Beef Ragu With Penne Pasta Recipes

PENNE WITH MEATY RAGU

Steps:

• Put the garlic, celery, carrot, onion and oregano leaves in a food processor and pulse to chop into small pieces.
• Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the chopped vegetables and cook, stirring once or twice, until they start to soften, about 5 minutes. Stir in the pork, beef, tomato paste, and some salt, pepper and red pepper flakes and cook, stirring often, until the meat is browned, about10 minutes.
• Add the diced tomatoes, crushed tomatoes and basil sprigs. Bring the sauce to a simmer, reduce the heat to low and cook, stirring occasionally, until thickened, 1 to 1 1/2 hours.
• Just before the sauce is done, bring a large pot of salted water to a boil over high heat and cook the penne until al dente, according to package directions. Drain and return to the pasta pot. Spoon about 1 cup of sauce into the penne and stir to coat. Serve the penne topped with more sauce, some torn basil and a sprinkle of Parmesan.

BEEF RAGU WITH PASTA

Steps:

• Preheat oven to 325 degrees. Season beef all over with salt and pepper. Heat 3 tablespoons oil in a large Dutch oven over high heat. Add beef, and brown on all sides. Transfer beef to a rimmed baking sheet. Reduce heat to medium.
• Add remaining tablespoon oil to pot. Add onions, and cook, stirring occasionally with a wooden spoon, until edges are browned, 5 to 7 minutes. Add garlic, mushrooms, oregano, and 1 teaspoon salt. Cook, stirring, 3 minutes. Add tomatoes, and crush with spoon. Stir in wine and red-pepper flakes. Return beef to pot, and spoon tomato mixture over top. Cover, and place in oven. Braise until beef is fork-tender, about 4 hours.
• Bring a large pot of water to a boil; add 1 tablespoon salt. Add pasta; cook until al dente. Drain, and return to pot.
• Remove pot from oven. Using a slotted spoon, transfer beef to a plate. Toss pasta with the sauce; transfer to bowls. Top with pieces of beef, dividing evenly, and garnish with Parmesan.

ONION RAGU WITH PENNE

Steps:

• In a large heavy-bottomed pot over low heat, warm olive oil and add garlic. Slowly saute garlic just until light golden brown. Add onions, scallions and leeks, and mix well. Cover and simmer until onions are very soft and beginning to caramelize, about 1 1/2 hours.
• Add cherry peppers and pickling liquid, and mix well. Cover, and simmer for 20 minutes.
• Bring a large pot of lightly salted water to a boil. Add penne, and cook until very al dente, 6 to 7 minutes. Reserve a cup or two of pasta water, then drain pasta well.
• Season ragu with salt and pepper to taste, and mix in the parsley. Add pasta to ragu. Simmer pasta in ragu for 2 minutes, adding some pasta water if it is too dry.
• To serve, arrange pasta mixture on a large heated platter. Sprinkle with Parmigiano-Reggiano to taste, and serve.

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.

PARMESAN PASTA WITH BEEF RAGU

Steps:

• In 3-quart saucepan, heat 3 tablespoons oil over medium heat until fragrant. Add carrots and onion. Cook 7 minutes, stirring constantly, until vegetables soften but do not brown. Add garlic and cook about 30 seconds or until fragrant.
• Crumble sausage and beef into saucepan. Cook 8 to 10 minutes, breaking up and stirring occasionally, until meat is brown. Drain fat.
• Increase heat to high. Add wine to meat mixture and stir and scrape bottom of pan as wine boils. Allow wine to evaporate, about 7 minutes or until pan bottom is dry. Add beef broth and chicken broth and return to boiling. Allow mixture to evaporate just as wine did, stirring occasionally, about 25 minutes.
• Add half-and-half to nearly dry pan. Cook 10 minutes, stirring constantly, until there is only a glaze left on bottom of pan (be careful-half-and-half can scorch, so stir well).
• Add tomatoes and fennel and heat mixture to a simmer. Reduce heat to medium-low and cook about 20 minutes or until flavors are blended.
• Meanwhile, fill large pot with 5 quarts water; heat to boiling over high heat. When water is boiling, add salt if desired. When water returns to boil, add pasta. Stir immediately to make sure it doesn't stick to itself or pan. Boil pasta 9 to 10 minutes or until cooked through but still slightly firm. Drain in colander. There is no need to shake off excess moisture.
• In 12-inch skillet, heat 2 tablespoons oil over medium heat until hot. Add pasta (be careful-leftover water can make oil spatter). Cook 4 minutes, stirring occasionally, until edges of pasta turn slightly brown. Divide pasta evenly among 6 warmed pasta bowls. Sprinkle each with 2 tablespoons cheese. Top each with about 1 cup sauce.

ITALIAN TOMATO SAUSAGE RAGU WITH PENNE

Steps:

• In a large skillet heat oil over medium heat.
• Add in the sausage meat, garlic, oregano and pepper flakes; sauté until brown, breaking up the meat with a fork (about 7 minutes).
• Add in finely chopped carrots, onion and celery; sauté for about 10 minutes.
• Mix in chopped tomatoes; reduce heat, cover and simmer about 20 minutes, stirring occasionally.
• Add in 1 cup broth and wine; simmer uncovered until liquid is slightly reduced (about 20 minutes).
• Add in the fresh basil; cover and simmer until the veggies are very tender, stirring occasionally.
• Continue to simmer for about 45-50 minutes, adding in more broth by about 1/4 cup if the liquid evaporates to quickly, and cook until the Ragu thickens to desired consistency.
• Season with salt and pepper to taste.
• Cook the pasta in a large pot of boiling salted water until just firm-tender; drain but reserve about 1/2 cup cooking water.
• Return the pasta to the pot; add in the Ragu; mix to combine.
• Add in about 1/2 - 3/4 cup Parmesan cheese and 2-3 tablespoons olive oil; mix to combine.
• If the mixture seems too dry then add in some of the reserved cooking water from the pasta.
• Season with more salt and pepper.
• Divide on plates and top with more cheese.

PENNE IN COUNTRY RAGù

Steps:

• Heat 2 tablespoons oil in large skillet over medium heat. Add sausage, garlic, and crushed red pepper; sauté until brown, breaking up with fork, about 6 minutes. Add carrots, onion, and celery; sauté until beginning to brown, about 10 minutes. Mix in tomatoes. Reduce heat, cover, and simmer 15 minutes, stirring occasionally. Add 1 cup broth and wine; simmer uncovered until liquid is slightly reduced, about 15 minutes. Add basil; cover and simmer until vegetables are very tender, adding more broth by 1/4 cupfuls if liquid evaporates too quickly and stirring occasionally, about 40 minutes. Simmer uncovered until ragù thickens to desired consistency, stirring often, about 10 minutes longer. Season lightly with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before using.)
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot. Mix in ragù, 1/2 cup cheese, and 2 tablespoons oil. Add cooking liquid by 1/4 cupfuls to moisten, if desired. Season with salt and pepper.
• Divide pasta among plates. Serve, passing 1/2 cup cheese separately.