BEEF RAGU WITH PASTA
This beef ragu begins with a rump roast, browned to deepen its flavor. The meat is then braised in a thick liquid of wine and crushed tomatoes, made aromatic with garlic and punched up with a little hot pepper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Season beef all over with salt and pepper. Heat 3 tablespoons oil in a large Dutch oven over high heat. Add beef, and brown on all sides. Transfer beef to a rimmed baking sheet. Reduce heat to medium.
- Add remaining tablespoon oil to pot. Add onions, and cook, stirring occasionally with a wooden spoon, until edges are browned, 5 to 7 minutes. Add garlic, mushrooms, oregano, and 1 teaspoon salt. Cook, stirring, 3 minutes. Add tomatoes, and crush with spoon. Stir in wine and red-pepper flakes. Return beef to pot, and spoon tomato mixture over top. Cover, and place in oven. Braise until beef is fork-tender, about 4 hours.
- Bring a large pot of water to a boil; add 1 tablespoon salt. Add pasta; cook until al dente. Drain, and return to pot.
- Remove pot from oven. Using a slotted spoon, transfer beef to a plate. Toss pasta with the sauce; transfer to bowls. Top with pieces of beef, dividing evenly, and garnish with Parmesan.
PARMESAN PASTA WITH BEEF RAGU
This hearty dish has goodness of ragu with beef, Italian sausage and veggies and pasta, to make for an appetizing and filling dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 16
Steps:
- In 3-quart saucepan, heat 3 tablespoons oil over medium heat until fragrant. Add carrots and onion. Cook 7 minutes, stirring constantly, until vegetables soften but do not brown. Add garlic and cook about 30 seconds or until fragrant.
- Crumble sausage and beef into saucepan. Cook 8 to 10 minutes, breaking up and stirring occasionally, until meat is brown. Drain fat.
- Increase heat to high. Add wine to meat mixture and stir and scrape bottom of pan as wine boils. Allow wine to evaporate, about 7 minutes or until pan bottom is dry. Add beef broth and chicken broth and return to boiling. Allow mixture to evaporate just as wine did, stirring occasionally, about 25 minutes.
- Add half-and-half to nearly dry pan. Cook 10 minutes, stirring constantly, until there is only a glaze left on bottom of pan (be careful-half-and-half can scorch, so stir well).
- Add tomatoes and fennel and heat mixture to a simmer. Reduce heat to medium-low and cook about 20 minutes or until flavors are blended.
- Meanwhile, fill large pot with 5 quarts water; heat to boiling over high heat. When water is boiling, add salt if desired. When water returns to boil, add pasta. Stir immediately to make sure it doesn't stick to itself or pan. Boil pasta 9 to 10 minutes or until cooked through but still slightly firm. Drain in colander. There is no need to shake off excess moisture.
- In 12-inch skillet, heat 2 tablespoons oil over medium heat until hot. Add pasta (be careful-leftover water can make oil spatter). Cook 4 minutes, stirring occasionally, until edges of pasta turn slightly brown. Divide pasta evenly among 6 warmed pasta bowls. Sprinkle each with 2 tablespoons cheese. Top each with about 1 cup sauce.
Nutrition Facts : Calories 690, Carbohydrate 71 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 7 g, Protein 32 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1290 mg, Sugar 7 g, TransFat 1/2 g
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