RAGU CHEESE SAUCE RECIPE RECIPES
HOMEMADE RAGU SAUCE RECIPE: HOW TO MAKE IT
My family loves homemade spaghetti sauce and this one is a big hit. I always make sure to serve this ragu sauce recipe with plenty of garlic bread. —Kate Gaul, Dubuque, IA
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 25 minutes
Prep Time 25 minutes
Cook Time 02 hours 00 minutes
Yield 10 servings (7-1/2 cups).
Number Of Ingredients 22
Steps:
- In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add wine; cook until liquid is reduced by half, 4-5 minutes., Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1-1/2 to 2 hours. , Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta.
Nutrition Facts : Calories 308 calories, FatContent 19g fat (9g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 800mg sodium, CarbohydrateContent 15g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 18g protein.
RICH RAGU RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
A rich, versatile meat sauce: serve it Bolognese-style with spaghetti or use it as a base for lasagne or moussaka
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Total Time 1 hours 55 minutes
Prep Time 10 minutes
Cook Time 1 hours 45 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan and add the onion, celery and carrot. Fry over a medium heat for 10 mins, stirring now and then, until softened and starting to colour.
- Stir in the mince and cook, breaking up any clumps of meat with a wooden spoon, until browned.
- Add the tomato purée, garlic and thyme, and cook for 1-2 mins more. Pour in the wine, if using, and increase the heat to boil off most of the alcohol. Reduce the heat, stir in the stock and season. Cover with a tight-fitting lid and leave to cook gently for 1 hr-1 hr 15 mins until the meat is tender and the sauce has thickened.
- Remove the lid and continue cooking for 15 mins. Meanwhile, cook the pasta following pack instructions. Reserve a mugful of the cooking water, then drain the spaghetti and add to the ragu with the Parmesan. Toss well and add a little pasta water to help the sauce coat the spaghetti. Serve with a side salad and extra cheese, if you like.
Nutrition Facts : Calories 705 calories, FatContent 15 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 79 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 7 grams fiber, ProteinContent 54 grams protein, SodiumContent 0.9 milligram of sodium
More about "ragu cheese sauce recipe recipes"
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.
From bonappetit.com
Reviews 4.2
From bonappetit.com
Reviews 4.2
- 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.
See details
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.
From bonappetit.com
Reviews 4.2
From bonappetit.com
Reviews 4.2
- 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.
See details
SLOW-COOKER SHORT RIB RAGU OVER PAPPARDELLE RECIPE: HOW …
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
From tasteofhome.com
Reviews 3.4
Total Time 07 hours 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 302 calories per serving
From tasteofhome.com
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.
See details
PORK RAGU RECIPE | RACHAEL RAY | FOOD NETWORK
From foodnetwork.com
Reviews 3.3
Total Time 1 hours 0 minutes
Reviews 3.3
Total Time 1 hours 0 minutes
- Heat a Dutch oven or other heavy pot over medium-high heat. Add the extra-virgin olive oil, 3 turns of the pan, then add the carrots, celery, onions and garlic. Stir in the bay leaf and season with salt and pepper, to taste. Cook the vegetables until soft, about 5 to 6 minutes. Add the tomato paste and stir for 1 minute, then add the wine and cook for another minute. Stir in the stock and bring sauce to a simmer. Add the pork and season with a pinch of ground cloves. When the sauce returns to a simmer add the milk and reduce the heat to low. Let the sauce mellow while you bring the water to boil for the pasta or polenta. Sauce may be made ahead and reheated over medium-low heat. Add a splash of stock or water to thin the sauce, if necessary. Serve the sauce tossed with pasta ribbons or atop creamy bowls of polenta and garnish with lots of cheese and parsley.
See details
MARCELLA HAZAN’S BOLOGNESE SAUCE RECIPE - NYT COOKING
After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: “Bolognese.” Ms. Hazan had a few recipes for the classic sauce, and they are all outstanding. This one appeared in her book “The Essentials of Classic Italian Cuisine,” and one reader called it “the gold standard.” Try it and see for yourself.
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
Cuisine italian
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
Cuisine italian
- Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
See details
HOMEMADE LASAGNE RECIPE | JAMIE OLIVER PASTA RECIPES
Invest time in the ragù for this lovely lasagne and freeze the extra portions for a rainy day.
From jamieoliver.com
Total Time 4 hours
Cuisine italian
Calories 420 calories per serving
From jamieoliver.com
Total Time 4 hours
Cuisine italian
Calories 420 calories per serving
- Strip and finely chop the rosemary leaves and finely chop the bacon.
- Heat 1 tablespoon of oil in a large casserole pan on a high heat. Once hot, add the rosemary and bacon and fry for 2 minutes, or until the bacon starts to crisp up, stirring regularly.
- Add all the minced meat, using a wooden spoon to break it up as you go. Reduce the heat to medium and cook for at least 10 minutes, or until all the liquid has evaporated, stirring occasionally.
- Place the coarse grater attachment in your food processor (or you could use a box grater instead) and grate the Cheddar, then tip into a bowl.
- Replace the grater with the regular blade. Trim and halve the carrots, then add to the processor and blitz to roughly the same size as the mince. Peel and halve the onions, add them to the carrot and blitz again.
- Tip into the pan with the mince while you get on with blitzing and adding the celery. Cook for 15 to 20 minutes, or until the vegetables start to soften, stirring regularly.
- Next, add the tomato purée and plum tomatoes, breaking them up with a spoon. Fill each of the tins with water and tip into the pan. Give everything a good stir and reduce the heat to low. Leave to simmer around 2 hours, or until thickened and reduced, stirring occasionally.
- While that ticks away, make your white sauce. Trim, wash and finely slice the leeks, then add to a pan along with 2 tablespoons of oil and the bay leaves. Stir well and season with a tiny pinch of sea salt and black pepper.
- Reduce the heat to low and cook for 30 minutes, or until sweet and softened, adding splashes of water, if needed.
- Add the flour and stir well to coat, then gradually add the milk, stirring continuously. Turn the heat up to medium, bring to the boil, then reduce to low and cook for 5 to 10 minutes, or until thickened, stirring regularly.
- Carefully transfer the sauce to the food processor and blitz until smooth and silky. Add half the grated cheese and finely grate over half the nutmeg and mix well. Season to taste.
- Once the ragù is ready, preheat the oven to 190ºC/375ºF/gas 5.
- Season the ragù to taste, then transfer half into freezer bags, portioning up as appropriate for your family. Allow to cool to room temperature, then pop in the freezer for another day. It’s a good idea to freeze them flat so that you can reheat them quickly and easily. It’s also a good idea to label and date them to avoid a game of freezer roulette in a few weeks' time!
- To build your lasagne, spoon a quarter of the ragù into a large deep ovenproof dish (roughly 25cm by 30cm) and spread it out evenly.
- Spoon over a quarter of the white sauce, then snap over some lasagne sheets, making sure they completely cover the sauce in one layer. Repeat this 3 times, finishing with a layer of white sauce.
- Sprinkle over the remaining cheese and bake the lasagne in the oven for 45 minutes or until golden and bubbling.
- Remove the lasagne from the oven and leave to sit for 5 to 10 minutes before serving. Delicious served with a fresh green salad.
See details
LAMB RAGU WITH MINT RECIPE | GIADA DE LAURENTIIS | FOOD ...
From foodnetwork.com
Reviews 4.8
Total Time 30 minutes
Category main-dish
Cuisine italian
Reviews 4.8
Total Time 30 minutes
Category main-dish
Cuisine italian
- Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots and the garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately.
See details
RAGù RECIPE - BBC FOOD
This slow-cooked beef ragù is perfect for batch-cooking and because it's cooked in the oven it's low effort. Serve three tablespoons of ragù to every 100g/3½oz serving of fresh pasta.
From bbc.co.uk
Reviews 4.4
Cuisine Italian
From bbc.co.uk
Reviews 4.4
Cuisine Italian
- Serve with grated Parmesan cheese and freshly ground black pepper.
See details
RAGù RECIPE - BBC FOOD
This slow-cooked beef ragù is perfect for batch-cooking and because it's cooked in the oven it's low effort. Serve three tablespoons of ragù to every 100g/3½oz serving of fresh pasta.
From bbc.co.uk
Reviews 4.4
Cuisine Italian
From bbc.co.uk
Reviews 4.4
Cuisine Italian
- Serve with grated Parmesan cheese and freshly ground black pepper.
See details
MOZZARELLA MACARONI AND CHEESE RECIPE - BETTYCROCKER…
This one-dish wonder super-charges the cheesy flavor, taking ordinary mac and cheese from comfort food to "wow!" food. Follow three easy steps to get this dinner on the table in 30 minutes.
From bettycrocker.com
Reviews 3.5
Total Time 30 minutes
Calories 570 per serving
From bettycrocker.com
Reviews 3.5
Total Time 30 minutes
Calories 570 per serving
- Serve with additional basil leaves if desired.
See details
MAC AND CHEESE – INSTANT POT RECIPES
From recipes.instantpot.com
Reviews 5
Cuisine Modern
Reviews 5
Cuisine Modern
- Salt to taste.
See details
3 CHEESE BEEF LASAGNA RECIPE - RAGÚ® - SAUCES, RECIPES ...
Evenly spread 1 cup meat sauce in 13 x 9-inch baking dish. Layer 4 lasagna noodles, then 1 cup meat sauce and 1/2 of the ricotta cheese mixture; repeat. Top with remaining 4 noodles and sauce. Cover with aluminum foil and bake 30 minutes. Remove foil and sprinkle with remaining 1/4 cup Parmesan cheese…
From ragu.com
From ragu.com
See details
DOUBLE CHEDDAR PASTA SAUCE - RAGÚ® - SAUCES, RECIPES & MORE
Cheese abounds in our RAGÚ® Double Cheddar cheese sauce. It’s our choice blend to complete your favorite mac & cheese recipe—or create your own. Features Cheddar, Parmesan, and Romano Cheese; Perfect for mac & cheese; Available in 15.5oz boxes
From ragu.com
From ragu.com
See details
RAGU BOLOGNESE RECIPE | ALLRECIPES
This ragu recipe is outstanding. I make it ahead and put in quart size bags in the freezer. When I want a fast authentic tasting meaty spaghetti sauce I combine one quart sized frozen package of ragu and mix with my favorite jar sauce and serve over pasta. I follow the recipe …
From allrecipes.com
From allrecipes.com
See details
RAGù NAPOLETANO RECIPE - GREAT ITALIAN CHEFS
Ragù Napoletano is one of the great dishes of Campania, and perhaps encapsulates the spirit of Italian cooking better than any other.It takes time and love to prepare, with various cuts of meat carefully prepared in different ways before cooking in a rich tomato sauce …
From greatitalianchefs.com
From greatitalianchefs.com
See details
RAGù RECIPES - GREAT ITALIAN CHEFS
Or you can go more classic – try Emanuele Scaroni's neat Pasta with ragù recipe, or Valeria Necchio's delicious Duck ragù with bigoli. Before you go, remember – slow-cooking your ragù at a low temperature is the key to a successful sauce. Check out our full collection of ragù recipes …
From greatitalianchefs.com
From greatitalianchefs.com
See details
RAGÚ® NO BOILING LASAGNA | ALLRECIPES
Good recipe! Ragu is my go-to sauce. I love the sausage as another poster has said. I never use ricotta, though. I tried it once and thought it as bland -- and twice the price of cottage cheese. So I use cottage cheese. :-) Read More
From allrecipes.com
From allrecipes.com
See details
RAPID RAGù | NIGELLA'S RECIPES | NIGELLA LAWSON
Cover with the lid and simmer the ragu for 20 minutes stirring occasionally. Sprinkle with the cheese (if using) before serving. Heat the oil in a wide, medium-sized saucepan (which has a lid), and fry the cubed pancetta until beginning to crisp.
From nigella.com
From nigella.com
See details
THE BEST SLOW-COOKED BOLOGNESE SAUCE RECIPE
Sep 14, 2021 · To Serve: Heat sauce in a large pot until just simmering. Set aside. Cook pasta in a large pot of well-salted water until just barely al dente. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot and add just enough sauce …
From seriouseats.com
From seriouseats.com
See details
BOLOGNESE SAUCE - WIKIPEDIA
Bolognese sauce (UK: / ˌ b ɒ l ə n eɪ z,- n ɛ z /, US: / ˌ b oʊ l ə n j eɪ z,- n i z /; known in Italian as ragù alla bolognese, pronounced [raɡu alla boloɲɲeːse, -eːze], ragù bolognese, or simply ragù) is a meat-based sauce …
From en.m.wikipedia.org
From en.m.wikipedia.org
See details
PASTA WITH RICH MEAT SAUCE RECIPE - LOVEFOOD.COM
Return the meat and onions to the pan and stir in the tomato purée, tomatoes and paprika. Season well with salt and pepper. Bring the sauce to a simmer on the stove and then cover the pan and place it in the oven for 2 hours. Cook the pasta according to the packet instructions and serve with the sauce …
From lovefood.com
From lovefood.com
See details
MARCELLA HAZAN'S BOLOGNESE SAUCE RECIPE | LEITE'S CULINARIA
Oct 18, 2020 · While the sauce is burbling away, there's a chance that it'll start drying out. To keep the sauce from sticking to the bottom of the pot and scorching, add 1/2 cup water if necessary, just know that it's crucial that by the time the sauce has finished simmering, the water should be completely evaporated, and the fat should separate from the sauce.
From leitesculinaria.com
From leitesculinaria.com
See details
CLASSIC MORNAY SAUCE (CHEESY WHITE SAUCE) RECIPE
Mar 19, 2020 · Season with salt and pepper. Add nutmeg to taste, if using. If any lumps form, simply whisk thoroughly to remove them and smooth out sauce, or use a hand blender or countertop blender if lumps are particularly large or tough. Working in 2 or 3 additions, whisk in cheese…
From seriouseats.com
From seriouseats.com
See details
RACHAEL RAY’S WHITE RAGU RECIPE WILL TURN PASTA NIGHT O…
Dec 20, 2021 · Traditional red ragu and ragu alla bolognese can take an entire day to make, depending on how strict your Nonna is. But, as always, Ray has found a way to shorten the process …
From sheknows.com
From sheknows.com
See details
PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU ...
A meaty portobello mushroom sauce combined with ribbons of pasta noodles make this a very satisfying plate, and you can make it on the fly. The sauce is much like a traditional ragu or Italian meat sauce…
From familystylefood.com
From familystylefood.com
See details
CLASSIC MORNAY SAUCE (CHEESY WHITE SAUCE) RECIPE
Mar 19, 2020 · Season with salt and pepper. Add nutmeg to taste, if using. If any lumps form, simply whisk thoroughly to remove them and smooth out sauce, or use a hand blender or countertop blender if lumps are particularly large or tough. Working in 2 or 3 additions, whisk in cheese…
From seriouseats.com
From seriouseats.com
See details
RACHAEL RAY’S WHITE RAGU RECIPE WILL TURN PASTA NIGHT O…
Dec 20, 2021 · Traditional red ragu and ragu alla bolognese can take an entire day to make, depending on how strict your Nonna is. But, as always, Ray has found a way to shorten the process …
From sheknows.com
From sheknows.com
See details
PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU ...
A meaty portobello mushroom sauce combined with ribbons of pasta noodles make this a very satisfying plate, and you can make it on the fly. The sauce is much like a traditional ragu or Italian meat sauce…
From familystylefood.com
From familystylefood.com
See details
OLIVE GARDEN ALFREDO SAUCE COPYCAT RECIPE - FABULESSLY F…
Jul 15, 2021 · Cheesy, rich, and classic – this copycat for Olive Garden Alfredo Sauce Recipe is the easiest sauce you will ever make! I love how easy and delicious this homemade Alfredo sauce is! Even if you think you can’t cook, you can make this divine sauce …
From fabulesslyfrugal.com
From fabulesslyfrugal.com
See details
CRAB RANGOON RECIPE (CHEESE WONTON) | 炸蟹角 | YI RESERVATION
Jul 08, 2012 · C rab Rangoon, aka, Crab Ragu, Cheese wonton or Chinese cheese puff, is a famous American Chinese appetizer where golden crispy outer wonton shell meets the addictive creamy cheese …
From yireservation.com
From yireservation.com
See details
