Spaghetti Kabob Ragu Recipes
ITALIAN BEEF RAGU
A classic Italian beef ragu that's easy and packed full of flavour! This ground beef ragu is made using only a few simple ingredients and can be used in so many ways. Toss it with fresh tagliatelle pasta, make it into lasagne with bechamel sauce or use it as a filling for homemade ravioli for a truly authentic Italian meal. Find step by step photos and instructions below.
Provided by Emily Kemp
Categories Main Course
Time 2h45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 547 kcal, Carbohydrate 12 g, Protein 33 g, Fat 36 g, SaturatedFat 13 g, Cholesterol 119 mg, Sodium 457 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
RAGU BOLOGNESE
This is the real deal, an authentic recipe for a meat sauce.
Provided by Mike Oxsolong
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 3h10m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.
Nutrition Facts : Calories 750.5 calories, Carbohydrate 8.8 g, Cholesterol 182.4 mg, Fat 63 g, Fiber 1.9 g, Protein 36.6 g, SaturatedFat 23.5 g, Sodium 990.6 mg, Sugar 5.8 g
WONTON SPAGHETTI #RAGU
Ragú® Recipe Contest Entry. When my children were young I discovered if I wanted them to try something new all I had to do was "make it small" (their size) or put a toothpick in it. These wonton cups are just the right size for little hands. Fun and easy to make and eat.
Provided by zarlene
Categories Sauces
Time 20m
Yield 1 per person, 12 serving(s)
Number Of Ingredients 10
Steps:
- Spray 12 count muffin pan with cooking spray. Press wonton wraps into muffin cups allowing tips to remain upright, bake for 10 minutes at 350 degrees or until slightly browned. Remove shells from pan and place on serving plate.
- In a large skillet, over medium heat, cook sausage and onions until browned. Add remaining ingredients except squash and cheese. Reduce heat. Simmer 5 minutes. Fill wonton shells ½ full with squash and top with sauce. Sprinkle with cheese.
Nutrition Facts : Calories 125.5, Fat 6.9, SaturatedFat 2.9, Cholesterol 17.2, Sodium 432.6, Carbohydrate 10, Fiber 0.5, Sugar 2, Protein 5.7
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- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain the spaghetti.
- Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the ground beef and sausage and cook over moderately high heat, breaking up the meat with a spoon, until browned, about 6 minutes. Add the onion and garlic and cook over moderate heat until softened, about 4 minutes. Add the tomato paste and cook, stirring, until the meat is coated, about 3 minutes. Add the stock and rosemary and season with salt and pepper. Simmer the sauce over moderate heat until thickened, about 4 minutes. Add the milk and simmer for 2 minutes. Discard the rosemary sprig and season the sauce with salt and pepper.
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