TOMATO RAGU RECIPE RECIPES

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RAGù RECIPE - BBC FOOD



Ragù recipe - BBC Food image

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.

Provided by Theo Randall

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 10

Number Of Ingredients 11

4 tbsp olive oil
1kg/2lb 4oz chuck steak, cut into 2cm/¾in pieces
1 brown onion, finely chopped
1 garlic clove, crushed
4 sticks celery, finely chopped
1 tbsp finely chopped fresh rosemary
350ml/12fl oz Chianti red wine
600g/1lb 5oz tomato passata
pappadelle pasta (approximately 100g/3½oz fresh or 50g/1¾oz dry pasta per person)
freshly grated Parmesan cheese, to serve
salt and freshly ground black pepper

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4.
  • In a large, heavy-based, ovenproof saucepan or casserole, heat the olive oil over a medium heat. Season the beef, add to the pan and brown on all sides. Remove the beef and set aside.
  • Add the onion, garlic, celery and rosemary to the pan and cook until soft. Return the meat to the pan, add the red wine and bring to the boil. Stir in the tomato passata and cover the surface of the ragù with a circle of baking paper. Bake for 2½ hours or until the meat is very tender.
  • Remove the baking paper and break up the meat using a fork. Season with salt and pepper and set aside.
  • To serve, cook the pappardelle in salted boiling water according to the packet instructions, or until al dente.
  • In a sauté pan, mix 3 tablespoons of the ragù per portion of pasta with a tablespoon of the pasta water. Cook on a low heat and toss together until the sauce clings to the pasta.
  • Serve with grated Parmesan cheese and freshly ground black pepper.

BEEF RAGOUT RECIPE - BBC GOOD FOOD



Beef ragout recipe - BBC Good Food image

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

1.2kg beef shin, cut into chunks
4-5 tbsp olive oil
2 onions, finely chopped
3 carrots, finely chopped
4 celery sticks, finely chopped
4 garlic cloves, sliced
3 tbsp tomato purée
400ml red wine
2 rosemary sprigs
2 bay leaves
2 x 400g cans chopped tomatoes
500ml beef stock
parmesan, grated, and pappardelle (see 'Goes well with', below), to serve

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

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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
  • Serve with grated Parmesan cheese and freshly ground black pepper.
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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
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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.
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Total Time 4 hours
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Calories 420 calories per serving
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    2. 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.
    3. 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.
    4. 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.
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    8. 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.
    9. Reduce the heat to low and cook for 30 minutes, or until sweet and softened, adding splashes of water, if needed.
    10. 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.
    11. 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.
    12. Once the ragù is ready, preheat the oven to 190ºC/375ºF/gas 5.
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    15. 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.
    16. Sprinkle over the remaining cheese and bake the lasagne in the oven for 45 minutes or until golden and bubbling.
    17. Remove the lasagne from the oven and leave to sit for 5 to 10 minutes before serving. Delicious served with a fresh green salad.
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