Beef Pesto Ragu Recipes

THE BEST BEEF RAGU RECIPE FOR THE INSTANT POT OR CROCKPOT

Steps:

• First, you'll want to remove the whole tomatoes, squeeze out, and reserve the tomato juice in a separate bowl. Then add your red wine, tomato paste, balsamic vinegar, and whisk together. Set to the side.
• Next, cube your beef and sprinkle with salt and pepper. Then turn your instant pot onto the saute feature on "more" which is high. Once heated spray with olive oil. I use Mr. Misto so I don't add more olive oil than what is needed. Then brown your meat, remove and set to the side.
• Next, reduce the saute heat to normal and add 1 tbsp of butter, onions, garlic, and bayleaf. Saute for about 1-2 minutes. It's ok if there are brown bits at the bottom of the pan. Then add your flour (or cornstarch if you're gluten free) and cook for about 1 minute.
• Then, add the kale and saute until it is shriveled. Next, add the chopped tomatoes, combine all ingredients, and then pour in the tomato sauce with red wine, balsamic, and tomato paste you had set to the side. Be sure to scrape up all the brown bits.
• Turn of the saute feature and add your browned beef chuck, carrots, salt, pepper, and thyme.
• Set the pressure cooker setting to cook on high for 35 minutes, and quick release when finished.

BEEF RAGù RECIPE BY TASTY

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!

BEEF RAGOUT

Steps:

• Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.
• Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving - it tastes better if made a day ahead.
• When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.

BEEF & PESTO RAGU

Steps:

• Gently fry onions until softened. Add mince and brown.
• Once mince has browned add red pepper, passata and pesto. Simmer for 25min.
• Cook pasta according to packet directions and stir into sauce.