Quick & Easy  Beef Ragu 

the gingered whisk

“This Easy Ground Beef Ragu is the perfect comfort meal. Rich & hearty, it is the perfect sauce to serve over pasta or polenta.”

- The Gingered Whisk

Key Ingredient

ground beef

– 4 slices bacon – 1 small yellow onion, chopped super tiny – 1 cup shredded carrot – 1 celery stalk, diced super tiny – 4 oz mushrooms, diced super tiny – 1 lb ground beef, lowest fat content you can get – 2 garlic cloves, minced – 1 tsp italian seasoning – 1 15-oz can petite diced tomatoes – 1 15-oz can tomato puree (or sauce, but not marinara/spagetti sauce)

Ingredients

– 1/2 cup beef stock, or dry red wine – 1/4 cup no salt added tomato paste – bay leaf – 1/4 cup fresh chopped parsley – 1/4 cup freshly grated romano cheese – pasta, for serving - pasta that is wide like fresh egg noodles or pappardelle.

Ingredients Cont.

Quick Beef Ragu

Yield

6 Servings

Prep Time

10 Minutes

Total Time

40  Minutes

1. Dice the onion, carrot, celery, and mushrooms super tiny.

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2. Heat a large pot of water to boiling.

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3. Cook the pasta to package directions. Drain, and set aside, keeping warm.

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4. Heat a large non-stick skillet over medium heat.

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5. Dice the bacon into small pieces and cook until mostly done. Remove from pan and set aside. Keep drippings in the pan.

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6. Add the onion, carrot and mushrooms to the pan with the bacon drippings and cook, stirring frequently, for 3-5 minutes.

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7. Add in the garlic and stir for 30 seconds, or until nice and fragrant.

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8. Add in the ground beef and italian seasoning and cook for 10 minutes, or until the beef is browned, stirring frequently.

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9. Stir in the diced tomatoes, the tomato sauce, the liquid of choice (water, wine or broth), and tomato paste. Bring to a boil, then reduce the heat and allow to simmer for 10 minutes.

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10. Sprinkle with freshly grated romano cheese and freshly chopped parsley.

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Enjoy!

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