RAGU OF TUNA AND THYME
Provided by Nancy Harmon Jenkins
Categories main course
Time 1h
Yield 6 - 8 servings
Number Of Ingredients 12
Steps:
- Remove and discard the skin from the tuna, and cut the meat into 16 chunks, each about 4 inches by 3 inches. Dredge the chunks in the flour, shaking off the excess.
- In a saucepan or earthenware casserole, heat the olive oil. Quickly brown the fish on all sides. With a slotted spoon, remove the chunks to a plate and set aside.
- Add the garlic, hot peppers, onions, salt and thyme to the oil, and cook, stirring frequently, until the onions are lightly golden. Add water, bring to a boil, and add the potato pieces. Lower the heat, and simmer for 20 minutes or until the potatoes are barely tender.
- Add the roasted peppers and the tuna, and cook 10 minutes more. Remove from the heat, discard the thyme sprigs and adjust the seasonings. Garnish with the thyme leaves, and serve right from the casserole.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 8 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 775 milligrams, Sugar 5 grams, TransFat 0 grams
RICH RAGU
A rich, versatile meat sauce: serve it Bolognese-style with spaghetti or use it as a base for lasagne or moussaka
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 1h55m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan and add the onion, celery and carrot. Fry over a medium heat for 10 mins, stirring now and then, until softened and starting to colour.
- Stir in the mince and cook, breaking up any clumps of meat with a wooden spoon, until browned.
- Add the tomato purée, garlic and thyme, and cook for 1-2 mins more. Pour in the wine, if using, and increase the heat to boil off most of the alcohol. Reduce the heat, stir in the stock and season. Cover with a tight-fitting lid and leave to cook gently for 1 hr-1 hr 15 mins until the meat is tender and the sauce has thickened.
- Remove the lid and continue cooking for 15 mins. Meanwhile, cook the pasta following pack instructions. Reserve a mugful of the cooking water, then drain the spaghetti and add to the ragu with the Parmesan. Toss well and add a little pasta water to help the sauce coat the spaghetti. Serve with a side salad and extra cheese, if you like.
Nutrition Facts : Calories 705 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 54 grams protein, Sodium 0.9 milligram of sodium
TURKEY RAGù
Here, ground turkey is simmered with chopped tomatoes, red wine and pancetta into a rich and hearty meat sauce. Use dark meat if you can find it. It's more flavorful and richer than ground breast.
Provided by Melissa Clark
Categories dinner, easy, weekday, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat. Add the pancetta and cook, stirring, until golden and most of the fat has rendered, 2 to 3 minutes. Transfer with a slotted spoon to a paper towel-lined plate.
- Add the oil to the skillet. Stir in the carrot, celery, onion, garlic and bay leaf. Cook, stirring, until the vegetables are soft and a little golden in spots, about 7 minutes. Scrape the mixture onto a plate.
- Add the turkey to skillet and cook, breaking up meat with a fork, until golden and cooked through, 7 to 10 minutes. Return pancetta and vegetables to the pan. Season with salt and pepper. Pour in the wine; cook, scraping up any browned bits from the bottom of the skillet, until it is mostly evaporated. Add the crushed tomatoes. Reduce heat to medium-low and simmer for 10 minutes. Stir in the butter until melted. Taste and adjust seasonings, if necessary. Serve over pasta, topped with a dollop of ricotta.
Nutrition Facts : @context http, Calories 554, UnsaturatedFat 12 grams, Carbohydrate 62 grams, Fat 20 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 6 grams, Sodium 543 milligrams, Sugar 5 grams, TransFat 0 grams
More about "ragu of tuna and thyme recipes"
TUNA RAGU WITH BUCATINI , AND ITALIAN PASTA RECIPE
PACCHERI WITH FRESH TUNA RAGU: SICILIAN PASTA RECIPE
From the-pasta-project.com
4.9/5 (32)Category Main CourseCuisine Italian, Sicilian, Southern ItalianCalories 514 per serving
- Put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring tothe boil again.
- Peel the red onion/s and slice into thin crescents. Cut the tuna into cubes, as in the photos. Wash the tomatoes, remove the stalk and cut them in half.
- Pour olive oil into a large frying pan or skillet, add the red onion and sauté gently. Once the onion has softened, add the tomatoes and cook on a medium heat until they start to softentoo. Then turn the heat up, add the tuna and brown it for a couple of minutes turning frequently and then add the white wine. Allow the alcohol to evaporate. Turn the heat down.
HOMEMADE PASTA SAUCE - RAGU RECIPE WITH TOMATO …
From aspicyperspective.com
5/5 (5)Total Time 1 hr 45 minsCategory Condiment, SauceCalories 644 per serving
- Boil a large pot of water and gently score the top of each tomato. Once the water is boiling, carefully drop the tomatoes into the water and blanch for 1-2 minutes. Scoop the tomatoes out of the water with a slotted spoon and place in a large bowl of ice water. Once the tomatoes are cool, peel off the skins—they should slip right off. Chop the tomatoes and set aside.
- Place a large pot over medium heat. Melt the butter in the pot and brown the sausage, breaking it apart with your spoon. Add the onions and garlic then saute another 5 minutes to soften the onions.
- Add in the tomatoes, chopped basil, wine, tomato paste, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil, then cover, lower the heat and simmer for 1 hour.
- Remove the lid and simmer another 15-20 minutes. Meanwhile, cook the pasta according to the package instructions. Drain the pasta and serve with a hearty amount of the warm ragu.
TUNA RAGU | ALLRECIPES
QUICK TOMATO RAGU PASTA SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
LINGUINE WITH TUNA SAUCE – MOTHER THYME
From motherthyme.com
SHORT RIB BOLOGNESE SAUCE (RAGU) | SWEET TEA & THYME
From sweetteaandthyme.com
25 ITALIAN RAGU RECIPES – THE PASTA PROJECT
From the-pasta-project.com
LINGUINE WITH TUNA RAGù AND PEAS - RIO MARE CANADA
From riomare.ca
RAGU OF TUNA AND THYME - DINING AND COOKING
From diningandcooking.com
PASTA WITH TUNA RAGù - SICILIAN FOOD CULTURE
From sicilianfoodculture.com
EASY TUNA RAGU [KETO AND WHOLE 30 FRIENDLY]
From mommyshomecooking.com
TUNA RAGù – THE PASTA QUEEN
From thepastaqueen.cooking
SAUSAGE AND THYME RAGU WITH BUCATINI AND RICOTTA
From thefeedfeed.com
CLASSIC RAGù BOLOGNESE RECIPE | BON APPéTIT
From bonappetit.com
QUICK TUNA RAGU | STONESOUP
From thestonesoup.com
ULTIMATE ITALIAN BEEF RAGU - THE DARING GOURMET
From daringgourmet.com
SAUSAGE AND THYME RAGU - RECIPES - DELICIOUS.COM.AU
From delicious.com.au
RAGù RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
BEEF RAGU BY VINTAGE65. A THERMOMIX ® RECIPE IN THE CATEGORY …
From recipecommunity.com.au
You'll also love