Bean Ragu With Linguini Recipes

BEAN RAGU WITH LINGUINI

Bean Ragu with Linguini image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil, plus more to drizzle
2 to 3 slices bacon, finely chopped
2 carrots, peeled and chopped
2 to 3 small ribs celery, chopped
2 cloves garlic, chopped
1 bay leaf
1 onion, chopped
2 to 3 cups cooked white or pink beans
2 large Peeled Tomatoes, recipe below, chopped or one 14- to 15-ounce can plum tomatoes, chopped
A few sprigs fresh parsley with stems, chopped
One 12-ounce can beef consomme or beef broth
Salt and pepper
Salt and pepper
1 pound linguini
Grated Pecorino, for passing
4 large ripe tomatoes

Steps:

Heat the oil in saucepot over medium-high heat, then add the bacon and render 2 minutes. Add the carrots, celery, garlic, bay leaf and onions. Partially cover and cook to soften the vegetables, 10 minutes. Add the beans, tomatoes, parsley and consomme, and simmer over low heat to combine the flavors and thicken a bit, 15 to 20 minutes. Season the sauce with salt and pepper.
Cool and store for a make-ahead meal. Reheat over medium-low heat, adding stock or water to thin the sauce out if too thick.
To serve, heat a pot of water to a boil. Salt the water and cook the pasta to al dente. Reserve a cup of the starchy cooking water just before draining pasta and add to the sauce. Drain the pasta and combine with bean ragu. Serve in shallow bowls with a drizzle of olive oil and top with grated cheese.
Bring a few inches of water to a boil. Cut an "X" into the bottom of the tomatoes with a sharp pairing knife. Once the water comes to a boil, simmer the tomatoes for 1 minute. Place the tomatoes in an ice bath to cool and peel the skins away using the pairing knife.

PASTA, SAUSAGE, AND BEAN RAGOûT

Pasta, Sausage, and Bean Ragoût image

Provided by Toni Cascio

Categories Soup/Stew Bean Pasta Tomato Sauté Parmesan Basil Ground Beef Sausage Spinach Fall Bon Appétit Massachusetts

Yield Makes 6 main-course servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
3/4 pound ground beef (15 percent fat)
3 spicy Italian sausages, casings removed
2 14 1/2-ounce cans diced tomatoes in juice with garlic, oregano, and basil
2 14-ounce cans low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), drained
1 1/2 cups chopped fresh basil, divided
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
1/2 cup small elbow macaroni
1 6-ounce bag baby spinach leaves
1/3 cup grated Romano cheese
Additional grated Romano cheese

Steps:

Heat oil in heavy large pot over medium-high heat. Add onion and garlic and sauté 6 minutes. Add beef and sausage and sauté until brown, breaking up meats with back of fork, about 5 minutes. Add tomatoes with juice, broth, beans, 1 cup basil, oregano, and dried crushed red pepper. Simmer 15 minutes to blend flavors, stirring occasionally. Add pasta and cook until tender but still firm to bite, about 15 more minutes. Add spinach and cook just until wilted, stirring occasionally, about 4 minutes. Mix in 1/3 cup cheese and remaining 1/2 cup basil. Season ragout with salt and pepper; ladle into bowls. Serve, passing additional cheese separately.

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