Beef Ragu Sauce
Simmer up any of these flavourful sauces to store in the freezer. About 1 cup (250 mL) sauce is enough for 3 oz (90 g) pasta (spaghetti is ideal), or one serving. In fact, you may want to double the batch; just increase the simmering time by 1-1/2 hours. Serve over pasta with Parmesan and basil in season or parsley. Beef Ragu Fill your kitchen with the wonderful aroma of this simmering ragu, an Italian meat sauce for pasta. For a faster, somewhat smoother sauce, pur?the tomatoes before adding them to the pan and reduce the cooking time by 45 minutes.
Servings: 10 cups (2.5 L)
Ingredients:
| Nutritional Info | |
| Per cup: about | - |
| cal | 225 |
| pro | 23 g |
| total fat | 9 g |
| sat fat | 3 g |
| carb | 15 g |
| fibre | 3 g |
| chol | 44 mg |
| sodium | 580 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 27% |
| vit A | 50% |
| vit C | 42% |
| folate | 11% |
Suggested Recipes
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2 lb (1 kg) stewing beef
1 tbsp (15 mL) olive oil (approx.)
2 onions, chopped
5 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
2 tsp (10 mL) dried basil
1-1/2 tsp (7 mL) each dried thyme and oregano
1/2 cup (125 mL) red wine or beef stock
3 cans (each 28 oz/796 mL) tomatoes
1/2 tsp (2 mL) each salt and pepper
Preparation:
Trim fat from beef; cut into 1-inch (2.5 cm) cubes. In Dutch oven or heavy saucepan, heat 1 tsp (5 mL) of the oil over medium-high heat; brown beef, in batches and adding enough of the remaining oil as needed. Transfer to plate.
Add more oil to pan if necessary; cook onions and garlic over medium heat, stirring occasionally, for 5 minutes or until softened. Add carrots, celery, basil, thyme and oregano; cook for 5 minutes. Add wine; cook, stirring to scrape up brown bits from bottom of pan, for about 2 minutes or until liquid is almost evaporated.
Add tomatoes, salt and pepper, bring to boil, breaking up tomatoes with back of spoon. Reduce heat to simmer.
Return beef and any accumulated juices to pan; cook for about 3-1/2 hours or until thickened and only small amount of liquid remains on surface.
Additional Information
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Variations
Cacciatore Sauce: Omit beef; substitute 12 chicken thighs (about 4 lb/2 kg), skinned, boned and cut into 1-1/2 inch (4 cm) pieces. After browning, cover and refrigerate.Add 3 cups (750 mL) sliced mushrooms along with carrots. Substitute 1-1/2 tsp (7 mL) dried rosemary for basil; substitute marjoram for oregano. Cook for about 10 minutes or until mushrooms begin to brown.
Return chicken to pan after simmering for 3 hours; cook for 30 minutes or until chicken is tender.
Makes 10 cups (2.5 L).
Per cup: about 205 cal, 23 g pro, 6 g total fat (1 g sat fat), 16 g carb, 4 g fibre, 84 mg chol, 613 mg sodium. % RDI: 9% calcium, 24% iron, 52% vit A, 42% vit C, 13% folate.
Sausage and Pepper Sauce: Omit beef; substitute 2 lb (1 kg) Italian sausage. Remove casings; cut into 1/2-inch (1 cm) pieces. Brown pieces, in batches and keeping pieces whole, about 8 minutes. Drain off all but 2 tsp (10 mL) fat.
Omit oregano, thyme and salt. Add 1 tsp (5 mL) fennel seeds. Substitute 2 each sweet green and red peppers, chopped, for carrots and celery. Simmer for 4 hours. Season with salt and pepper.
Makes 9 cups (2.25 L).
Per cup: about 296 cal, 18 g pro, 17 g total fat (6 g sat. fat), 19 g carb, 4 g fibre, 44 mg chol, 1,073 mg sodium. % RDI: 10% calcium, 23% iron, 27% vit A, 150% vit C, 13% folate.
Chunky Vegetarian Mushroom Sauce: Omit beef. Along with carrots, add 3 cups (750 mL) quartered mushrooms, 3 zucchini (1 lb/500 g total), chopped, 1 each sweet red and green pepper, chopped, and 1/4 tsp (1 mL) granulated sugar; cook over medium-high heat for 20 minutes or just until mushrooms are golden. Simmer as directed.
Makes 10 cups (2.5 L).
Per cup: about 97 cal, 4 g pro, 2 g total fat (trace sat. fat), 19 g carb, 5 g fibre, 0 mg chol, 527 mg sodium. % RDI: 8% calcium, 18% iron, 56% vit A, 92% vit C, 15% folate.
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