BEEF & PESTO RAGU
Make and share this Beef & Pesto Ragu recipe from Food.com.
Provided by Mandy
Categories Meat
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Gently fry onions until softened. Add mince and brown.
- Once mince has browned add red pepper, passata and pesto. Simmer for 25min.
- Cook pasta according to packet directions and stir into sauce.
Nutrition Facts : Calories 621.9, Fat 26.4, SaturatedFat 9.8, Cholesterol 88.8, Sodium 608.8, Carbohydrate 64.1, Fiber 6.1, Sugar 11.4, Protein 32.4
PAPPARDELLE WITH BEEF AND MUSHROOM RAGU
Make and share this Pappardelle With Beef and Mushroom Ragu recipe from Food.com.
Provided by jlw19803
Categories Meat
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 tbsp of the oil in a large saucepan or Dutch oven over medium-high heat. Season the beef with 1/2 tsp salt and 1/4 tsp pepper and cook, turning occasionally, until browned on all sides, 3 to 5 minutes. Transfer to a plate.
- Heat the remaining tablespoon of oil in the saucepan over medium-high heat. Add the onion, carrots, garlic, rosemary, and 1/4 tsp each salt and pepper and cook, stirring occasionally, until softened, 6-8 minutes. Add the tomato paste and cook, stirring, until slightly darkened, about 1 minute more.
- Return the beef to the saucepan and add the chicken broth and tomatoes. Simmer, covered, stirring occasionally until the beef is fork-tender, 60-75 minutes.
- Add the mushrooms to the saucepan and cook, covered, stirring occasionally until tender, 10-12 minutes more. If sauce is too thin, simmer, uncovered, until thickened to the desired consistency.
- Meanwhile, cook the pasta according to the package directions; drain and return it to the pot. Add the beef ragu and Parmesan and toss. Serve with additional Parmesan.
Nutrition Facts : Calories 803, Fat 32.5, SaturatedFat 11.4, Cholesterol 89.2, Sodium 497.9, Carbohydrate 85.5, Fiber 7.6, Sugar 8.4, Protein 44.4
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