ULTIMATE BEEF RAGU
A rich and hearty traditional Italian meat sauce that's packed with flavor and tastes even better the next day!
Provided by Kimberly Killebrew
Categories Entree Main Course
Time 1h40m
Number Of Ingredients 23
Steps:
- Heat a heavy pot or Dutch oven over medium-high and fry the bacon until done.Add the butter and olive oil. Add the onion, garlic, celery, carrot and cook until tender but not browned, about 10 minutes. Add the ground beef and sausage and cook, breaking up the lumps, until no longer pink, about 10 minutes. (If you like you can drain some of the grease.)Add the wine, bring to a boil, and simmer for 2 minutes. Add the diced tomatoes, tomato sauce, heavy cream and remaining ingredients and bring to a boil. Reduce the heat to medium and cook uncovered for 45-60 minutes, stirring occasionally. Add salt and pepper to taste.Serve with hot al dente pasta of your choice along with a sprinkle with Parmesan-Reggiano cheese.Note: This sauce is even better the next day after the flavors have had more time to meld!
Nutrition Facts : Calories 524 kcal, Carbohydrate 17 g, Protein 20 g, Fat 42 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 105 mg, Sodium 1216 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 22 g, ServingSize 1 serving
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
GARLIC BRAISED SHORT RIBS WITH RED WINE
If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.
Provided by Alison Roman
Categories meat, soups and stews, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
- Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
- Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
- Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
- Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
DUTCH OVEN RAGU
threw this together over the weekend and surprisingly it turned out well!
Provided by Pearl Florick @pearliedee
Categories Beef
Number Of Ingredients 13
Steps:
- Heat your dutch oven on med. heat. Pour olive oil in the pan (just a couple of turns around the pan. Season your london broil with s&p, garlic powder and onion powder. Sear it on both sides in the oil. Drop in your bay leaf, sliced peppers and onions. Dump in the crushed tomatoes and then add hot water into the can (about 1/2 way full to get up any stuck tomatoes and to add a bit of liquid to the pot) Do the same with the paste but fill the shole paste can with hot water to loosen up any stick paste and add more liquid. If using wine, let the tomatoes bubble for a few minutes then add wine. Let the pot bubble for about an hour or so over med. heat. Then reduce it to low and just let it simmer for about an hour and a half or so. Add in muchrooms and cook additional time just to let the mushrooms cook down. Serve with pasta or rice. The meat just breaks apart with a spoon.
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- 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.
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