Best Beef Ragu With Warm Spices Recipes

HOMEMADE RAGU SAUCE

Homemade Ragu Sauce image

"My family loves homemade spaghetti sauce and this one is a big hit. I always make sure to serve this ragu sauce recipe with plenty of garlic bread." -Kate Gaul, Dubuque, IA

Provided by Taste of Home

Categories Dinner

Time 2h25m

Yield 10 servings (7-1/2 cups).

Number Of Ingredients 22

Ingredients

1 pound ground beef
1/2 pound ground pork
1/4 pound bacon strips, diced
2 medium onions, chopped
2 celery ribs, chopped
2 small carrots, chopped
4 garlic cloves, minced
1 cup dry red wine or beef broth
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
2 tablespoons tomato paste
2 bay leaves
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon each ground cumin, nutmeg and pepper
1/2 cup heavy whipping cream
2 tablespoons butter
2 tablespoons minced fresh parsley
1/2 cup grated Parmesan cheese
Hot cooked pasta

Steps:

In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add wine; cook until liquid is reduced by half, 4-5 minutes., Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1-1/2 to 2 hours. , Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta.

Nutrition Facts : Calories 309 calories, Fat 18g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 746mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

BEEF RAGU WITH WARM SPICES

Beef Ragu With Warm Spices image

Make and share this Beef Ragu With Warm Spices recipe from Food.com.

Provided by ratherbeswimmin

Categories Meat

Time 3h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs beef short ribs, trimmed
salt
pepper
1 tablespoon olive oil
1 onion, chopped fine
2 tablespoons minced fresh parsley
1/2 teaspoon ground cinnamon
ground cloves, a pinch
1/2 cup red wine
1 (28 ounce) can whole tomatoes, drained with juice reserved, tomatoes chopped fine
1 lb rigatoni pasta
grated parmesan cheese

Steps:

Pat ribs dry with paper towels and season with salt and pepper.
Heat oil in a large skillet over med-high heat until just smoking.
Brown ribs well on all sides, 8-10 minutes; transfer to plate.
Pour off all but 1 teaspoon fat left in skillet; add onion and cook over medium heat until softened, about 5 minutes.
Stir in parsley, cinnamon, and cloves and cook until fragrant, about 30 seconds.
Stir in wine, scraping up any browned bits, and simmer until nearly evaporated, about 2 minutes.
Stir in chopped tomatoes and reserved tomato juice.
Nestle browned ribs into sauce, along with any accumulated juice, and bring to gentle simmer.
Decrease heat to low, cover, and simmer gently, turning ribs occasionally, until meat is very tender and falling off bones, about 2 hours.
Transfer ribs to plate, let cool slightly, then shred meat into bite-size pieces, discarding fat and bones. Return shredded meat to sauce, bring to simmer, and cook until heated through and thickened slightly, about 5 minutes.
Season with salt and pepper to taste.
Meanwhile, bring 4 quarts water to boil in large pot.
Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
Reserve ½ cup cooking water, then drain pasta and return it to pot.
Add sauce and toss to combine.
Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistently.
Serve with Parmesan.