ragu

Sick of the usual meat sauce and meatballs on a weeknight? Take your Italian cooking up a notch with this delectable beef ragu recipe. Not only is it easy to make, but this dump-and-go Crock-Pot recipe is perfect to prep and freeze for later!

When this recipe is ready to serve, I personally recommend serving it with pappardelle pasta and shaved parmesan. However, if you can't find pappardelle in the store, fettuccine would be a fine alternative.

How to Make It:

Season the beef with salt and pepper.
Add in seasoned beef, crushed tomatoes, tomato paste, carrots, celery, garlic cloves, onion, and Italian seasoning into a slow cooker.
Pour in the beef stock (or if you have some leftover red wine, use that).
Cook on low for 6 hours (8 hours max). If you cook for longer, the beef will get mushy, so be careful!
Right before serving, cook the pappardelle pasta in boiling water that has been lightly salted. Cook time varies based on packaging instructions.
Take the beef out and shred it with two forks. Place back in the sauce.
Serve beef ragu on prepared pappardelle pasta with shaved parmesan cheese.

Crock-Pot Beef Ragu

beef

28 oz. can crushed tomatoes

tomato paste

carrots (peeled and diced)

celery stalks

garlic cloves

onion

Italian seasoning

salt

pepper

beef stock (or red wine)

bag/box of pappardelle pasta

Season the beef with salt and pepper. Add in seasoned beef, crushed tomatoes, tomato paste, carrots, celery, garlic cloves, onion, and Italian seasoning into a slow cooker. Pour in the beef stock (or if you have some leftover red wine, use that). Cook on low for 6 hours (8 hours max). If you cook for longer, the beef will get mushy, so be careful! Right before serving, cook the pappardelle pasta in boiling water that has been lightly salted. Cook time varies based on packaging instructions. Take the beef out and shred it with two forks. Place back in the sauce. Serve beef ragu on prepared pappardelle pasta with shaved parmesan cheese.

When it comes to meat sauces, ragù bolognese is the undisputed heavyweight champion of the world. To arrive at this version, I started with Barbara Lynch's great recipe, adding a few tweaks here and there to enhance meatiness and texture (hello, pancetta, gelatin, and fish sauce!) and employing a unique oven-based cooking technique that develops rich browned flavors, all while maintaining the tender, silky texture that the best sauces have. This is the kind of sauce that will leave you and your loved ones weak in the knees.

The Best Slow-Cooked Bolognese Sauce Recipe

(1L) homemade chicken stock

powdered gelatin (4 to 6 packets; 30 to 45 grams),

(28-ounce; 800 grams) can peeled whole tomatoes, preferably San Marzano

(225 grams) finely minced chicken livers

(60 milliliters) extra-virgin olive oil

(450 grams) ground beef chuck (about 20% fat)

pork shoulder (about 20% fat)

(450 lamb shoulder (about 20% fat)

salt and black pepper

unsalted butter

(225 grams) finely diced pancetta

onion, finely minced (about 8 ounces; 225 grams)

carrots, finely chopped (about 8 ounces; 225 grams)

celery,

garlic, minced

(about 25 grams) minced fresh sage leaves

(about 50 grams) minced fresh parsley leaves, divided

(475 milliliters) dry white or red wine

(235 milliliters) whole milk

bay leaves

(235 milliliters) heavy cream

Parmesan cheese

(30 milliliters) Vietnamese or Thai fish sauce,

To Serve:

pasta,

Adjust oven rack to lower-middle position and preheat oven to 300°F (150°C). Place stock in a medium bowl or 1-quart liquid measure and sprinkle with gelatin. Set aside. Purée tomatoes in the can using an immersion blender or transfer to the bowl of a countertop blender and purée until smooth. Transfer chicken livers to a cup that just fits head of immersion blender and purée until smooth.

Heat olive oil in a large Dutch oven over high heat until shimmering. Add ground beef, pork, and lamb; season with salt and pepper; and cook, stirring and breaking up with a wooden spoon or potato masher, until no longer pink, about 10 minutes. Remove from heat and stir in puréed chicken livers.

Meanwhile, heat butter and pancetta in a large skillet over medium-high heat and cook, stirring frequently, until fat has mostly rendered but butter and pancetta have not yet started to brown, about 8 minutes. Add onion, carrots, celery, garlic, sage, and half of parsley and cook, stirring and tossing, until vegetables are completely softened but not browned, about 8 minutes. Transfer mixture to Dutch oven with meat mixture.

Return Dutch oven to high heat and cook, stirring, until most of the liquid has evaporated from the pan, about 10 minutes longer.

Add wine and cook, stirring, until mostly evaporated. Add reserved stock, tomatoes, milk, and bay leaves. Season gently with salt and pepper.

Bring sauce to a simmer, then transfer to oven, uncovered. Cook, stirring and scraping down sides of pot occasionally, until liquid has almost completely reduced and sauce is rich and thick underneath a heavy layer of fat, 3 to 4 hours. If sauce still looks liquid or fat has not separated and formed a thick layer after 4 hours, transfer to stovetop and finish cooking at a brisk simmer, stirring frequently.

Carefully skim off most of the fat, leaving behind about 1 cup total. (For more precise measurement, skim completely, then add back 1 cup of fat.)

Stir in heavy cream, Parmesan, fish sauce, and remaining parsley. Bring to a boil on stovetop, stirring constantly to emulsify. Season to taste with salt and pepper. Bolognese can be cooled and stored in sealed containers in the refrigerator for up to 1 week.

To Serve: Heat sauce in a large pot until just simmering. Set aside. Cook pasta in a large pot of well-salted water until just barely al dente. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot and add just enough sauce to coat, along with some of the cooking liquid. Cook over high heat, tossing and stirring gently, until sauce is thick and pasta is coated, about 30 seconds. Transfer to a serving bowl and serve immediately, passing Parmesan at the table.

This deeply flavorful sauce, made from both fresh and dry mushrooms, tomatoes, white wine, and aromatic vegetables, is so hearty, you won't believe it contains no meat. It's delicious on pasta or polenta.

Mushroom Rag&#249; Recipe

porcini mushrooms

8 ounces mixed fresh mushrooms,

olive oil

medium onions, minced (see note)

large carrot, minced (see note)

garlic, minced (see note)

dry white wine

thyme

In a medium heatproof mixing bowl, combine dried porcini with 2 cups boiling water and let stand 15 minutes. Meanwhile, wash fresh mushrooms and discard any woody stems, such as on cremini and shiitake mushrooms (or save stems for making mushroom or vegetable stock). Thinly slice mushrooms (in the case of hen of the woods mushrooms, tear by hand into thin strips).

Lift rehydrated dried mushrooms from soaking liquid and squeeze to remove excess liquid; fine-strain soaking liquid and reserve.

In a large pot, heat oil over high heat until shimmering. Add onion, carrot, and garlic, and cook, stirring, until softened and beginning to brown on bottom of pot, about 6 minutes. Add fresh and soaked dried mushrooms and cook, stirring and scraping bottom of pot, until they release their water and begin to brown on bottom of pot, about 10 minutes. Continue cooking, scraping bottom of pot and making sure to reach into corners, until it becomes difficult to scrape up browned bits and they threaten to burn, about 15 minutes longer. Add wine, scraping up browned bits on bottom of pot. Add tomatoes, dried-mushroom soaking liquid, and thyme.

Lower heat to medium-low and cook, stirring often and scraping bottom of pot to prevent scorching, until mushroom sauce is thick, 1-2 hours. Discard thyme stems. Season with salt and pepper. Mushroom ragù can be served on pasta or with polenta. Keep refrigerated for up to 5 days or freeze for up to 6 months.

Add a modern-day twist to a classic bolognese with Tom Kerridge's exquisite beef ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish

Beef ragout

beefshin,

onions,finely chopped

carrots,finely chopped

celerysticks, finely chopped

garliccloves, sliced

tomato purée

red wine

rosemary

tomatoes

beef stock

parmesan,grated, and pappardelle (see 'Goes well with', below), to serve

Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole</a> over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.

Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving – it tastes better if made a day ahead.

When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.

Recipe video above. Ragu is one of those recipes that really showcases the beauty of Italian cooking - everyday ingredients, fast prep, leave it to cook long and slow and you end up with a luscious dish that tastes like a million bucks. This recipe makes enough sauce to serve 8 and freezes great.

Slow Cooked Shredded Beef Ragu Pasta

Black pepper

olive oil (, separated)

garlic (, minced)

onion (, diced)

carrots (, diced (Note 2))

celery (, diced (Note 2))

/ 28 tomatoes

beef bouillon cubes (, crumbled (Note 3))

/ 375 ml water ((Note 3))

tsp dried thyme

dried pappardelle (,

cheese

parsley (, finely chopped (optional))

Pat beef dry and sprinkle with salt and pepper

Sear Beef: Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 - 5 minutes in total), then remove onto a plate.

Turn stove down to medium low and add remaining 2 tbsp of olive oil.

Soffrito: Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.

Add remaining Ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it's bubbling very very gently. (Note 7)

Slow cook:&nbsp;Cover the pot and let it cook for 2 hours or until beef is tender enough to shred. (Note 5 for slow cooker and pressure cooker).

Shred:&nbsp;Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened - beef will soften slightly more during this step.

Final season:&nbsp;Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO, add 1/2 tsp sugar if sauce is a bit sour for your taste (Note 6).&nbsp;Place the lid on and set aside until ready to serve (it's even better the next day and freezes well for months!).

Bring a very large pot of water with 1 tbsp of salt to the boil.

Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.

Meanwhile, place 5 cups of the Ragu in a very large fry pan, dutch oven or use 2 normal size fry pans. Heat over high heat while the pasta is cooking.

When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.

Add 3/4 cup of pasta water into the fry pan.

Gently toss the pasta (I use 2 wooden spoons) for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta.

Yell for your family to sit down at the dinner table because you need to serve it immediately!

Serve with plenty of freshly grated parmesan, or even better, with parmigiano reggiano.

To Serve (Note 4):

This tasty combo of beef and pork mince is great in pies, on pasta or with rice.

Versatile meat ragù

red onions

garlic

carrots

celery

butternut squash

rashers higher-welfare streaky bacon

extra virgin olive oil

pork

wineglasses red wine

x plum tomatoes

bay leaf

https://www.youtube.com/watch?v=-gF8d-fitkU

Substituting half your pasta for swede ribbons and the breast of the duck rather than the leg makes this a leaner, but equally delicious, ragu

Duck Ragu With Pappardelle & Swede

duck

onion, finely chopped

fennel seeds

½ small pack parsley, leaves

thyme sprigs, leaves picked

milliliters red wine

plum tomatoes

stock

tsp red wine vinegar

tbsp raisins

pine nutsand parmesan, to serve

fresh pappardelle

swede(1 large or 2 small) peeled, then

Duck ragu with pappardelle & swede

Heat 1 tbsp of the olive oil in a large deep frying pan over a high heat and fry the duck breasts for 2 mins on either side until well browned, then set aside. Tip the fat from the frying pan into a dish (keep it for later use if you like), and turn the heat on the pan down to medium, then add the rest of the olive oil. Tip the onion and fennel seeds into the pan, add a large pinch of salt and cook for 5 mins until the onion is starting to soften. Crush in the garlic cloves, then add the bay leaf, parsley stalks and thyme leaves. Stir well and cook for 2 mins more.

Turn the heat up, then pour in the red wine and cook for 2 mins until it has reduced a little. Spoon in the tomato purée and tip in the can of tomatoes along with the stock, stir and bring to the boil, then turn the heat down to low and return the duck breasts to the pan, cover and simmer very gently for 40-45 mins or until the meat is tender.

Remove the duck breasts with a slotted spoon, put in a bowl, turn the heat up and reduce the tomato sauce for 10 mins until thick enough to coat your pasta. Use two forks to shred the duck, then tip the meat back into the sauce. Add the red wine vinegar and raisins, then season to taste. Set aside.

When ready to serve, cook your pasta. Heat a large pan of well salted water, add the pappardelle and cook following pack instructions. For the final minute of cooking time, drop in the swede. Drain, reserving a ladleful of the pasta water to add to the sauce. Toss the pasta and swede through the sauce. Divide between bowls and top with the toasted pine nuts, parmesan and a scattering of parsley.

Feed the family this comforting, budget-friendly sausage ragu with pasta. You can freeze the leftovers for another time and it tastes just as good

Sausage Ragu

onion,finely chopped

¼ tsp chilli flakes

rosemarysprigs, leaves

brown sugar

pork sausages

milk

lemon,zested

rigatoni pasta

parmesanand ½ small bunch parsley, leaves

Sausage ragu

Heat 2 tbsp of the oil in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> over a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins.

Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.

Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.

La ricetta tradizionale emiliana delle lasagne alla bolognese classiche con tutti i passaggi: dalla preparazione del vero ragù alla gratinatura in forno.

Lasagne Alla Bolognese Classiche

700 grammo pasta all'uovo verde

400 grammo manzo polpa

grammo maiale polpa

300 grammo pomodoro passata

grammo salsiccia di maiale

pancetta affumicata o bacon

grammo farina

numero cipolla

numero carota

numero sedano coste (gambo)

decilitro latte vaccino intero uht

bicchieri vino bianco

quanto basta brodo di carne e verdura

quanto basta noce moscata

parmigiano

quanto basta olio di oliva

quanto basta burro

quanto basta sale

quanto basta pepe

Lasagne alla bolognese classiche

A rich, versatile meat sauce: serve it Bolognese-style with spaghetti or use it as a base for lasagne or moussaka

Rich ragu

onion,halved and finely chopped

celery stick,finely diced

carrot,finely

pack minced beef steak

garlic cloves,finely grated

thyme leaves

red wine(or use extra beef stock)

spaghetti

grated parmesan,plus extra to serve (optional)

side salad,to serve

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.

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