Best 2 Beef Ragu With Beans Recipes

Welcome to a culinary journey that blends the rustic charm of a traditional beef ragu with the wholesome goodness of beans. Immerse yourself in a symphony of flavors as we present a collection of delectable beef ragu recipes, each offering a unique twist on this classic dish. From the classic Italian-style ragu to hearty variations featuring different types of beans, this article will guide you through the steps to create a hearty and comforting meal that will warm your soul. Whether you prefer your ragu served over a bed of pasta, polenta, or mashed potatoes, these recipes have something for every palate. Prepare to tantalize your taste buds as we embark on this flavorful adventure, exploring the secrets behind a perfect beef ragu.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF RAGU WITH BEANS

Beef Ragu With Beans image

Make and share this Beef Ragu With Beans recipe from Food.com.

Provided by hungrykitten

Categories Spaghetti Sauce

Time 6h15m

Yield 12 cups

Number Of Ingredients 15

Ingredients

2 large carrots, peeled and coarsely chopped
2 large celery ribs, coarsely chopped
1 large onion, coarsely chopped
4 garlic cloves, peeled
2 lbs ground beef
2 (14 1/2 ounce) cans diced tomatoes
2 cups beef broth
3 tablespoons tomato paste
2 teaspoons sugar
1 (15 1/2 ounce) can cannellini beans, drained and rinsed
1 1/2 teaspoons italian seasoning
1 1/2 teaspoons salt
1 teaspoon red pepper flakes
1 lb rigatoni pasta, cooked
grated parmesan cheese (optional)

Steps:

Place carrots, celery, onion and garlic in a food processor; pulse until finely chopped.
In a large bowl, mix vegetables, ground beef, diced tomatoes, beef broth, tomato paste, sugar and beans. Add half of each: Italian seasoning, salt and red pepper flakes. Stir until combined.
Place mixture in a 6 quart slow cooker and cook 5 1/2 hours on high or 8 1/2 hours on low.
Stir in remaining Italian seasoning, salt and red pepper flakes. Cook for an additional 30 minutes.
For 8 servings, toss half the meat sauce with rigatoni; serve with grated cheese, if desired. Reserve other half of the sauce for future meals. May be frozen, tightly covered, for up to 2 months.

Nutrition Facts : Calories 373.9, Fat 13.6, SaturatedFat 5, Cholesterol 83.3, Sodium 658.4, Carbohydrate 39.6, Fiber 5, Sugar 5.7, Protein 23

BEAN RAGU WITH LINGUINI

Bean Ragu with Linguini image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil, plus more to drizzle
2 to 3 slices bacon, finely chopped
2 carrots, peeled and chopped
2 to 3 small ribs celery, chopped
2 cloves garlic, chopped
1 bay leaf
1 onion, chopped
2 to 3 cups cooked white or pink beans
2 large Peeled Tomatoes, recipe below, chopped or one 14- to 15-ounce can plum tomatoes, chopped
A few sprigs fresh parsley with stems, chopped
One 12-ounce can beef consomme or beef broth
Salt and pepper
Salt and pepper
1 pound linguini
Grated Pecorino, for passing
4 large ripe tomatoes

Steps:

Heat the oil in saucepot over medium-high heat, then add the bacon and render 2 minutes. Add the carrots, celery, garlic, bay leaf and onions. Partially cover and cook to soften the vegetables, 10 minutes. Add the beans, tomatoes, parsley and consomme, and simmer over low heat to combine the flavors and thicken a bit, 15 to 20 minutes. Season the sauce with salt and pepper.
Cool and store for a make-ahead meal. Reheat over medium-low heat, adding stock or water to thin the sauce out if too thick.
To serve, heat a pot of water to a boil. Salt the water and cook the pasta to al dente. Reserve a cup of the starchy cooking water just before draining pasta and add to the sauce. Drain the pasta and combine with bean ragu. Serve in shallow bowls with a drizzle of olive oil and top with grated cheese.
Bring a few inches of water to a boil. Cut an "X" into the bottom of the tomatoes with a sharp pairing knife. Once the water comes to a boil, simmer the tomatoes for 1 minute. Place the tomatoes in an ice bath to cool and peel the skins away using the pairing knife.

Tips:

Use a heavy-bottomed pot or Dutch oven to cook the ragu. This will help to distribute the heat evenly and prevent the ragu from burning.
Brown the beef in batches. Don't overcrowd the pot, or the beef will steam instead of brown.
Use a variety of vegetables in the ragu. This will add flavor and texture to the dish.
Simmer the ragu for at least 2 hours, or until the meat is tender and the vegetables are cooked through.
Serve the ragu over pasta, rice, or polenta. You can also use it as a filling for tacos or burritos.

Conclusion:

Beef ragu with beans is a hearty and flavorful dish that is perfect for a cold winter night. It is also relatively easy to make, and can be tailored to your own taste preferences. So next time you're looking for a comforting and delicious meal, give this recipe a try.