PASTA AL RAGù RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

RAGù RECIPE - BBC FOOD



Ragù recipe - BBC Food image

This slow-cooked beef ragù is perfect for batch-cooking and because it's cooked in the oven it's low effort. Serve three tablespoons of ragù to every 100g/3½oz serving of fresh pasta.

Provided by Theo Randall

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 10

Number Of Ingredients 11

4 tbsp olive oil
1kg/2lb 4oz chuck steak, cut into 2cm/¾in pieces
1 brown onion, finely chopped
1 garlic clove, crushed
4 sticks celery, finely chopped
1 tbsp finely chopped fresh rosemary
350ml/12fl oz Chianti red wine
600g/1lb 5oz tomato passata
pappadelle pasta (approximately 100g/3½oz fresh or 50g/1¾oz dry pasta per person)
freshly grated Parmesan cheese, to serve
salt and freshly ground black pepper

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4.
  • In a large, heavy-based, ovenproof saucepan or casserole, heat the olive oil over a medium heat. Season the beef, add to the pan and brown on all sides. Remove the beef and set aside.
  • Add the onion, garlic, celery and rosemary to the pan and cook until soft. Return the meat to the pan, add the red wine and bring to the boil. Stir in the tomato passata and cover the surface of the ragù with a circle of baking paper. Bake for 2½ hours or until the meat is very tender.
  • Remove the baking paper and break up the meat using a fork. Season with salt and pepper and set aside.
  • To serve, cook the pappardelle in salted boiling water according to the packet instructions, or until al dente.
  • In a sauté pan, mix 3 tablespoons of the ragù per portion of pasta with a tablespoon of the pasta water. Cook on a low heat and toss together until the sauce clings to the pasta.
  • Serve with grated Parmesan cheese and freshly ground black pepper.

SAUSAGE RAGù RECIPE - BBC FOOD



Sausage ragù recipe - BBC Food image

Using sausage meat reduces the cooking time for this traditional dish, but the white wine and cream make sure nothing is lacking in flavour. You don’t need a pasta machine to make your own tagliatelle – if you don’t have one, give it a go with a rolling pin.

Provided by Rick Stein

Prep Time 1 hours

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 16

400g/14oz 00 pasta flour
4 free-range eggs, lightly beaten
2 tsp salt
400g/14oz good quality coarse pork sausage meat
1 tbsp olive oil
1 small onion, finely chopped
2 sticks celery, chopped
¾ tsp fennel seeds, roughly ground in a pestle and mortar
1 sprig of fresh rosemary, leaves finely chopped
¼ tsp chilli flakes
1 large garlic clove, grated
150ml/5fl oz dry white wine
150ml/5fl oz double cream
150ml/5fl oz chicken stock
50g/1¾oz Parmesan cheese, freshly grated
salt and freshly ground black pepper

Steps:

  • To make the pasta, in a food processor, combine the flour, eggs and salt, then tip onto a work surface and bring together in a ball of dough, cover in cling film and rest for 20-30 minutes.
  • Ideally with a pasta machine or a rolling pin, roll out the pasta into a couple of thin sheets (about 2mm thick). Run through a pasta machine to make tagliatelle, or using a knife or pizza cutter, cut into 5mm wide ribbons. Separate the strands and leave to dry on the back of a chair or spread out on a tray.
  • Break up the sausage meat into a large lidded pan with a little olive oil, depending on how fatty the sausage meat is, as it may render quite a bit of fat. Cook on a medium heat for around 10 minutes stirring from time to time. Add the onion, celery, fennel seeds, rosemary, chilli and garlic then cook for a further 15 minutes. Pour in the wine and cook until reduced in volume by half, then add the cream and chicken stock. Season with salt and pepper then put a lid on the pan and simmer gently for half an hour.
  • When ready to serve, cook the tagliatelle in plenty of salted water for about 4 minutes until al dente, drain and add to the ragù pan and mix in. Serve in warmed bowls with freshly grated Parmesan.

More about "pasta al ragù recipes"

RAGù RECIPE - BBC FOOD
This slow-cooked beef ragù is perfect for batch-cooking and because it's cooked in the oven it's low effort. Serve three tablespoons of ragù to every 100g/3½oz serving of fresh pasta.
From bbc.co.uk
Reviews 4.4
Cuisine Italian
  • Serve with grated Parmesan cheese and freshly ground black pepper.


SAUSAGE RAGù RECIPE - BBC FOOD
Using sausage meat reduces the cooking time for this traditional dish, but the white wine and cream make sure nothing is lacking in flavour. You don’t need a pasta machine to make your own tagliatelle – if you don’t have one, give it a go with a rolling pin.
From bbc.co.uk
Reviews 4.8
Cuisine Italian
  • When ready to serve, cook the tagliatelle in plenty of salted water for about 4 minutes until al dente, drain and add to the ragù pan and mix in. Serve in warmed bowls with freshly grated Parmesan.


RAGù RECIPE - BBC FOOD
This slow-cooked beef ragù is perfect for batch-cooking and because it's cooked in the oven it's low effort. Serve three tablespoons of ragù to every 100g/3½oz serving of fresh pasta.
From bbc.co.uk
Reviews 4.4
Cuisine Italian
  • Serve with grated Parmesan cheese and freshly ground black pepper.


SAUSAGE RAGù RECIPE - BBC FOOD
Using sausage meat reduces the cooking time for this traditional dish, but the white wine and cream make sure nothing is lacking in flavour. You don’t need a pasta machine to make your own tagliatelle – if you don’t have one, give it a go with a rolling pin.
From bbc.co.uk
Reviews 4.8
Cuisine Italian
  • When ready to serve, cook the tagliatelle in plenty of salted water for about 4 minutes until al dente, drain and add to the ragù pan and mix in. Serve in warmed bowls with freshly grated Parmesan.


RAGù - WIKIPEDIA
In Italian cuisine, ragù (Italian: ) is a meat-based sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta.
From en.m.wikipedia.org


RAGù - WIKIPEDIA
In Italian cuisine, ragù (Italian: ) is a meat-based sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta.
From en.m.wikipedia.org


RAGù - WIKIPEDIA
Varieties. In northern Italian regions, ragù typically uses minced, chopped or ground meat, cooked with sauteed vegetables in a liquid. The meats may include one or more of beef, chicken, pork, duck, goose, lamb, mutton, veal, or game, including their offal.The liquids can be broth, …
From en.m.wikipedia.org


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »