HOW TO MAKE RAGU RECIPES

SLOW-COOKER SHORT RIB RAGU OVER PAPPARDELLE RECIPE: HOW TO ...

Slow-Cooker Short Rib Ragu over Pappardelle Recipe: How to ... image

An irresistible sauce gives this beef another dimension of flavor. Nearly any starchy side, such as potatoes or polenta, will work in place of the pasta. Short ribs are my crowd-pleaser weekend meal for all occasions. —Missy Raho, Morristown, New Jersey

Provided by Taste of Home

Categories Dinner

Total Time 07 hours 30 minutes

Prep Time 30 minutes

Cook Time 07 hours 00 minutes

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
2 pounds boneless beef short ribs, cut into 2-inch pieces
8 ounces sliced mushrooms
1 small onion, chopped
2 small carrots, peeled and chopped
2 bay leaves
1 can (12 ounces) tomato paste
1/2 cup dry red wine
3 garlic cloves, minced
1 tablespoon Italian seasoning
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained
1 pound pappardelle
Parmesan cheese, grated or shaved, optional

Steps:

In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-quart slow cooker. Add mushrooms, onion, carrots and bay leaves. , In the same skillet, add tomato paste, wine, garlic and seasonings. Cook and stir over medium heat until fragrant and slightly darkened, 2-4 minutes. Stir in diced tomatoes until blended. Transfer mixture to slow cooker; cover. Cook on low until beef is tender, 7-9 hours. Discard bay leaves., Cook pasta according to package directions for al dente. Serve ragu over pasta. If desired, serve with Parmesan cheese.

Nutrition Facts : Calories 302 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 328mg sodium, CarbohydrateContent 39g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 18g protein.

BEST NEAPOLITAN MEATBALLS WITH RAGù RECIPE - HOW TO MAKE ...

Best Neapolitan Meatballs with Ragù Recipe - How to Make ... image

In Naples, meatballs are generously sized, and their texture is ultra-tender from a high ratio of bread to meat. For our version, we opted to use Japanese...

Provided by 177MILKSTREET.COM

Total Time 50 minutes

Yield 6-8 Servings

Number Of Ingredients 11

Ingredients

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1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
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Total Time 3 hours 30 minutes
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Calories 354 per serving

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Turn to a simmer, then cook for about 20 mins. Meanwhile, cook the pasta following pack instructions, then drain. Season the ragu and serve with pasta and Parmesan on top, if you like.

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SLOW-COOKER SHORT RIB RAGU OVER PAPPARDELLE RECIPE: HOW TO ...

An irresistible sauce gives this beef another dimension of flavor. Nearly any starchy side, such as potatoes or polenta, will work in place of the pasta. Short ribs are my crowd-pleaser weekend meal for all occasions. —Missy Raho, Morristown, New Jersey
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Reviews 3.4
Total Time 07 hours 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 302 calories per serving

In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-quart slow cooker. Add mushrooms, onion, carrots and bay leaves. , In the same skillet, add tomato paste, wine, garlic and seasonings. Cook and stir over medium heat until fragrant and slightly darkened, 2-4 minutes. Stir in diced tomatoes until blended. Transfer mixture to slow cooker; cover. Cook on low until beef is tender, 7-9 hours. Discard bay leaves., Cook pasta according to package directions for al dente. Serve ragu over pasta. If desired, serve with Parmesan cheese.

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2. Peel (or trim) the alliums, then roughly chop. Peel and slice the garlic.
3. Roughly chop the Mediterranean veg.
4. Place a large pan big enough to hold all the ingredients on a medium heat with the olive oil.
5. Add the mince, alliums and garlic. Cook for 15 to 20 minutes or until the meat juices have evaporated and the veg is golden and softened, stirring frequently.
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9. Add 200ml of water and stock cube (if using) and give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes, or until reduced – the liquid should return to the same level as in step 8.
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See details

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