Classic Beef Ragu Pasta Sauce
I suggest making lots. Beef Ragu freezes well or try the leftovers next day on a hearty ciabatta bun! Made with economical stewing beef. Can also be made in a slow-cooker.
I suggest making lots. Beef Ragu freezes well or try the leftovers next day on a hearty ciabatta bun! Made with economical stewing beef. Can also be made in a slow-cooker.
- salt and pepper to taste
- 2 tbsp butter
- 2 tbsp olive oil
- 1/2 tsp dried rosemary
- 1 cup beef broth
- 2 tbsp tomato paste
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 leaf
- 4 cloves garlic roughly chopped
- 1/3 cup diced onions
- 1 lb stewing beef / cubes
- 28 oz can good quality italian plum tomatoes
- 1/3 cup diced carrots, about 1/4-inch diced
- 1/2 cup red or white wine
- leaves fresh basil ((about 6 or 1/2 tsp. dried ba
- 1/4 tsp crushed red chili peppers
- 1 tsp red wine vinegar or fresh lemon juice
- small sheets of lasagna noodles pappardelle or tagliatelle pasta
- Carbohydrate 4.65945458190762 g
- Cholesterol 15.2515625065405 mg
- Fat 7.62201958652721 g
- Fiber 0.796316656836049 g
- Protein 1.24458041666063 g
- Saturated Fat 3.94339962667824 g
- Serving Size 1 1 people (378g)
- Sodium 166.631914155899 mg
- Sugar 3.86313792507157 g
- Trans Fat 0.481278583514919 g
- Calories 88 calories
Step-by-step
- In a large, heavy bottomed pot (Dutch oven), heat olive oil over medium-high heat.
- Brown meat in small batches (don't crowd the pan) and remove to a bowl and set aside.
- In the same pot, adding a bit more oil, if necessary, cook onion and carrots, stirring, until softened.
- Add garlic and cook for about a minute more.
- Add tomato paste and stir in.
- Add the wine and stirring, cook until wine has reduced by half.
- Add tomatoes with juices (breaking up a bit), beef broth, butter, spices, a bit of salt and pepper and the bay leaf.
- Return the reserved meat and any juices.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 2 1/2 hours, stirring once or twice.
- Using a potato masher, mash the ragu to break up the beef into shreds.
- Add the vinegar (or lemon juice) and simmer uncovered for additional 30 min. to thicken. (You can spoon off some of the fat, if you like or just serve with a slotted spoon to leave it behind when you serve).
- Meanwhile, cook pasta in a large pot of salted water until al dente.
- Drain and using tongs, place pasta in a loose pile (ie: not flat - scrunch it up) in a flat bowl.
- Taste ragu and adjust seasoning to your taste.
- Spoon sauce over noodles and serve with Parmesan cheese.
My Classic Beef Ragu: A Weeknight Wonder
As a busy working mom, time in the kitchen is a precious commodity. I need recipes that are delicious, satisfying, and, most importantly, efficient. That's where my Classic Beef Ragu comes in. This recipe isn't just about throwing ingredients together; it's about creating a comforting, flavorful meal that's perfect for a weeknight dinner or a special occasion. The secret? It's all about the slow simmering. The long cooking time allows the flavors to meld and deepen, creating a rich and complex sauce that coats the pasta beautifully. It's the kind of dish that tastes even better the next day, making leftovers a welcome treat rather than a chore.
One of the things I love about this recipe is its versatility. I often double the recipe, freezing half for a future meal. This saves me so much time on those nights when I'm just too tired to cook. The ragu also makes a fantastic filling for hearty ciabatta rolls. Simply spoon some of the leftover ragu onto a toasted roll for a delicious and easy lunch or quick dinner. And let's not forget the ingredient list. This recipe doesn't call for any fancy or hard-to-find ingredients. It uses economical stewing beef, readily available pantry staples, and fresh herbs if you have them on hand. Simplicity and deliciousness go hand in hand in my book.
Beyond its practicality, this ragu holds a special place in my heart. It’s a recipe that I've adapted and perfected over the years, tweaking it to fit my busy lifestyle and evolving tastes. It's a dish I grew up with, slightly modified to fit into my kitchen, and a recipe that brings comfort and familiarity to my family. The aroma alone is enough to fill the kitchen with warmth, reminding me of simpler times and family dinners. And that, in itself, is priceless.
The beauty of this ragu lies not just in its taste but also in its adaptability. While I’ve shared my preferred method, you can easily customize this recipe to your preferences. Want a spicier ragu? Add more crushed red pepper flakes. Prefer a lighter sauce? Reduce the amount of butter or use olive oil exclusively. Want to add other vegetables? Feel free to experiment with mushrooms, zucchini, or bell peppers. The possibilities are truly endless, making this recipe a blank canvas for your culinary creativity.
Making this ragu is a true labour of love. Watching the beef stew into submission, the spices blending in harmony to form a rich symphony of flavours, it's a process both soothing and satisfying. And it's far more rewarding than buying jarred sauce, believe me. Yes, it takes a little longer, but the final product is worth every minute. It's a dish I prepare and serve regularly, often with a generous dusting of parmesan cheese and a side of crusty bread. The rich, meaty flavour is incredibly satisfying, and it perfectly balances the simple carbohydrates of the pasta. It really is a perfect family favourite.
I encourage you to try this recipe and make it your own. Experiment with different herbs and spices, add your favorite vegetables, and adjust the seasoning to suit your taste. The most important thing is to enjoy the process and the delicious result. It's a recipe that will undoubtedly become a staple in your culinary repertoire, a weeknight wonder that will delight your family and impress your friends. Happy cooking!
