Best 5 Fast Eds Beef Ragu Recipes

WEEKEND BRAISED BEEF RAGU WITH PAPPARDELLE

Steps:

• Season the chuck roast pieces with salt and pepper all over. Heat the oil in a large, dutch oven over medium high heat. Add the beef into the pot and allow it to sear on each side for roughly 5-7 minutes or until browned, remove the beef to a plate. Add another drizzle of oil if the pan needs it. Saute the onions for 4-5 minutes or until translucent, stirring as needed so that they don't burn. Add the garlic and let cook for another 1-2 minutes. Add the tomato paste and allow it to cook, stirring frequently for 1 minute.
• STOVE TOP: Deglaze the pan with beef broth. Scraping with a wooden spoon to loosen anything that might be stuck on. Add the balsamic vinegar, crushed tomatoes, diced tomatoes, parmesan rind, bay leaves, fresh thyme, basil, sugar, and red pepper flakes. Allow the sauce to gain a simmer, stir once. Cover and lower the heat to the lowest setting and let cook for 2 ½ - 5 hours or until the meat easily shreds with two forks. You may need to add a splash of water or broth if too much evaporates or if your beef is taking longer to cook. Mine took about 3 hours to get the meat to just fall apart. I shredded the beef and then let it simmer for another 10-15 minutes in the sauce. Season with salt to taste. Feel free to skim any excess fat off the top and remove the parmesan rind, bay leaves, and basil leaves before serving. Serve over pappardelle with a sprinkle of parsley and freshly grated parmesan.
• SLOW COOKER: Transfer the meat, sauteed onions, garlic, and tomato mixture to a slow cooker. Add all the remaining ingredients to the slow cooker (except those for serving.) Cover and let cook on the low setting for 6-8 hours. Check for doneness around 6 hours, using two forks to shred the meat. You'll know it's done when it falls apart easily. Season with salt to taste. Feel free to skim any excess fat off the top and remove the parmesan rind, bay leaves, and basil leaves before serving. Serve over pappardelle with a sprinkle of parsley and freshly grated parmesan.

ULTIMATE BEEF RAGU

Steps:

• Heat a heavy pot or Dutch oven over medium-high and fry the bacon until done.Add the butter and olive oil. Add the onion, garlic, celery, carrot and cook until tender but not browned, about 10 minutes. Add the ground beef and sausage and cook, breaking up the lumps, until no longer pink, about 10 minutes. (If you like you can drain some of the grease.)Add the wine, bring to a boil, and simmer for 2 minutes. Add the diced tomatoes, tomato sauce, heavy cream and remaining ingredients and bring to a boil. Reduce the heat to medium and cook uncovered for 45-60 minutes, stirring occasionally. Add salt and pepper to taste.Serve with hot al dente pasta of your choice along with a sprinkle with Parmesan-Reggiano cheese.Note: This sauce is even better the next day after the flavors have had more time to meld!

BEEF RAGù RECIPE BY TASTY

Steps:

• Season the meat on all sides with salt and pepper.
• Heat a large heavy pot with a lid over medium-high heat. Add a tablespoon of olive oil and brown the meat in batches until a crust forms, turning to ensure even color on all sides.
• Once one batch is done, set aside in a bowl or plate with a lip, add another fresh tablespoon of olive oil and continue until all the meat is brown.
• Add another tablespoon of oil to the pan and sauté the onion, carrot, celery, and garlic until softened, about 3-4 minutes.
• Pour in the wine and let it boil off and reduce until barely any remains in the pan.
• Next, add the browned meat back to the pan, along with the tomato paste. Stir until tomato paste is coating all the ingredients and allow the paste to toast slightly.
• Pour in the tomatoes, stock, and herb bundle and stir, bring to a simmer and cover with a lid.
• Allow to simmer for 3 hours, stirring occasionally. Alternatively, if your pot and lid are oven safe, cook in a 325˚F (170˚C) oven for 3 hours.
• Remove the herb bundle and beef shank.
• Pull the meat from the oxtail. Using a fork or tongs, discarding the bone and any extra cartilage or extra fat. Add the meat back to the ragu and stir.
• Skim off any extra fat from the top of the ragu.
• Cook pasta in boiling salted water until al dente. Reserve 1 cup (120 ml) of the pasta water before draining.
• Add a few ladlefuls of ragu, the pasta, and a splash of pasta water to a large pot, gently stir to coat the pasta in the ragu.
• Add a handful of cheese and stir to melt into the sauce.
• Garnish with more cheese and fresh parsley before serving.
• Enjoy!

BEEF RAGOUT

Steps:

• Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.
• Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving - it tastes better if made a day ahead.
• When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.

JAMIE OLIVER'S PAPPARDELLE WITH BEEF RAGU

Steps:

• Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
• Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, and if using pressure cooker, 1/2 cup water. Secure lid and pressure gauge of pressure cooker, and follow manufacturer's instructions to bring contents of pot to a simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven, simmer, covered, in a 275-degree oven, or on the stove over low heat, for 3 to 3 1/2 hours.
• Place a large pot of lightly salted water over high heat to bring to a boil. Remove pressure cooker from heat, or Dutch oven from oven. After pressure has dropped in pressure cooker, follow manufacturer's instructions to remove lid. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.
• Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
• To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.