ragu recipes

Looking for a ragu recipe? This Spaghetti with Turkey Ragu uses ground turkey and is delish from Delish.com.

Spaghetti with Turkey Ragu

spaghetti

onion,

garlic,

carrot

turkey

kosher salt

black pepper

c. white wine

tomatoes

tbsp. rosemary

parsley,

Parmesan,

I made with beef, used 4 cloves of garlic instead of 2 and used beef bone broth in place of the white wine.  I also added a couple cups chopped spinach in the last few minutes of cooking the sauce.  It made a large amount so I set half aside for another dinner before adding my spaghetti.  I will probably only use half an onion in the future.  My family enjoyed and I'll definitely make again.

Great recipe with Tammy’s suggested additions!  My only modifications were to add a touch of soy sauce to give the sauce a bit of a beefy flavor, a splash of red wine  and two stalks of celery along with the carrots and onions. Easy on the red wine though. I think I’ll use less next time. I served the bolognese over linguine. I’ll definitely make this again.

This is really good.  I just made sure to season all layers.  I used plenty of salt in the pasta water and seasoned the turkey really well with salt and pepper.  I used dry rosemary, oregano, basil and parsley.  Also stirred in Parmesan Reggiano.  I used white wine.  I thought it was really good.

Made this a few nights ago & unfortunately, no-one was very impressed on the night.  The turkey didn't taste too great and the other flavours were pretty bland.  I took some for lunch the next day & I must say it did taste better then but I probs won't bother making again.  Sorry for negative comments.  And in answer to the other review on here, I did fry onion & garlic in a little olive oiil.

Meltingly tender beef shin is slow cooked for four hours to achieve a dark and rich ragù. This recipe makes enough for 12 people, so serve at a dinner party or freeze the other half for another day. Why not bake it into our peppered beef and mushroom pie?

Beef shin and ale ragù

vegetable oil

2kg higher-welfare British beef shin slices (see tips)

butter

soffritto mix (see Know-how)

garlic cloves, crushed

tomato paste

anchovy

tbsp English mustard

dark ale

x 400 grams tins chopped tomatoes

beef stock

Worcestershire sauce

potatoes pasta

parsley

You’ll also need…

casserole

Heat the oven to 180°C/160°C fan/gas 4. Heat a splash of oil in the casserole over a medium-high heat. Season the beef, then add to the casserole in batches. Fry for 6-8 minutes, turning halfway through, until golden. Put on a plate.

Deglaze the pan by adding a good splash of water and scraping the bottom with a wooden spoon to release any stuck-on crispy bits, then pour into a jug and set aside.

Heat the remaining oil and butter in the pan, then add the soffritto mix and the garlic with a pinch of salt. Cook over a medium heat for 10-15 minutes until softened and starting to colour. Add the tomato paste, anchovies (see tips) and mustard, then stir. Pour in the ale and bubble for 4-5 minutes, then add the chopped tomatoes, beef stock and reserved deglazing mixture.

Return the meat to the pan, stir, then bring to a simmer. Cover and put in the oven to cook for 3 hours.

Remove the lid, stir, then cook uncovered for 1-1½ hours more until the meat is fall-apart tender.

Remove the meat from the sauce, then shred using 2 forks, discarding any cartilage that hasn’t melted. Put the pan over a medium heat and bubble gently for 15 minutes to reduce. Return the meat to the pan, stir in the Worcestershire sauce, then taste and season.

Serve half with mash or stirred into pasta, topped with parsley. Store the rest.

This clever confit duck ragù recipe uses time-saving products to produce a satisfying, flavourful midweek meal for two. It&#8217;ll make you look like a pro at pulling dinner out of the bag and is perfect for when a special occasion such as Valentine&#8217;s Day falls on a weeknight. Got more time on your hands and want to really impress your guest? Prepare these roast duck breasts with Agen prunes and armagnac.

Duck ragù with pasta

olive oil

http://Waitrose Cooks’

thyme

pack https://www.waitrose.com/ecom/products/gressingham-duck-confit/532925-538666-538667Waitrose Gressingham Duck Confit,

tomato purée

tin cherry tomatoes

pack Fresh Soli Pennoni pasta (from Waitrose), or other large fresh pasta tubes

finely grated Gruyère

Heat the oil in a large pan over a low-medium heat. Gently sauté the soffritto mix with the chopped herbs for 8-10 minutes until soft. Meanwhile shred the meat from the duck into bite-size pieces.

Add the tomato purée, tinned tomatoes and shredded duck to the pan with 200ml water. Season well, then simmer over a low heat for 40-45 minutes until the sauce has thickened and the flavours have concentrated.

Plunge the pasta into boiling salted water and cook for 6-7 minutes, then drain, reserving a little of the cooking water.

Stir the pasta through the ragù with a splash of the reserved cooking water and half the Gruyère. Season and serve with the rest of the cheese and fresh herbs.

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Spaghetti with Turkey Ragu

Beef shin and ale ragù

Duck ragù with pasta

Top 3 ragu recipes recipes from across the web

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

Top Tags

Spaghetti with Turkey Ragu

Beef shin and ale ragù

Duck ragù with pasta

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