.
- Put the sage butter over a high heat until sizzling, then pour in the lemon juice and let it splutter for a second. Tip the pumpkin, melted butter, 3-4 tbsp pasta water and half the parmesan in with the spaghetti and give it a really good stir. Season generously with salt and pepper and serve with the remaining parmesan to sprinkle over.
Nutrition Facts : Calories 573 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 0.83 milligram of sodium
JAMIE OLIVER'S PAPPARDELLE WITH BEEF RAGU
This wonderful recipe from Jamie Oliver is hearty and uncomplicated with a surprising pop of flavor thanks to the addition of rosemary and orange zest. Mr. Oliver prepares his in a pressure cooker, but if you don't have one, it can be cooked in a covered Dutch oven on the stove over low heat, or in a 275 degree oven, for about 3 hours. Stir occasionally.
Provided by Amanda Hesser
Categories dinner, pastas, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
- Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, and if using pressure cooker, 1/2 cup water. Secure lid and pressure gauge of pressure cooker, and follow manufacturer's instructions to bring contents of pot to a simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven, simmer, covered, in a 275-degree oven, or on the stove over low heat, for 3 to 3 1/2 hours.
- Place a large pot of lightly salted water over high heat to bring to a boil. Remove pressure cooker from heat, or Dutch oven from oven. After pressure has dropped in pressure cooker, follow manufacturer's instructions to remove lid. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.
- Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
- To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.
Nutrition Facts : @context http, Calories 738, UnsaturatedFat 17 grams, Carbohydrate 67 grams, Fat 35 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 917 milligrams, Sugar 7 grams, TransFat 2 grams
More about "beef ragu with pumpkin and sage recipes"
ITALIAN BEEF RAGU - A CLASSIC RECIPE - INSIDE THE RUSTIC …
From insidetherustickitchen.com
Ratings 36Calories 547 per servingCategory Main Course
- Finely chop the carrot, onion and celery and sweat the vegetables gently in a large frying pan with the olive oil. Once the vegetables are soft add the ground beef and pork and cook until browned.
- If there is a lot of excess fat in the pan, drain some out. Add the red wine and reduce by half. Once the wine has reduced by half add the passata and half of the beef stock and a pinch of salt and pepper.
- Stir the sauce and let it simmer on a low heat for 2 and a half hours topping up the rest of the stock as it reduces.
- Tip: Remeber to check on the ragu every now and then to stir it and add extra stock or water if needed.
ITALIAN SAUSAGE RAGU SAUCE | RECIPETIN EATS
From recipetineats.com
KETO PUMPKIN & BEEF SKILLET RAGU | KETODIET BLOG
From ketodietapp.com
THICK & HEARTY BEEF RAGU | MADE WITH RED WINE
From momsdinner.net
ROASTED PUMPKIN WITH GARLIC AND SAGE - SLOW THE …
From slowthecookdown.com
BEEF RAGU - JO COOKS
From jocooks.com
4.6/5 (19)Calories 757 per servingCategory Dinner, Main Course
- In a oven-proof Dutch oven such as a braiser, heat 2 tbsp of the olive oil over medium heat. When the oil is sizzling hot, add the beef and brown on all sides, about 5 minutes. Season the beef with salt and pepper to taste. Work in batches if your Dutch oven is not big enough to fit all the meat.
- Add the onion, celery, carrots, Italian seasoning and stir. Cook for about 2 to 3 minutes until the onion softens and becomes translucent, and the veggies soften.
ULTIMATE ITALIAN BEEF RAGU - THE DARING GOURMET
From daringgourmet.com
5/5 (11)Total Time 1 hr 55 minsCategory Entree, Main CoursePublished Feb 12, 2023
SHREDDED BEEF RAGU - SALT & BAKER
From saltandbaker.com
BEEF RAGU WITH PUMPKIN AND SAGE - LUNCHLEE
From lunchlee.com
PALEO PUMPKIN MEAT SAUCE RAGU - PERCHANCE TO COOK
From perchancetocook.com
WEEKNIGHT RAGù RECIPE | BON APPéTIT
From bonappetit.com
BEST BEEF RAGU RECIPE - HOW TO MAKE BEEF RAGU - DELISH
From delish.com
HEALTHY BEEF RAGU RECIPE- MAY SIMPKIN - NUTRITIONIST
From maysimpkin.com
BEEF RAGU - SUGAR SPUN RUN
From sugarspunrun.com
BEEF RAGU WITH PUMPKIN AND SAGE RECIPES- RECIPERT
From recipert.com
CLASSIC BEEF RAGù RECIPE - BBC FOOD
From bbc.co.uk
PUMPKIN SAGE PASTA RECIPE
From allrecipes.com
#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #european #italian #meat #4-hours-or-less
You'll also love