ragu recipe

Jacob Kenedy&#8216;s ragù recipe is made from venison and pancetta simmered down with red wine – the perfect dinner party main to impress your friends. For something a little more everyday, try our quick and easy beef ragù stirred through your favourite pasta.

Tagliatelle with venison ragù

venison lamb

olive oil

pancetta, chopped

carrot, finely chopped

celery stick, finely chopped

onion,

garlic cloves, chopped

bay leaves

thyme

rosemary sprig, all

tbsp ground mixed spice

tomato purée

milliliters red wine

milk

fresh egg tagliatelle

unsalted butter

Heat the oven to 200°C/180°C/gas 6. Season the venison well with salt and pepper, put in a small-medium roasting tin and drizzle with 3 tbsp olive oil. Roast for 1 hour until well browned outside and more or less cooked (it doesn’t matter if it’s well done or rare). Remove from the oven and leave to cool in the tin, reserving the roasting juices.

Heat a heavy casserole with a lid over a medium heat and add the pancetta, along with the remaining oil. Cook for 5-6 minutes until the pancetta starts to brown and crisp and the fat is released, then mix in the chopped vegetables, garlic, herbs, mixed spice and tomato purée. Turn the heat to low and cook gently for 20 minutes until tender but without colour.

Meanwhile, dice the roast venison into roughly 1cm cubes. Add the meat to the tender vegetables in the pan and mix together. Raise the heat to high and fry for 10 minutes until some of the meat starts to brown at the edges. Add the roasting juices, wine and milk. It may look curdled but it’ll come back together during cooking.

Bring to a simmer, cover with the lid slightly ajar, then cook gently for around 3 hours, stirring every so often. You can do this on the hob over a low heat or in the oven at 160°C/140°C fan/gas 3. It’s ready when the oil collects on the surface, the meat is very tender and the gravy has thickened. You may need to add a splash of water during cooking if it dries out too much or raise the heat towards the end if it looks a little wet. At the end of cooking, season with salt and pepper to taste.

Bring a large pan of well salted water to the boil. Add the tagliatelle and cook until it’s still quite firm to the bite (leave it even more al dente than you like, as it will continue to cook in the sauce). Drain, reserving a little of the cooking water, then add the pasta to the ragù, along with the butter. Add just enough of the reserved cooking water to loosen the sauce slightly. Put the whole lot on a warmed serving platter or put in individual bowls, then top with lots of parmesan to serve.

Pork Ragu that tastes like it has been slow cooked for 24 hours in an hour or so thanks to the Instant Pot served with hearty Orecchiette Pasta.

Instant Pot Pork Ragu With Orecchiette Pasta

300 g Pork Shoulder

Tbsp Cooking Oil

Garlic Cloves, Finely Sliced

Tbsp Red Wine Vinegar

175 ml Tomato Passata, Tomato Sauce

Tsp Dried Oregano

Bay Leaf

Tbsp Capers

175 g Orecchiette Pasta

Salt and Pepper, To Taste

Set your InstantPot to Saute mode and when...

Set your InstantPot to Saute mode and when hot add half of the cooking oil along with the onions and saute for 5 minutes, stirring occasionally.

Meanwhile heat the remaining oil in a frying...

Meanwhile heat the remaining oil in a frying pan over a high heat, then season the pork with salt and pepper and brown on all sides. You can do this in the InstantPot if you like but my preference is to use a frying pan.

When the onions have been cooking for 5...

When the onions have been cooking for 5 minutes add the garlic and stir for a further minute.

Now add in the red wine vinegar, it...

Now add in the red wine vinegar, it should pretty much evapourate straight away, then turn off saute mode.

Add the pork.

Then add in the tomato passata, oregano and...

Then add in the tomato passata, oregano and bay leaf along with a really generous grind of black pepper.

Close the lid an cook on manual mode...

Close the lid an cook on manual mode at high pressure for 40 minutes, with a 10 minute natural pressure release.

Putting the pasta on to cook with 2-3...

Putting the pasta on to cook with 2-3 minutes left in the InstantPot should be perfect timing tom bring the dish together.

When released, remove the pork from the InstantPot...

When released, remove the pork from the InstantPot and flip over to saute mode and reduce the remaining liquid by half.

Shred with two forks before returning back to...

Shred with two forks before returning back to the pan along with any juices, it would of course be rude to not check for seasoning again now.

Add the capers and the cooked Orecchiette pasta...

Add the capers and the cooked Orecchiette pasta and stir to combine.

If you're looking for an impressive pasta, stop right here. Begin this recipe 3 hours ahead. This is an edited extract from Simple Italian by Silvia Colloca, (Plum, $39.99). Available February 23. Photography by Rob Palmer.

Hand-cut spelt pappardelle with slow-cooked pork ragu recipe

(300 grams) plain or type ‘00’ flour

(100 grams) spelt flour

eggs,

salt flakes

flour

extra virgin olive oil

garlic cloves, skin on, bashed

boneless pork shoulder

onion, carrot & celery stalk, chopped

fennel seeds

berries,

marjoram leaves

red wine

can chopped tomatoes

(500 milliliters) good-quality beef or chicken stock

sage leaves

Prepare this quick pork ragu with ravioli in just 15 minutes. Follow this recipe for an easy and delicious pasta dinner.

Quick Pork Ragu with Ravioli

lb. cheese ravioli

clove garlic (finely chopped)

lb. pork

salt

pepper

tomato paste

dry white wine

c. flat-leaf parsley (roughly chopped)

Grated Parmesan,

I give you Braised Beef Ragu with Fettuccine for when you need a comforting and delicious dish. This slow braised, fall-apart-tender beef is cooked in a rich tomato and veggie sauce served over a bed of al dente fettuccine.

Beef Ragu

chuck roast (cut into 2 inch pieces)

salt (or

pepper (or

onion

celery (chopped)

carrot (chopped)

Italian seasoning

garlic (minced)

rosemary (chopped)

sage leaves (chopped)

beef broth

tomatoes

Parmesan cheese rind (optional)

parsley (chopped)

Fettuccine (dry)

Parmesan cheese (shredded)

Preheat your oven to 350 F degrees.

In a oven-proof Dutch oven such as a braiser, heat 2 tbsp of the olive oil over medium heat. When the oil is sizzling hot, add the beef and brown on all sides, about 5 minutes. Season the beef with salt and pepper to taste. Work in batches if your Dutch oven is not big enough to fit all the meat.

Remove the meat from the Dutch oven and add the remaining 1 tbsp of olive oil.&nbsp;

Add the onion, celery, carrots, Italian seasoning and stir. Cook for about 2 to 3 minutes until the onion softens and becomes translucent, and the veggies soften.

Add the garlic, rosemary, sage and tomato paste. Pour the red wine and beef broth and stir. Stir in crushed tomatoes. Bring to a boil. If adding the cheese rind, add it now, it will kick up the flavor of the sauce. The rind won't melt, it will just sit in your sauce and infuse the sauce with extra umami.&nbsp;

Add the meat back to the Dutch oven, cover with a lid and place in the oven. Cook for 3 hours with the lid on.

20 minutes before the 3 hours are up, cook the fettuccine according to the package instructions. Keep the pasta water.

Transfer the meat from the Dutch oven to a bowl and shred with two forks. The meat should shred easily after being cooked for so long. Remove cheese rind from the Dutch oven and discard.

Add the shredded beef back to the Dutch oven and stir. If the sauce is too thick add some of the pasta water to thin out the sauce a bit. Garnish the sauce with fresh parsley.

Serve over fettuccine with Parmesan cheese.&nbsp;

https://content.jwplatform.com/videos/AFutpIFX.mp4

I give you Braised Beef Ragu Fettuccine for when you need a comforting and delicious dish. This slow braised, fall-apart-tender beef is cooked in a rich tomato and veggie sauce served over a bed of al dente fettuccine.

Braised Beef Ragu Fettuccine

Make your own pasta from scratch with this simple pork ragu rigatoni recipe. 

Pork Ragu Rigatoni

Classic Pasta Dough

Kosher salt

garlic,

c. flat-leaf parsley, roughly chopped

ricotta salata,

Prepare pasta dough and tubular shapes using rigatoni dial as directed.

Bring large pot of water to a boil; add 1 tablespoon salt.

Meanwhile, in large skillet, heat oil and garlic on medium 30 seconds. Add pork, season with 1/4 teaspoon each salt and pepper and cook, breaking up into pieces, until no longer pink, 5 to 6 minutes.

Add tomato paste and cook, stirring, 2 minutes. Add wine and simmer until it no longer smells like wine, about 5 minutes. Fold in parsley.

While pork is cooking, cook pasta to al dente, 4 to 6 minutes. Drain pasta and toss with ragu. Serve with ricotta salata if desired.

One Pot Spicy Pork Ragu with Orzo - this deeply flavored spicy pork ragu with orzo makes for a delicious and comforting dinner. So simple and ready in just 30 minutes.

One Pot Spicy Pork Ragu with Orzo

pork

celery

carrot

red pepper flakes

oregano

basil

dry orzo

tomato juice ((1 can))

beef broth (low sodium)

hot sauce (I used Sriracha)

¼ teaspoon pepper (or

Parsley

Parmesan cheese (for serving)

ground pork

chili paste

red pepper

In a large skillet or Dutch Oven heat the olive oil over medium-high heat. Add ground pork and cook until pork is no longer pink, breaking it up as you go along.

Add the chopped onion, celery, and carrot to the skillet and cook for another 3 minutes until the onion and carrot are soft and the onion turns translucent.

Stir in the red wine. Add the red pepper flakes, oregano, basil and stir well. Add the orzo, tomato juice, beef broth, hot sauce and stir well. Season with salt and pepper as needed.

Reduce the heat to medium low and cook for about 10 to 12 minutes or until all of the liquid is absorbed, stirring occasionally.

Garnish with parsley and serve with grated Parmesan cheese.

A mushroomy, lentil ragù that just gets better with time. Perfect for batch cooking.

Mushroom & Lentil Ragù

Onion

Carrot

Celery

Garlic Clove

Portobello Mushroom

Tomato Purée

Puy Lentil

Tinned Chopped Tomatoes

Miso Paste

Vegetable Stock

Peel the onion, carrots and garlic. Blitz coarsely along with the celery in a food processor. Remove from the processor and repeat with the mushrooms. If you don't have a food processor you can finely chop it all, but do not be tempted to grate it! 

Heat 2 tbsp oil in a large saucepan over a medium heat and add the blitzed onion, carrot, garlic and celery. Add a big pinch of salt and cook for 10 mins until completely softened. Add the tomato purée and cook for 2 mins before tipping in the mushrooms. Cook for 5 mins until softened.

Drain and add the lentils, along with the tinned tomatoes, miso, and stock, then simmer for 30-40 mins until reduced. Season with salt and pepper.

Serve with your choice of carb (gnocchi, pasta, bread, potatoes, etc.). Optional: if you're batch cooking the ragu for the week, portion it out into Tupperware containers.

Loved the recipe and super easy, but there is no way this is over 500 calories as per the ‘nutrition’ section!

There is no way this needs 700ml of stock. Have made it multiple times - it needs 300-400ML max. Also does not need 4 TABLEspoons of Miso - at least not the Miso I am using. More like 4 TEAspoons

Otherwise this is an excellent excellent veggie bolognaise! Thank you!

Hello, I have a question, is it 400 g only of lentils or is it 1 can of 400 g (lentils + the broth that comes inside the can)?

So tasty - loved it, thank you! Used the day 2 batch for a vegan lasagne, perfect

Are the ingredients listed to serve 12 portions or 6?

I've used marmite instead of miso and it's still super yummy!

Hello - when you say 'blitz' in step 1, which tool to you mean? Since the instruction says 'don't be tempted' to grate, does that mean don't use the grating tool in the food processor? Thank you!

Used my biggest pan and I still can’t fit all this in one 😭😅

Can you clarify the lentil instruction? American here and not sure what "Cooked Puy Lentils" means. :) Can I use green or brown lentils, and should they be cooked prior to adding? The instruction to  let simmer for 30-40 minutes made me think that I should add them uncooked, and that they would cook in the stock.

This recipe doesn't mention how to prepare the garlic and also when it goes in?

I decided to use a mix of dry and fresh mushrooms for this recipe. And only sausage meat. Great combination. But as I mentioned early on, any meat will do.

Mushrooms, Sausage Ragu with Polenta

sausage meat

pancetta (chopped)

Shimeji mushrooms

dry porcini

carrots

garlic (peeled and hard end removed)

chicken stock

mushrooms soaking water

salt and pepper

cheese

water

instant polenta

In a heavy large enamel cast iron pot heat the olive oil the garlic over medium heat. Once the garlic is brown, but not burned, remove and discard.

Add the onions, parsley, and carrots, and mix well. When the onions are translucent, add the sausage meat and pancetta, and separate them well with the back of a wooden spoon. Add the tomato paste and mix well.

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Top 10 ragu recipe recipes from across the web

The most viewed ragu recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tagliatelle with venison ragù

Instant Pot Pork Ragu With Orecchie...

Hand-cut spelt pappardelle with slo...

Quick Pork Ragu with Ravioli

Beef Ragu

Pork Ragu Rigatoni

One Pot Spicy Pork Ragu with Orzo

Mushroom & Lentil Ragù

Mushrooms, Sausage Ragu with Polent...

Ultimate Spag Bol

The most viewed ragu recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine