BEEF SHANK AND SAUSAGE RAGù WITH WHOLE GRAIN SPAGHETTI
Provided by Jeanne Thiel Kelley
Categories Pasta Tomato Sauté High Fiber Dinner Beef Shank Sausage Family Reunion Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Makes 12 servings
Number Of Ingredients 17
Steps:
- For ragù:
- Preheat oven to 350°F. Toast fennel seeds in small dry skillet over medium-low heat until slightly darker in color and very fragrant, about 3 minutes. Set aside.
- Heat 2 tablespoons oil in large oven-proof pot over medium heat. Add sausage. Cook until brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl.
- Add 1 tablespoon oil to pot. Sprinkle beef shanks with salt and pepper. Add to pot and sauté until brown, about 6 minutes per side. Transfer shanks to bowl with sausage. Add onions to pot and sauté until brown and tender, scraping up browned bits, about 10 minutes. Return shanks, sausage, and any accumulated juices to pot. Add tomatoes with juice, wine, garlic, bay leaves, oregano, crushed red pepper, and toasted fennel seeds. Bring to simmer.
- Cover pot and place in oven. Braise until shanks are very tender, about 2 1/2 hours. Transfer shanks to work surface. Cut meat off bones and dice. Discard bones. Tilt pot. Spoon off fat from surface of pan juices. Return diced shank meat to pot. Simmer until liquid is reduced enough to coat spoon, about 10 minutes. Season ragù to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat, stirring occasionally, before continuing.
- For pasta:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; transfer to large bowl. Add oil and toss to coat. Add cheese and parsley; toss to coat. Season pasta with salt and pepper.
- Divide pasta among 12 shallow bowls. Ladle ragù over and serve.
TUSCAN SAUSAGE RAGU
A thick, rich meat sauce excellent with rigatoni, rotelle or any other thick pasta.
Provided by TerryWilson
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 6h35m
Yield 10
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium heat. Cook and stir the sweet and hot Italian sausage until browned, about 10 minutes. Break the meat up into crumbles as it cooks. Stir in the onion, celery, and garlic; cook and stir until the onion is translucent, about 8 more minutes. Pour the mixture into a slow cooker. Pour red wine into the skillet, and stir to dissolve the brown flavor bits from the bottom of the skillet. Pour the wine into the slow cooker. Add the diced tomatoes, tomato sauce, and salt to taste. Mix well.
- Cover the slow cooker, set to Low, and cook for 5 hours. Pour in the cream, stir, cover, and cook for 1 more hour. Adjust salt again if necessary, and serve.
Nutrition Facts : Calories 370 calories, Carbohydrate 11.8 g, Cholesterol 74.9 mg, Fat 28.3 g, Fiber 2.3 g, Protein 14.8 g, SaturatedFat 11.7 g, Sodium 1241.3 mg, Sugar 6.4 g
ITALIAN TOMATO SAUSAGE RAGU WITH PENNE
I use Chianti wine for this recipe but any good dry red wine will do, this can be made using a mixture of ground beef and pork but Italian sausage meat is so much better --- if possible prepare this a day ahead and refrigerate to allow flavors to blend just rewarm on top of the stove
Provided by Kittencalrecipezazz
Categories Penne
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 650, Fat 33.6, SaturatedFat 11.4, Cholesterol 54.6, Sodium 1391.4, Carbohydrate 59.4, Fiber 8.9, Sugar 6, Protein 27.4
ITALIAN SAUSAGE AND BEEF RAGU RECIPE - (4/5)
Provided by PineyCook
Number Of Ingredients 19
Steps:
- Heat 1½ tbsp oil over high heat in a large heavy based pot. Add the beef and sausage. Cook, breaking it up as you go, until browned. Use a slotted spoon to remove into a bowl. Heat remaining 1½ tbsp oil in the pot and reduce heat to medium low. Add garlic, onion, carrot and celery. Saute gently for 8 to 10 minutes, until the onion is translucent. Add cooked meat back into the pot along with the remaining Ragu ingredients. Turn heat up and mix to combine. Bring to simmer, then turn the heat down so it is bubbling gently (refer to the video, at 50 seconds). Cover and cook for 2½ hours, stirring once or twice. Remove from heat and remove the lid. The amount of liquid reduces as it cools, you will be surprised, so don't be tempted to return it to the stove without the lid! :) SLOW COOKER: At step 3, transfer everything into a slow cooker and cook on low for 6 to 8 hours, and cook the last 30 minutes or so with the lid off the reduce. To Serve Bring a very large pot of salted water to a rapid boil. Add pasta and cook until just al dente - cooked but still quite firm (I usually go for 2 minutes less than cook time per packet). Meanwhile, heat a large, deep fry pan over medium high heat. Add about 2½ cups of ragu, bring to simmer. Use tongs to transfer pasta straight from the pot to the fry pan PLUS ½ cup of pasta cooking water. Toss gently (I use 2 wooden spatulas) for 1 minute or until the sauce reduces, by which time the sauce will thicken, be glossy, and stick to the pasta. Serve immediately, garnished with Parmigiano-Reggiano if using! NOTES 1. The Italian pork sausages are key to the incredible flavour and richness in this recipe. So please don't think of substituting this with the cheap BBQ sausages (the ones that are an even pink colour), please make sure you get chunky Italian sausages. By "chunky", I mean the sausages where you can see chunks of white fat in the sausages so you know it's made with real meat, not with fillers (like the cheap sausages are). Italian sausages are loaded with fab seasonings. The classic usually has fennel in it, but you can use any Italian sausages you want. I used Chili & Garlic ones once and they were fab! 2. The onion, carrot and celery is a holy trinity referred to as Soffitto. Use a 2:1:1 ratio i.e. The amount of carrots and celery should each be ½ the amount of onion. Or put another way, when you combine the carrots and celery, it should be about the same amount as the onion. 3. My personal opinion for slow cooked dishes like this where wine is not the star ingredient is that you don't need to use an expensive one. Any deep coloured red wine will be fine, just don't use a pinot or rose. I used a Merlot. All the alcohol cooks out so it is perfectly safe for kids so I really urge you to stick to the recipe if you can. But if you can't consume alcohol, you can substitute with non alcoholic red wine or (next best substitute) more beef stock. 4. Better quality (i.e.: more expensive) canned tomatoes tend to be sweeter. So if you feel the sauce is a bit sour, just add a bit of sugar (white or brown), 1 tsp at a time until the sauce is to your taste. 5. As a rule of thumb: 2.5oz/80g dried pasta per person + ¾ cup of ragu per person. To make this for 1 to 3 people, use ½ cup of pasta cooking water, for 4 to 5 people, use ¾ cup. 6. This makes loads. :-) Enough for 8 to 10 people, and it freezes brilliantly. Once it cools, it would also be fabulous to use for lasagna!
SAUSAGE RAGU
Feed the family this comforting, budget-friendly sausage ragu with pasta. You can freeze the leftovers for another time and it tastes just as good
Provided by Esther Clark
Categories Dinner, Main course, Pasta
Time 50m
Number Of Ingredients 12
Steps:
- Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins.
- Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.
- Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.
Nutrition Facts : Calories 589 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 0.5 milligram of sodium
SAUSAGE RAGù
Meat sauce is one of the recipes many American home cooks start with. It seems so easy; brown some hamburger, pour in a jar of marinara, and presto! Meat sauce. Not so fast, friends. Made that way, your sauce may be thin-tasting, sour, sweet, or - worst of all - dry and chewy. Meat sauce with deep flavor and succulent texture isn't harder to make; it just needs more time and a low flame. This recipe from the New York chef Sara Jenkins, who grew up in Tuscany and has cooked all over Italy, shows how it's done. Caramelization is involved; dried pasta and canned tomatoes are best practice; and pork, not beef, is the meat of choice. If your sausage meat seems timidly flavored, feel free to add chopped garlic, chile flakes, fennel seed and/or dried herbs like oregano and sage to the meat as it browns.
Provided by Julia Moskin
Categories dinner, pastas, sauces and gravies, main course
Time 2h
Yield About 3 cups
Number Of Ingredients 14
Steps:
- With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven and set over medium-low heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil one tablespoon at a time until the meat is frying gently, not steaming. Sauté, breaking up any large chunks, until all the meat has turned opaque (do not let it brown), about 5 minutes.
- Add onion, carrot, celery and parsley and stir. Drizzle in more oil if the pan seems dry. Cook over very low heat, stirring often, until the vegetables have melted in the fat and are beginning to caramelize, and the meat is toasty brown. This may take as long as 40 minutes, but be patient: It is essential to the final flavors.
- Add tomatoes and their juice, breaking up the tomatoes with your hands or with the side of a spoon. Bring to a simmer, then add thyme and rosemary and let simmer, uncovered, until thickened and pan is almost dry, 20 to 25 minutes.
- Mix tomato paste with 1 cup hot water. Add to pan, reduce heat to very low, and continue cooking until the ragù is velvety and dark red, and the top glistens with oil, about 10 minutes more. Remove herb sprigs. Sprinkle black pepper over, stir and taste.
- Meanwhile, bring a large pot of salted water to a boil. Boil pasta until just tender. Scoop out 2 cups cooking water, drain pasta and return to pot over low heat. Quickly add a ladleful of ragù, a splash of cooking water, stir well and let cook 1 minute. Taste for doneness. Repeat, adding more cooking water or ragù, or both, until pasta is cooked through and seasoned to your liking.
- Pour hot pasta water into a large serving bowl to heat it. Pour out the water and pour in the pasta. Top with remaining ragù, sprinkle with parsley and serve immediately. Pass grated cheese at the table, if desired.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 321 milligrams, Sugar 3 grams, TransFat 0 grams
More about "beef shank and sausage ragù with whole grain spaghetti recipes"
BEEF SHANK AND SAUSAGE RAGù WITH WHOLE GRAIN SPAGHETTI
From bonappetit.com
5/5 (1)Servings 12
- Preheat oven to 350°F. Toast fennel seeds in small dry skillet over medium-low heat until slightly darker in color and very fragrant, about 3 minutes. Set aside.
- Heat 2 tablespoons oil in large ovenproof pot over medium heat. Add sausage. Cook until brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl.
- Add 1 tablespoon oil to pot. Sprinkle beef shanks with salt and pepper. Add to pot and sauté until brown, about 6 minutes per side. Transfer shanks to bowl with sausage. Add onions to pot and sauté until brown and tender, scraping up browned bits, about 10 minutes. Return shanks, sausage, and any accumulated juices to pot. Add tomatoes with juice, wine, garlic, bay leaves, oregano, crushed red pepper, and toasted fennel seeds. Bring to simmer.
- Cover pot and place in oven. Braise until shanks are very tender, about 2 1/2 hours. Transfer shanks to work surface. Cut meat off bones and dice. Discard bones. Tilt pot. Spoon off fat from surface of pan juices. Return diced shank meat to pot. Simmer until liquid is reduced enough to coat spoon, about 10 minutes. Season ragù to taste with salt and pepper. DO AHEAD Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat, stirring occasionally, before continuing.
EASY SAUSAGEMEAT RAGU - MY FUSSY EATER | EASY KIDS RECIPES
From myfussyeater.com
SPAGHETTI WITH RICH MEAT RAGù RECIPE - FOOD & WINE
From foodandwine.com
SPAGHETTI RECIPE WITH RAGU AND GROUND BEEF - FOOD NEWS
From foodnewsnews.com
HOMEMADE RAGU SPAGHETTI SAUCE BEST RECIPES
From recipesforweb.com
HOMEMADE BEEF RAGU AND SPAGHETTI RECIPE
From spaulyseasonalservings.com
RECIPE: BEEF RAGù & WHOLE GRAIN PASTA WITH CHEDDAR CHEESE
From blueapron.com
BEEF SHANK AND SAUSAGE RAGù WITH WHOLE GRAIN SPAGHETTI
From pinterest.ca
BEEF RAGû WITH SPAGHETTI RECIPE — EATWELL101
From eatwell101.com
RECIPES/BEEF-SHANK-AND-SAUSAGE-RAGU-WITH-WHOLE-GRAIN …
From github.com
BEEF SHANK AND SAUSAGE RAGù WITH SPAGHETTI – PLUM TART
From plumtartblog.wordpress.com
BEEF SHANK AND SAUSAGE RAGù WITH WHOLE GRAIN SPAGHETTI RECIPE
From eatyourbooks.com
BEEF SHANK AND SAUSAGE RAGù WITH WHOLE GRAIN SPAGHETTI
From fooddiez.com
ITALIAN SAUSAGE RAGU RECIPES - THE TINY ITALIAN
From thetinyitalian.com
BEEF SHANK AND SAUSAGE RAGù WITH WHOLE GRAIN SPAGHETTI | RECIPE …
From pinterest.com
BEEF RAGU - KITCHEN DREAMING
From kitchendreaming.com
10 BEST SPAGHETTI WITH GROUND BEEF AND RAGU RECIPES - YUMMLY
From yummly.com
BRAISED BEEF SHANK RAGU - CHRISTENSEN RANCH
From christensenranch.com
TRADITIONAL BEEF AND SAUSAGE RAGù: RECIPE INSPIRED BY TRAVEL
From wherefoodtakesus.com
BEEF SHANK RECIPES & MENU IDEAS | BON APPETIT
From bonappetit.com
BEEF SHANK AND SAUSAGE RAGù WITH WHOLE GRAIN SPAGHETTI
From pinterest.com
Q. WHAT DO I DO WITH BEEF SHANKS? A. MAKE BEEF SHANK AND …
From jjewell01.wordpress.com
ITALIAN SAUSAGE RAGU SAUCE - RECIPETIN EATS
From recipetineats.com
SLOW COOKED SHREDDED BEEF RAGU PASTA - RECIPETIN EATS
From recipetineats.com
PLUM TART: BEEF SHANK AND SAUSAGE RAGù WITH SPAGHETTI
From plumtart.blogspot.com
BEEF AND SAUSAGE RAGU PASTA SAUCE - COOK AND EAT AT HOME
From cookandeatathome.com
Q. WHAT DO I DO WITH BEEF SHANKS? A. MAKE BEEF SHANK AND …
From weeknightgourmet.com
10 BEST BEEF SHANK MEAT RECIPES | YUMMLY
From yummly.co.uk
10 BEST BEEF SHANK MEAT RECIPES | YUMMLY
From yummly.com
ITALIAN BEEF RAGU - A CLASSIC RECIPE - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
BRAISED ITALIAN BEEF RAGU WITH SPAGHETTI | NAPOLINA
From bbcgoodfood.com
RECIPES FOR COOKING WITH SIEVE - PAGE 192
From fooddiez.com
TUSCAN BEEF AND SAUSAGE RAGù - ALL SHE COOKS
From allshecooks.com
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