Italian Style Buffalo Ragout Recipes

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ITALIAN-STYLE BOLOGNESE (RAGù) RECIPE BY TASTY



Italian-style Bolognese (Ragù) Recipe by Tasty image

Here's what you need: olive oil, butter, medium onion, large carrot, celery, pancetta, lean beef, lean pork, red wine, double concentrated tomato puree, chicken stock, tagliatelle, parmesan cheese

Provided by chloe morgan

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

1 tablespoon olive oil
¼ cup butter
1 medium onion, finely diced
1 large carrot, finely diced
1 stalk celery, finely diced
4 oz pancetta, diced
7 oz lean beef, minced
5 ⅓ oz lean pork, minced
¾ cup red wine
2 tablespoons double concentrated tomato puree
2 cups chicken stock
2 cups tagliatelle, cooked
parmesan cheese, grated

Steps:

  • Heat olive oil and butter in a large pan over medium heat. Add onion, carrot, celery, and pancetta. Cook for around 10 minutes until the onions start to look translucent.
  • Add the minced meats and brown all over, ensure the meat is fully broken up and no large chunks remain.
  • Add salt and pepper to taste. Increase the heat, add the wine, and allow to evaporate for around 2-3 minutes.
  • In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well.
  • Reduce to a low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out. If this occurs, add a small amount of stock.
  • Cook desired pasta and toss in the bolognese.
  • Top with parmesan cheese and serve.
  • Enjoy!

Nutrition Facts : Calories 1235 calories, Carbohydrate 121 grams, Fat 64 grams, Fiber 4 grams, Protein 36 grams, Sugar 11 grams

BISON BOLOGNESE



Bison Bolognese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 13

3 tablespoons olive oil, plus more to finish
1 pound ground bison
1 medium carrot, finely chopped
1/2 red onion, chopped
2 cloves garlic, smashed and peeled
1 teaspoon kosher salt, plus more for the pasta water
1 cup dry white wine
One 28-ounce can whole san marzano tomatoes, crushed by hand
One 3-inch piece Parmesan cheese rind
2 stems fresh basil
1 pound pappardelle pasta
1 cup freshly grated Parmigiano-Reggiano cheese, plus more to serve
2 tablespoons unsalted butter

Steps:

  • Heat a medium Dutch oven over medium-high heat. Add the olive oil and the ground bison. Cook, breaking apart the meat into very small pieces with a wooden spoon until the meat is lightly browned, about 8 minutes. Add the carrot, red onion and garlic to the pan and stir to combine. Season with 1 teaspoon salt and cook for 3 minutes or until the vegetables are soft and fragrant. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with the wooden spoon. Simmer for 5 minutes or until almost completely reduced. Stir in the hand crushed tomatoes and nestle in the Parmesan rind and basil. Season with the remaining salt. Reduce the heat the medium and simmer the sauce, stirring occasionally for 25 minutes.
  • Meanwhile bring a large pot of water to a boil over high heat. Season generously with salt. Add the pasta to the water and cook for 2 minutes less than directed, about 6 minutes. Using tongs, add the pasta directly from the pasta water to the sauce. Add the Parmigiano-Reggiano cheese directly to the bare pasta along with the butter. Toss the pasta with the sauce to coat, thinning as needed with the pasta water to ensure it clings to the pasta. Serve drizzled with more olive oil and sprinkled with more Parmigiano-Reggiano cheese if desired.

ITALIAN STYLE BUFFALO RAGOUT



Italian Style Buffalo Ragout image

A Julesong original. LJ entry from Thursday, December 20th, 2001, describing dinner. :) It was pretty darn tasty!

Provided by Julesong

Categories     Stew

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

1 large yellow sweet onion, chopped
1 yellow bell peppers or 1 red bell pepper, seeded and chopped
1 teaspoon chopped fresh oregano (1/2 tsp dried)
1 teaspoon chopped fresh basil (1/2 tsp dried)
1 (15 ounce) can butter beans or 1 (15 ounce) can fava beans, drained
1 (15 ounce) can black soybeans or 1 (15 ounce) can black beans, drained
2/3 cup white wine
1/4 cup sherry wine
1 lb buffalo, cut into bite size chunks
1 tablespoon olive oil
2 teaspoons A.1. Original Sauce
1 cup chicken broth or 1 cup chicken stock
1 (15 ounce) can stewed tomatoes
chicken broth or chicken stock
2 tablespoons flour
salt & freshly ground black pepper, to taste

Steps:

  • In a bowl combine the onion, bell pepper, oregano, basil, beans, wine, and sherry. Set aside and let marinade for at least 15 minutes.
  • Meanwhile, in a large heavy pot (I use my Le Creuset pot) heat the olive oil on medium high. Add the buffalo meat and brown well, adding the A1 sauce halfway through for flavor.
  • Add the marinated vegetables and all remaining ingredients except the flour, cover with heavy lid, and simmer on low for 55 minutes. Add water or chicken broth/stock if needed.
  • Sprinkle in the flour while stirring (you don't want it to get lumpy), and cook for another 5 minutes. Season to taste with salt and freshly ground black pepper.
  • Serve with crusty bread, pasta, rice, pilaf, or potatoes. Makes 4 servings.

Nutrition Facts : Calories 367.5, Fat 7.2, SaturatedFat 1.9, Cholesterol 73.8, Sodium 767.4, Carbohydrate 31.5, Fiber 6.5, Sugar 7.6, Protein 34.3

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