How to Make Vegetable Beef Ragu
- cook TIME 25 mins
- prep TIME 12 mins
- total TIME 37 mins
Ingredients (17)
- 10 oz 85% lean ground beef
- 16 oz cooked fettuccine from 8 oz uncooked
- 8 oz white mushrooms finely chopped
- 2 oz carrots diced
- 2 oz celery sliced
- 2 oz onions minced
- 4 fl oz red wine
- 2 tbsp olive oil
- 1 tbsp Hunt’s tomato paste
- 1/2 tbsp all-purpose flour
- 1 tbsp garlic minced
- 1/2 cup unsalted chicken broth
- 1 tsp dried oregano
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 tbsp parsley finely chopped
INSTRUCTIONS
Prep:
Cook the pasta: Boil for 1 minute less than the package instructions for al dente pasta.
Chop the mushrooms: Slice off the stem and cut the mushrooms into thin slices. Finely chop the slices.
Dice the carrots: Slice off the top part and cut the carrots crosswise into 2-3 parts. Cut the parts lengthwise into thin strips then cut the strips crosswise into small dice.
Slice the celery: Cut off the leafy green part and chop the celery into thin slices.
Mince the garlic.
Mince the onions.
Chop the parsley.
Cook:
Caramelize garlic and onions: Prepare a pan and add 2 tbsp olive oil, 1 tbsp garlic, and 2 oz onions. Stir for 1 minute or until caramelized.
Stir in tomato paste: Add 1 tbsp tomato paste and mix well for 30 seconds.
Cook the mushrooms: Add 8 oz white mushrooms and stir for 3 minutes.
Cook the carrots and celery: Stir in 2 oz carrots and 2 oz celery. Cook for 1 minute.
Cook the beef: Add 10 oz of ground beef and stir for 3 minutes.
Thicken the sauce: Stir in 1/2 tbsp all-purpose flour and mix well.
Season the sauce: Season with 1 tsp dried oregano, 1/2 tsp paprika, 3/4 tsp salt, and 1/2 tsp black pepper.
Pour in the liquids: Add 4 fl oz red wine and cook for 1 minute. Pour in 1/2 cup unsalted chicken broth, turn down to low heat, and let it simmer for 10 minutes.
Garnish and serve: Turn off the heat and sprinkle with 2 tbsp parsley. Divide 16 oz cooked fettuccine and the sauce into 4 servings. Serve the sauce on top of the pasta. Enjoy.