Rigatoni With Spiced Beef Ragu Recipes

RIGATONI WITH SPICED BEEF RAGU

Steps:

• Adjust oven rack to lower-middle position and heat oven to 325 degrees. Microwave ½ cup broth and mushrooms in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Drain mushrooms in fine-mesh strainer lined with coffee filter (I used a fine mesh strainier), pressing to extract all liquid. Reserve liquid and chop mushrooms fine.
• Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add tomato paste, anchovies, and five-spice powder and cook, stirring frequently, until mixture has darkened and fond forms on pot bottom, about 4 minutes. Stir in wine, scraping up any browned bits. Bring to simmer and cook, stirring occasionally, until wine is almost completely evaporated, 2 to 4 minutes. Stir in tomatoes and reserved juice, remaining 1 cup broth, reserved mushroom soaking liquid, and mushrooms and bring to simmer.
• Season beef with salt and pepper and nestle into pot. Cover, transfer pot to oven and cook for 1 hour. Uncover and continue to cook until beef is tender, 1 to 1¼ hours. Using pot holders, remove pot from oven. Being careful of hot pot handles, use slotted spoon to transfer beef to cutting board. Let beef cool slightly, then shred into bite-size pieces using 2 forks; discard excess fat. Using wide, shallow spoon, skim excess fat from surface of sauce. Return beef to sauce and season with salt and pepper to taste.
• Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add sauce and toss to combine. Before serving, adjust consistency with reserved cooking water as needed.

FOODCHANNEL EDITOR

Steps:

• 1 Preheat an oven to 350ºF. 2 Bring a large pot two-thirds full of salted water to a boil. Add the rigatoni, stir well and cook until al dente (tender but firm to the bite), about 15 minutes or according to the package instructions. Drain the rigatoni, place in a large bowl and toss with a little olive oil to prevent sticking. Set aside. 3 In the same pot, heat the 2 tablespoons olive oil over medium-high heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. 4 Add the beef and cook, stirring to break up the meat, until no pink remains, about 10 minutes. Drain off any fat. 5 Add the parsley, oregano and tomatoes and stir well. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the tomatoes break down and the flavors have melded, about 20 minutes. 6 Stir in the cream, raise the heat and return to a boil. Remove from the heat and season with salt and pepper. Return the rigatoni to the pot with the sauce and toss to coat well. 7 Oil the bottom of a shallow 3-quart baking dish. Spread half of the pasta mixture in the bottom of the dish. Sprinkle with half of the mozzarella. Top with the remaining pasta, the remaining mozzarella and the Parmesan. 8 Bake until the sauce is bubbly and the top is crusty and golden brown, about 35 minutes. Remove from the oven, let stand for about 5 minutes and serve.

RIGATONI WITH BEEF RAGU (ATK)

Steps:

• Heat oil in a large skillet, add garlic, tomato paste and oregano and cook until fragrant, about 1 minute.
• Stir in tomatoes, broth, pan juices and 1/2 tsp salt. Bring to simmer and cook until sauce has thickened and flavors have melded, about 15 minutes.
• Stir in shredded beef and cream and cook until heated through, about 2 minutes. Taste and season with salt and pepper.
• Meanwhile, bring 4 quarts of water to a boil. Add pasta and 1 tbl salt and cook until al dente. Reserve 1/2 c cooking water, drain pasta and return to pot.
• Add sauce and parsley to pasta and toss to combine. Before serving, adjust consistency with reserved cooking water, if necessary, Serve with Parmesan.