Ragu Shuka Ragu Recipes

ITALIAN BEEF RAGU

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.

RAGU-SHUKA #RAGU

Steps:

• Preheat oven to 400 degrees.
• Heat olive oil in large skillet over medium heat.
• Add diced onion and stir until translucent, around 5 minutes.
• Add garlic, stir for a minute.
• Add spices, stir 30 seconds.
• Add drained garbanzo beans, stir to mix.
• Add Ragu sauce and let simmer 3 or 4 minutes.
• Stir in 1/2 cup feta cheese.
• Gently crack eggs on top of the sauce, one in each corner of the pan.
• Let heat for a few minutes until egg whites start turning white.
• Gently push shrimp into tomato sauce mixture, being careful not to break the yolks.
• Put skillet in oven and bake for approximately 20 minutes, or until egg whites harden.
• Remove from oven, sprinkle remaining tablespoon of crumbled feta on top, sprinkle with smoked paprika, salt and pepper to taste.
• Using a large serving spoon or ladle, place into individual serving bowls.
• Bon appetit!