Sicilian Beef Ragout Recipes

ITALIAN BEEF RAGU

Steps:

• Finely chop the carrot, onion and celery and sweat the vegetables gently in a large frying pan with the olive oil. Once the vegetables are soft add the ground beef and pork and cook until browned.
• If there is a lot of excess fat in the pan, drain some out. Add the red wine and reduce by half. Once the wine has reduced by half add the passata and half of the beef stock and a pinch of salt and pepper.
• Stir the sauce and let it simmer on a low heat for 2 and a half hours topping up the rest of the stock as it reduces.
• Tip: Remeber to check on the ragu every now and then to stir it and add extra stock or water if needed.
• To serve with pasta add cooked pasta into the ragu and toss or use as desired.

SIMPLE SICILIAN BEEF STEW

Steps:

• Preheat a large Dutch oven over medium-high heat and oven to 300 degrees F with racks in lower third and upper third of oven.
• Pat meat dry and season with salt and pepper. Add some olive oil to the pan, 1 turn of the pan, melt about a tablespoon of butter into oil and when it foams, add about a third of the meat. Brown evenly on all sides and remove, then repeat with more oil and butter as needed and removing meat to platter or tray as you work. Add remaining oil and butter and when butter foams add the onions, fennel and garlic, bay, citrus and rosemary. Partially cover and soften about 10 minutes. Add tomato paste, then stir and add wine. Reduce 2 to 3 minutes, then add beef, stock, semi-dried or sundried tomatoes, olives and chile flakes or paste. Cover and place in oven for about 2 hours until very tender.
• Arrange the Roma tomatoes on a small baking sheet, dress with EVOO, thyme, salt and pepper and slow roast them along with the meat, for 2 hours.
• Serve beef on a platter topped with tomatoes or in shallow bowls atop Polenta or potatoes.
• Heat water and milk in a saucepan to a low boil, then whisk in cornmeal and season with salt and pepper. Cook 35 to 40 minutes, whisking occasionally, until thickened and creamy to taste. Stir in butter to serve.

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.

RAGOUT OF BEEF WITH RED WINE

Steps:

• In a pie plate, combine flour, salt, and black pepper. Lightly coat both sides of the meat with the seasoned flour: shake off any excess. Reserve the remaining seasoned flour to use in the gravy later. Heat 2 tablespoons of the oil in a large skillet. Add the meat and cook over high heat, turning once, for 1 to 2 minutes per side, until browned. Remove with tongs or a fork to a plate, (Depending upon the skillet size, this may need to be done in 2 batches. Do not crowd pan, or the meat will not brown.) Add the remaining 2 tablespoons of oil to the drippings in the pan along with the onion, celery, and carrots. Cook over medium-high heat, stirring, for 2 minutes, until lightly browned. Reduce the heat to low, cover the skillet, and cook for about 10 minutes, until the vegetables are almost tender. Add the garlic and sprinkle the reserved seasoned flour over vegetables. Cook, stirring 1 minute. Add oregano, tomatoes with their juices, and the wine. Return the meat and any accumulated juices to the pan. Bring to a simmer, cover, and cook over low heat for 20 minutes, or until the meat and vegetables are tender. Season with additional salt and pepper to taste. And stir in optional parsley if you desire.

SICILIAN MEAT ROLL

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper, and garlic.
• Stir in ground beef, mixing well.
• On foil, pat meat mixture into a 12x10 inch rectangle.
• Arrange ham slices on top of meat, leaving a 3/4 inch border around all edges.
• Sprinkle 1 1/2 cups cheese over ham.
• Starting from a short end, carefully roll up meat, using foil to lift and guide; seal edges and ends.
• Place roll, seam side down, in a 13x9x2 pan sprayed with Pam.
• Bake for 1 hour and 15 minutes or until it reaches 170 degrees and juices run clear.
• (Center of meat roll will be pink because of the ham.) Sprinkle remaining cheese over top of roll; return to oven for 5 minutes or until cheese melts.
• Remove to a platter to serve.
• 6 servings Source: Better Homes and Gardens Serving Ideas: I like to serve this with buttered pasta with Italian seasonings, Parmesan cheese, salt, and pepper mixed in, baked potato bread from my bread machine, mandarin orange tossed salad, and dessert.

SLOW-SIMMERED MEAT RAGU

Steps:

• In a 5- or 6-qt. slow cooker, combine the first 11 ingredients. Heat a large skillet over medium heat. Add sausage and onion; cook and stir until sausage is no longer pink and onion is tender. Drain. Add to slow cooker., Cook, covered, on low 6-8 hours or until chicken is tender. Serve with pasta. Freeze option: Do not cook or add pasta. Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Cook pasta according to package directions. Place meat mixture in a large saucepan; heat through, stirring occasionally and adding a little water if necessary. Proceed as directed.

SLOW-COOKER SICILIAN-STYLE BEEF STEW

Steps:

• Season beef with salt and pepper. Heat a large skillet over medium-high. Add 1 tablespoon oil and half of beef, in a single layer; cook, turning a few times, until browned all over, 5 to 7 minutes. Transfer to a 5-to-6-quart slow cooker. Repeat with remaining oil and beef. Add shallots and wine to skillet; cook, scraping up browned bits, until wine has almost evaporated, about 3 minutes. Transfer to slow cooker; stir in tomatoes with their juices, fennel, rosemary, and zest. Cover and cook on high until meat is fork-tender, about 4 1/2 hours.
• Stir in olives; season with salt and pepper. Remove rosemary; serve, with mashed potatoes, orange wedges, and more pepper.

EASY BEEF RAGOUT

Steps:

• Sauté onion and garlic in margarine in large frying pan until onion is soft and golden. Turn into ungreased 3 quart casserole.
• Add beef. Add tomato juice mixture, bay leaves and pepper. Stir. Cover. Bake in 325F oven for 1 1/2 hours.
• Add next 6 ingredients. Stir. Cover. Bake for about 1 hour until beef is very tender. Remove and discard bay leaves.
• Stir water into flour in small cup until smooth. Gradually stir into beef mixture. Cover. Bake for 15 minutes until bubbling and thickened.
• Makes 10 cups.

BEEF RAGOUT

Steps:

• In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat., In a large skillet, saute beef and onion in oil over medium heat until meat is browned and onion is tender. Add the water, wine or broth, chili sauce, bacon, garlic, oregano, thyme and remaining pepper; mix well. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add carrots and mushrooms; cover and simmer for 30 minutes or until carrots and meat are tender. Serve over noodles.