Quick And Hearty Ground Beef Ragu Recipes

HEARTY VEGETABLE BEEF RAGU

Steps:

• Cook pasta according to package directions; drain. Meanwhile, in a Dutch oven, cook beef, onion and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain., Stir in tomatoes, spaghetti sauce, kale, peas, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until kale is tender, 8-10 minutes. Stir pasta into sauce. If desired, serve with cheese.

QUICK BEEF RAGU

Steps:

• Dice the onion, carrot, celery, and mushrooms super tiny.
• Heat a large pot of water to boiling.
• Cook the pasta to package directions. Drain, and set aside, keeping warm.
• Heat a large non-stick skillet over medium heat.
• Dice the bacon into small pieces and cook until mostly done. Remove from pan and set aside. Keep drippings in the pan.
• Add the onion, carrot and mushrooms to the pan with the bacon drippings and cook, stirring frequently, for 3-5 minutes.
• Add in the garlic and stir for 30 seconds, or until nice and fragrant.
• Add in the ground beef and italian seasoning and cook for 10 minutes, or until the beef is browned, stirring frequently.
• Stir in the diced tomatoes, the tomato sauce, the liquid of choice (water, wine or broth), and tomato paste. Bring to a boil, then reduce the heat and allow to simmer for 10 minutes.
• Sprinkle with freshly grated romano cheese and freshly chopped parsley.
• Enjoy!

QUICK AND HEARTY GROUND BEEF RAGU

Steps:

• In a large stockpot or dutch oven over medium heat, saute the carrots, celery, onion and shallot for 4-5 minutes until softened. Add the minced garlic and saute for one minute longer.
• Turn heat to medium high. Move vegetables to side of pot and add ground beef in batches and brown. When all ground beef has been added to pot and browned, add Italian seasoning, crushed red pepper, salt, and black pepper. Thoroughly combine meat, vegetables and seasonings.
• Add crushed tomatoes, tomato paste and roasted red peppers. Pour some of broth into cans to clean out remaining tomatoes into pot. Pour remaining broth into pot and thoroughly combine with all other ingredients. Add more black pepper or crushed red pepper if you like it hot and spicy.
• Reduce heat to low and simmer until sauce has reduced to half or two thirds of original volume.
• Serve over your favorite pasta and top with grated cheese if you like.

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.

HEARTY BEEF & SAUSAGE RAGù

Steps:

• Sauté onion and garlic in olive oil over moderate heat until soft. Add both beef and sausage crumbles and brown well, stirring frequently.
• Pour off all but 2 tablespoons of the fat from the pot. Return pot to moderate heat and deglaze pan with the red wine. Cook until almost all of the wine is evaporated.
• Return pot with meat mixture to heat. Add the tomato paste and cook over moderate heat until paste begins to brown, about 5 to 8 minutes. Add the tomatoes and their juices, reduce heat to simmer, and cook 10 minutes more.
• To the pot add the sugar, oregano, basil, salt, and pepper. Simmer low, uncovered, stirring frequently to ensure no sticking for 45 minutes or until sauce thickens, about 1 hour. The tomatoes will break down during the cook and stirring will hasten this process.
• Stir in Parmesan cheese before serving.
• Serve with a bright red wine and pass crusty bread with quality olive oil.

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.

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.