Oven Baked Beef Ragu Recipes

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ITALIAN BEEF RAGU



Italian Beef Ragu image

A classic Italian beef ragu that's easy and packed full of flavour! This ground beef ragu is made using only a few simple ingredients and can be used in so many ways. Toss it with fresh tagliatelle pasta, make it into lasagne with bechamel sauce or use it as a filling for homemade ravioli for a truly authentic Italian meal. Find step by step photos and instructions below.

Provided by Emily Kemp

Categories     Main Course

Time 2h45m

Number Of Ingredients 10

1 carrot
1 white onion
1 stalk celery
8.8 oz 250g ground beef (mince) ((250g))
8.8 oz 250g ground pork (mince) ((250g))
2 cups sieved tomatoes (passata) ((470g))
1 cup (230ml) red wine ((240ml))
4 cups beef stock ((1 litre))
1 tbsp olive oil
1 pinch salt and pepper

Steps:

  • Finely chop the carrot, onion and celery and sweat the vegetables gently in a large frying pan with the olive oil. Once the vegetables are soft add the ground beef and pork and cook until browned.
  • If there is a lot of excess fat in the pan, drain some out. Add the red wine and reduce by half. Once the wine has reduced by half add the passata and half of the beef stock and a pinch of salt and pepper.
  • Stir the sauce and let it simmer on a low heat for 2 and a half hours topping up the rest of the stock as it reduces.
  • Tip: Remeber to check on the ragu every now and then to stir it and add extra stock or water if needed.
  • To serve with pasta add cooked pasta into the ragu and toss or use as desired.

Nutrition Facts : Calories 547 kcal, Carbohydrate 12 g, Protein 33 g, Fat 36 g, SaturatedFat 13 g, Cholesterol 119 mg, Sodium 457 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

OVEN BAKED BEEF RAGU



Oven Baked Beef Ragu image

A rich, oven baked beef ragu made from gravy beef, onions, carrots, celery, beef stock and Providore pasta sauce.

Provided by VJ cooks

Categories     Dinners

Time 2h15m

Number Of Ingredients 10

1 Tbsp olive oil
1 onion, diced
3 carrots, diced
3 celery sticks, diced
750g gravy or casserole beef, chopped
1 jar Providore Pasta Sauce - Provincial Italian Tomatoes with Grilled Bell Peppers, 400g
1 cup beef stock
400g pasta, cooked
Grated Parmesan
Fresh basil

Steps:

  • Preheat oven to 170°C fan bake.
  • Add olive oil to a large cast iron casserole dish. Add onion, carrot and celery and cook for a few minutes.
  • Push vegetables to the side and add the beef. Brown for a few minutes then stir through the veggies.
  • Pour in the pasta sauce. Add half a cup of water to the sauce jar and shake it around to get the rest of the sauce out. Pour into the dish and mix together.
  • Pour in the beef stock and stir again. Bring mixture to a simmer, cover and put into the oven.
  • Bake for 90 minutes covered. Stir and then cook for another 15 minutes uncovered until beef is super tender.
  • Serve on top of hot cooked pasta topped with fresh Parmesan and basil.

Nutrition Facts : Calories 433 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 28 milligrams cholesterol, Fat 15 grams fat, Fiber 5 grams fiber, Protein 16 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1224 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

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