#leftover ragu

[christinedominguezarts]

Recipe for Vegan Polenta with Ragu Meatless Monday Italian-style! This is a vegan adaptation of traditional Italian creamy polenta and thick ragu full of vegetable proteins.

[unfyoutubers]

Leftover Brisket Ragu

[driftsixfour]

save me pork and veal ragu leftovers, save me

[tiredinwinter]

I made LIFE CHANGING VEGAN LASAGNA TODAY

Really happy to have found a recipe that I think is even better than the last one I tried!! The lasagna was made with my Ragu sauce leftovers, cause I cooked way too many portions once again. But who am I to complain about more pasta in my life?? I could literally eat this every day 😗✨💕

Dearly recommend trying this. Ragu has been one of my big weaknesses in vegetarianism. I don't miss much, but...good Ragu?????? I need it. And it's hard to find the variation I want. I'll try as many recipes until I've learned enough from all of them to combine them into the recipe I've been dreaming of 🥹💕

[ghoulcandy]

i will make my decision in five minutes

(*please discount one vote as it is my own)

[imagineannemorgan]

Recent cooking: pumpkin risotto, ginger spiced pumpkin soup, spaghetti bolognese, leftover spaghetti bolognese on toast with cheese and topped with a fried egg, apple and rhubarb crumble, scrambled eggs on toast, veal shank with potato gratin and peas sauted in butter, oxtail ragu filled ravioli with a creamy cheese sauce and roasted pumpkin.

Videos on instagram: @/thegoththatbites

[kabillieu]

Daylight savings time cast a spell on us, and we all used the extra hour to sleep in. It's 7:11 (so 8:11), and the baby's still not up. He also took a four and a half hour nap yesterday. We woke him up because I started to get spooked about how long he was napping.

Tomorrow's my surgery. I'm going to look and feel like I got in a car accident, and I won't be very mobile for a few days. We stocked the house with easy freezer meals. Today we'll do our weekly cleaning. I'm trying really hard to finish grading a batch of papers so that next week I don't have to worry about them.

I made a chicken ragu with ricotta last night that was really good, and today I'm making a pot roast. There are leftover donuts. The weather has been nice. I've been watching The Mindy Project for the first time, and it's a really solid 22-minute sitcom with a million episodes per season, which I really appreciate. All good things.

[myf00djournal]

Hi Tuesday

Trained. Today has bench and safety bar split squats 🤢

Banana protein smoothie

Regular skcl sf

YoPro w granola and strawberries 🍓

Lunch was leftover fettuccine ragu

An apple

Walk 🐶 🐶 👨

Dinner was a chicken salad w potatoes 🥔 which I added to spruce it up

A mousse cup for a snacky

Meant to go on a 8km easy run but it was literally 37 degrees????? Sooooooo pass.

[princessmadafu]

Re-Inventing the Wheel

I'm not a huge fan of British TV chef Jamie Oliver, so it was interesting to read comments on his latest show about £1 meals. That's £1 per portion, not £1 for the whole dinner. I haven't seen the programme but I'll put my two-pennorth in anyway.

While it's good to be saving money in these trying times, the way to go is not as simple as "buy cheap", it's about making the food go further.

Yes, you can serve up a roast chicken dinner for £1 per person, but then any self-respecting cook would put the bones in the slow-cooker and make 5 litres of chicken stock; cool and strain and turn the stock into a week's worth of soups and sauces.

Like our grannies and mums did when times were hard and leftovers were served up again and again until everything was eaten.

They had respect for the food, for the farmer and for the animal that died so that they could eat. There was very little food waste. Food was too valuable. Even the peelings went on the compost heap to recycle in the veggie garden or were collected by the local milkman for his sideline in pigs.

Our grannies and mums were more "green" than today's crop of pontificating woke people who protest about climate change while demanding environmentally unfriendly imported vegan almond milk, avocado toast, weird "Meghan Coffee" and unseasonal salad. Where's the logic? I mean, genuinely, do these people not know how food works? Even one of my own sons asked me for asparagus the other day - hell, no! Not till May (or April if I get some nice weather), but even my own son, who loved to help me in the allotment at age three, is so used to seeing ever-ready supermarket vegetables he's forgotten that Nature has a big say in what we should eat and when!

I despair! I am a failed parent!

On a positive note, Princess Mad - who does all the cooking - bought the British equivalent of £10 of stewing steak and kidney last week, a bit of a treat as we (five adults) don't often eat beef. Day one, served stew and dumplings; day two made a steak and kidney pie; day three used the leftover gravy to make beef and vegetable soup; day four froze the last of the soup to use in a ragu later this week. No unseasonal asparagus involved! Fresh, local, seasonal!

To do anything less is disrespect.

Disrespect for the farmers, the cattle, the butchers and the grannies and mums who taught us how to be "green" before "green" was even invented!

All hail, grannies! I love you!

[melontokkive]

Toast of the weekend dump: I have some leftover ragu, so i used it for my toast and topped it up with sunny side egg, delish!

[fiftytwotwentythree]

Wellness Wednesday:

Blah...

Blah - that's how my week was and that's how I feel.

It's been a relatively chill week, but lack of sleep, muscle soreness in my neck, a change at work, and general hangriness has been tipping my scales slightly towards the negative.

Truly it wasn't a bad week - I had some PTO, ate some good pasta (a lot of pasta), did some fun reading, saw some family, played games, watched some great "television"... but something just feels off.

I've had muscle soreness before and the sleep thing been a thing for a while... but I feel out of sorts... I feel like I need to get out of my house and shake it up a bit, but do what, I don't know. See a movie? Play a game...?

I keep coming back to needing/wanting sleep.

Sleep... and Barbecue. I wanted burger and hotdog off the grill.

In other news I am on the hunt for movies and shows to stream. Received a few suggestions this week. Always looking for more.

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28th CHECK-IN:

Current Goals:

Lose 52 lbs

Completed as of 4/12/2023

New Goal: Maintain or Continue on The Weight Loss Path

Avoid "Junk Food"

Minimize Take-Out / Fast Food Consumption

Short Term:

Vegetarian-ish Diet: Completed

End Date: 4/09/2023 - 46 Days Total

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Meal Tracker:

THURSDAY

Lunch:

(8) Pieces of Leftover Rana's Chicken and Roasted Garlic Ravioli with Prego Roasted Garlic Alfredo Sauce

- Green Beans

- Black Pepper

- Crushed Red Pepper

(3) Scoops of Cottage Cheese

Snack:

(2) Bowls of Valley Top Popcorn

Supper:

(6) Pieces of Leftover Rana's Chicken and Roasted Garlic Ravioli with Prego Roasted Garlic Alfredo Sauce

(1) Grilled Cheese Burger on a Hawaiian Bun

- Ketchup

(2) Small Oranges

(1) Glass of Chocolate Milk

FRIDAY

Lunch:

Bowl of Baked 5 Cheese Pasta with Honey BBQ Chicken

- Callentani Pasta

- Classico 4 Cheese Alfredo Sauce

- Ragu Double Cheddar Sauce

- Parmesan Cheese

- (3) Pieces of Jimmy Soules Honey BBQ Chicken

(1) Small Orange

Snack:

Large Bowl of Valley Top Popcorn

Supper:

Leftover Bowl of Baked 5 Cheese Pasta with Honey BBQ Chicken

- (2) Pieces of Jimmy Soules Honey BBQ Chicken

Corn Beef and Swiss on a Toasted Everything Bagel

(1) Glass of Chocolate Milk

SATURDAY

Lunch:

Leftover Bowl of Baked 5 Cheese Pasta with Honey BBQ Chicken

- (3) Pieces of Jimmy Soules Honey BBQ Chicken

(2) Small Oranges

Snack:

(2) Bowls of Valley Top Popcorn

Supper:

Leftover Bowl of Baked 5 Cheese Pasta

- (2) BBQ Hotdogs

(1) Glass of Chocolate Milk

SUNDAY

Lunch:

Spinach Dijon Salad

(2) Scoops of Broccoli Cheddar Pasta Salad

Snack:

(4) Bowls of Smartfood's White Cheddar Popcorn

Supper:

Chef Salad

(1) Glass of Chocolate Milk

(2) Small Oranges

MONDAY

Lunch:

Asian Style Salad

- Mandarin Oranges

Snack:

(2) Handfuls of Good & Gather's Tex Mex Trail Mix

Supper:

Chef Salad

(1) Small Orange

(1) Glass of Chocolate Milk

TUESDAY

Lunch:

Bowl of Mexican Style Street Corn Salad

Snack:

(2) Handfuls of Good & Gather's Tex Mex Trail Mix

Small Bowl of Valley Top Popcorn

Supper:

Bowl of Leftover Mexican Style Street Corn Salad

(2) Small Oranges

(1) Glass of Chocolate Milk

WEDNESDAY

Lunch:

StarKist Deli Style Tuna with Pepperjack Cheese on a Croissant

StarKist Sweet Chili Style Tuna with Pepperjack Cheese on a Croissant

(2) Scoops of Broccoli Cheddar Pasta Salad

Snack:

(2) Handfuls of Good & Gather's Tex Mex Trail Mix

(2) Large Bowl of Valley Top Popcorn

Supper:

Annie Chun's Teriyaki Noodle Bowl

- Cashews

(2) Small Oranges

(1) Glass of Milk

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Workouts:

THURSDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(100) Sit-Ups [5 Sets of 20]

FRIDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 min) Planks [5 Sets of 1 min]

SATURDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(100) Sit-Ups [5 Sets of 20]

SUNDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 min) Planks [5 Sets of 1 min]

MONDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(100) Sit-Ups [5 Sets of 20]

TUESDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [5 sets of 10]

(100) Assisted Push-Ups [2 set of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 min) Planks [5 Sets of 1 min]

WEDNESDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges[4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 Sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(100) Sit-Ups [5 Sets of 20]

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WEIGHT TRACKER:

Starting Weight (Noon, 1/01/2023): XXX.X lbs

Weight at Last Check-In, 7/05/2023: -1.0 lbs

Weight As of Noon, 7/12/2023: -1.0 lbs

Total Weight Loss: -78.2 lbs

.

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Closing Thoughts:

The Good:

Um.... Lost a Pound?

The Bad:

My neck is killing me - sore, tight, stiff...

Sad to report... I got Hangry on Sunday. It was like a full on Snickers Bar commercial.

The Ugly:

You guessed it... Ya Dude Needs Da Sleepa

[thechestnutworkshop]

lazy day | short rib, brisket, & mushroom ragu

ragu with porcini & truffle mezzelune for 2, served family style There are just times—certainly during many workdays—when we can't fathom the idea of cooking because of the schedules that life demands from you. It is on these nights that we wish for nothing more than to open a few jars, mindlessly throw the contents into a pot, but still have something warm and delicious to devour. And thankfully, some dishes, though not most, are gracious enough to be amenable to shortcuts with the help of the supermarket—this ragu happens to be one of them. It is uncompromisingly delicious, very hearty, and deeply savory due to the short rib and brisket, and the long cooking mellows the subtler notes of the aromatics enough, that using a jar of good quality tomato sauce like Rao's well fulfills the role of homemade marinara. The pestata (which here is really just blended soffritto) dissolves into the ragu as it cooks, and at the end of the braising when most of the liquid has evaporated, adds a subtle creaminess to the sauce, along with that lovely signature taste of bolognese hinted from behind the robust beefy taste that takes forefront stage. And I only add cheese when finishing the dish, instead of adding it into the sauce pre-braise—I find that it muddies the flavor and depth of the ragu. Cleaning the mushrooms is the most time-consuming part of the preparation that you will have to devote in the morning, but the pot should be in the oven and braising within 30 minutes of entering the kitchen. Let the ragu simmer while you're away at work, so once you come back home after a long day, all that's required is to boil some good quality, storebought ravioli for a few minutes, toss in the sauce, turn on the television, and relieve the day's worries with a warm, cozy bowl. Do not skim the fat; it is this fat that stains the pasta a sunset mahogany and gives the ragu its luxurious, velvety mouthfeel.

lazy day | short rib, brisket, & mushroom ragu for 6-8 servings 1 lb (453g) brisket 2 lb (907g) bone-in short rib 1 lb (453g) mushrooms (2 8oz containers) 16.9 oz (479g, about a pint) beef bone broth 24 oz (680g) of a clean-tasting, bright tomato sauce (e.g. standard jar of Rao's marinara or arrabiata) 10 oz (283g) prepared soffritto / mirepoix (1:1:1 onion, celery, carrot) 4 cloves of garlic a little bit of fresh woody herbs, e.g. small sprigs of rosemary, thyme, & marjoram (as in, 1/4 sprig of each), just to impart slight warmth sear meat. in the leftover tallow, sear the mushrooms. blend the soffritto with the garlic, and cook at high heat with olive oil (if extra fat is needed) until the water evaporates. lower the heat and sweat gently for 10 minutes. add bone broth, herbs, tomato sauce, and nestle in the meat and mushrooms, making sure that the bones of the short ribs are submerged. 270F (130C), ~7 hours, with lid slightly ajar. shred the meat with a fork. nutrition (rough approx.): ~2800 kcal, 219g protein (350 - 467 kcal / 27 - 36.5g per serving)

have a happy halloween! 🎃

[firstchoicegourmetcatering]

#PASTICCIO - another comfort food that takes me back to my childhood. I would watch my mother prepare this dish and listen intently as she talked me through her recipe and without fail, repeat verbatim each step of the process, pausing every so often to ask, “understand?” Waiting for a reply which invariably was a nod of my head. Her sauce for this dish was prepared from slowly braised beef ragu with the meat so tender, it would pull apart. The goodness of mum’s pasticcio meant that leftover’s could be eaten cold, awakening another taste sensation equal to that of oven to plate.

First Choice Gourmet Catering - Event catering service for both Private and Corporate clients

Web: firstchoicecatering.com.au/contact.html

Menu: firstchoicecatering.com.au/menus.html

[imagineannemorgan]

This is the reason I went to culinary school. So I can do more with my leftovers.

I had ravioli filled with oxtail ragu and made a cheese sauce to go with it.

Process video on instagram: @/thegoththatbites

[thebloopixie]

Beef Ragu with Gnocchi

As part of the collaboration #NoodleNovember2023 I had footage I wanted to use from last year. When I went to look for it it had disappeared off my pc so in a blind panic due to not being paid for a couple of weeks and only having what we have in the house to use I decided to make use of our leftovers. In that moment this amazing dish was born that turned leftovers that would’ve made 1 meal for 3…