BEEF RAGU WITH PENNE PASTA
I have substituted other pasta in this meal for the penne. Macaroni works good or spiral pasta. This quick little meal has got me through when I didn't have a lot of time to spend in the kitchen. Serve with garlic french bread and a green salad and you're ready to go.
Provided by Tammy Raynes
Categories Beef
Time 4h20m
Number Of Ingredients 8
Steps:
- 1. Place onion in a 5 quart slow cooker. Crumble ground beef over onion, and add tomatoes. Cover and cook for 4 hours on HIGH. Break up any large pieces of beef with a wooden spoon. Add salt. Remove half of sauce, and reserve for another use; keep remaining sauce warm in slow cooker.
- 2. Cook pasta, stirring often. Drain and transfer to 4 shallow bowls. Spoon meat sauce over each portion of pasta. Serve with Parmesan cheese, basil, and freshly ground pepper.
SLOW-COOKER BEEF RAGU WITH PENNE
Discover flavors of Italy with this slow-cooked pasta in a ground beef brown sauce - perfect for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h10m
Yield 4
Number Of Ingredients 8
Steps:
- In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place beef mixture in slow cooker; top with tomatoes.
- Cover; cook on High heat setting 4 hours (or on Low heat setting 8 hours).
- About 15 minutes before serving, cook and drain pasta as directed on package. Divide pasta among 4 serving bowls.
- When sauce is done, stir in salt. Spoon meat sauce over pasta. Top individual servings with cheese, basil and pepper.
Nutrition Facts : Calories 990, Carbohydrate 110 g, Fiber 9 g, Protein 69 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 370 mg
BEEF RAGU WITH PASTA
This beef ragu begins with a rump roast, browned to deepen its flavor. The meat is then braised in a thick liquid of wine and crushed tomatoes, made aromatic with garlic and punched up with a little hot pepper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Season beef all over with salt and pepper. Heat 3 tablespoons oil in a large Dutch oven over high heat. Add beef, and brown on all sides. Transfer beef to a rimmed baking sheet. Reduce heat to medium.
- Add remaining tablespoon oil to pot. Add onions, and cook, stirring occasionally with a wooden spoon, until edges are browned, 5 to 7 minutes. Add garlic, mushrooms, oregano, and 1 teaspoon salt. Cook, stirring, 3 minutes. Add tomatoes, and crush with spoon. Stir in wine and red-pepper flakes. Return beef to pot, and spoon tomato mixture over top. Cover, and place in oven. Braise until beef is fork-tender, about 4 hours.
- Bring a large pot of water to a boil; add 1 tablespoon salt. Add pasta; cook until al dente. Drain, and return to pot.
- Remove pot from oven. Using a slotted spoon, transfer beef to a plate. Toss pasta with the sauce; transfer to bowls. Top with pieces of beef, dividing evenly, and garnish with Parmesan.
PENNE WITH MEATY RAGU
Steps:
- Put the garlic, celery, carrot, onion and oregano leaves in a food processor and pulse to chop into small pieces.
- Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the chopped vegetables and cook, stirring once or twice, until they start to soften, about 5 minutes. Stir in the pork, beef, tomato paste, and some salt, pepper and red pepper flakes and cook, stirring often, until the meat is browned, about10 minutes.
- Add the diced tomatoes, crushed tomatoes and basil sprigs. Bring the sauce to a simmer, reduce the heat to low and cook, stirring occasionally, until thickened, 1 to 1 1/2 hours.
- Just before the sauce is done, bring a large pot of salted water to a boil over high heat and cook the penne until al dente, according to package directions. Drain and return to the pasta pot. Spoon about 1 cup of sauce into the penne and stir to coat. Serve the penne topped with more sauce, some torn basil and a sprinkle of Parmesan.
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