Rigatoni With Beef Ragu Recipe 465 Recipes

RIGATONI WITH BEEF RAGU RECIPE - (4.6/5)

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!

BAKED RIGATONI WITH BEEF

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package; return to pasta-cooking pot.
• Meanwhile, in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain, and add to pot with pasta.
• Add pasta sauce and 1 cup of the mozzarella cheese to pot with pasta and beef; stir to combine, then pour into baking dish. Sprinkle with remaining 1 cup mozzarella cheese and the Parmesan cheese.
• Cover with foil; bake 25 to 30 minutes or until casserole is at least 165°F in center. Garnish with basil.

BEEF RAGOUT

Steps:

• Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.
• Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving - it tastes better if made a day ahead.
• When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.

RIGATONI WITH BEEF RAGU (ATK)

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.