RAGU WITH MUSHROOMS RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

VEGAN RAGU RECIPE | BBC GOOD FOOD



Vegan ragu recipe | BBC Good Food image

Make this healthy vegan ragu base and turn it into a variety of meals, like warming lasagne, mouth-watering moussaka or a hearty bolognese

Provided by Sophie Godwin – Cookery writer

Categories     Dinner

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 6

Number Of Ingredients 15

30g dried porcini mushrooms
3 tbsp olive oil
1 onion , finely chopped
2 carrots , finely chopped
2 celery sticks , finely chopped
4 garlic cloves , sliced
few thyme sprigs
1 tsp tomato purée
100ml vegan red wine (optional)
250g dried green lentils
2 x 400g cans plum tomatoes
250g pack chestnut mushrooms , sliced
250g pack portobello mushrooms , sliced
1 tsp soy sauce
1 tsp Marmite

Steps:

  • Pour 800ml boiling water over the dried porcini and set aside for 10 mins. Meanwhile, pour 1½ tbsp oil into a large pan and gently cook the onion, carrot, celery and a pinch of salt, stirring for 10 mins, until soft. Remove the porcini and roughly chop. Set aside with the liquid.
  • Add the garlic and thyme. Cook for 1 min, then stir in the purée and cook for 1 min. Pour in the wine. Cook until reduced, then add the lentils, mushroom stock and tomatoes. Bring to the boil, then reduce and simmer with a lid on.
  • Meanwhile, heat a large frying pan. Add the 1½ tbsp oil, then tip in all of the mushrooms. Fry until the water has evaporated and the mushrooms are golden. Pour in the soy sauce and stir, then add the mushrooms to the lentil pan.
  • Stir in the Marmite. Cook over a medium heat for 30-45 mins, stirring occasionally, until the lentils are cooked. Remove the thyme and season.

Nutrition Facts : Calories 268 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 9 grams fiber, ProteinContent 14 grams protein, SodiumContent 0.5 milligram of sodium

SLOW COOKED BEEF RAGù RECIPE | JAMIE OLIVER BEEF RECIPES



Slow cooked beef ragù recipe | Jamie Oliver beef recipes image

Beef cheeks, when cooked gently, are one of the most delicious parts of the whole animal. Inspired by Nonna Miriam and her obsession for slow-cooking and making tough, cheaper cuts of meat the hero, this is amazing served with mashed potato, crusty bread or oozy polenta, or even tossed with freshly cooked pasta.

Total Time 4 hours 50 minutes

Yield 10

Number Of Ingredients 13

20 g dried porcini mushrooms
5 beef cheeks trimmed
olive oil
150 g piece of higher-welfare smoked pancetta
½ a celery heart
2 red onions
2 carrots
5 cloves
8 cloves of garlic
½ a cinnamon stick
1 bunch of mixed fresh herbs (30g) such as sage, bay, rosemary, thyme, basil, parsley
500 ml Barolo red wine
1 x 680 g jar of passata

Steps:

  • Preheat the oven to 160ºC/325ºF/gas 3. Cover the porcini with boiling kettle water and leave to rehydrate. Season the beef cheeks with sea salt and black pepper, then brown them in a large casserole pan on a high heat with a splash of oil, turning until well coloured all over. Meanwhile, slice the pancetta into lardons. Peel the celery, onions and carrots, then chop into rough 1cm dice. In a pestle and mortar, crush the cloves with 1 teaspoon each of salt and pepper, then peel and pound in the fresh garlic. When brown, push the cheeks to one side of the pan and reduce to a medium heat. Add the pancetta and cinnamon, stirring until the pancetta is lightly golden. Drain the porcini, reserving the liquor, then roughly chop and add to the pan with the veg. Tie the herbs together, then stir in with the garlic mixture. Fry for 15 minutes, or until soft, stirring occasionally. Pour in the wine, let it reduce by half, then pour in the reserved porcini water (discarding just the last gritty bit) and the passata. Fill the passata bottle with water and pour into the pan. Cover with a scrunched-up sheet of wet greaseproof paper and a lid. Cook in the oven for 4 hours, or until the meat is outrageously tender and the sauce has thickened. Taste the sauce and season, if needed, then serve up however you wish.

Nutrition Facts : Calories 359 calories, FatContent 12.6 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 19.6 g protein, CarbohydrateContent 16.4 g carbohydrate, SugarContent 11.6 g sugar, SodiumContent 2.2 g salt, FiberContent 3 g fibre

More about "ragu with mushrooms recipes"

MUSHROOM RAGU RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 55 minutes
Cuisine italian
  • In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.
See details


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
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


JAMIE OLIVER’S PAPPARDELLE WITH BEEF RAGU - NYT COOKING
This wonderful recipe from Jamie Oliver is hearty and uncomplicated with a surprising pop of flavor thanks to the addition of rosemary and orange zest. Mr. Oliver prepares his in a pressure cooker, but if you don't have one, it can be cooked in a covered Dutch oven on the stove over low heat, or in a 275 degree oven, for about 3 hours. Stir occasionally.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 45 minutes
Cuisine italian
Calories 738 per serving
  • 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.
See details


POLENTA SQUARES WITH MUSHROOM RAGU RECIPE | GIAD…
From foodnetwork.com
Reviews 4.3
Total Time 40 minutes
Category appetizer
Cuisine european
Calories 25 calorie per serving
  • Cut the polenta into 36 bite-size squares. Arrange the polenta squares on a platter. Spoon the warm ragu atop the polenta and serve immediately.
See details


BOLOGNESE SAUCE | RECIPES | JAMIE OLIVER
This richly flavoured sauce is super-forgiving when it comes to mixing up the ingredients, making it great for using up surplus veg. For a vegetarian version, simply swap out the mince for lentils.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 131 calories per serving
    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.
    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.
    6. Add the chopped Mediterranean veg and the herbs, and cook for 15 minutes more, or until the vegetables are golden and softened, stirring occasionally.
    7. Use a potato masher to gently crush the veg, breaking down any bigger lumps.
    8. Add the tomato base sauce, and bring to the boil – remember to note the liquid level in the pan.
    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.
    10. Season to taste with sea salt and black pepper. Delicious served with pasta, in a jacket potato, or use as the base for a cottage pie or lasagne.
See details


BEST NEAPOLITAN MEATBALLS WITH RAGù RECIPE - HOW TO MAKE ...
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...
From 177milkstreet.com
Total Time 50 minutes
See details


BEST LAMB RAGù RECIPE - HOW TO MAKE LAMB RAGù
Jazz up your plain dinners with this Lamb Ragù from Delish.com.
From delish.com
Reviews 5
Total Time 1 hours 50 minutes
Category low sugar, nut-free, dinner party, weeknight meals, dinner, main dish, meat
Cuisine American
  • In a large pot over medium heat, heat oil. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic and tomato paste and cook until fragrant, 1 minute more. Add lamb and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Add red wine and cook until mostly reduced, 5 minutes more. Add tomatoes, then fill each can with ¼ cup water and swirl around to catch any extra juices and add to pot. Add fresh herbs, red pepper flakes, and season with salt and pepper.  Bring to a boil, then reduce heat and let simmer for 1 hour. Season with more salt and pepper to taste.
See details


POLENTA SQUARES WITH MUSHROOM RAGU RECIPE | GIADA DE ...
From foodnetwork.com
Reviews 4.3
Total Time 40 minutes
Category appetizer
Cuisine european
Calories 25 calorie per serving
  • Cut the polenta into 36 bite-size squares. Arrange the polenta squares on a platter. Spoon the warm ragu atop the polenta and serve immediately.
See details


BOLOGNESE SAUCE | RECIPES | JAMIE OLIVER
This richly flavoured sauce is super-forgiving when it comes to mixing up the ingredients, making it great for using up surplus veg. For a vegetarian version, simply swap out the mince for lentils.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 131 calories per serving
    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.
    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.
    6. Add the chopped Mediterranean veg and the herbs, and cook for 15 minutes more, or until the vegetables are golden and softened, stirring occasionally.
    7. Use a potato masher to gently crush the veg, breaking down any bigger lumps.
    8. Add the tomato base sauce, and bring to the boil – remember to note the liquid level in the pan.
    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.
    10. Season to taste with sea salt and black pepper. Delicious served with pasta, in a jacket potato, or use as the base for a cottage pie or lasagne.
See details


BEST NEAPOLITAN MEATBALLS WITH RAGù RECIPE - HOW TO MAKE ...
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...
From 177milkstreet.com
Total Time 50 minutes
See details


EASY MUSHROOM RECIPES - OLIVEMAGAZINE
We use portobello, chestnut, porcini and more mushroom varieties to create fragrant curries, vegetarian burgers, vibrant stir-fries and more
From olivemagazine.com
See details


RECIPES - MUSHROOMS CANADA
Mushrooms Canada was founded in 1955 as a voluntary, non-profit organization whose members are dedicated to the production and marketing of fresh mushrooms in Canada. Membership includes …
From mushrooms.ca
See details


CASCATELLI WITH MUSHROOM RAGU - TODAY.COM
2021-12-30 · There are lots of mushroom stew or ragu recipes. The one that follows is a combination of several recipes I've prepared over the years. If you need any confirmation as to how delicious this ...
From today.com
See details


BRAISED PORK RAGU RECIPE | ALLRECIPES
When sauteing the onion, garlic and mushrooms together, I had to add a little butter in with the EVOO as the pan was a little dry with the added mushrooms. I served this with sour cream mashed potatoes and steamed broccoli. Insane flavor. I can't wait to try this with pork. NOTE: I had to use two different pans to saute, one for the onions, garlic and mushrooms …
From allrecipes.com
See details


YOTAM OTTOLENGHI’S MUSHROOM RECIPES | FOOD | THE GUARDIAN
2019-11-16 · Three super-savoury recipes that celebrate the unique flavour and texture of mushrooms: a traybake ragu, a spicy lasagne and a toast-topping confit of oyster mushrooms with a tangy aïoli
From theguardian.com
See details


MUSHROOM RAGU - LIDIA
When the mushrooms again start sticking to the bottom, pour in the warm mushroom water and 2 cups of the hot stock. Bring to an active boil, stirring up any caramelization on the pan bottom. Lower the heat to keep the sauce bubbling gently all over the surface and cover the pan. Cook for about 20 minutes, occasionally stirring and adding stock to keep the mushrooms …
From lidiasitaly.com
See details


PAPPARDELLE WITH WILD MUSHROOMS - RECIPE | EATALY
1 pound mixed mushrooms (such as porcini, cremini, oyster, shiitake or maitake), stems removed & sliced 4 tablespoons extra virgin olive oil 1 medium Spanish onion, finely chopped 2 cloves garlic, finely chopped …
From eataly.com
See details


OUR RECIPES | THE MODERN PROPER
Our Very Best 5-Ingredient Soup Recipes. KIDS; Spicy Gnocchi with Fennel and Mushrooms. DF; VEG < 30m; Creamy Chicken Soup. KIDS; 1 POT; …
From themodernproper.com
See details


10 BEST GROUND BEEF SLOPPY JOES RECIPES | YUMMLY
2022-01-21 · sliced green onions, red bell pepper, sliced, ground beef, ragu pizza quick sauc and 2 more Pasta with Ground Beef Madeleine Cocina mushrooms, …
From yummly.com
See details


30 EASY HEALTHY PASTA RECIPES - LOW CALORIE PASTA DISHES
2020-04-01 · Packed with sugar snap peas, shoots, peas, morel mushrooms and more, this gorgeous dish gives you the perfect excuse to hit up the …
From goodhousekeeping.com
See details


40 BEST MUSHROOM RECIPES - EASY STUFFED MUSHROOM IDEAS
2021-09-21 · When it comes to earthy flavors, mushrooms can't be beat. They are prized around the globe for adding complexity, consistency, richness, and umami to sauces, pastas, soups, and more.
From delish.com
See details


CURTIS’ LAMB RAGU WITH POTATO GNOCCHI RECIPE | COLES
Recipes, Tips & Ideas; Curtis’ lamb ragu with potato gnocchi . This melt-in-your-mouth lamb ragu gnocchi is the perfect dish for cooler evenings. A recipe that’s sure to impress, try it for casual entertaining or a hearty family dinner. My rich slow cooked lamb ragu …
From coles.com.au
See details


SLOWLY BRAISED LAMB RAGU {+ SLOW COOKER & INSTANT POT ...
2020-12-14 · The common element of any ragu is the fact that meat (or a meaty element, like mushrooms or eggplant) is totally the star of the show. The beauty of ragu is you can really make it whatever you want it to be! I first was introduced to ragu at the Italian restaurant I worked at for several years out of college. One of our specialties was a rotating house ragu…
From playswellwithbutter.com
See details


OUR RECIPES | THE MODERN PROPER
Our Very Best 5-Ingredient Soup Recipes. KIDS; Spicy Gnocchi with Fennel and Mushrooms. DF; VEG < 30m; Creamy Chicken Soup. KIDS; 1 POT; Simple Chili Recipe. DF; GF; KIDS; 1 POT; 5-Ingredient Chicken Meatball …
From themodernproper.com
See details


OYSTER MUSHROOM RECIPES | ALLRECIPES
This mushroom ragu is so simple and so good. Mushrooms are cooked in Marsala wine, chicken broth, garlic, and basil. Serve this over any type of pasta or even over a sauteed chicken breast or seafood. You …
From allrecipes.com
See details


12 MUSHROOM PASTA RECIPES FROM ITALY. – THE PASTA PROJECT
2019-10-08 · Italian white ragu pasta with wild mushrooms. For this pasta with wild mushrooms, I used what Italians call ‘chiodini’ or ‘famigliola buona’. Chiodini mushrooms (Armillaria mellea) are found growing on or near hardwood trees. In English, they are better known as honey mushrooms. Honey mushrooms …
From the-pasta-project.com
See details