Beef Ragout with Penne Rigate

Tested Till Perfect

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:

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%
    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

  • 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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