Beef Ragu With Pumpkin And Sage Recipes

BEEF RAGù RECIPE BY TASTY

Steps:

• Season the meat on all sides with salt and pepper.
• Heat a large heavy pot with a lid over medium-high heat. Add a tablespoon of olive oil and brown the meat in batches until a crust forms, turning to ensure even color on all sides.
• Once one batch is done, set aside in a bowl or plate with a lip, add another fresh tablespoon of olive oil and continue until all the meat is brown.
• Add another tablespoon of oil to the pan and sauté the onion, carrot, celery, and garlic until softened, about 3-4 minutes.
• Pour in the wine and let it boil off and reduce until barely any remains in the pan.
• Next, add the browned meat back to the pan, along with the tomato paste. Stir until tomato paste is coating all the ingredients and allow the paste to toast slightly.
• Pour in the tomatoes, stock, and herb bundle and stir, bring to a simmer and cover with a lid.
• Allow to simmer for 3 hours, stirring occasionally. Alternatively, if your pot and lid are oven safe, cook in a 325˚F (170˚C) oven for 3 hours.
• Remove the herb bundle and beef shank.
• Pull the meat from the oxtail. Using a fork or tongs, discarding the bone and any extra cartilage or extra fat. Add the meat back to the ragu and stir.
• Skim off any extra fat from the top of the ragu.
• Cook pasta in boiling salted water until al dente. Reserve 1 cup (120 ml) of the pasta water before draining.
• Add a few ladlefuls of ragu, the pasta, and a splash of pasta water to a large pot, gently stir to coat the pasta in the ragu.
• Add a handful of cheese and stir to melt into the sauce.
• Garnish with more cheese and fresh parsley before serving.
• Enjoy!

JAMIE OLIVER'S PAPPARDELLE WITH BEEF RAGU

Steps:

• Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
• Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, and if using pressure cooker, 1/2 cup water. Secure lid and pressure gauge of pressure cooker, and follow manufacturer's instructions to bring contents of pot to a simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven, simmer, covered, in a 275-degree oven, or on the stove over low heat, for 3 to 3 1/2 hours.
• Place a large pot of lightly salted water over high heat to bring to a boil. Remove pressure cooker from heat, or Dutch oven from oven. After pressure has dropped in pressure cooker, follow manufacturer's instructions to remove lid. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.
• Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
• To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.

BEEF RAGU WITH BEANS

Steps:

• Place carrots, celery, onion and garlic in a food processor; pulse until finely chopped.
• In a large bowl, mix vegetables, ground beef, diced tomatoes, beef broth, tomato paste, sugar and beans. Add half of each: Italian seasoning, salt and red pepper flakes. Stir until combined.
• Place mixture in a 6 quart slow cooker and cook 5 1/2 hours on high or 8 1/2 hours on low.
• Stir in remaining Italian seasoning, salt and red pepper flakes. Cook for an additional 30 minutes.
• For 8 servings, toss half the meat sauce with rigatoni; serve with grated cheese, if desired. Reserve other half of the sauce for future meals. May be frozen, tightly covered, for up to 2 months.

BEEF RAGU WITH FETTUCCINE

Steps:

• Heat oil in a heavy-based saucepan. Brown beef in batches over high heat and remove from pan. Reduce heat, add carrots, celery, onion and garlic. Cook for 5 minutes.
• Add wine, bring to boil and scrape base of pan to loosen sediment. Cook until wine has almost evaporated, return beef to pan with tomatoes, stock and bay leaves. Season to taste. Cover and cook over low heat for about 1 1/2 hours or until beef is tender.
• When ready to serve, bring a large pan of salted water to the boil. Add fettuccine and cook according to packet instructions. Drain and return to pan with butter and parsley. Toss until butter has melted. Divide between serving plates and spoon over sauce.

BEEF CHEEK RAGU

Steps:

• Preheat oven to 160°C/320°F/gas mark 3.
• Heat the oil in a large ovenproof casserole.
• Brown the cheeks all over on a high heat, remove from the casserole and set aside.
• Lower the heat, then add the onion, garlic, celery and carrot to the casserole and fry for 3 minutes, or until the vegetables have softened.
• Return the meat to the casserole.
• Sprinkle the herbs over the vegetables.
• Crumbled the stock cubes over the meat.
• Turn up the heat and pour in the wine, letting it sizzle for a few minutes.
• Pour in the passata and add the sugar.
• Give everything a good stir and wait for the stew to reach a slow simmering point.
• Place the lid on the casserole and transfer it to the oven.
• After 1 hour, remove the lid and cook for another 3 hours. Check on the meat once in a while, turning over the top pieces so that their surfaces don't harden and burn.
• Place the lid back on, lower the heat to 140°C/275°F/gas mark 1.
• The meat should now fall apart with the touch of a fork. Remove the casserole from the oven and shred the meat to desired consistency.
• Serve on a bed of buttered pappardelle and a glass of red wine.

BEEF RAGU WITH PUMPKIN AND SAGE

Steps:

• MARINATE THE MEAT: In a glass or ceramic bowl, combine the first group of ingredients (wine, garlic, oregano, parsley, beef).
• Cover and refrigerate for 2 hours.
• MAKE THE RAGU: Heat 1 tablespoon olive oil in a thick-bottomed frying pan.
• Add the onion, carrot, celery and prosciutto and cook for 6 –8 minutes until soft, then remove and put into a heavy saucepan.
• Wipe the frying pan clean.
• Drain the beef, reserving the marinade.
• Add another tablespoon of oil to the pan, then brown the beef on all sides.
• Add the reserved marinade, tomatoes and sugar and cook for a few minutes.
• Then add this to the vegetables in the saucepan.
• Season with salt and pepper, cover and cook over low heat for 30 minutes.
• Remove lid and cook, stirring occasionally, for another 30 minutes.
• COMPLETE THE DISH: Heat the second lot of oil in the frying pan and quickly crisp the sage leaves once the oil is hot enough.
• Drain on kitchen paper.
• Then fry the pumpkin in the same oil for 6 –8 minutes until it is tender.
• Drain on kitchen paper, keep warm.
• Cook the pasta in boiling salted water, then drain and divide among four plates.
• Top with the ragu, then scatter with pumpkin and sage.
• Serve with parmesan.

BRAISED BEEF RAGU

Steps:

• Bring the beef to room temperature then cut it into 4 pieces. Pat it dry with paper towels, then generously season it on all sides with salt and pepper (I used a good tablespoon of salt).
• Add the olive oil and a tablespoon of butter to a Dutch oven or large, oven-safe pot over medium high heat and once it's hot, add the beef searing on all sides and ends then transfer the beef to a plate.
• Add the onion, celery, carrot, garlic, rosemary and sage. Reduce the heat to medium-low and saute 5 minutes then add the tomato paste and continue cooking 2 more minutes.
• Pour in the wine scraping the bottom to get all the brown bits off and cook 2-3 minutes on medium heat stirring occasionally or until the wine starts to reduce, then fold in the crushed tomatoes and beef stock
• Return beef and their juices to pot, turning them over in the sauce then cover bake at 325 degrees for 2 - 2 1/2 hours, stirring at the 1 hour point and checking for doneness at 2 hours. You want the beef to be able to shred easily, but before it becomes mushy.
• Remove the pot from the oven and take the beef out of the pot for shredding. Remove the carrots, celery and herbs then continue cooking the sauce 15 more minutes (stovetop) uncovered allowing the sauce to reduce and thicken more while you shred the beef.
• Taste the sauce and adjust for salt and pepper.NOTE: Some canned tomatoes aren't as sweet as others. If your sauce isn't as sweet as you'd like, add brown sugar ½ teaspoon at a time, combining thoroughly and tasting after each ½ teaspoon.
• Using 2 forks shred the beef (I like to leave about 1/3 of it in a bit larger pieces) then add the shredded beef to the sauce along with the other tablespoon of butter and chopped parsley.
• Serve with pappardelle or gnocchi cooked according to package directions along with fresh bread or salad and fresh parmesan cheese.

RAVIOLI BEEF RAGU

Steps:

• In a large skillet, cook beef and onion until no longer pink, drain.
• Add tomatoes, broth, wine, tomato paste rosemary, sugar, garlic, and salt. Bring to a boil. Reduce heat and simmer for about 30 minutes, uncovered.
• Cook ravioli according to directions and drain. Top with meat sauce and sprinkle with cheese.

BEEF RAGU

Steps:

• In a 4- to 6-quart slow-cooker, layer the ingredients: first the onion, then the bell pepper, carrots and beef.
• Add the pepper and pasta sauce.
• Cover and cook on low setting for 8 to 10 hours, until the meat is very tender.
• Taste and season with salt if needed.
• Divide the ragu evenly among individual shallow dishes atop pasta, couscous or polenta and serve hot.