FOODCHANNEL EDITOR
Baked Rigatoni with Beef Ragu Recipe. Few meals are as comforting as a pan of baked pasta. Using rigatoni's large ridged tubes gives you the pleasure of lasagna with less work. Recipe courtesy of Williams-Sonoma
Provided by By FoodChannel Editor | October 1, 2010 2:30 pm
Yield -
Number Of Ingredients 12
Steps:
- 1 Preheat an oven to 350ºF. 2 Bring a large pot two-thirds full of salted water to a boil. Add the rigatoni, stir well and cook until al dente (tender but firm to the bite), about 15 minutes or according to the package instructions. Drain the rigatoni, place in a large bowl and toss with a little olive oil to prevent sticking. Set aside. 3 In the same pot, heat the 2 tablespoons olive oil over medium-high heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. 4 Add the beef and cook, stirring to break up the meat, until no pink remains, about 10 minutes. Drain off any fat. 5 Add the parsley, oregano and tomatoes and stir well. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the tomatoes break down and the flavors have melded, about 20 minutes. 6 Stir in the cream, raise the heat and return to a boil. Remove from the heat and season with salt and pepper. Return the rigatoni to the pot with the sauce and toss to coat well. 7 Oil the bottom of a shallow 3-quart baking dish. Spread half of the pasta mixture in the bottom of the dish. Sprinkle with half of the mozzarella. Top with the remaining pasta, the remaining mozzarella and the Parmesan. 8 Bake until the sauce is bubbly and the top is crusty and golden brown, about 35 minutes. Remove from the oven, let stand for about 5 minutes and serve.
RIGATONI WITH BEEF RAGU RECIPE - (4.6/5)
Provided by á-11135
Number Of Ingredients 16
Steps:
- 1. Sprinkle beef wit salt and pepper then set aside. Preheat the oven to 300F. 2. Process the pancetta and salami in a food processor until ground into a paste (about 30 seconds). Scrape down the sides of the bowl as needed. Add carrot, garlic, and celery and process an additional 30 seconds. Transfer the paste to a Dutch oven and set aside. Do not clean out the processor bowl. Pulse the onions in the processor in two batches until they form about 1/8" to 1/4" pieces. 3. Cook the panchetta mixture over medium heat, stirring frequently, until the fat is rendered and a fond begins to form on the bottom of the pot (about 5 minutes). Add the tomato paste and cook, stirring constantly, until browned (about 90 seconds). Stir in 2 cups of water and scrape up any of the fond on the bottom of the pot. Stir in the onions and bring to a boil. Stir in 1/2 cup wine, the parlsey, and 1 tablespoon marjoram (or oregano if using). Add the beef and push into the onions to ensure the beef is submerged. Transfer to the oven and cook, uncovered, until the beef is fully tender (about 2 to 2 1/2 hours). 4. Transfer the beef to a carving board. Place the Dutch oven over medium heat and cook, stirring frequently, until the mixture is almost completely dry. Stir in the remaining 1/2 cup wine and cook for 2 minutes, stirring occasionally. Use two forks to shred the beef into bite-size pieces, then stir the beef, red pepper flakes, and remaining 1 tablespoon marjoram into the sauce. Season with salt and pepper to taste. Remove from heat, cover, and keep warm. 5. Bring 4 quarts of water to a boil in a large pot. Add rigatoni and 2 tablespoons salt. Cook, stirring often, until just al dente. Drain the rigatoni and add to the warm sauce. Add the pecornio and stir vigorously over low heat until the sauce is slightly thickened and the rigatoni is fully tender (1 to 2 minutes). Serve, garnishing with extra pecorino. 6. Enjoy!
RIGATONI WITH BEEF RAGU (ATK)
From "The Make-Ahead Cook" by America's Test Kitchen. This is a quick meal that repurposes left-over pot roast - a great idea if you have family that dislikes leftovers.
Provided by duonyte
Categories Roast Beef
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet, add garlic, tomato paste and oregano and cook until fragrant, about 1 minute.
- Stir in tomatoes, broth, pan juices and 1/2 tsp salt. Bring to simmer and cook until sauce has thickened and flavors have melded, about 15 minutes.
- Stir in shredded beef and cream and cook until heated through, about 2 minutes. Taste and season with salt and pepper.
- Meanwhile, bring 4 quarts of water to a boil. Add pasta and 1 tbl salt and cook until al dente. Reserve 1/2 c cooking water, drain pasta and return to pot.
- Add sauce and parsley to pasta and toss to combine. Before serving, adjust consistency with reserved cooking water, if necessary, Serve with Parmesan.
Nutrition Facts : Calories 686, Fat 23.8, SaturatedFat 9.3, Cholesterol 136.5, Sodium 528.4, Carbohydrate 99.6, Fiber 8.1, Sugar 3.1, Protein 21.8
BAKED RIGATONI WITH BEEF
Make and share this Baked Rigatoni With Beef recipe from Food.com.
Provided by dicentra
Categories Meat
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Prepare Tomato Sauce.
- Preheat oven to 350°.
- Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well.
- Combine beef, rigatoni, Tomato Sauce, and 1 cup mozzarella in an 11 x 7-inch baking dish coated with cooking spray.
- Top with 1/2 cup mozzarella and Parmesan. Bake at 350° for 20 minutes or until thoroughly heated.
Nutrition Facts : Calories 368, Fat 20.1, SaturatedFat 9.4, Cholesterol 86.2, Sodium 995.3, Carbohydrate 21.4, Fiber 2.5, Sugar 6.1, Protein 25.6
More about "rigatoni with beef ragu atk recipes"
RIGATONI WITH BEEF AND ONION RAGU | AMERICA'S TEST …
This simple 16th-century ragu of slow-cooked onions and beef is deeply flavored and comforting, but we had to tweak it slightly to make it work in a modern …
From americastestkitchen.com
5/5 (1)Servings 6-8Cuisine ItalianCategory Main Courses
From americastestkitchen.com
5/5 (1)Servings 6-8Cuisine ItalianCategory Main Courses
See details
RIGATONI WITH SPICED BEEF RAGU | AMERICA'S TEST KITCHEN …
WHY THIS RECIPE WORKS. While this ragu is definitely Italian, you'll find a distinctly Asian ingredient in the list: five-spice powder. We found that we …
From americastestkitchen.com
4/5 (1)Category Main CoursesServings 4-6
From americastestkitchen.com
4/5 (1)Category Main CoursesServings 4-6
See details
RICH BEEF RAGU RIGATONI RECIPE | AUSTRALIAN BEEF
Method. Heat 1 tbsp olive oil in a large saucepan over medium-high heat, add beef and brown well, breaking up with a wooden spoon. While you’re doing this, blitz the silverbeet stalks, carrot, onion, celery and garlic in a food processor, …
From australianbeef.com.au
From australianbeef.com.au
See details
RIGATONI WITH BEEF AND ONION RAGU RECIPE | KCET
Rigatoni With Beef And Onion Ragu. By Katherine Spiers. November 6, 2013. Food & Living. Food & Discovery. The weather's finally coming around. By which I mean getting "worse," by which I mean perfect for hearty dinners. This pasta …
From kcet.org
From kcet.org
See details
RECIPE: BRAISED BEEF RAGU WITH RIGATONI | CBC LIFE
2019-02-20 Add stock, salt and pepper and bouquet garni and simmer on stovetop or transfer to oven and simmer for 1-2 hours or until beef is tender. With two forks, pull apart beef until all is shredded. Pasta:
From cbc.ca
From cbc.ca
See details
RIGATONI WITH BEEF AND ONION RAGU | COOK'S ILLUSTRATED …
This simple 16th-century ragu of slow-cooked onions and beef is deeply flavored and comforting, but we had to tweak it slightly to make it work in a modern context. Originally, the recipe made …
From americastestkitchen.com
5/5 (1)Servings 6-8Cuisine ItalianCategory Main Courses
From americastestkitchen.com
5/5 (1)Servings 6-8Cuisine ItalianCategory Main Courses
See details
RIGATONI AND BEEF RAGU - ALDI - APPLIANCE.RECIPES
2022-03-26 2 RIGATONI AND BEEF RAGU. 2.1 Equipment. 2.2 Ingredients 1x2x3x. 2.2.1 Pantry items. 2.3 Instructions. 2.4 Notes. Jump to Recipe Print Recipe. RIGATONI AND …
From appliance.recipes
From appliance.recipes
See details
RIGATONI WITH BEEF BRISKET RAGU | DONNA HAY
Preheat oven to 180°C (350°F). Heat half the oil in a large heavy-based ovenproof saucepan over medium heat. Add the beef and cook, turning every 4 minutes, until well browned on all sides. …
From donnahay.com.au
From donnahay.com.au
See details
BRISKET RAGU RECIPE WITH RIGATONI | RECIPE - RACHAEL RAY SHOW
2020-01-29 For the rigatoni, place porcini mushrooms in a pot with stock and bring to low simmer to soften. Heat a pot over medium to medium-high heat with EVOO, 2 turns of the pan. …
From rachaelrayshow.com
From rachaelrayshow.com
See details
RIGATONI WITH SPICY BEEF RAGù - RACHEL HOLLIS
2014-02-13 5 oz button mushrooms, sliced; 1 slice white bread; 2 Tbsp 2% milk; 1 Tbsp olive oil; 1 medium onion, chopped; 7 garlic cloves, minced; 1 pound 85% lean ground beef
From msrachelhollis.com
From msrachelhollis.com
See details
RIGATONI WITH BEEF RAGU (ATK) RECIPE - FOOD.COM
Oct 8, 2022 - From "The Make-Ahead Cook" by America's Test Kitchen. This is a quick meal that repurposes left-over pot roast - a great idea if you have
From pinterest.com
From pinterest.com
See details
SLOW COOKED BEEF RAGU WITH RIGATONI - BIGOVEN.COM
Preheat oven to 170°C (150°C fan forced). 2. Season the flour with salt and pepper. Combine beef with flour in a bowl and shake off excess. 3. Place a large heavy based ovenproof …
From bigoven.com
From bigoven.com
See details
RIGATONI WITH BEEF & SAUSAGE RAGù » TIDE & THYME
2013-07-29 Preheat oven to 350. Bring a large pot two-thirds full of salted water to a boil. Add the rigatoni, stir well and cook until al dente (tender but firm to the bite), about 15 minutes or …
From tideandthyme.com
From tideandthyme.com
See details
WORLD BEST PASTA RECIPES: RIGATONI WITH BEEF RAGU (ATK)
3 stir in shredded beef and cream and cook until heated through, about 2 minutes. taste and season with salt and pepper. 4 meanwhile, bring 4 quarts of water to a boil. add pasta and 1 …
From pastaofitalia.blogspot.com
From pastaofitalia.blogspot.com
See details
RIGATONI WITH BEEF & ZUCCHINI RAGù RECIPE | HELLOFRESH
1. • Bring a large pot of salted water to a boil. Once boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1 1⁄2 cups for 4 …
From hellofresh.com
From hellofresh.com
See details
ATK RIGATONI WITH BEEF AND ONION RAGU | DEBBIE FENNER | COPY …
1 (1- to 1 1/4-pound) boneless beef chuck-eye roast, cut into 4 pieces and trimmed of large pieces of fat Kosher salt and pepper 2 ounces pancetta, cut into 1/2-inch pieces
From copymethat.com
From copymethat.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love