#Ragu

[foodcravings]

Rigatoni with a beef cheek ragu (via Instagram)

[lustingfood]

Venison Ragu (x)

[daily-deliciousness]

Pork and shiitake mushroom ragù

[scr4n]

Home cooked beef ragù 🥩🍝

[everybody-loves-to-eat]

[mimsillustrations]

It’s me, you and ragù 🍝

[foodshowxyz]

Hearty Homestyle Ragu Tagliatelle

Ingredients:

For the Ragu:

Olive oil: 2 tablespoons

Butter: 2 tablespoons

Onion: 1 large, finely chopped

Carrot: 1 large, finely chopped

Celery stalks: 2, finely chopped

Garlic cloves: 2, minced

Ground beef: 500 grams (1.1 lbs)

Pork mince: 500 grams (1.1 lbs)

Tomato paste: 2 tablespoons

Dry red wine: 1 cup

Canned crushed tomatoes: 2 x 400 grams (14 oz each)

Milk: 1/2 cup

Salt and pepper: to taste

Bay leaves: 2

Nutmeg: a pinch, grated

For the Tagliatelle:

Tagliatelle pasta: 400 grams (14 oz)

Salt: for boiling water

To Serve:

Freshly grated Parmesan cheese

Fresh basil leaves: for garnish

Instructions:

1. Prepare the Base:

In a large pot, heat the olive oil and butter over medium heat.

Add the chopped onion, carrot, celery, and garlic. Cook until softened and golden (about 10 minutes).

2. Brown the Meat:

Increase heat to medium-high and add the ground beef and pork mince. Cook until browned (about 15 minutes).

3. Deglaze and Simmer:

Stir in the tomato paste and cook for a few minutes.

Add the red wine, reducing by half.

Add the crushed tomatoes, milk, bay leaves, nutmeg, salt, and pepper. Simmer gently, partially covered, for at least 2 hours.

4. Cook the Tagliatelle:

Near the end of the ragu's cooking time, boil a large pot of salted water.

Cook the tagliatelle until al dente, then drain, reserving some pasta water.

5. Combine and Serve:

Toss the pasta with the ragu, adjusting the consistency with pasta water if needed.

Serve with a sprinkle of Parmesan and fresh basil.

[delicious-in-kitchen]

Braised Beef Ragu with Parmesan Polenta by Modern Honey

[fallimentiquotidiani]

Taiadèle!

[fattributes]

Slow Cooker Short Rib Ragu

[foodcravings]

Pasta (via Instagram)

[thoughtportal]

Slowy Brasied Beef Ragú Recipe ❤️‍🔥 Here's your Bite

Here’s how to make it: 

 Ingredients 2-2.5 lbs chuck roast, cut into 4 pieces Salt and freshly ground black pepper, to taste 2 tbsp olive oil 2 tbsp butter 1 medium onion, finely diced 2 carrots, finely diced 2 celery stalks, finely diced 1 tsp Italian seasoning 1 tsp red pepper flakes (optional, adjust to taste) 6-8 cloves garlic, minced 2-3 tbsp tomato paste 500 ml (about 2 cups) dry red wine 1 can (28 oz) whole tomatoes, crushed with your hands 1 cup @Kettle & Fire beef broth (or enough to ensure meat is mostly submerged) 1 Parmesan rind 3–4 sprigs fresh thyme 2 sprigs fresh rosemary 1 bay leaf 1/2 cup heavy cream (optional)


For Serving: 1 lb pappardelle pasta, plus reserved pasta water Freshly grated Parmesan cheese (a lot!) Fresh parsley or basil, for garnish

Preheat your oven to 300°F (150°C).

Cut a the chuck roast into 4 pieces and season generously with salt and pepper.

Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast pieces on all sides until browned, about 2 minutes per side. Remove the beef and set aside.

Lower the heat to medium and add 2 tbsp butter to the pot. Add the carrot, celery, and onion. Season with Italian seasoning, red pepper, salt and pepper. Saut�� until softened, about 8–10 minutes.

Add minced garlic and cook for another 30 seconds, until fragrant.

Clear a space in the center of the pot. Add the tbsp tomato paste and let it caramelize undisturbed for 1–2 minutes, then stir into the vegetables.

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly.

Stir in the crushed tomatoes and beef stock. Season again with salt and pepper to taste.

Add the Parmesan rind, fresh thyme, fresh rosemary, and bay leaf to the pot.

Return the seared beef to the pot, ensuring it is mostly submerged in the sauce. Cover with a lid and transfer to the oven.

Bake for 4 hours, stirring every once in a while. 


Once the beef is fork-tender, remove the pot from the oven. Discard the Parmesan rind (if you can find it), thyme sprigs, rosemary sprigs, and bay leaf.

Use a wooden spoon to shred the beef directly in the pot—it should fall apart easily.

Stir in 1/2 cup heavy cream or milk (optional) for a creamy finish. 15. Cook 1 lb pappardelle pasta according to package instructions. Add the noodles directly into the ragu sauce. Add in pasta water and butter as/if needed. 16. Serve topped with a generous amount of freshly grated Parmesan cheese and a sprinkle of fresh parsley or basil. Enjoy!

[beatsforbrothels]

Ghostface Killah - R.A.G.U. (ft. Raekwon)

[scr4n]

Just back from a trip to Napoli & Roma where I ate nothing but pasta and pizza for five days 🇮🇹🍕🍝

[everybody-loves-to-eat]

braised pork ragu with pappardelle

[transparentgentlemenmarker]