Rigatoni With Beef And Onion Ragu Recipes

FOODCHANNEL EDITOR

Steps:

• 1 Preheat an oven to 350ºF. 2 Bring a large pot two-thirds full of salted water to a boil. Add the rigatoni, stir well and cook until al dente (tender but firm to the bite), about 15 minutes or according to the package instructions. Drain the rigatoni, place in a large bowl and toss with a little olive oil to prevent sticking. Set aside. 3 In the same pot, heat the 2 tablespoons olive oil over medium-high heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. 4 Add the beef and cook, stirring to break up the meat, until no pink remains, about 10 minutes. Drain off any fat. 5 Add the parsley, oregano and tomatoes and stir well. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the tomatoes break down and the flavors have melded, about 20 minutes. 6 Stir in the cream, raise the heat and return to a boil. Remove from the heat and season with salt and pepper. Return the rigatoni to the pot with the sauce and toss to coat well. 7 Oil the bottom of a shallow 3-quart baking dish. Spread half of the pasta mixture in the bottom of the dish. Sprinkle with half of the mozzarella. Top with the remaining pasta, the remaining mozzarella and the Parmesan. 8 Bake until the sauce is bubbly and the top is crusty and golden brown, about 35 minutes. Remove from the oven, let stand for about 5 minutes and serve.

RIGATONI BOLOGNESE

Steps:

• Make the soffrito. Finely chopped onion, carrot, and celery. Yes, you can do this in a food processor. No, we don't generally. We like the soffrito to have some texture, not turn into pulp.
• Sweat the veggies. Heat olive oil and butter in a large dutch oven over medium-low to medium heat. Add the onion and cook for 3 minutes until translucent. Raise the heat to medium, then add the carrot and celery. Cook for an additional 5 minutes, stirring occasionally.
• Brown the meat. Increase the heat to medium-high, then add the ground beef and ground pork. Season the meat immediately with 2 tsp Kosher salt and ½ tsp black pepper. Let this cook about 8-10 minutes, stirring often and breaking up the meat with a wooden spoon or spatula.
• Deglaze the pan. Pour in red wine, allowing it to reduce and evaporate, about 3-4 minutes. Don't worry, all the flavor stays behind!
• Skim the fat. Once the wine reduces, you'll see excess fat float to the top of the pan. Use a spoon to skim the fat, then discard. This will yield about ¾ - 1 cup of fat. Removing this makes the bolognese sauce less greasy.
• Add remaining liquid. Pour in the whole milk and chicken stock. Next, crush the tomatoes with your hands directly into the pot. Add two bay leaves and -- the most important part of the recipe! -- ½ lb finely chopped chicken livers.
• Simmer low and slow. Allow the sauce to simmer over low heat for 3 hours, checking on it and stirring every 30 minutes or so. If the heat is at a proper simmer, you shouldn't need to add any additional liquid at all.
• Finish the sauce. Remove the bay leaves, then add freshly chopped rosemary and thyme. Taste and adjust seasoning, as needed.
• When ready to serve, cook pasta. Cook rigatoni or other pasta according to package directions for al dente, meaning just slightly undercooked by 1-2 minutes. This is important! Before draining, reserve 1 cup pasta cooking water. Drain pasta, do NOT rinse, and set aside.
• Cook with pasta in the sauce. Transfer as much bolognese as you want to a large skillet. Heat over medium high heat until bubbly. Add al dente rigatoni or other pasta shape directly to the pan. Cook, stirring or shaking the pan often, so that each piece of pasta is completely coated with sauce. The final step: add a couple tablespoons (more, if making a lot of pasta) of the reserved pasta cooking water to help bind the sauce together. The starch from cooking the pasta will thicken the sauce and bring it to life!
• To serve. Add a couple tablespoons (more, if making a lot of pasta) of the reserved pasta cooking water to help bind the sauce together. Divide pasta between bowls, then serve with grated lemon zest and freshly grated Parmesan!

RIGATONI WITH BEEF RAGU (ATK)

Steps:

• Heat oil in a large skillet, add garlic, tomato paste and oregano and cook until fragrant, about 1 minute.
• Stir in tomatoes, broth, pan juices and 1/2 tsp salt. Bring to simmer and cook until sauce has thickened and flavors have melded, about 15 minutes.
• Stir in shredded beef and cream and cook until heated through, about 2 minutes. Taste and season with salt and pepper.
• Meanwhile, bring 4 quarts of water to a boil. Add pasta and 1 tbl salt and cook until al dente. Reserve 1/2 c cooking water, drain pasta and return to pot.
• Add sauce and parsley to pasta and toss to combine. Before serving, adjust consistency with reserved cooking water, if necessary, Serve with Parmesan.

RIGATONI WITH BEEF AND ONION RAGU

Steps:

• Sprinkle beef with 1 teaspoon salt and 1/2 teaspoon pepper and set aside. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Process pancetta and salami in food processor until ground to a paste, about 30 seconds, scraping down sides of bowl as needed. Transfer paste to Dutch oven and set aside; do not clean out processor bowl. Pulse onions in processor in two batches, until 1/8 to 1/4 inch pieces form, 8 to 10 pulses per batch. Cook pancetta mixture over medium heat, stirring frequently, until fat is rendered and fond begins to form on bottom of pot, about 5 minutes. Add tomato paste and cook, stirring constantly, until browned, about 90 seconds. Stir in 2 cups water, scraping up any browned bits. Stir in onions and bring to boil. Stir in 1/2 cup wine and 1 tablespoon marjoram. Add beef and push into onions to ensure that it is submerged. Transfer to oven and cook, uncovered, until beef is fully tender, 2 to 2 1/2 hours. Transfer beef to carving board. Place pot over medium heat and cook, stirring frequently, until mixture is almost completely dry. Stir in remaining 1/2 cup wine and cook for 2 minutes, stirring occasionally. Using 2 forks, shred beef into bite-size pieces. Stir beef and remaining 1 tablespoon marjoram into sauce and season with salt and pepper to taste. Remove from heat, cover, and keep warm. Bring 4 quarts water to boil in large pot. Add rigatoni and 2 tablespoons salt and cook, stirring often, until just al dente. Drain rigatoni and add to warm sauce. Add Pecorino and stir vigorously over low heat until sauce is slightly thickened and rigatoni is fully tender, 1 to 2 minutes. Serve, passing extra Pecorino separately.

RIGATONI WITH BEEF AND ONION RAGU

Steps:

• 1. Sprinkle beef with 1 teaspoon salt and 1/2 teaspoon pepper and set aside. Adjust oven rack to lower-middle position and heat oven to 300 degrees. 2. Process pancetta and salami in food processor until ground to paste, about 30 seconds, scraping down sides of bowl as needed. Add carrot and celery and process 30 seconds longer, scraping down sides of bowl as needed. Transfer paste to Dutch oven and set aside; do not clean out processor bowl. Pulse onions in processor in 2 batches, until 1/8- to 1/4-inch pieces form, 8 to 10 pulses per batch. 3. Cook pancetta mixture over medium heat, stirring frequently, until fat is rendered and fond begins to form on bottom of pot, about 5 minutes. Add tomato paste and cook, stirring constantly, until browned, about 90 seconds. Stir in 2 cups water, scraping up any browned bits. Stir in onions and bring to boil. Stir in 1/2 cup wine and 1 tablespoon marjoram. Add beef and push into onions to ensure that it is submerged. Transfer to oven and cook, uncovered, until beef is fully tender, 2 to 2 1/2 hours. 4. Transfer beef to carving board. Place pot over medium heat and cook, stirring frequently, until mixture is almost completely dry. Stir in remaining 1/2 cup wine and cook for 2 minutes, stirring occasionally. Using 2 forks, shred beef into bite-size pieces. Stir beef and remaining 1 tablespoon marjoram into sauce and season with salt and pepper to taste. Remove from heat, cover, and keep warm. 5. Bring 4 quarts water to boil in large pot. Add rigatoni and 2 tablespoons salt and cook, stirring often, until just al dente. Drain rigatoni and add to warm sauce. Add Pecorino and stir vigorously over low heat until sauce is slightly thickened and rigatoni is fully tender, 1 to 2 minutes. Serve, passing extra Pecorino separately.