Pasta With Hearty Beef Ragu Recipes

HEARTY VEGETABLE BEEF RAGU

Steps:

• Cook pasta according to package directions; drain. Meanwhile, in a Dutch oven, cook beef, onion and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain., Stir in tomatoes, spaghetti sauce, kale, peas, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until kale is tender, 8-10 minutes. Stir pasta into sauce. If desired, serve with cheese.

BEEF RAGU WITH PASTA

Steps:

• Preheat oven to 325 degrees. Season beef all over with salt and pepper. Heat 3 tablespoons oil in a large Dutch oven over high heat. Add beef, and brown on all sides. Transfer beef to a rimmed baking sheet. Reduce heat to medium.
• Add remaining tablespoon oil to pot. Add onions, and cook, stirring occasionally with a wooden spoon, until edges are browned, 5 to 7 minutes. Add garlic, mushrooms, oregano, and 1 teaspoon salt. Cook, stirring, 3 minutes. Add tomatoes, and crush with spoon. Stir in wine and red-pepper flakes. Return beef to pot, and spoon tomato mixture over top. Cover, and place in oven. Braise until beef is fork-tender, about 4 hours.
• Bring a large pot of water to a boil; add 1 tablespoon salt. Add pasta; cook until al dente. Drain, and return to pot.
• Remove pot from oven. Using a slotted spoon, transfer beef to a plate. Toss pasta with the sauce; transfer to bowls. Top with pieces of beef, dividing evenly, and garnish with Parmesan.

QUICK AND HEARTY GROUND BEEF RAGU

Steps:

• In a large stockpot or dutch oven over medium heat, saute the carrots, celery, onion and shallot for 4-5 minutes until softened. Add the minced garlic and saute for one minute longer.
• Turn heat to medium high. Move vegetables to side of pot and add ground beef in batches and brown. When all ground beef has been added to pot and browned, add Italian seasoning, crushed red pepper, salt, and black pepper. Thoroughly combine meat, vegetables and seasonings.
• Add crushed tomatoes, tomato paste and roasted red peppers. Pour some of broth into cans to clean out remaining tomatoes into pot. Pour remaining broth into pot and thoroughly combine with all other ingredients. Add more black pepper or crushed red pepper if you like it hot and spicy.
• Reduce heat to low and simmer until sauce has reduced to half or two thirds of original volume.
• Serve over your favorite pasta and top with grated cheese if you like.

PARMESAN PASTA WITH BEEF RAGU

Steps:

• In 3-quart saucepan, heat 3 tablespoons oil over medium heat until fragrant. Add carrots and onion. Cook 7 minutes, stirring constantly, until vegetables soften but do not brown. Add garlic and cook about 30 seconds or until fragrant.
• Crumble sausage and beef into saucepan. Cook 8 to 10 minutes, breaking up and stirring occasionally, until meat is brown. Drain fat.
• Increase heat to high. Add wine to meat mixture and stir and scrape bottom of pan as wine boils. Allow wine to evaporate, about 7 minutes or until pan bottom is dry. Add beef broth and chicken broth and return to boiling. Allow mixture to evaporate just as wine did, stirring occasionally, about 25 minutes.
• Add half-and-half to nearly dry pan. Cook 10 minutes, stirring constantly, until there is only a glaze left on bottom of pan (be careful-half-and-half can scorch, so stir well).
• Add tomatoes and fennel and heat mixture to a simmer. Reduce heat to medium-low and cook about 20 minutes or until flavors are blended.
• Meanwhile, fill large pot with 5 quarts water; heat to boiling over high heat. When water is boiling, add salt if desired. When water returns to boil, add pasta. Stir immediately to make sure it doesn't stick to itself or pan. Boil pasta 9 to 10 minutes or until cooked through but still slightly firm. Drain in colander. There is no need to shake off excess moisture.
• In 12-inch skillet, heat 2 tablespoons oil over medium heat until hot. Add pasta (be careful-leftover water can make oil spatter). Cook 4 minutes, stirring occasionally, until edges of pasta turn slightly brown. Divide pasta evenly among 6 warmed pasta bowls. Sprinkle each with 2 tablespoons cheese. Top each with about 1 cup sauce.

PASTA WITH HEARTY BEEF RAGU

Steps:

• In a large deep frying pan or Dutch oven over med-low heat, warm the oil.
• Add the onion, garlic, carrot, celery, and rosemary and cook, stirring frequently, until the vegetables are softened, about 8 minutes.
• Add 1-2 tablespoons water if necessary to keep the vegetables from browning.
• Add the beef and cook, breaking it up with a wooden spoon, until it is browned, about 10 minutes.
• Add the wine and tomato paste.
• Cook, stirring occasionally, until the wine evaporates slightly, 3-4 minutes.
• Add the tomatoes, 1 teaspoon salt, and ½ teaspoon pepper.
• Reduce the heat to low, cover partially, and cook, stirring occasionally, until the ragu is thick and aromatic, about 1 hour.
• Just before the sauce is done, bring a large pot of water to a boil.
• Add 2 tablespoons salt and the pasta to the boiling water.
• Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions.
• Drain and add to the sauce, stirring to combine.
• Warm briefly over low heat to blend the flavors.
• Season to taste with salt and pepper and serve.