BEEF RAGU WITH FETTUCCINE
A deliciously tasty and hearty meal that will serve 8, so it's great for an easy dinner party main meal.
Provided by kay cameron
Categories Steak
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 348.2, Fat 7.7, SaturatedFat 2.9, Cholesterol 53.8, Sodium 989.9, Carbohydrate 50.4, Fiber 2.7, Sugar 5.9, Protein 12.6
BEEF RAGU
Many slow-cooker recipes require a lot of time for preparation: browning meat, finely mincing vegetables, then washing pots and pans before putting everything in the slow cooker. This one does not. We used pre-cut stew meat, a jar of tomato sauce and coarsely chopped pepper and carrots, and the result was a nice thick sauce to put over pasta, couscous or polenta - from the Washington Post.
Provided by Gagoo
Categories One Dish Meal
Time 10h15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 320.3, Fat 9.8, SaturatedFat 3.4, Cholesterol 76, Sodium 1392.3, Carbohydrate 29.9, Fiber 6.2, Sugar 18.1, Protein 28.5
QUICK RAGù WITH RICOTTA AND LEMON
Meat ragù traditionally requires a long simmer over low heat, but this 45-minute version owes its slow-cooked flavor to a hefty dose of red-pepper or chile paste, which yields a complex, hearty sauce. (This recipe calls for sambal oelek, which is easy to find, but Calabrian chile or Hungarian paprika paste would work well, too.) Spoon the ragù over cooked, broken lasagna noodles and top it with a dollop of creamy ricotta, a sprinkle of toasted fennel and a few curls of lemon zest. This recipe uses beef, but you could also prepare it with spicy Italian sausage, or ground pork or turkey - though you may want to amplify the flavor by tossing in a little fennel seed and red-pepper flakes with the onion and garlic in Step 1.
Provided by Sarah Copeland
Categories dinner, lunch, weekday, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large Dutch oven or pot, heat 1/4 cup oil over medium. Add the onion and garlic, season with salt and cook until just beginning to soften, about 5 minutes. Add the ground beef and cook, breaking it apart with the edge of a spoon, until nicely browned but not completely cooked through, about 6 minutes. Stir in the sambal oelek. Add the wine and stir to release any brown bits from the bottom of the pot.
- Add the tomatoes and their juices, crushing completely between your hands or with a potato masher. Cook over medium-low, stirring occasionally, until the tomatoes begin to break down and the beef is cooked through, about 30 minutes. Season with salt and pepper halfway through cooking.
- Meanwhile, bring a large pot of generously salted water to a boil. Boil the broken lasagna noodles according to package directions until al dente.
- In a small skillet, toast the fennel seeds over medium until fragrant, 2 to 3 minutes. Remove and crush on a cutting board with the flat end of a large knife or the bottom of a skillet.
- Drain the pasta, add to the ragù and toss to coat. Divide among four bowls and dollop each generously with ricotta. Sprinkle with lemon zest, cracked fennel, flaky sea salt and pepper. Drizzle with olive oil as desired. Serve warm.
BEEF RAGù RECIPE BY TASTY
Here's what you need: ribbon pasta, olive oil, beef chuck roast, oxtail, onion, carrot, celery, garlic, tomato paste, red wine, beef stock, diced tomato, fresh thyme, fresh oregano, fresh rosemary, bay leaves, fresh parsley
Provided by Jody Duits
Categories Dinner
Yield 6 servings
Number Of Ingredients 17
Steps:
- Season the meat on all sides with salt and pepper.
- Heat a large heavy pot with a lid over medium-high heat. Add a tablespoon of olive oil and brown the meat in batches until a crust forms, turning to ensure even color on all sides.
- Once one batch is done, set aside in a bowl or plate with a lip, add another fresh tablespoon of olive oil and continue until all the meat is brown.
- Add another tablespoon of oil to the pan and sauté the onion, carrot, celery, and garlic until softened, about 3-4 minutes.
- Pour in the wine and let it boil off and reduce until barely any remains in the pan.
- Next, add the browned meat back to the pan, along with the tomato paste. Stir until tomato paste is coating all the ingredients and allow the paste to toast slightly.
- Pour in the tomatoes, stock, and herb bundle and stir, bring to a simmer and cover with a lid.
- Allow to simmer for 3 hours, stirring occasionally. Alternatively, if your pot and lid are oven safe, cook in a 325˚F (170˚C) oven for 3 hours.
- Remove the herb bundle and beef shank.
- Pull the meat from the oxtail. Using a fork or tongs, discarding the bone and any extra cartilage or extra fat. Add the meat back to the ragu and stir.
- Skim off any extra fat from the top of the ragu.
- Cook pasta in boiling salted water until al dente. Reserve 1 cup (120 ml) of the pasta water before draining.
- Add a few ladlefuls of ragu, the pasta, and a splash of pasta water to a large pot, gently stir to coat the pasta in the ragu.
- Add a handful of cheese and stir to melt into the sauce.
- Garnish with more cheese and fresh parsley before serving.
- Enjoy!
Nutrition Facts : Calories 995 calories, Carbohydrate 111 grams, Fat 30 grams, Fiber 6 grams, Protein 57 grams, Sugar 18 grams
More about "beef ragu with lemon pepper fettuccine recipes"
BEEF RAGU FETTUCCINE - PINCH OF NOM
From pinchofnom.com
4.3/5 (378)Calories 445 per servingCategory Dinner
- Spray a frying pan with a little low calorie cooking spray, then sauté the meat until browned - this will take a few minutes. Once browned, add the veg and saute for a further 2 minutes
SLOW COOKER BEEF RAGU WITH FETTUCCINE - KJ'S FOOD JOURNAL
From kjsfoodjournal.com
PULLED BEEF RAGU WITH FETTUCCINE - HELLO CHEF!
From hellochef.me
SLOW COOKER BEEF RAGU - DINNER, THEN DESSERT
From dinnerthendessert.com
SHREDDED BEEF RAGU WITH PAPPARDELLE - COLD WEATHER COMFORT
From coldweathercomfort.com
BEEF RAGU PAPPARDELLE PASTA RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
EASY BEEF RAGU AND PASTA - OH SWEET BASIL
From ohsweetbasil.com
RECIPE FOR BEEF RAGU BEST RECIPES
From recipesforweb.com
ULTIMATE BEEF RAGU - THE DARING GOURMET
From daringgourmet.com
BEEF RAGU - JO COOKS
From jocooks.com
BEEF RAGU WITH LEMON-PEPPER FETTUCCINE RECIPE RECIPE
From crecipe.com
BEEF RAGU WITH LEMON-PEPPER FETTUCCINE RECIPE
From crecipe.com
BEEF RAGU WITH LEMON-PEPPER FETTUCCINE RECIPE
From crecipe.com
BEEF RAGU {CROCKPOT RECIPE} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
LEMON-PEPPER FETTUCCINE RECIPE
From crecipe.com
SLOW COOKED SHREDDED BEEF RAGU PASTA - RECIPETIN EATS
From recipetineats.com
LEMON POLENTA WITH BRAISED BEEF RAGù | MORE TIME AT THE TABLE
From moretimeatthetable.com
FOOD NETWORK BEEF RAGU WITH LEMON-PEPPER FETTUCCINE RECIPE
From ketofoodist.com
CROCK POT SHREDDED BEEF RAGU PASTA RECIPE - EATING ON A DIME
From eatingonadime.com
ITALIAN BEEF RAGU - A CLASSIC RECIPE - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
BEEF RAGU WITH LEMON PEPPER FETTUCCINE RECIPE
From crecipe.com
BEST BEEF RAGU RECIPE - HOW TO MAKE BEEF RAGU - DELISH
From delish.com
ROSEMARY FETTUCCINE WITH SPICED WHITE RAGU | RECIPE - RACHAEL …
From rachaelrayshow.com
BOBBY FLAY'S RAGU OF BEEF AND RED WINE WITH FRESH FETTUCCINE …
From today.com
BEEF RAGU PASTA RECIPE - CREATE THE MOST AMAZING DISHES
ONE POT BEEF RAGU PASTA - JO COOKS
From jocooks.com
BEEF RAGU - THE RECIPIEST
From therecipiest.com
STEAK RAGU WITH FETTUCCINE AND PEPPERS RECIPE - HOME CHEF
From homechef.com
PASTA WITH BEEF RAGU RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
TUSCAN BEEF RAGU - ANNABEL LANGBEIN – RECIPES
From langbein.com
BEEF RAGU PASTA RECIPE, THE BEST MEAT SAUCE - LORIANA SHEA COOKS
From lorianasheacooks.com
BEST QUICK BEEF RAGU RECIPE - HOW TO MAKE QUICK BEEF RAGU
From womansday.com
THE ABSOLUTE BEST BEEF RAGU RECIPE THAT WILL BECOME A FAMILY …
From cuisineandtravel.com
SLOW COOKER BEEF RAGU WITH PAPPARDELLE - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
SLOW COOKER BEEF RAGU RECIPE - CHISEL & FORK
From chiselandfork.com
CLASSIC BEEF RAGU SAUCE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
BEEF RAGU PASTA RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
THE BEST HOMEMADE BEEF RAGU - SEASONED TO TASTE
From seasonedtotasteblog.com
SPICY CALABRIAN CHILI BEEF RAGU - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
SLOW COOKED BEEF RAGU WITH PAPPARDELLE - THE SEASONED SKILLET
From seasonedskilletblog.com
BEEF AND MUSHROOM RAGU WITH FETTUCE | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
BEEF RAGU WITH LEMON-PEPPER FETTUCCINE – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love