Beef Ragu With Pumpkin And Sage Recipes

BEEF RAGU WITH PUMPKIN AND SAGE

Steps:

• MARINATE THE MEAT: In a glass or ceramic bowl, combine the first group of ingredients (wine, garlic, oregano, parsley, beef).
• Cover and refrigerate for 2 hours.
• MAKE THE RAGU: Heat 1 tablespoon olive oil in a thick-bottomed frying pan.
• Add the onion, carrot, celery and prosciutto and cook for 6 –8 minutes until soft, then remove and put into a heavy saucepan.
• Wipe the frying pan clean.
• Drain the beef, reserving the marinade.
• Add another tablespoon of oil to the pan, then brown the beef on all sides.
• Add the reserved marinade, tomatoes and sugar and cook for a few minutes.
• Then add this to the vegetables in the saucepan.
• Season with salt and pepper, cover and cook over low heat for 30 minutes.
• Remove lid and cook, stirring occasionally, for another 30 minutes.
• COMPLETE THE DISH: Heat the second lot of oil in the frying pan and quickly crisp the sage leaves once the oil is hot enough.
• Drain on kitchen paper.
• Then fry the pumpkin in the same oil for 6 –8 minutes until it is tender.
• Drain on kitchen paper, keep warm.
• Cook the pasta in boiling salted water, then drain and divide among four plates.
• Top with the ragu, then scatter with pumpkin and sage.
• Serve with parmesan.

CHUNKY BEEF RAGU

Steps:

• Sear chuck in olive oil on all sides and remove from pan and set aside.
• Leaving oil left in pan add butter.
• Once butter has melted add onions and garlic, cooking until fragrant.
• Add celery and carrots, cooking until tender.
• Add chuck back to pan and add tomato paste stir to incorporate cook for 2 minutes.
• Add wine and stir to incorporate, cook for 2 minutes.
• Add tomatoes and beef stock to pan.
• Add bay leaves and thyme sprigs.
• Cover and simmer on low heat for 3 hours.
• Remove bay leaves and thyme sprigs stir in cooked pasta.
• Top with parmesan cheese and serve.

BEEF RAGU

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.

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.

BEEF RAGU WITH BEANS

Steps:

• Place carrots, celery, onion and garlic in a food processor; pulse until finely chopped.
• In a large bowl, mix vegetables, ground beef, diced tomatoes, beef broth, tomato paste, sugar and beans. Add half of each: Italian seasoning, salt and red pepper flakes. Stir until combined.
• Place mixture in a 6 quart slow cooker and cook 5 1/2 hours on high or 8 1/2 hours on low.
• Stir in remaining Italian seasoning, salt and red pepper flakes. Cook for an additional 30 minutes.
• For 8 servings, toss half the meat sauce with rigatoni; serve with grated cheese, if desired. Reserve other half of the sauce for future meals. May be frozen, tightly covered, for up to 2 months.