Best 4 Hearty Vegetable Beef Ragu Recipes

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Are you on the hunt for a delicious and hearty meal that will warm you up from the inside out? Look no further than the delectable beef ragu! This classic Italian dish is a symphony of flavors, featuring tender chunks of beef braised in a rich and flavorful tomato sauce. The addition of hearty vegetables, such as carrots, celery, and onions, creates a symphony of textures and flavors that will leave you craving for more. Whether you are a seasoned cook or a kitchen novice, this article will provide you with all the tips and tricks you need to create the perfect beef ragu that will please even the most discerning palate. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey to create a dish that will become a staple in your home cooking repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

QUICK AND HEARTY GROUND BEEF RAGU



Quick and Hearty Ground Beef Ragu image

By using quality store bought beef broth, you can reduce the cooking time, but not the flavor of this delicious Italian sauce adapted for busy modern living. This makes enough for a crowd, so invite your friends over or freeze half for another time.

Provided by Mama Cee Jay

Categories     Meat

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 15

1 tablespoon extra virgin olive oil
2 carrots, peeled and finely chopped
2 celery ribs, finely chopped
1/2 large sweet onion, finely chopped
1 shallot, minced
4 garlic cloves, minced
2 1/2 lbs lean ground beef
1 tablespoon dried Italian herb seasoning
1/2 teaspoon dried red pepper flakes
1 tablespoon kosher salt
1/2 teaspoon fresh ground black pepper
28 ounces crushed tomatoes
6 ounces tomato paste
1/2 cup roasted red pepper, chopped
32 ounces beef broth (I use Wolfgang Puck's organic broth)

Steps:

  • In a large stockpot or dutch oven over medium heat, saute the carrots, celery, onion and shallot for 4-5 minutes until softened. Add the minced garlic and saute for one minute longer.
  • Turn heat to medium high. Move vegetables to side of pot and add ground beef in batches and brown. When all ground beef has been added to pot and browned, add Italian seasoning, crushed red pepper, salt, and black pepper. Thoroughly combine meat, vegetables and seasonings.
  • Add crushed tomatoes, tomato paste and roasted red peppers. Pour some of broth into cans to clean out remaining tomatoes into pot. Pour remaining broth into pot and thoroughly combine with all other ingredients. Add more black pepper or crushed red pepper if you like it hot and spicy.
  • Reduce heat to low and simmer until sauce has reduced to half or two thirds of original volume.
  • Serve over your favorite pasta and top with grated cheese if you like.

Nutrition Facts : Calories 276.5, Fat 13.9, SaturatedFat 4.8, Cholesterol 74.6, Sodium 1892.5, Carbohydrate 11.4, Fiber 2.6, Sugar 6, Protein 26.9

HEARTY VEGETABLE BEEF RAGU



Hearty Vegetable Beef Ragu image

This recipe is healthy yet satisfying, quick yet delicious. It's on the table in less than 30 minutes-and one that my children will gobble up! If you are not fond of kale, stir in baby spinach or chopped broccoli instead. -Kim Van Dunk, Caldwell, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 11

4 cups uncooked whole wheat spiral pasta
1 pound lean ground beef (90% lean)
1 large onion, chopped
3 garlic cloves, minced
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 jar (24 ounces) meatless spaghetti sauce
2 cups finely chopped fresh kale
1 package (9 ounces) frozen peas, thawed
3/4 teaspoon garlic powder
1/4 teaspoon pepper
Grated Parmesan cheese, optional

Steps:

  • Cook pasta according to package directions; drain. Meanwhile, in a Dutch oven, cook beef, onion and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain., Stir in tomatoes, spaghetti sauce, kale, peas, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until kale is tender, 8-10 minutes. Stir pasta into sauce. If desired, serve with cheese.

Nutrition Facts : Calories 302 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 837mg sodium, Carbohydrate 43g carbohydrate (15g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges

BEEF RAGù RECIPE BY TASTY



Beef Ragù Recipe by Tasty image

Here's what you need: ribbon pasta, olive oil, beef chuck roast, oxtail, onion, carrot, celery, garlic, tomato paste, red wine, beef stock, diced tomato, fresh thyme, fresh oregano, fresh rosemary, bay leaves, fresh parsley

Provided by Jody Duits

Categories     Dinner

Yield 6 servings

Number Of Ingredients 17

1 lb ribbon pasta, or large tube pasta
4 tablespoons olive oil
1 lb beef chuck roast, or any stew meat, diced
1 lb oxtail, or beef shank
1 onion, diced
1 carrot, diced
1 stalk celery, diced
3 cloves garlic, minced
2 tablespoons tomato paste
½ cup red wine, we used zinfandel, malbec or cabernet sauvignon would be great too!
32 fl oz beef stock
28 oz diced tomato
3 sprigs fresh thyme
3 sprigs fresh oregano
3 sprigs fresh rosemary
2 bay leaves
fresh parsley, to garnish

Steps:

  • Season the meat on all sides with salt and pepper.
  • Heat a large heavy pot with a lid over medium-high heat. Add a tablespoon of olive oil and brown the meat in batches until a crust forms, turning to ensure even color on all sides.
  • Once one batch is done, set aside in a bowl or plate with a lip, add another fresh tablespoon of olive oil and continue until all the meat is brown.
  • Add another tablespoon of oil to the pan and sauté the onion, carrot, celery, and garlic until softened, about 3-4 minutes.
  • Pour in the wine and let it boil off and reduce until barely any remains in the pan.
  • Next, add the browned meat back to the pan, along with the tomato paste. Stir until tomato paste is coating all the ingredients and allow the paste to toast slightly.
  • Pour in the tomatoes, stock, and herb bundle and stir, bring to a simmer and cover with a lid.
  • Allow to simmer for 3 hours, stirring occasionally. Alternatively, if your pot and lid are oven safe, cook in a 325˚F (170˚C) oven for 3 hours.
  • Remove the herb bundle and beef shank.
  • Pull the meat from the oxtail. Using a fork or tongs, discarding the bone and any extra cartilage or extra fat. Add the meat back to the ragu and stir.
  • Skim off any extra fat from the top of the ragu.
  • Cook pasta in boiling salted water until al dente. Reserve 1 cup (120 ml) of the pasta water before draining.
  • Add a few ladlefuls of ragu, the pasta, and a splash of pasta water to a large pot, gently stir to coat the pasta in the ragu.
  • Add a handful of cheese and stir to melt into the sauce.
  • Garnish with more cheese and fresh parsley before serving.
  • Enjoy!

Nutrition Facts : Calories 995 calories, Carbohydrate 111 grams, Fat 30 grams, Fiber 6 grams, Protein 57 grams, Sugar 18 grams

HEARTY RAGU BOLOGNESE



Hearty Ragu Bolognese image

My robust ragu combines ground beef, sausage and chicken. Serve it over any type of pasta or baked or fried polenta. It's even good on its own with a slice of hot, buttered garlic bread. -Caroline Brody, Forest Hills, New York

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 2-1/2 quarts.

Number Of Ingredients 17

2 medium onions, coarsely chopped
2 celery ribs, coarsely chopped
1 medium carrot, coarsely chopped
4 garlic cloves, peeled
2 tablespoons olive oil
1 tablespoon butter
1/4 teaspoon ground nutmeg
1 pound ground beef
3/4 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds bulk Italian sausage
1 cup dry white wine
1 can (14-1/2 ounces) beef broth
1/2 pound boneless skinless chicken breasts
2 cups heavy whipping cream
3 cans (6 ounces each) tomato paste
Hot cooked pasta

Steps:

  • Place onions, celery, carrot and garlic in a food processor; pulse until finely chopped. In a Dutch oven, heat oil and butter over medium heat. Add vegetable mixture and nutmeg; cook and stir 6-8 minutes or until vegetables are softened., Add beef; cook 6-8 minutes longer or until beef is no longer pink, breaking up beef into crumbles. Stir in salt and pepper. Remove with a slotted spoon; discard drippings from pan., In same pan, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Return beef mixture to pan. Stir in wine. Bring to a boil; cook and stir until wine is evaporated. Add broth and chicken breasts; return to a boil. Reduce heat; simmer, covered, 12-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken; cool slightly. Finely chop chicken., Add cream and tomato paste; bring to a boil, stirring occasionally. Return chicken to pot; reduce heat and simmer, covered, 3-4 hours or until flavors are blended, stirring occasionally. Serve with pasta.

Nutrition Facts : Calories 461 calories, Fat 35g fat (16g saturated fat), Cholesterol 112mg cholesterol, Sodium 712mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.

Tips:

  • Choose high-quality ingredients: Use fresh vegetables, flavorful beef, and a robust red wine for the best results.
  • Brown the beef and vegetables well: This step helps to develop the flavor of the ragu.
  • Use a variety of vegetables: This will give your ragu a more complex flavor and texture.
  • Simmer the ragu for at least 2 hours: This allows the flavors to meld and develop.
  • Serve the ragu over pasta, polenta, or mashed potatoes: It's also great as a filling for ravioli or lasagna.

Conclusion:

This hearty vegetable beef ragu is a delicious and versatile dish that can be served with a variety of sides. It's perfect for a comforting meal on a cold night. The ragu can also be made ahead of time and frozen, making it a great option for busy weeknights.

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