CLASSIC RAGù BOLOGNESE RECIPE - BON APPéTIT
A certain magic happens as the beef and aromatic vegetables slowly cook down with wine, tomato paste, and broth in this classic bolognese recipe.
Provided by David Downie
Yield 4 to 6 Servings
Number Of Ingredients 14
Steps:
- Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes. Add beef, veal, and pancetta; sauté, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.
- Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed.
- DO AHEAD: Ragù can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
- Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragù to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.
LENTIL RAGU RECIPE - BBC GOOD FOOD
Struggle to get your five-a-day? This superhealthy ragu will get you four steps closer and can be frozen for extra convenience
Provided by Sarah Cook
Categories Main course, Supper
Total Time 1 hours 30 minutes
Prep Time 15 minutes
Cook Time 1 hours 15 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy – splash in water if you need. Season.
- If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.
Nutrition Facts : Calories 662 calories, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 120 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 10 grams fiber, ProteinContent 33 grams protein, SodiumContent 1.05 milligram of sodium
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SLOW-COOKER BEEF RAGù | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 275 minutes
Cuisine European
Calories 454 calories per serving
Put the mushrooms in a heatproof bowl. Pour over enough boiling water to cover and allow to steep for 10 minutes. Drain, reserving 75ml of the liquid, and roughly chop. Place in the slow cooker.
Put the beef in a bowl, scatter over the flour and season well. Add the oil to a pan over a medium heat, then brown the beef all over and transfer to the slow cooker. You might need to do this in batches. Pour the wine into the pan used to brown the beef and let bubble until reduced by two-thirds. Transfer to the slow cooker.
Add the chopped vegetables, herbs, stock, chopped tomatoes and reserved mushroom soaking liquid to the slow cooker. Cover with the lid and cook for 4 hours on the low setting until the beef is tender and falling apart. Use two forks to shred the beef, then give it a good stir before serving.
Meanwhile, cook the pappardelle according to the instructions on the packet. Season the beef to taste and serve with the pasta and a sprinkling of freshly grated parmesan.
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