Easy Cheesy Fondue Ragu Recipe Beef

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BEEF RAGù RECIPE BY TASTY



Beef Ragù Recipe by Tasty image

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

1 lb ribbon pasta, or large tube pasta
4 tablespoons olive oil
1 lb beef chuck roast, or any stew meat, diced
1 lb oxtail, or beef shank
1 onion, diced
1 carrot, diced
1 stalk celery, diced
3 cloves garlic, minced
2 tablespoons tomato paste
½ cup red wine, we used zinfandel, malbec or cabernet sauvignon would be great too!
32 fl oz beef stock
28 oz diced tomato
3 sprigs fresh thyme
3 sprigs fresh oregano
3 sprigs fresh rosemary
2 bay leaves
fresh parsley, to garnish

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

EASY CHEESY FONDUE #RAGU



Easy Cheesy Fondue #Ragu image

Ragú® Recipe Contest Entry. This is a fun recipe that can either be used as a meal or a great and different appetizer for your next party. The fondue incorporates Ragu Double Cheddar Sauce, Ragu Traditional Sauce and goat cheese; and dippers include tortellini, Italian sausage and polenta.

Provided by Sirbarney

Categories     Sauces

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces tortellini
1 loaf Italian bread
12 ounces fresh Italian sausage, in casings
1 lb prepared refrigerated polenta
vegetable oil (for cooking)
1 split garlic clove
16 ounces Ragú® Pasta Sauce (double cheddar cheese sauce)
1 1/2 cups Ragú® Pasta Sauce (Old World Traditional)
4 ounces goat cheese
1/2 teaspoon fresh ground black pepper
1/2 teaspoon freshly ground nutmeg

Steps:

  • To prepare dipping items:.
  • Tortellini: Prepare according to package directions.
  • Italian bread: Cut into 1-inch cubes.
  • Italian Sausage: Place sausage in a large saucepan, cover with water. Bring to a boil over high heat and cook until sausage is cooked through, approximately 10 minutes. Remove from pot and cool for 5 minutes. Slice into 1/4-inch slices. Place a large skillet over high heat; add in enough vegetable oil to cover bottom of skillet. Cook sausage on both sides until golden brown, approximately 2 minutes per side; drain.
  • Polenta: Slice polenta into 1/2-inch slices. Place skillet back over medium high heat; add in additional vegetable oil to measure 1/4-inch in bottom of skillet. Add in the slices of polenta and cook until golden brown, approximately 4 - 5 minutes per side. Drain on paper towel, then cut into quarters.
  • Note: Dipping items can be prepared in advanced and served hot or at room temperature.
  • To prepare fondue:.
  • Rub the inside of an electric fondue pot with garlic. Set heat on fondue pot at 350 degrees. Add in the cheddar sauce and traditional sauce and cook until heated through, approximately 3 - 4 minutes. Whisk in the goat cheese until melted. Stir in the black pepper and nutmeg, bring to a boil, stirring constantly. Lower heat to 200 degrees. Using fondue forks or tooth picks, spear prepared dipping items and enjoy!
  • Serves 4 as a meal, more as appetizers.
  • Note: If fondue pot is not available, you can cook fondue on stove top, in a medium sized pot over medium heat, then transfer fondue to a small dip-sized crock pot to keep warm.

Nutrition Facts : Calories 1188.5, Fat 42.6, SaturatedFat 17.4, Cholesterol 94.9, Sodium 2002.8, Carbohydrate 156.5, Fiber 11.6, Sugar 3.4, Protein 46

BEEF AND CHEESE MANICOTTI



Beef and Cheese Manicotti image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces

Steps:

  • Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
  • Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
  • Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
  • Preheat the oven to 350 degrees F.
  • Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
  • Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

BEEF RAGOUT



Beef ragout image

Add a modern-day twist to a classic bolognese with Tom Kerridge's exquisite beef ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish

Provided by Tom Kerridge

Categories     Dinner, Main course, Supper

Time 3h55m

Yield Serves 6-8

Number Of Ingredients 13

1.2kg beef shin, cut into chunks
4-5 tbsp olive oil
2 onions, finely chopped
3 carrots, finely chopped
4 celery sticks, finely chopped
4 garlic cloves, sliced
3 tbsp tomato purée
400ml red wine
2 rosemary sprigs
2 bay leaves
2 x 400g cans chopped tomatoes
500ml beef stock
parmesan, grated, and pappardelle (see 'Goes well with', below), to serve

Steps:

  • Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.
  • Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving - it tastes better if made a day ahead.
  • When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.

Nutrition Facts : Calories 396 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium

CHEESE FONDUE



Cheese Fondue image

Intimidated by fondue? Shake it off, and follow this cheese fondue recipe to add one more party skill to your already impressive repertoire. With this easy cheese fondue recipe, the possibilities are endless and oh-so-tasty! It's a new, fun way to bring the family around the table as fall approaches.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 40m

Yield 5

Number Of Ingredients 9

2 cups shredded Swiss cheese (8 oz)
2 cups shredded Gruyère or Swiss cheese (8 oz)
2 tablespoons all-purpose flour
1 clove garlic, cut in half
1 cup dry white wine or nonalcoholic white wine
1 tablespoon lemon juice
3 tablespoons kirsch, dry sherry, brandy or nonalcoholic white wine
1 loaf (1 lb) French bread, cut into 1-inch pieces
Apple and pear slices, if desired

Steps:

  • In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.
  • Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.
  • Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch.
  • Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture.
  • Spear bread and fruit with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.

Nutrition Facts : Calories 610, Carbohydrate 50 g, Cholesterol 90 mg, Fiber 3 g, Protein 35 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 2 g, TransFat 1 1/2 g

EASY PULLED BEEF RAGU



Easy pulled beef ragu image

A low-and-slow cooking dish that works a treat when you don't have time to watch a pot. Add this rich sauce and tender shredded beef to your favourite pasta

Provided by Amanda Grant

Categories     Dinner, Main course, Supper

Time 4h20m

Yield 8 (or 2 meals for 4)

Number Of Ingredients 12

2 tbsp olive oil
1kg boneless beef brisket
2 onions , finely chopped
4 garlic cloves , finely chopped
5 carrots , thickly sliced
250ml red wine
2 x 400g cans chopped tomatoes
2 tbsp tomato purée
4 bay leaves
450g large pasta shapes (such as paccheri, rigate or rigatoni)
large handful basil leaves , to serve
grated parmesan , to serve

Steps:

  • Heat oven to 150C/130C fan/gas 2. Heat 1 tbsp oil in a flameproof casserole dish and brown the beef all over. Take the beef out of the dish, add the remaining oil and gently cook the onions and garlic for 10 mins until softened.
  • Add the browned beef back to the dish with the carrots, red wine, tomatoes, tomato purée and bay leaves. Cover with foil and a lid, and slowly cook for 3 - 3 1/2 hrs or until the meat falls apart. Check on it a couple of times, turning the beef over and giving it a good stir to make sure it's coated in the sauce.
  • Cook the pasta following pack instructions, then drain. Shred the beef - it should just fall apart when you touch it with a fork - then spoon the beef and tomato sauce over the pasta. Scatter with basil and Parmesan before serving.

Nutrition Facts : Calories 543 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 0.1 milligram of sodium

CHEESY PIZZA FONDUE



Cheesy Pizza Fondue image

While I was growing up, I would sit for hours reading cookbooks from cover to cover. I've carried that love of cooking with me through the years. I found this recipe when we lived in Wisconsin. - Julie Barwick, Mansfield, Ohio.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 5 cups.

Number Of Ingredients 8

1/2 pound ground beef
1 medium onion, chopped
2 cans (15 ounces each) pizza sauce
1-1/2 teaspoons dried basil or dried oregano
1/4 teaspoon garlic powder
2-1/2 cups shredded sharp cheddar cheese
1 cup shredded part-skim mozzarella cheese
Breadsticks, garlic toast and green peppers

Steps:

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the pizza sauce, basil and garlic powder. Reduce heat to low. Add cheeses; stir until melted. , Transfer to a small fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with breadsticks, garlic toast and green peppers.

Nutrition Facts : Calories 47 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 86mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

EASY CHEESY FONDUE



Easy Cheesy Fondue image

The best way to get your kids to eat their broccoli. This is great for every day,special occasions, an even large groups. My kids get so exited when they find out this is for dinner. There are six of us so I always double it.

Provided by startnover

Categories     Cheese

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9

1/4 cup butter or 1/4 cup margarine
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
1 1/2 cups milk
2 cups shredded cheddar cheese (we like mild)
1 garlic clove

Steps:

  • In sauce pan, melt butter.
  • Stir in salt, flour, pepper, mustard, and Worcestershire sauce until smooth.
  • Gradually add milk.
  • Bring to a boil, cook and stir 2 minutes or until thick.
  • Reduce heat, add cheese, cook and stir till melted.
  • Rub fondue pan well with garlic clove. Then transfer fondue, keep warm.
  • Serve with: Cubed ham, broccoli, apples, cubed breads (we love French and potato rosemary), and any other meat or veggie you prefer.

Nutrition Facts : Calories 839.4, Fat 67.5, SaturatedFat 42.6, Cholesterol 205.3, Sodium 1589.9, Carbohydrate 23, Fiber 0.6, Sugar 0.8, Protein 36.2

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