Hearty Vegetable Beef Ragu Recipes

Steps:

• Cook pasta according to package directions; drain. Meanwhile, in a Dutch oven, cook beef, onion and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain., Stir in tomatoes, spaghetti sauce, kale, peas, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until kale is tender, 8-10 minutes. Stir pasta into sauce. If desired, serve with cheese.

Steps:

• In a large stockpot or dutch oven over medium heat, saute the carrots, celery, onion and shallot for 4-5 minutes until softened. Add the minced garlic and saute for one minute longer.
• Turn heat to medium high. Move vegetables to side of pot and add ground beef in batches and brown. When all ground beef has been added to pot and browned, add Italian seasoning, crushed red pepper, salt, and black pepper. Thoroughly combine meat, vegetables and seasonings.
• Add crushed tomatoes, tomato paste and roasted red peppers. Pour some of broth into cans to clean out remaining tomatoes into pot. Pour remaining broth into pot and thoroughly combine with all other ingredients. Add more black pepper or crushed red pepper if you like it hot and spicy.
• Reduce heat to low and simmer until sauce has reduced to half or two thirds of original volume.
• Serve over your favorite pasta and top with grated cheese if you like.

Steps:

• Place onions, celery, carrot and garlic in a food processor; pulse until finely chopped. In a Dutch oven, heat oil and butter over medium heat. Add vegetable mixture and nutmeg; cook and stir 6-8 minutes or until vegetables are softened., Add beef; cook 6-8 minutes longer or until beef is no longer pink, breaking up beef into crumbles. Stir in salt and pepper. Remove with a slotted spoon; discard drippings from pan., In same pan, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Return beef mixture to pan. Stir in wine. Bring to a boil; cook and stir until wine is evaporated. Add broth and chicken breasts; return to a boil. Reduce heat; simmer, covered, 12-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken; cool slightly. Finely chop chicken., Add cream and tomato paste; bring to a boil, stirring occasionally. Return chicken to pot; reduce heat and simmer, covered, 3-4 hours or until flavors are blended, stirring occasionally. Serve with pasta.