Beef Ragu With Warm Spices Recipes
BEEF RAGU WITH WARM SPICES
Make and share this Beef Ragu With Warm Spices recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 3h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pat ribs dry with paper towels and season with salt and pepper.
- Heat oil in a large skillet over med-high heat until just smoking.
- Brown ribs well on all sides, 8-10 minutes; transfer to plate.
- Pour off all but 1 teaspoon fat left in skillet; add onion and cook over medium heat until softened, about 5 minutes.
- Stir in parsley, cinnamon, and cloves and cook until fragrant, about 30 seconds.
- Stir in wine, scraping up any browned bits, and simmer until nearly evaporated, about 2 minutes.
- Stir in chopped tomatoes and reserved tomato juice.
- Nestle browned ribs into sauce, along with any accumulated juice, and bring to gentle simmer.
- Decrease heat to low, cover, and simmer gently, turning ribs occasionally, until meat is very tender and falling off bones, about 2 hours.
- Transfer ribs to plate, let cool slightly, then shred meat into bite-size pieces, discarding fat and bones. Return shredded meat to sauce, bring to simmer, and cook until heated through and thickened slightly, about 5 minutes.
- Season with salt and pepper to taste.
- Meanwhile, bring 4 quarts water to boil in large pot.
- Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
- Reserve ½ cup cooking water, then drain pasta and return it to pot.
- Add sauce and toss to combine.
- Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistently.
- Serve with Parmesan.
Nutrition Facts : Calories 802.4, Fat 47, SaturatedFat 19.1, Cholesterol 150, Sodium 81, Carbohydrate 62.2, Fiber 4.7, Sugar 6.1, Protein 28.6
BEEF RAGU WITH BEANS
Make and share this Beef Ragu With Beans recipe from Food.com.
Provided by hungrykitten
Categories Spaghetti Sauce
Time 6h15m
Yield 12 cups
Number Of Ingredients 15
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.
Nutrition Facts : Calories 373.9, Fat 13.6, SaturatedFat 5, Cholesterol 83.3, Sodium 658.4, Carbohydrate 39.6, Fiber 5, Sugar 5.7, Protein 23
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