Ragu Baked Eggs Breakfast Ragu Recipes

Steps:

• 1. Preheat oven to 400 degrees.
• 2. In a blender, puree the roasted red peppers with 1 cup of Ragu marinara sauce.
• 3. In a large skillet over medium-high heat, add the olive oil and onion; sauté until onions are translucent. Add the turkey sausage and sauté until cooked through. Stir in the remaining 2 cups ragu marinara, the red pepper puree, tomato paste, parsley, sugar, cumin, paprika, cayenne pepper, salt and pepper and bring to a boil. Reduce the heat to medium-low and stir in the spinach. Cover and cook for 15 minutes.
• 4. Divide the Ragu tomato mixture between 2 large oven safe skillets or 1 large baking dish. With a large spoon, make 8 wells in the sauce and break an egg into each well. Crumble the goat cheese around the top of the sauce and bake in the oven for 15 minutes or until the white of the egg has begun to set but the yolks are still runny.
• 5. Top with the arugula and serve. Can be served with crispy bread or grilled pita.

Steps:

• To assemble, brush bottom of clay bowl* or oven-proof bowl with olive oil. Sprinkle bread crumbs evenly around surface. Place half eggplant strips in the clay all around circumference, with half laying over sides of clay. In a mixing bowl toss pasta with egg, bolognese, basil, and pecorino cheese together. Season with salt and pepper (you may add garlic here, red pepper flakes, etc). Place the mixture in the clay. Top with rest of the sliced eggplant and close top with the overhang of eggplant. Remember to start at the opening so each slice closes the other. Spread tomato sauce over the eggplant slices and then spread with grated scamorza cheese. Lightly oil the top. Bake in the oven at 325 degrees F for about 1 hour. (See Cook's Note)
• Bolognese Ragu:
• Cook the pancetta in a heavy bottom pan over medium-low heat for 2 to 3 minutes, fat should begin to render Add the chopped vegetables and cook 3 minutes until onion becomes tender and vegetables wilting.
• Add the ground meat, and turn heat to medium. Brown the meat, cooking 5 to 6 minutes. Stir in the wine and tomato paste. Reduce heat to low, cook 1 1/2 hours, stirring continuously.
• Check for seasoning and adjust with salt and pepper as necessary.

Steps:

• Heat the olive oil in a medium (10- to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the onion, carrots and fennel and sauté for 10 minutes, stirring occasionally, until the vegetables begin to brown. Add the lamb, garlic and fennel seeds and cook for 8 minutes, breaking up the lamb with a wooden spoon, until no longer pink. Stir in the tomato paste, tomatoes, 2 cups of the wine, the oregano, red pepper flakes, 1 tablespoon salt and 1 teaspoon black pepper. Bring to a boil, lower the heat and simmer, partly covered, for 40 minutes, stirring occasionally. Off the heat, stir in the remaining 1/2 cup of red wine.
• Preheat the oven to 350˚ F. Bring a large pot of water to a boil, add 2 tablespoons salt and the rigatoni and cook according to the directions on the package, until barely al dente. Drain.
• In a large bowl, whisk together the eggs and cream. Add the rigatoni and toss well. Grate half of the mozzarella on a box grater and add it to the rigatoni mixture. Add the lamb mixture, 2 teaspoons salt and 1 teaspoon black pepper and toss well.
• Transfer to a 10-by-14-by-2-inch baking dish and sprinkle with the Parmesan. Slice the remaining mozzarella and arrange it on top. Bake for 40 to 45 minutes, until the sauce is hot and bubbling and some of the pasta is crusty on top. Serve hot.