Ragu Shuka Ragu Recipes

LAMB OR BEEF SHAKSHUKA

Steps:

• Preheat oven to 375 F.
• Gather your ingredients.
• Heat a large cast-iron skillet over medium-high heat. Add EVOO to the pan, 2 turns of the pan. Add ground meat, crumble and cook until the pink color goes away and meat is lightly browned.
• Peel and chop onion, seed and finely chop the peppers and chop or slice the garlic. Add onions and peppers to the meat and stir to soften a few minutes. Add seeds, spices and garlic; stir.
• Puree in food processor a can of chipotle in adobo. Add 2 tablespoons to pan and the rest to a bag to freeze and store for another use.
• Add tomatoes, honey if using, feta and stir. Make 4 to 6 nests in meat sauce using the back of a wooden spoon and drop eggs into them. Transfer pan to oven for 8 to 10 minutes till eggs set.
• For naan, heat a griddle over high heat. Scatter a little water onto skillet and griddle the bread to blister, then flip. Brush bread with melted butter and cut into pieces/wide strips.
• Garnish eggs with dollops of yogurt if using, cilantro leaves and scallions.

HOMEMADE RAGU SAUCE

Steps:

• In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add wine; cook until liquid is reduced by half, 4-5 minutes., Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1-1/2 to 2 hours. , Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta.

SHUK SHUKA

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add chopped tomatoes and garlic, stirring occasionally, until liquid has cooked out of the tomatoes. Carefully break eggs over tomatoes without breaking yolks. Lightly season with salt, reduce heat, and cover.
• Simmer covered for 20 minutes, or until yolks are fully cooked. Adjust seasoning with salt as needed. Serve with pita pockets.

RAGU BOLOGNESE

Steps:

• Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.

SUNDAY RAGU

Steps:

• Make brasciola: start with slice of cappicola, lay a slice of Parmesan on the cappicola, and follow with garlic and parsley. Roll each pile into cigar-shaped rolls, and hold in place with toothpicks.
• In the bowl of an electric mixer, add ground beef, breadcrumbs, oregano, basil, garlic, salt, pepper, eggs, water and parmesan cheese and mix well. Form the meat mixture into 2-inch balls. Heat a large saute pan. Add enough oil to fry in. Add the balls and fry until evenly browned.
• In a large saute pan, add oil and heat. Fry the sausage until evenly browned.
• In a large saucepan, heat olive oil. Add onion, and saute until golden. Add brasciola rolls, meatballs, sausage, pureed tomatoes and crushed tomatoes. Simmer uncovered for one hour. Remove brasciola, meatballs and sausage and serve separately if desired. Taste ragu, and season with salt and pepper according to preference.

RAGU-SHUKA #RAGU

Steps:

• Preheat oven to 400 degrees.
• Heat olive oil in large skillet over medium heat.
• Add diced onion and stir until translucent, around 5 minutes.
• Add garlic, stir for a minute.
• Add spices, stir 30 seconds.
• Add drained garbanzo beans, stir to mix.
• Add Ragu sauce and let simmer 3 or 4 minutes.
• Stir in 1/2 cup feta cheese.
• Gently crack eggs on top of the sauce, one in each corner of the pan.
• Let heat for a few minutes until egg whites start turning white.
• Gently push shrimp into tomato sauce mixture, being careful not to break the yolks.
• Put skillet in oven and bake for approximately 20 minutes, or until egg whites harden.
• Remove from oven, sprinkle remaining tablespoon of crumbled feta on top, sprinkle with smoked paprika, salt and pepper to taste.
• Using a large serving spoon or ladle, place into individual serving bowls.
• Bon appetit!

SPICED SHAKSHUKA WITH GOAT CHEESE POLENTA #RAGU

Steps:

• Preheat oven to 400 degrees F.
• Spread out dry garbanzo beans on baking sheet. Drizzle with olive oil and sprinkle with 1/4 teaspoon of the sea salt.
• Roast in oven until golden brown and crispy, about 30 minutes.
• Bring water to a boil in a medium pot over medium-high heat.
• Pour cornmeal in slowly, stirring with a wire whisk. Add remaining 1 and 1/2 teaspoons sea salt. Whisk for 3 minutes as it thickens.
• Turn heat to low, and let cook uncovered for 30 minutes, whisking often.
• Remove pot of cooked polenta from heat. Stir in crumbled goat cheese and butter. Mix well.
• Pour Ragu sauce into a large pan. Stir in smoked paprika and red pepper flakes. Bring to a simmer over medium heat.
• Break an egg into a cup. Hold the cup close to the pan and pour it gently into the simmering sauce. Repeat with the remaining 5 eggs. Cover the pan and let simmer until the whites of the eggs are set, about 5 minutes. Remove eggs from pan with a large spoon.
• To serve, spoon goat cheese polenta into a bowl and top with tomato sauce and poached egg. Sprinkle with roasted garbanzo beans and fresh cilantro or parsley leaves. Serve immediately.