Rapid Ragu Chili Recipes

RIGATONI WITH RAPID RAGU

Steps:

• Bring a large pot of water to a boil.
• Pour the olive oil and garlic in a heavy-bottomed 2-quart saucepan over medium heat and cook until the garlic sizzles and is slightly golden, about 1 minute. Stir in the tomato paste and cook for 1 minute. Add the pork and mortadella and cook, while stirring, until the pinkness is eliminated, about 10 minutes. Stir in the tomato sauce and 1 tablespoon of water. Reduce the heat to low and cook for 20 minutes, stirring occasionally. Stir in the parsley.
• Meanwhile, with 15 minutes left for the sauce to cook, generously salt the boiling water. Add the rigatoni and cook until tender but still firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness. Toss the rigatoni with the sauce and serve topped with Parmesan cheese and pepper.

RAGU CHILI

Steps:

• Brown meat, onion, and garlic in a large skillet.
• Stir in remaining ingredients. Simmer uncovered for 20 minutes, stirring occasionally.
• If desired, sprinkle with grated cheese before serving.

RAPID RAGU

Steps:

• Heat the oil in a wide, medium-sized saucepan, and fry the pancetta until beginning to crisp.
• Add the lamb breaking it up with a fork in the bacony pan as it browns.
• Tip in the caramelized onions, Marsala, tomatoes, lentils and water and bring the pan to the boil.
• Simmer the ragu for 20 minutes stirring occasionally. Sprinkle over the cheese before serving, if using.
• 1 tablespoon olive oil
• 2 cups sliced onions (about 2 medium size onions)
• Heat a large saute pan over medium heat. Add the olive oil and heat. Add the onions and cook, stirring, until the onions are a deep golden brown and soft, about 25 to 30 minutes. Make sure to use a gentle heat and cook the onions slowly so they don't burn. Onions will keep in the fridge for up to 1 week.

RAPID RAGU® CHILI

Steps:

• Brown ground beef with onion and chili powder in 12-inch skillet over medium-high heat, stirring occasionally. Stir in beans and Pasta Sauce.
• Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes. Top with cheese. Serve, if desired, over hot cooked rice or with tortilla chips.

RAPID RAGU® CHILI

Steps:

• Brown ground beef with onion and chili powder in 12-inch skillet over medium-high heat, stirring occasionally. Stir in beans and Pasta Sauce.
• Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes. Top with cheese. Serve, if desired, over hot cooked rice or with tortilla chips.

SPICY ITALIAN MEXICAN CHILI #RAGU

Steps:

• Put olive oil in large pot and cook Italian Sausage and onions until browned. Add rest of ingredients except for rotini, sour cream and avocada. Bring to boil and add rotini and reduce heat to medium. Cook until rotini is tender. Serve in bowls topped with sour cream and avocado. Serves 8-10.
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