Ragu Shuka Ragu Recipes

RAGU-SHUKA #RAGU

Steps:

• Preheat oven to 400 degrees.
• Heat olive oil in large skillet over medium heat.
• Add diced onion and stir until translucent, around 5 minutes.
• Add garlic, stir for a minute.
• Add spices, stir 30 seconds.
• Add drained garbanzo beans, stir to mix.
• Add Ragu sauce and let simmer 3 or 4 minutes.
• Stir in 1/2 cup feta cheese.
• Gently crack eggs on top of the sauce, one in each corner of the pan.
• Let heat for a few minutes until egg whites start turning white.
• Gently push shrimp into tomato sauce mixture, being careful not to break the yolks.
• Put skillet in oven and bake for approximately 20 minutes, or until egg whites harden.
• Remove from oven, sprinkle remaining tablespoon of crumbled feta on top, sprinkle with smoked paprika, salt and pepper to taste.
• Using a large serving spoon or ladle, place into individual serving bowls.
• Bon appetit!

SPICED SHAKSHUKA WITH GOAT CHEESE POLENTA #RAGU

Steps:

• Preheat oven to 400 degrees F.
• Spread out dry garbanzo beans on baking sheet. Drizzle with olive oil and sprinkle with 1/4 teaspoon of the sea salt.
• Roast in oven until golden brown and crispy, about 30 minutes.
• Bring water to a boil in a medium pot over medium-high heat.
• Pour cornmeal in slowly, stirring with a wire whisk. Add remaining 1 and 1/2 teaspoons sea salt. Whisk for 3 minutes as it thickens.
• Turn heat to low, and let cook uncovered for 30 minutes, whisking often.
• Remove pot of cooked polenta from heat. Stir in crumbled goat cheese and butter. Mix well.
• Pour Ragu sauce into a large pan. Stir in smoked paprika and red pepper flakes. Bring to a simmer over medium heat.
• Break an egg into a cup. Hold the cup close to the pan and pour it gently into the simmering sauce. Repeat with the remaining 5 eggs. Cover the pan and let simmer until the whites of the eggs are set, about 5 minutes. Remove eggs from pan with a large spoon.
• To serve, spoon goat cheese polenta into a bowl and top with tomato sauce and poached egg. Sprinkle with roasted garbanzo beans and fresh cilantro or parsley leaves. Serve immediately.

RAGU SAUSAGE AND POLENTA BAKE #RAGU

Steps:

• Preheat the oven to 375 degrees.
• In a deep, heavy skillet, brown the Italian Sausage. Drain off the fat and set aside. Wipe out the skillet.
• To the same skillet, add the canola oil and heat to 360 degrees.
• Place the bread crumbs in one bowl, the eggs in another, and the flour in a third bowl. Add the salt and 1/2 tsp of the pepper to the flour and stir.
• Slice the polenta into 1/2 inch rounds. Dip each slice in the seasoned flour, then the egg, then the bread crumbs. Repeat with all of the polenta.
• Fry each polenta round for about one minute per side, just until browned. Drain on paper towels.
• In an 8 X 8 casserole dish, pour about 3/4 cup of the Ragu and spread it around with a spoon.
• Alternately layer a tablespoon of sausage and a polenta round, overlapping the rounds as you go. Fill the entire dish with alternating polenta and sausage.
• Spoon the remainder of the Ragu onto the casserole. Top it with 1/2 of the arugula. Then, pinch off clumps of the goat cheese and scatter them around the surface of the dish.
• Bake for 20 minutes, just until the ingredients are heated through.
• Top with the remaining arugula and black pepper. Cut into squares and enjoy.

LAYERED RAGU TACO SALAD WITH CRISPY TORTILLA TRIANGLES#RAGU

Steps:

• Cut each tortilla into 6 wedges. Spray cookie sheets with no-stick cooking spray. Add tortilla wedges in a single layer. Spray tops of tortilla wedges with no-stick cooking spray. Sprinkle with 1/4 teaspoon freshly ground sea salt. Bake in a preheated 350 degree oven for 15 minutes, or until crisp.
• In a 9-inch skillet over medium heat, cook and stir Italian sausage until browned. Drain off any fat. Measure out 1/2 cup Ragu sauce and set aside. Add remaining Ragu sauce, black beans, chili powder, cumin, garlic powder, onion powder and crushed red pepper. Cook and stir over medium heat until mixture begins to boil. Set aside.
• In a medium bowl, combine mashed avocados, remaining 1/2 cup Ragu sauce, spring onions, 1/2 cup cilantro, jalapeno peppers, minced garlic, lime juice, remaining salt, black pepper and pine nuts.
• To serve, place one cup arugula on each of 4 serving plates. Spoon on sausage, Ragu and black bean mixture. Top each with avocado mixture. Spoon onto each 1 tablespoon sour cream followed by the cheddar cheese and remaining 1/4 cup cilantro. Serve with the crispy tortilla triangles.
• Makes 4 servings.

SUNDRIED TOMATO AND SWEET BASIL SHAKSHUKA #RAGU

Steps:

• Pour jar of Ragu tomato sauce on a 11" skillet.
• Heat on medium for 5-7 minutes.
• Add rinsed and drained chickpeas and distribute them evenly through the sauce and skillet.
• Make a well for each egg on the tomato sauce and crack eggs inside.
• Cover the pan and cook over medium heat until the whites are set and the yolks have the consistency of your preference (runny or cooked all the way). About 7-10 minutes.
• While the eggs are cooking, heat 1 olive oil in a small separate skillet add pine nuts and cook at medium heat for 3-5 minutes until golden brown. Watch pine nuts carefully as they can easily burn.
• Before serving top tomato sauce and eggs with crumbled feta cheese and pine nuts. Serve warm and enjoy with crusty bread.

RAGU'S ANGEL HAIR PIE #RAGU

Steps:

• 1. Brown Italian sausage and garlic in skillet and drain.
• 2. Mix cooked and drained sausage mixture with Ragu in the large skillet. Cook low until heated through.
• 3. Beat eggs and add Parmesan cheese in a large bowl.
• 4. Add cooked and drained pasta (slightly cooled as to avoid eggs setting up) and toss well to coat.
• 5. Spread pasta mixture on the bottom and up the sides of a 2 - 9 inch deep dish pie plate. Press to form the shape of a pie crust.
• 6. Sprinkle half of the Italian seasoning on pasta mixture on each 9" pie.
• 7. Mix ricotta and goat cheese and spread evenly on each pie over the top of pasta mixture.
• 8. Top each pie with 1/2 the Italian sausage and sauce mixture.
• 9. Sprinkle each pie with 1 cup mozzarella cheese.
• 10. Bake in preheated 350 degree oven for 25 minutes - until cheese is melted and lightly browned.
• 11. Let stand for 5 minutes to cool, then cut into wedges to serve.

RAGU BAKED EGGS BREAKFAST #RAGU

Steps:

• 1. Preheat oven to 400 degrees.
• 2. In a blender, puree the roasted red peppers with 1 cup of Ragu marinara sauce.
• 3. In a large skillet over medium-high heat, add the olive oil and onion; sauté until onions are translucent. Add the turkey sausage and sauté until cooked through. Stir in the remaining 2 cups ragu marinara, the red pepper puree, tomato paste, parsley, sugar, cumin, paprika, cayenne pepper, salt and pepper and bring to a boil. Reduce the heat to medium-low and stir in the spinach. Cover and cook for 15 minutes.
• 4. Divide the Ragu tomato mixture between 2 large oven safe skillets or 1 large baking dish. With a large spoon, make 8 wells in the sauce and break an egg into each well. Crumble the goat cheese around the top of the sauce and bake in the oven for 15 minutes or until the white of the egg has begun to set but the yolks are still runny.
• 5. Top with the arugula and serve. Can be served with crispy bread or grilled pita.