Meaty Chicken Ragù Recipes

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CHICKEN RAGU



Chicken Ragu image

Make and share this Chicken Ragu recipe from Food.com.

Provided by Dancer

Categories     Chicken Thigh & Leg

Yield 4-6

Number Of Ingredients 14

2 tablespoons olive oil
1 1/2 lbs boneless skinless chicken thighs, cut in 1/2 inch pieces
6 ounces Italian sausage, (mild or hot) casings removed
1/2 medium onion, minced
2 stalks celery, minced
2 carrots, peeled and minced
1/2 lb fresh mushrooms, sliced
1 bay leaf
1 clove large garlic, minced
1 cup dry marsala
1 (14 ounce) can tomatoes, crushed
1 cup chicken stock
1 tablespoon tomato paste
3 pinches cloves

Steps:

  • Heat 2 Tbsp oil in a large skillet over medium high heat. Add chicken thighs and Italian sausage. Stir cook, breaking sausage into small pieces, until chicken is browned and sausage meat is no longer pink.
  • Add onion, celery, carrot, garlic and bay leaf and continue to stir cook until the onion is softened.
  • Stir in Marsala.
  • Bring to a boil, scraping up any brown bits that are stuck to the bottom of the skillet. Reduce heat and simmer until half of the liquid has evaporated (about 15 minutes). Transfer this mixture to a Dutch oven.
  • Mix in mushrooms, tomatoes, chicken stock, tomato paste and cloves.
  • Bring to a boil then reduce heat and simmer, stirring occasionally for 45 minutes.
  • Serve as a stew with a salad and French bread or serve as a sauce for your favourite pasta.
  • Makes 4 to 6 servings.

Nutrition Facts : Calories 536.1, Fat 26.3, SaturatedFat 7, Cholesterol 167.7, Sodium 826.5, Carbohydrate 17.1, Fiber 3.4, Sugar 8.4, Protein 46.7

HOMEMADE RAGU SAUCE



Homemade Ragu Sauce image

"My family loves homemade spaghetti sauce and this one is a big hit. I always make sure to serve this ragu sauce recipe with plenty of garlic bread." -Kate Gaul, Dubuque, IA

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 10 servings (7-1/2 cups).

Number Of Ingredients 22

1 pound ground beef
1/2 pound ground pork
1/4 pound bacon strips, diced
2 medium onions, chopped
2 celery ribs, chopped
2 small carrots, chopped
4 garlic cloves, minced
1 cup dry red wine or beef broth
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
2 tablespoons tomato paste
2 bay leaves
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon each ground cumin, nutmeg and pepper
1/2 cup heavy whipping cream
2 tablespoons butter
2 tablespoons minced fresh parsley
1/2 cup grated Parmesan cheese
Hot cooked pasta

Steps:

  • In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add wine; cook until liquid is reduced by half, 4-5 minutes., Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1-1/2 to 2 hours. , Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta.

Nutrition Facts : Calories 309 calories, Fat 18g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 746mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

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