Ragu Shuka Ragu Recipes

Steps:

• Preheat oven to 375 F.
• Gather your ingredients.
• Heat a large cast-iron skillet over medium-high heat. Add EVOO to the pan, 2 turns of the pan. Add ground meat, crumble and cook until the pink color goes away and meat is lightly browned.
• Peel and chop onion, seed and finely chop the peppers and chop or slice the garlic. Add onions and peppers to the meat and stir to soften a few minutes. Add seeds, spices and garlic; stir.
• Puree in food processor a can of chipotle in adobo. Add 2 tablespoons to pan and the rest to a bag to freeze and store for another use.
• Add tomatoes, honey if using, feta and stir. Make 4 to 6 nests in meat sauce using the back of a wooden spoon and drop eggs into them. Transfer pan to oven for 8 to 10 minutes till eggs set.
• For naan, heat a griddle over high heat. Scatter a little water onto skillet and griddle the bread to blister, then flip. Brush bread with melted butter and cut into pieces/wide strips.
• Garnish eggs with dollops of yogurt if using, cilantro leaves and scallions.

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add chopped tomatoes and garlic, stirring occasionally, until liquid has cooked out of the tomatoes. Carefully break eggs over tomatoes without breaking yolks. Lightly season with salt, reduce heat, and cover.
• Simmer covered for 20 minutes, or until yolks are fully cooked. Adjust seasoning with salt as needed. Serve with pita pockets.

Steps:

• You need a large nonstick deep sauté pan that has a cover. Sauté onions in olive oil until opaque and tender.
• Add red bell pepper and continue sauteeing until it softens up.
• Reduce heat to low. Add the fresh chopped tomatoes, cook until they are breaking apart.
• With a slotted spoon, add the chunkiest parts of the contents of the "Pomi" - the majority of the sauce should remain in the carton. Add the jalapeno now also.
• Cook for 30-40 minutes, partially cover, and stir every once in a while. If it starts to look dry, add some of the sauce from the carton, slowly , as you need it. Add the salt and pepper - I like a lot because I love salt on tomatoes.
• The final product should be a thick sauce that just looks like a whole lot of tomatoes stuck together - with very little to no juice, that is about 1-1 1/2 inches high.
• Crack open the eggs on top of the shakshuka, one by one, giving each their own space. The whites should overlap, but the yolk should be spaced about 4 fingerwidths from each other. My pan can fit 6-8 eggs very comfortably.
• Cover tightly with a lid and simmer for 20 minutes.

Steps:

• Make brasciola: start with slice of cappicola, lay a slice of Parmesan on the cappicola, and follow with garlic and parsley. Roll each pile into cigar-shaped rolls, and hold in place with toothpicks.
• In the bowl of an electric mixer, add ground beef, breadcrumbs, oregano, basil, garlic, salt, pepper, eggs, water and parmesan cheese and mix well. Form the meat mixture into 2-inch balls. Heat a large saute pan. Add enough oil to fry in. Add the balls and fry until evenly browned.
• In a large saute pan, add oil and heat. Fry the sausage until evenly browned.
• In a large saucepan, heat olive oil. Add onion, and saute until golden. Add brasciola rolls, meatballs, sausage, pureed tomatoes and crushed tomatoes. Simmer uncovered for one hour. Remove brasciola, meatballs and sausage and serve separately if desired. Taste ragu, and season with salt and pepper according to preference.

Steps:

• Bring a large pot of water to boil. Cut the rounded sides off the cauliflower. Cut each center piece in half lengthwise in order to make 2 steaks. Make sure to carefully remove any green, leafy bottoms from the cauliflower steaks.
• Rinse off the steaks and the florets. Place in boiling water for 5-7 minutes.
• Meanwhile, in a bowl, mix the buttermilk, italian seasoning, red pepper flakes, and 1 tsp of salt together. Set aside. Pulse together 2 cups arugula, pine nuts, 1/4 cup parmesan, garlic, basil, remaining salt, pepper, and 1/2 cup olive oil for 30 seconds; set aside.
• Drain the cauliflower, and place them into a large gallon plastic, resealable bag. Reserve 1/2 cup of boiling water. Pour the buttermilk marinade into the bag, and coat the cauliflower very well. Marinate the steaks for an hour by laying the bag flat. Carefully, flipping the bag over halfway through.
• Preheat oven to 450F degrees. Mix the remaining parmesan with the breadcrumbs. Set aside for dredging along with the flour and egg wash.
• Remove the cauliflower steaks from the bag. Drain. Dredge one side of each steak in flour, egg wash, and lastly, parmesan bread crumbs. Place the steaks dredged side up on a baking rack along with the other marinated florets. Place the baking rack in a cookie sheet to catch any drippings.
• Roast on 450F degrees for 30 minutes, covered. Uncover for the last 15 minutes until fork tender.
• In an electric blender, blend all the smaller roasted florets, the Ragú pasta sauce, and reserved water until smooth. Heat stovetop on medium-high heat. Assemble each plate with sauce, pesto, a cauliflower steak, and additional arugula.

Steps:

• Preheat oven to 400 degrees.
• Heat olive oil in large skillet over medium heat.
• Add diced onion and stir until translucent, around 5 minutes.
• Add garlic, stir for a minute.
• Add spices, stir 30 seconds.
• Add drained garbanzo beans, stir to mix.
• Add Ragu sauce and let simmer 3 or 4 minutes.
• Stir in 1/2 cup feta cheese.
• Gently crack eggs on top of the sauce, one in each corner of the pan.
• Let heat for a few minutes until egg whites start turning white.
• Gently push shrimp into tomato sauce mixture, being careful not to break the yolks.
• Put skillet in oven and bake for approximately 20 minutes, or until egg whites harden.
• Remove from oven, sprinkle remaining tablespoon of crumbled feta on top, sprinkle with smoked paprika, salt and pepper to taste.
• Using a large serving spoon or ladle, place into individual serving bowls.
• Bon appetit!

Steps:

• Heat 2 Tbsp oil in a large skillet over medium high heat. Add chicken thighs and Italian sausage. Stir cook, breaking sausage into small pieces, until chicken is browned and sausage meat is no longer pink.
• Add onion, celery, carrot, garlic and bay leaf and continue to stir cook until the onion is softened.
• Stir in Marsala.
• Bring to a boil, scraping up any brown bits that are stuck to the bottom of the skillet. Reduce heat and simmer until half of the liquid has evaporated (about 15 minutes). Transfer this mixture to a Dutch oven.
• Mix in mushrooms, tomatoes, chicken stock, tomato paste and cloves.
• Bring to a boil then reduce heat and simmer, stirring occasionally for 45 minutes.
• Serve as a stew with a salad and French bread or serve as a sauce for your favourite pasta.
• Makes 4 to 6 servings.

Steps:

• I suggest making the filling a few hours ahead of time to allow the flavors of cheese, garlic and herbs to fully meld.
• Beat the eggs and combine them with the Ricotta.
• Fold in the grated cheese, basil, parsley and Prosciutto until all is well combined.
• Cover with plastic wrap and keep in fridge until ready to use.
• Using lasagna noodle (if packaged cook to al dente) add enough stuffing on one end and roll up jelly roll style.
• Lay into baking pan that has been greased or coated with cooking spray.
• I use a 9x14" pan which perfectly holds 12 manicotti: 8 down the center and two on each side.
• Spoon the Ragu over the pasta until completely covered.
• Bake in the oven, uncovered, for 35 minutes.
• Remove and top with the mozzarella.
• Return to the over for an additional 10 minutes to allow the cheese to completely melt.
• Let stand for about 5 minutes.
• Serve with additional sauce on the side.
• For the Bolognese Ragu (Italian Meat Sauce) You want to use a heavy pot or sauté pan for this, something that holds the heat well.
• This will give you better control when you need to have the sauce just barely simmering.
• Melt the butter in the sauté pan over medium heat.
• Add the next 4 ingredients and sauté until the veggies are softened, about 5 minutes.
• Add the ground beef and pork.
• Cook the meat while using the edge of the spoon to break up the meat into small pieces.
• Just before the meat begins to brown add the milk.
• Return the mixture to a slow boil and allow to reduce until the milk has mostly evaporated.
• About 20 to 30 minutes.
• Add the wine, return to a boil and allow the sauce to reduce until the wine is mostly evaporated, another 20 to 30 minutes.
• While the sauce is reducing drain and chop the tomatoes, reserving the juice.
• When the wine has mostly evaporated add the tomatoes, along with the reserved juice, and the red pepper.
• Now you want to reduce the flame until the sauce is barely at a simmer- only a bubble or two at a time breaking the surface.
• Maintain this simmer, stirring every 30 minutes or so, until the liquid is mostly evaporated.
• This should take about 3 to 4 hours.
• Adjust salt and pepper to taste.
• The long, slow simmering gives the meat a melt-in-your mouth quality.
• Don't be daunted by the cooking time, as it only requires you be around to give it a stir from time-to-time.

Steps:

• preheat oven to 375°.
• cook sausage in pan, drain on paper towel. wipe pan clean with paper towel.
• place oil and onions into pan, sprinkle with sugar. add garlic and cook until onions are caramelized.
• in a bowl mix cornbread mix, milk, sour cream, salt, egg, and cilantro.
• spray an 8" pie pan. spread onions and sausage evenly on bottom of pan.
• place cheese on top of sausage / onions.
• then spread 1/2 cup Ragu sauce on top.
• pour cornbread mixture on top, spreading evenly.
• bake for 25 minutes.
• let set for 5 minutes, then invert onto plate and slide onto sprayed baking sheet. Cornbread is now on bottom.
• spread remaining Ragu sauce on top of onions/sausage.
• Sprinkle bread crumbs and parmesan cheese on top.
• bake for an additional 5 minutes or until bread crumbs are browned.

Steps:

• Remove the sausage from the casings.
• Chop the meat finely.
• In a large pot, heat the oil over medium heat.
• Add the sausage meat and the garlic.
• Cook, stirring often, until the pork is lightly browned, about 10 minutes.
• Add the wine and bring to a simmer.
• Cook until most of the wine evaporates.
• Stir in the tomatoes and salt/pepper to taste.
• Bring to a simmer.
• Decrease heat to low.
• Cook, stirring occasionally, until the sauce is thickened, about 1 hour 30 minutes.
• Stir in the basil just before.
• Serve hot over cooked hot pasta.

Steps:

• Heat the oil in a 6-quart Dutch oven or other heavy-duty pot over medium-high heat.
• Season both sides of the duck legs and thighs with salt and pepper and arrange them in the pot, skin side down.
• Sear until the skin is browned and crisp (7 minutes). Using tongs, turn the legs over and brown the other sides (2-3 minutes).
• Transfer the duck to a deep platter. Pour off all but about 1 tbsp of the rendered fat and discard or save for another use.
• Reduce the heat to medium low. Put the celery, garlic, onion, carrot, sage, and bay leaf in the pot. Cook, stirring frequently, until the vegetables are softened (7-8 minutes).
• Pour in the wine and increase the heat to high. Cook at a lively simmer for 2 minutes and then reduce the heat to medium.
• Stir in the tomatoes with their juice and 1/2 cup of the broth. Return the duck to the pot and bring the liquid to a boil.
• Reduce the heat to medium low or low to maintain a gentle simmer. Cover the pot and simmer until the meat is fork-tender (1 1/2-2 hours).
• Remove the duck from the pot and set aside until cool enough to handle.
• Skim the excess fat from the top of the sauce with a large spoon. If the sauce seems thin, continue simmering until flavorful and thickened to a saucy consistency.
• Discard the duck skin and shred the meat. Add the shredded meat to the sauce, along with the other 1/2 cup of broth.
• Let the sauce simmer gently for 15 minutes. Discard the garlic and bay leaf. Season to taste with salt and pepper.
• While the sauce is simmering, bring a large pot of well-salted water to a boil over high heat. Cook the pasta until al dente.
• Reserve about 1 cup of the cooking water and then drain the pasta. Return the pasta to the pot and toss it with some of the ragu, adding a little cooking water if it seems dry.
• Serve the pasta with more ragu spooned over the top, garnished with freshly grated Parmigiano-Reggiano.

Steps:

• With a sharp knife, remove the cauliflower core and separate into florets. Wash and place in a large pot, in one layer. Add 1/2 cup water, cover the pot and cook/steam over medium-high heat for about 5-7 minutes, until the water evaporates and the is cauliflower is cooked. Cool to room temperature and mash roughly with a potato masher.
• Add the eggs, salt, pepper and nutmeg and mix well, trying not to mash the cauliflower too much. Add the flour and breadcrumbs and mix briefly. Let the mixture sit for 10 minutes.
• In a large frying pan, heat the oil on medium-high heat. Lower the heat to medium. Spoon heaped tablespoons of the mixture into the oil, in one layer and a bit apart. Flatten the mixture with the back of a spoon. Fry until golden on both sides. Transfer to a workspace layered with paper towels.
• Serve at room temperature, with a slice of lemon, or cook in tomato sauce, as follows.
• To cook in tomato sauce: make sure the patties are cold, so they will not break apart upon cooking. Bring the sauce to a boil. Reduce the heat to medium-low and add as many patties as you're about to serve. Cook for 1-2 minutes on both sides, or until heated through, and serve immediately.