Beef Ragout with Penne Rigate
Simmering ribs add richness to the sauce. When removed from the bone, the meat is meltingly tender. A short tubular pasta, such as ziti, catches sauce inside and out.
Servings: 4
Ingredients:
Beef Ragout with Penne Rigate
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 585 |
| pro | 30 g |
| total fat | 14 g |
| sat. fat | 4 g |
| carb | 83 g |
| fibre | 7 g |
| chol | 39 mg |
| sodium | 922 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 45% |
| vit A | 39% |
| vit C | 20% |
| folate | 102% |
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1 lb (500 g) beef simmering short ribs
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
1 each onion, carrot and stalk celery, finely diced
2 cloves garlic, minced
1 tsp (5 mL) dried thyme
2 bay leaves
2 cups (500 mL) sodium-reduced beef stock
2/3 cup (150 mL) red wine
3 plum tomatoes (fresh or canned), coarsely chopped
1/4 cup (50 mL) chopped fresh parsley
4 cups (1 L) penne rigate or ziti
Preparation:
Sprinkle short ribs with half each of the salt and pepper. In shallow Dutch oven, heat half of the oil over medium-high heat; brown short ribs. Transfer to plate.
Drain fat from pan. Add remaining oil and heat over medium heat; fry onion, carrot, celery, garlic, thyme, bay leaves and remaining salt and pepper, stirring occasionally, until vegetables are softened, about 6 minutes.
Stir in stock, wine and tomatoes; bring to boil. Return short ribs to pan; reduce heat, cover and simmer until tender, 2 to 2-1/2 hours.
Transfer ribs to plate. Bring sauce to boil; boil until reduced to about 2-1/2 cups (625 mL), about 12 minutes.
Meanwhile, remove meat from ribs; dice meat and return to pan. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 2 days or freeze for up to 1 month. Reheat to continue.) Stir in parsley; simmer until heated through, about 3 minutes. Discard bay leaves.
Meanwhile in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot or serving bowl. Spoon sauce over top.
Additional Information
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Variation
Gluten-Free Beef Ragout with Penne Rigate: Use brown rice penne or wild rice penne or radiatore.
Source
Canadian Living Magazine: March 2007
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