RECIPE RAGOUT RECIPES
BEEF RAGOUT RECIPE | BBC GOOD FOOD
Add a modern-day twist to a classic bolognese with Tom Kerridge's exquisite beef ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Total Time 3 hours 55 minutes
Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Yield Serves 6-8
Number Of Ingredients 13
Steps:
- Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.
- Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving – it tastes better if made a day ahead.
- When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.
Nutrition Facts : Calories 396 calories, FatContent 20 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fiber, ProteinContent 34 grams protein, SodiumContent 0.2 milligram of sodium
MUSHROOM PORK RAGOUT RECIPE: HOW TO MAKE IT
Savory slow-cooked pork is luscious served in a delightful tomato gravy over noodles. It’s a nice change from regular pork roast. I serve it with broccoli or green beans on the side. —Connie McDowell, Greenwood, Delaware
Provided by Taste of Home
Categories Dinner
Total Time 03 hours 20 minutes
Prep Time 20 minutes
Cook Time 03 hours 00 minutes
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Rub pork with salt and pepper; cut in half. In a 1-1/2-qt. slow cooker, combine the cornstarch, 1/2 cup crushed tomatoes, sun-dried tomatoes and savory. Top with mushrooms, onion and pork. Pour remaining tomatoes over pork. Cover and cook on low 3-4 hours, until meat is tender., Remove meat and cut into slices. Stir cooking juices until smooth; serve with pork and noodles.
Nutrition Facts : Calories 360 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 122mg cholesterol, SodiumContent 309mg sodium, CarbohydrateContent 32g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 40g protein. Diabetic Exchanges 5 lean meat
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MUSHROOM RAGOûT RECIPE - NYT COOKING
I like to use this as a gravy at Thanksgiving, instead of actual gravy, but that is far from its only use. I serve it on its own, as a side dish, as the base for a risotto and a filling for a pie, taco and quesadilla, as a sauce for pasta and an omelet filling. You can make it with all wild mushrooms for a splurge, with some wild mushrooms, or with a mix of cultivated oyster mushrooms (much less expensive than wild mushrooms like chanterelles) and button or creminis. Make this big batch and use it for lots of other dishes throughout the week.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Cuisine mediterranean
Calories 93 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Cuisine mediterranean
Calories 93 per serving
- Heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms, rosemary and thyme, and turn up the heat slightly. Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften and sweat. Add the flour and continue to cook the mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, about 5 minutes. Stir in the dried mushroom soaking liquid, bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper and the parsley, taste and adjust salt.
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ROAST BEEF TENDERLOIN WITH MUSHROOM RAGOUT RECIPE | FO…
This showstopper of a roast is actually very easy to make. Look for a center-cut piece of tenderloin with an even thickness so it cooks properly. Simply sear and roast it to medium rare, then enjoy the compliments that are guaranteed to follow.
From foodnetwork.com
Reviews 4.9
Total Time 50 minutes
Category main-dish
From foodnetwork.com
Reviews 4.9
Total Time 50 minutes
Category main-dish
- Slice the beef across the grain, arrange on a platter and serve with the mushroom ragout.
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PORK RAGOUT WITH PAPPARDELLE PASTA RECIPE | FOOD NETWORK ...
The secret ingredient in this recipe is time (although there's thyme too). Letting the pork slowly braise in the tomato sauce builds a deep and rich flavor. We loved this served over pappardelle but it's great with cavatelli too. Make it for four or serve just two for a special dinner and you'll have some much appreciated leftovers.
From foodnetwork.com
Reviews 4.8
Total Time 3 hours 15 minutes
Category main-dish
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Total Time 3 hours 15 minutes
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- Stir the parsley into the sauce and adjust the seasoning to taste with salt. Thin out with a little of the reserved pasta water and stir in the torn basil. Divide the cooked pasta among bowls and top each with some ragout. Drizzle each bowl with a little olive oil, top with a generous amount of Parmesan and garnish with a few basil leaves.
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LENTIL RAGU RECIPE - RECIPES AND COOKING TIPS - 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
From bbcgoodfood.com
Total Time 1 hours 30 minutes
Category Main course, Supper
Cuisine Italian
Calories 662 calories per serving
From bbcgoodfood.com
Total Time 1 hours 30 minutes
Category Main course, Supper
Cuisine Italian
Calories 662 calories per serving
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Reviews 4.6
From bonappetit.com
Reviews 4.6
- Divide cassoulet among bowls; crumble duck skin over.
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CASSOULET RECIPE | BON APPéTIT
Layers of duck, two kinds of sausage, a hearty ragout, and beans make this the comfort meal to end all comfort meals. It’s an occasion to break out the biggest pot you own. Our classic cassoulet recipe takes no shortcuts and requires a little planning, but every step is totally doable, even if you’re not a pro.
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Reviews 4.6
From bonappetit.com
Reviews 4.6
- Divide cassoulet among bowls; crumble duck skin over.
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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.
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Salting the beef 24 to 36 hours in advance enhances flavor and texture. For more on this technique, see the test-kitchen tip below.
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From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
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Calories 689 per serving
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From cooking.nytimes.com
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Total Time 40 minutes
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Calories 689 per serving
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