BEAN RAGU WITH LINGUINI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 16
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.
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
BEEF RAGU WITH BEANS
Make and share this Beef Ragu With Beans recipe from Food.com.
Provided by hungrykitten
Categories Spaghetti Sauce
Time 6h15m
Yield 12 cups
Number Of Ingredients 15
Steps:
- Place carrots, celery, onion and garlic in a food processor; pulse until finely chopped.
- In a large bowl, mix vegetables, ground beef, diced tomatoes, beef broth, tomato paste, sugar and beans. Add half of each: Italian seasoning, salt and red pepper flakes. Stir until combined.
- Place mixture in a 6 quart slow cooker and cook 5 1/2 hours on high or 8 1/2 hours on low.
- Stir in remaining Italian seasoning, salt and red pepper flakes. Cook for an additional 30 minutes.
- For 8 servings, toss half the meat sauce with rigatoni; serve with grated cheese, if desired. Reserve other half of the sauce for future meals. May be frozen, tightly covered, for up to 2 months.
Nutrition Facts : Calories 373.9, Fat 13.6, SaturatedFat 5, Cholesterol 83.3, Sodium 658.4, Carbohydrate 39.6, Fiber 5, Sugar 5.7, Protein 23
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