RAGU DOUBLE CHEESE SAUCE RECIPES RECIPES

Name: Beef and Mushroom Ragu with Spaghetti Squash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Cuisine: Italian
Ingredients: 4 medium spaghetti squash (halved and roasted); 1 teaspoon olive oil; 1/2 medium onion (diced); 1 medium carrot (peeled and diced); 3 garlic cloves (chopped); 1 pound chuck eye roast (trimmed and cut into 2-inch pieces*); kosher salt; fresh black pepper (to taste); 8 ounces sliced mushrooms; 1 35-ounce canu00A0Tuttorosso crushed tomatoes; 1/4 cup water; Pecorino Romano or parmesan cheese rind (optional); 1 teaspoon beef boullion (Better than Boullion); 2 sprigs fresh thyme; 2 dried bay leaves; For serving:; 8 tablespoons grated Pecorino Romano (for serving); 8 tablespoons part-skim ricotta cheese (for serving); chopped parsley (for garnish)

BEEF AND MUSHROOM RAGU WITH SPAGHETTI SQUASH - SKINNYTASTE

Beef and Mushroom Ragu with Spaghetti Squash - Skinnytaste image

I swapped traditional pasta for roasted spaghetti squash to enjoy this cozy and delicous Beef and Mushroom Ragu served with a dallop of ricotta and grated Pecorino Romano – you won't miss the pasta!

Provided by Gina

Categories Dinner

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 19

Ingredients

4 medium spaghetti squash (halved and roasted)
1 teaspoon olive oil
1/2 medium onion (diced)
1 medium carrot (peeled and diced)
3 garlic cloves (chopped)
1 pound chuck eye roast (trimmed and cut into 2-inch pieces*)
kosher salt
fresh black pepper (to taste)
8 ounces sliced mushrooms
1 35-ounce can Tuttorosso crushed tomatoes
1/4 cup water
Pecorino Romano or parmesan cheese rind (optional)
1 teaspoon beef boullion (Better than Boullion)
2 sprigs fresh thyme
2 dried bay leaves
For serving:
8 tablespoons grated Pecorino Romano (for serving)
8 tablespoons part-skim ricotta cheese (for serving)
chopped parsley (for garnish)

Steps:

Roast the spaghetti squash, see directions here.
Instant Pot:
Stove Top:

Nutrition Facts : ServingSize 1 scant cup, Calories 310 kcal, CarbohydrateContent 36.5 g, ProteinContent 16.5 g, FatContent 11.5 g, SaturatedFatContent 5 g, CholesterolContent 44.5 mg, SodiumContent 551.5 mg, FiberContent 6 g, SugarContent 15 g

BOLOGNESE SAUCE RECIPE | DELICIOUS. MAGAZINE

Bolognese sauce recipe | delicious. magazine image

Donal Skehan’s classic bolognese recipe is a versatile basic ragu for use in pasta dishes. It’s also handy for cooking in batches. Or, take a look at Felicity Cloake’s bolognese sauce which uses chicken livers.

Provided by Donal Skehan

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield Serves 4-6

Number Of Ingredients 12

Ingredients

2 tbsp olive oil
500g beef mince
8 rashers smoked streaky bacon, roughly chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
1 small carrot, grated
75g mushrooms, finely chopped
2 x 400g tins chopped tomatoes
1 tbsp tomato purée
250ml red wine
1 tsp dried oregano
Handful of fresh basil, chopped

Steps:

Add 1 tbsp olive oil to a large frying pan over a medium heat and fry the mince for 2-3 minutes until browned. Remove and set aside on a plate.
Heat the rest of the oil in the frying pan, then add the bacon and fry for 2 minutes. Add the onion and garlic and fry for a further 2 minutes. Add the carrot and mushrooms and fry for 2 minutes more. Return the mince to the pan with the tomatoes, tomato purée, red wine and oregano. Bring to the boil, then turn down the heat and simmer for 15-20 minutes. Season, then stir through the basil. Serve with freshly cooked pasta.

Nutrition Facts : Calories 381kcals, FatContent 25.4g (9.1g saturated), ProteinContent 23.9g, CarbohydrateContent 7.2g (6.1g sugars), FiberContent 2.4g

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