PASTA, SAUSAGE, AND BEAN RAGOûT
Provided by Toni Cascio
Categories Soup/Stew Bean Pasta Tomato Sauté Parmesan Basil Ground Beef Sausage Spinach Fall Bon Appétit Massachusetts
Yield Makes 6 main-course servings
Number Of Ingredients 15
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion and garlic and sauté 6 minutes. Add beef and sausage and sauté until brown, breaking up meats with back of fork, about 5 minutes. Add tomatoes with juice, broth, beans, 1 cup basil, oregano, and dried crushed red pepper. Simmer 15 minutes to blend flavors, stirring occasionally. Add pasta and cook until tender but still firm to bite, about 15 more minutes. Add spinach and cook just until wilted, stirring occasionally, about 4 minutes. Mix in 1/3 cup cheese and remaining 1/2 cup basil. Season ragout with salt and pepper; ladle into bowls. Serve, passing additional cheese separately.
CANNELLINI BEAN & FENNEL RAGU
Get four of your five-a-day in this comforting cannellini bean and fennel ragu with pancetta, tomatoes and a herby gremolata topping
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 16
Steps:
- Heat the oil in a frying pan over a medium heat and fry the onion, celery and fennel for 5 mins. Add the garlic and pancetta, and fry for 5 mins more.
- Stir in the beans, then add the tomatoes, tomato purée, stock and vinegar. Stir, bring to a simmer and cook, uncovered, for 10 mins. Season to taste.
- For the gremolata, mix everything together in a small bowl. Set aside.
- Spoon the ragu into bowls and top with the gremolata. Scatter over some parmesan, if using, and serve with crusty bread, if you like.
Nutrition Facts : Calories 394 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 16 grams fiber, Protein 18 grams protein, Sodium 1.6 milligram of sodium
BEEF RAGU WITH BEANS
Make and share this Beef Ragu With Beans recipe from Food.com.
Provided by hungrykitten
Categories Spaghetti Sauce
Time 6h15m
Yield 12 cups
Number Of Ingredients 15
Steps:
- Place carrots, celery, onion and garlic in a food processor; pulse until finely chopped.
- In a large bowl, mix vegetables, ground beef, diced tomatoes, beef broth, tomato paste, sugar and beans. Add half of each: Italian seasoning, salt and red pepper flakes. Stir until combined.
- Place mixture in a 6 quart slow cooker and cook 5 1/2 hours on high or 8 1/2 hours on low.
- Stir in remaining Italian seasoning, salt and red pepper flakes. Cook for an additional 30 minutes.
- For 8 servings, toss half the meat sauce with rigatoni; serve with grated cheese, if desired. Reserve other half of the sauce for future meals. May be frozen, tightly covered, for up to 2 months.
Nutrition Facts : Calories 373.9, Fat 13.6, SaturatedFat 5, Cholesterol 83.3, Sodium 658.4, Carbohydrate 39.6, Fiber 5, Sugar 5.7, Protein 23
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BUTTER BEAN RAGOUT RECIPE | BON APPéTIT
From bonappetit.com
3.6/5 (19)Author Alex LauServings 8Estimated Reading Time 4 mins
- Place beans in a large heavy pot and add cold water to cover by 1". Bring to a boil. Reduce heat, cover pot, and simmer, occasionally skimming surface, until beans are tender enough to be easily smashed with the back of a spoon, about 1 hour. Season with salt and stir in ½ cup oil.
- Meanwhile, process parsley, half of garlic, and ½ cup oil in a small food processor until smooth. Cover parsley oil; set aside. Heat 2 Tbsp. oil in a large skillet over medium-low. Add onion, fennel, celery root, celery, bay leaves, remaining garlic, and 1 tsp. salt to skillet, cover, and cook, stirring occasionally, until vegetables are very soft but haven’t taken on any color, 15–20 minutes. Remove bay leaves and mix vegetables into cooked beans.
- Preheat oven to 400°. Carefully purée 3 cups bean mixture and liquid in a blender until smooth and creamy; mix back into bean mixture. Stir in kale; season with salt. Pour ragout into a 3-qt. baking dish and bake until thick and bubbling and top is browned, 30–35 minutes. Let cool 10 minutes before serving. (Ragout will thicken as it sits.)
- Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Cook panko, tossing often, until golden brown, about 3 minutes. Transfer to paper towels to drain; season with salt.
WHITE BEAN RAGOUT - ONCE UPON A CHEF
From onceuponachef.com
Cuisine ItalianTotal Time 30 minsCategory Vegetables & SidesCalories 263 per serving
- Heat the olive oil in a large pan over medium heat. Cook the onions, stirring frequently, until soft and translucent, about 8 minutes. Do not brown. Add the garlic and cook one minute more.
- Add the tomatoes, beans, chicken broth, tomato paste and balsamic vinegar. Season with salt and pepper to taste. (I use about 1 teaspoon salt and 1/4 teaspoon pepper, but it depends on what type of beans you use; canned will have some salt already.) Bring to a simmer and cook until tomatoes are slightly softened but still hold their shape, 3-5 minutes. Taste for seasoning. Note that the sauce may have a strong vinegar flavor at first, but it will mellow out. Right before serving, stir in the fresh basil and mint. Transfer to serving dish, garnish with more fresh herbs if desired, and serve hot.
- Freezer-Friendly Instructions: This dish can be frozen for up to 3 months. Reheat in the microwave or on the stovetop.
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