ITALIAN BEEF RAGU
A classic Italian beef ragu that's easy and packed full of flavour! This ground beef ragu is made using only a few simple ingredients and can be used in so many ways. Toss it with fresh tagliatelle pasta, make it into lasagne with bechamel sauce or use it as a filling for homemade ravioli for a truly authentic Italian meal. Find step by step photos and instructions below.
Provided by Emily Kemp
Categories Main Course
Time 2h45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 547 kcal, Carbohydrate 12 g, Protein 33 g, Fat 36 g, SaturatedFat 13 g, Cholesterol 119 mg, Sodium 457 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CHEESE RAVIOLI WITH MUSHROOM RAGU (OLIVE GARDEN COPYCAT)
Make and share this Cheese Ravioli With Mushroom Ragu (Olive Garden Copycat) recipe from Food.com.
Provided by ElizabethKnicely
Categories Weeknight
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- MELT 2 tablespoons butter in a heavy bottom roasting pan. Add pancetta, beef, onions, carrots, celery, and garlic. Brown on medium-high heat while stirring for about 10 minutes. Add mushrooms and cook 5 minutes more, then season with black pepper. Add white wine, chicken broth and tomatoes.
- SIMMER sauce on medium heat and cook about 2 hours, or until meat is tender. Add 1/4 cup of chilled butter while stirring sauce until butter is completely melted. Taste and adjust seasoning with salt and pepper.
- ADD cooked, drained ravioli to sauce and stir to coat pasta. Place sauced ravioli on serving plate. Top with grated Parmesan and parsley.
- CHEF TIPS:.
- Substitute reconstituted dried porcini mushrooms for domestic mushrooms. Substitute thick bacon for pancetta. Add roasted red peppers to sauce. Add capers or black olives to sauce.
BEEF RAGU WITH RAVIOLI
This sweet, no-stress sauce from our Test Kitchen tastes like it was simmering all day! Serve it over your favorite refrigerated or frozen ravioli for an easy meal maker.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, broth, wine, tomato paste, rosemary, sugar, garlic and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Cook ravioli according to package directions; drain. Serve with meat sauce. If desired, sprinkle with cheese .
Nutrition Facts : Calories 672 calories, Fat 21g fat (10g saturated fat), Cholesterol 112mg cholesterol, Sodium 1181mg sodium, Carbohydrate 74g carbohydrate (14g sugars, Fiber 7g fiber), Protein 44g protein.
BEEF - MUSHROOM RAGU OVER FRESH CHEESE RAVIOLI
This is a yummy recipe! I don't really remember where I got it from, but I do know that everyone who has it, enjoys it.
Provided by - Carla -
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat.
- Add mushroom, onions and garlic and sauté 6 minutes or until onions are soft; Remove mixture from the skillet and set aside.
- Add the lean ground beef to the skillet and cook about 6 minutes or until no longer pink.
- Add the mushroom mixture, tomatoes, tomato paste, Italian seasoning, sugar and salt and pepper to the beef mixture.
- Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes until the sauce has thickened and the flavors have had chance to blend.
- While cooking the sauce, bring a large pot of lightly salted water to a boil.
- Add ravioli and cook according to package directions.
- Drain and return to pot, adding 1 tbsp olive oil and toss to coat.
- Spoon ravioli into a serving dish and top with sauce.
- Serve with freshly grated Parmesan cheese and enjoy!
MUSHROOM RAGU
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.
BEEF & MUSHROOM RAGU
Make and share this Beef & Mushroom Ragu recipe from Food.com.
Provided by swirlycinnacakes
Categories Meat
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Combine 1 cup hot water and porcini mushrooms in a small bowl; let stand 10 minutes.
- Drain mushrooms through a fine sieve into a bowl, reserving liquid. Chop mushrooms; set aside.
- Sprinkle 1/2 teaspoon salt and pepper over ribs; dredge ribs in flour. Heat oil in a large Dutch oven over medium-high heat. Add ribs to pan; cook 12 minutes, browning on all sides. Remove ribs from pan. Add porcini mushrooms, cremini mushrooms, and next 4 ingredients (through garlic) to pan; cook 12 minutes or until mushrooms are tender. Add wine, scraping pan to loosen brown bits. Add mushroom liquid and broth; bring to a boil. Add ribs to pan; cover. Place pan in oven; bake at 350° for 2 1/2 hours or until ribs are tender. Let stand 10 minutes. Remove meat from bones; discard bones, fat, and gristle. Shred meat with 2 forks; return meat to pan.
- Stir in remaining 1/4 teaspoon salt. Cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.
- Thaw meat mixture overnight in refrigerator. Place mixture in a large saucepan over medium heat; cook until thoroughly heated, stirring frequently.
Nutrition Facts : Calories 786.6, Fat 64.1, SaturatedFat 27.2, Cholesterol 129.3, Sodium 559.5, Carbohydrate 14.2, Fiber 1.9, Sugar 4.9, Protein 26.9
FOUR-CHEESE RAVIOLI WITH MUSHROOMS
Steps:
- Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook shallots, stirring, until golden, about 2 minutes.
- Add mushrooms and increase heat to high, then sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms are golden, about 4 minutes. Add wine and boil until liquid is evaporated and mushrooms are tender, about 2 minutes. Stir in salt, pepper, parsley, and remaining 2 tablespoons butter until butter is melted.
- While mushrooms are sautéing, cook ravioli in a large pot of boiling salted water, stirring occasionally, until ravioli are al dente. Drain in a colander.
- Return drained ravioli to large pot and add mushroom mixture, stirring gently until combined.
MUSHROOM CHEESE RAVIOLI
You'd never guess this creamy, rich and colorful dish is light. Add a frosty glass of iced tea, spinach salad and fruit for an easy meal on the patio. Cathy Hall - Phoenix, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Cook ravioli according to package directions., Meanwhile, in a small nonstick saucepan coated with cooking spray, saute the mushrooms, onion, nuts and peppers in oil until tender., Combine the cornstarch, broth, half-and-half, salt and pepper until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain ravioli. Stir into sauce; heat through. Sprinkle with cheese if desired.
Nutrition Facts : Calories 367 calories, Fat 11g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 717mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein.
More about "beef mushroom ragu over fresh cheese ravioli recipes"
SLOW COOKED SHREDDED BEEF RAGU PASTA | RECIPETIN EATS
From recipetineats.com
SLOW COOKED BEEF AND MUSHROOM RAGU - CARRIE'S KITCHEN
From carriecarvalho.com
HOMEMADE CREAMY MUSHROOM RAVIOLI RECIPE - AN ITALIAN …
From anitalianinmykitchen.com
QUICK AND EASY MUSHROOM RAGù YOU'LL MAKE ON REPEAT
From themediterraneandish.com
5/5 (20)Calories 162 per servingCategory Entree
SHREDDED BEEF AND MUSHROOM RAGU | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
MUSHROOM RAVIOLI WITH BACON & BUTTER SAUCE - OLIVIERI
From olivieri.ca
CRISPY SKILLET RAVIOLI WITH GARLIC BUTTER MUSHROOMS | KITCHN
From thekitchn.com
BEEF AND MUSHROOM RAVIOLI - OR WHATEVER YOU DO
From orwhateveryoudo.com
CHEESE RAVIOLI WITH LAMB MUSHROOM RAGU - RELISH
From relish.com
MUSHROOM CHEESE RAVIOLI WITH ROSEMARY BUTTER SAUCE.
From halfbakedharvest.com
CHEESE RAVIOLI RECIPE (HOMEMADE) | KITCHN
From thekitchn.com
CHEESE RAVIOLI WITH BEEF & MUSHROOM ALFREDO SAUCE - CERTIFIED …
From certifiedangusbeef.com
RAVIOLI WITH ASPARAGUS AND MUSHROOMS - GIRL GONE GOURMET
From girlgonegourmet.com
RAVIOLI RECIPE: BRAISED BEEF AU JUS WITH MUSHROOMS | OLIVIERI®
From olivieri.ca
MUSHROOM RAGù - 101 COOKBOOKS
From 101cookbooks.com
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