Are you ready to spice up your dinner routine? Try out our "Spicy Tacos Ragu" recipe and tantalize your taste buds with a tantalizing fusion of Mexican and Italian flavors. This easy-to-follow recipe combines the bold and savory flavors of a traditional ragu with the vibrant and spicy heat of Mexican spices, creating a unique and unforgettable dish. Perfect for a weeknight meal or a special occasion, our spicy tacos ragu will become a family favorite in no time.
Check out the recipes below so you can choose the best recipe for yourself!
SPICY TACOS #RAGU
Ragú® Recipe Contest Entry. Quick and easy! Go from Italian to Mexican in a few minutes allowing Ragu's Spicy Italian sauce to mesmerize your taste buds.
Provided by HavanaSummer
Categories Sauces
Time 25m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 14
Steps:
- In a medium bowl combine 2 cups of the Ragu sauce, onion, minced jalapeno, garlic, chili powder, cumin, and salt; set aside.
- Coat a medium sized skillet with the cooking spray; heat over medium-high heat. Add the Italian sausage-crumble the meat and cook stirring frequently until meat is cooked through, then add the Ragu sauce mixture and stir; cover and simmer on low for 15 minutes.
- After simmering serve meat sauce mixture by topping each tortilla with about 1/2 cup of the meat and sauce mixture, 2 Tablespoons of cabbage, 1 Tablespoon of goat cheese, 1 tablespoon cilantro, 1/2 tsp sliced jalapenos, drizzle with fresh lime juice from the lime wedges.
SWEET AND SPICY SAUSAGE RAGU NACHOS WITH PICKLED ONIONS
Provided by Anne Burrell
Categories appetizer
Time 4h30m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the ragu: Put the garlic, celery, onions and fennel in a food processor and puree to a coarse paste.
- Coat a wide, deep pan with olive oil. Add the pureed veggies, season with salt and bring to medium-high heat. Cook the veggies until all the liquid has evaporated and they begin to stick to the pan - you want to brown the crap out of these guys until crud starts to form on the bottom of the pan. Stir occasionally to scrape up the brown bits, and then let the crud form again. Be patient here and don't rush it, this is where the big flavor develops; it will take up to 30 minutes.
- When the lovely brown crud has formed and been scraped down a couple of times, add the tomato paste, stirring to combine. Let it start to brown a little and continue stirring for 2 to 3 minutes. There's not much liquid at this point to keep things from burning, so be careful and move fast. Add the wine, stir to combine and scrape up any remaining brown bits. Cook until about half the wine has evaporated, 4 to 5 minutes.
- Add both the spicy and sweet sausage and, using a spoon to break it up, cook until the meat is brown (this is where another round of big brown flavors is formed, so take your time), 10 to 15 minutes.
- Add enough water to the pan to cover the meat by about 1/2-inch. Stir to combine well, and then add the bay leaves and thyme bundle. Taste, season with salt and taste again; it's by no means done, but it should taste good. Bring the sauce to a boil (BTB) and reduce to a simmer (RTS). Continue cooking, checking occasionally, for 3 hours, tasting, seasoning and adding more water as needed.
- For the pickled onions: In a medium bowl, combine the red wine vinegar with 1/2 cup cold tap water. Stir in the sugar, salt and hot sauce.
- Add the sliced onions and let sit for at least 1 hour. To assemble: Preheat the oven to 350 degrees F. On a large platter, spread out a layer of tortilla chips. Spoon a layer of the ragu over the chips. Cover with a layer of Parmigianino and fontina cheeses. Place in the oven until the cheese melts, 5 to 10 minutes.
- Remove from the oven, sprinkle a layer of arugula over the top and finish with a large dollop of mascarpone cheese. A gooey cheesy treat. Delish.
SWEET AND SPICY SHORT RIB TACOS
Provided by Marcela Valladolid
Time 7h40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Soak the ancho chiles in boiling water until softened, about 15 minutes. Drain and discard the liquid. Transfer the softened chiles to a blender. Add the onion, garlic, brown sugar, apple cider vinegar, beef broth, 1 teaspoon salt and 1 teaspoon pepper. Puree until smooth.
- Pat ribs dry and sprinkle with salt and pepper. Heat the oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking. Brown the ribs in 3 batches, turning occasionally, about 7 minutes per batch. Transfer the browned ribs to a slow cooker.
- Pour the sauce over the ribs (liquid should reach about halfway up sides of meat),
- cover and cook for 7 hours on high until very tender. Allow the ribs to cool slightly in the sauce.
- Remove the ribs from the sauce. Discard the bones and shred the meat into a large bowl. Skim the fat from the surface and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm corn tortillas and serve with Mexican crema and chopped fresh cilantro.
SPICY SAUSAGE RAGU NACHOS WITH PICKLED ONIONS
Provided by Anne Burrell
Time 4h30m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Make the ragu: Put the garlic, celery, onions and fennel in a food processor and puree to make a coarse paste. Coat a wide, deep pan with the olive oil and put over medium-high heat. Add the pureed veggies and season with salt; cook until all the liquid has evaporated and the veggies begin to stick to the pan-you want to brown the crap out of these guys until crud starts to form on the bottom of the pan. Stir occasionally to scrape up the browned bits, then let the crud form again. Be patient here and don't rush it: This is where the big flavor develops; it will take up to 30 minutes.
- When the lovely brown crud has formed and been scraped down a couple of times, stir in the tomato paste. Let it start to brown a little, stirring, 2 to 3 minutes. There's not much liquid at this point to keep things from burning, so move fast: Add the wine, stir to combine and scrape up any remaining browned bits. Cook until about half of the wine has evaporated, 4 to 5 minutes.
- Add the sausage and cook, breaking it up with a wooden spoon, until browned, 10 to 15 minutes. (This is where another round of big flavor is formed, so take your time.)
- Add enough water to cover the meat by about 1/2 inch. Stir to combine well, then add the bay leaves and thyme bundle. Taste, season with salt and taste again; it's by no means done, but it should taste good. Bring the sauce to a boil (BTB) and reduce to a simmer (RTS). Continue cooking for 3 hours, tasting, seasoning and adding more water as needed. Discard the bay leaves and thyme.
- Meanwhile, make the pickled onions: Combine the vinegar, 1/2 cup cold water, the sugar, 1 tablespoon salt and the hot sauce in a bowl. Add the sliced onion and let sit, at least 1 hour. Drain.
- Assemble the nachos: Preheat the oven to 350 degrees F. Spread a layer of tortilla chips on an ovenproof platter. Top with a layer of the ragu and cover with the parmigiano and fontina cheeses. Bake until the cheeses melt, 5 to 10 minutes. Meanwhile, mix the chopped chipotle, adobo sauce and mascarpone in a bowl. Sprinkle the arugula over the nachos and finish with dollops of the chipotle mascarpone and the pickled onions. A gooey cheesy treat. Delish.
SPICY LAMB RAGU
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- In a large Dutch oven, heat the olive oil (2 turns of the pan) over medium-high heat. Add the fennel seeds and stir for 30 seconds. Add the lamb, red pepper flakes and some salt and pepper and cook, breaking the meat into crumbles as it browns. Add the rosemary, thyme, onions, carrots, garlic, oregano, bay leaf, orange zest strip and cinnamon stick. Cook, stirring occasionally, until the onions soften, 7 to 8 minutes. Add the milk and reduce the heat to low. Simmer, partially covered, to let the meat absorb the milk, about 15 minutes.
- Add the tomato paste and stir until fragrant, 1 to 2 minutes. Stir in the wine, partially cover, and continue to cook and reduce for 15 minutes. Add the stock and olives. Hand crush the tomatoes into the pot, then add the juices from the can. Simmer, partially covered, for 30 minutes more to cook down the tomatoes and thicken the sauce. Fish out and discard the orange zest strip, bay leaf and cinnamon stick. Adjust the seasoning.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of the cooking water and drain the pasta. Keep warm.
- Mix the mint, parsley, pistachios and some grated orange zest together in a small bowl.
- Toss the ragu, reserved cooking water, pecorino, olive oil and cooked pasta together. Serve in bowls topped with fresh ricotta and sprinkle the herb-pistachio mixture over the top to garnish.
SPICY GROUND BEEF TACOS
Provided by Food Network Kitchen
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 4 minutes. Add the tomato paste, Worcestershire sauce, chili powder, cumin, coriander, paprika, oregano and garlic powder; cook, stirring, until the onion is coated, about 1 minute.
- Add the beef, 1 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat, until no longer pink, about 5 minutes. Add the tomatoes, hot sauce and 1/4 cup water and bring to a simmer. Reduce the heat and cook, stirring occasionally, until the juices are slightly thickened, 5 to 7 minutes. Season with salt and pepper.
- Meanwhile, warm the taco shells as the label directs. Fill with the beef mixture and top with lettuce, cheese and/or pickled jalapenos.
MEXI-TALY SAUCY SPAGHETTI TACOS #RAGU
Ragú® Recipe Contest Entry - This recipe was inspired by a fridge clean out night. We had Mexican on Monday night and Italian on Tuesday so we created "Mexi-taly" night on Wednesday, combining our leftover spaghetti and chorizo with some fridge staples. The sweetness of the shrimp goes great with the spicy chorizo.
Provided by Kristie S.
Categories Sauces
Time 25m
Yield 8 Tacos, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet over medium-hig heat, add the chorizo breaking it into pieces. Cook chorizo until browned and cooked through, about 10 minutes. Stir in Ragu sauce, cumin, chili powder, salt and pepper and bring to a boil. Reduce heat to low. Add in shrimp and cook until no longer pink, about 5-7 minutes.
- Add black beans to a large bowl. Sprinkle with Adobo seasoning and mash beans with with a potato masher or large spoon until a chunky paste forms.
- Lay out the soft corn tortillas. Spread the bean mixture evenly over each tortilla to cover the surface. Wrap each bean covered soft shell around the hard shell, creating a double layer taco.
- Place equal amounts of the cooked spaghetti into each taco shell. Spoon in the cheesy sauce. Sprinkle each taco with the fresh cilantro.
Nutrition Facts : Calories 827.2, Fat 26.6, SaturatedFat 9, Cholesterol 121.6, Sodium 1667.4, Carbohydrate 106.2, Fiber 15.1, Sugar 2.5, Protein 41.5
SPICY SHRIMP TACOS
Spicy sauteed shrimp are served in soft tacos with chopped mango, red onion, and a drizzle of kicked-up Ranch dressing.
Provided by Mission Foods
Categories Trusted Brands: Recipes and Tips Mission®
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- In a small mixing bowl, combine the ranch dressing and Sriracha. Reserve refrigerated.
- In a separate mixing bowl, combine shrimp, salt, black pepper, red pepper flakes, and lime juice. Toss to combine.
- Heat a saute pan over medium high heat until hot. Add olive oil, then the shrimp, and saute until pink and cooked through (about 2 to 3 minutes), turning often to cook evenly.
- To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1 tbsp. diced mango and 1 tbsp. diced onions. Drizzle with Sriracha ranch dressing and sprinkle with chopped cilantro. Serve with lime wedges to be squeezed over top.
Nutrition Facts : Calories 825.9 calories, Carbohydrate 43.2 g, Cholesterol 360.7 mg, Fat 44.1 g, Fiber 2.5 g, Protein 46.5 g, SaturatedFat 7.6 g, Sodium 2749.9 mg, Sugar 5.5 g
SPICY SLAW FOR FISH TACOS
This spicy coleslaw's flavor comes from cilantro and lemon juice and its heat comes from Sriracha hot sauce. It's great with fish tacos or barbecue!
Provided by firegirl
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Finely chop cabbage, then cut into short strips. Place in a bowl with garlic, chili powder, salt, and cumin; mix to combine. Mix in mayonnaise and Sriracha. Stir in 1 tablespoon lemon juice.
- Add onion, carrot, and cilantro; mix to combine. Taste and add more lemon juice if desired. Refrigerate for 1 hour before serving so flavors have time to blend.
Nutrition Facts : Calories 64.7 calories, Carbohydrate 7.3 g, Cholesterol 1.7 mg, Fat 3.9 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 0.6 g, Sodium 285.7 mg, Sugar 3.5 g
SPICY SAUSAGE RAGU
With all the options for different kinds of sauces and types of sausage, it goes without saying that you can embellish this a hundred different ways, and I hope you do.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 1h45m
Yield 4
Number Of Ingredients 8
Steps:
- Cook sausage in a Dutch oven over medium heat until browned, about 15 minutes.
- Stir in parsley and cook for about 2 minutes.
- Stir in white wine and cook until the wine has nearly evaporated, 3 to 5 minutes.
- Stir in heavy cream, increase heat to high and bring to a boil. Stir in marinara sauce and water and return to a boil. Reduce heat to low and simmer sauce for 1 hour.
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
- Combine pasta and sauce; remove from heat, cover and let sit for about 2 minutes.
- Serve pasta and sauce topped with grated Parmigiano-Reggiano.
Nutrition Facts : Calories 831.4 calories, Carbohydrate 88.7 g, Cholesterol 99 mg, Fat 34.1 g, Fiber 6.5 g, Protein 40 g, SaturatedFat 14.5 g, Sodium 2165.3 mg, Sugar 12.4 g
SPICY ITALIAN MEXICAN CHILI #RAGU
Ragú® Recipe Contest Entry. The marriage of the Italian meat and herbs of Italy and the spicy ingredients of Mexico join in a delicious treat that will make this one of your favorite go to recipes. The fact that it is easy and quick will move it to the top of your recipe file. Serve with a crisp green salad.
Provided by Margaret N.
Categories Sauces
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Put olive oil in large pot and cook Italian Sausage and onions until browned. Add rest of ingredients except for rotini, sour cream and avocada. Bring to boil and add rotini and reduce heat to medium. Cook until rotini is tender. Serve in bowls topped with sour cream and avocado. Serves 8-10.
- 2. Save this to your recipe file.
Nutrition Facts : Calories 444.5, Fat 20.8, SaturatedFat 7.3, Cholesterol 31.1, Sodium 759.6, Carbohydrate 46.8, Fiber 10.6, Sugar 4.9, Protein 19.9
SPICY SQUID RAGU WITH PASTA & CLAMS
Enjoy this spicy squid ragu on its own like a tapa or with chips - you can also swap the squid out for different seafood, if you like
Provided by Barney Desmazery
Categories Dinner
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan or flameproof casserole dish over a medium heat and fry the onions for 8-10 mins until golden. Scatter in the garlic and chilli, season with salt and cook for 2 mins more. Stir through the squid and cook for another 10 mins until the squid has tightened up and any liquid has evaporated. Splash in the wine and bubble away for 5-6 mins, then tip in the tomatoes. Stir well, reduce the heat to low and simmer gently for 25-30 mins until the squid is tender and the sauce thick and rich. Once completely cooled, the ragu can be covered and chilled for up to two days or frozen for a month. Defrost completely in the fridge overnight and reheat over a low heat until bubbling before continuing with step two, below.
- Cook the pasta in a large pan of boiling water for a minute less than pack instructions. Meanwhile, stir the clams or mussels into the ragu. Cover with a lid and cook over a medium heat for 6-8 mins, giving the pan an occasional shake until all the clams have opened - remove and discard any that remain closed after this time. Turn off the heat.
- Drain the pasta, reserving a little of the cooking water. Stir the pasta into the ragu and warm everything through over a low heat for a minute, adding a small splash of the reserved water if the sauce needs to be loosened. Turn off the heat and add a drizzle of oil, the parsley leaves and lemon zest. Stir, then bring the pan to the table for serving alongside a separate bowl to collect the clam shells.
Nutrition Facts : Calories 548 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 47 grams protein, Sodium 1.5 milligram of sodium
RIGATONI WITH SPICY CALABRESE-STYLE PORK RAGù
Any short, tubular pasta will work with this meaty ragù. We used sedanini ("little celery") on the cover, but easier-to-find rigatoni and penne are great, too.
Provided by Sara Jenkins
Categories Pasta Pork Dinner Sausage Simmer Boil Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Pulse onion, carrot, celery, garlic, oregano, red pepper flakes, and 1/4 cup parsley in a food processor until finely chopped; transfer to a small bowl and set aside. Purée tomatoes with juices in processor; set aside.
- Heat oil in a large heavy pot over medium heat; add sausage and cook, breaking up with a spoon, until browned, about 4 minutes. Add ground pork, season with salt and pepper, and cook, breaking up with a spoon, until no longer pink. Using a slotted spoon, transfer to a plate.
- Increase heat to medium-high. Add reserved vegetable mixture to drippings in pot, season with salt, and cook, stirring often, until golden, 8-10 minutes.
- Stir tomato paste and 1 cup water in a small bowl; add to pot. Cook, scraping up any browned bits from bottom of pot. Bring to a boil, reduce heat, and simmer until liquid has almost evaporated, 6-8 minutes.
- Add reserved meat and tomato purée and 1 cup water. Bring to a boil. Reduce heat; simmer, adding more water as needed to keep meat nearly submerged, until meat is tender, about 4 hours. Season with salt. DO AHEAD: Ragù can be made 3 days ahead. Let cool. Cover and chill, or freeze for up to 2 months. Reheat before continuing.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
- Add pasta and 1/2 cup pasta cooking liquid to sauce; stir to coat. Stir in 3/4 cup Parmesan and remaining 1/4 cup parsley. Increase heat to medium and continue stirring, adding more pasta cooking liquid as needed, until sauce coats pasta. Divide among bowls; top with more Parmesan.
SLOW-SIMMERED MEAT RAGU
After a day of simmering in the slow-cooker, this ragu is not your typical spaghetti sauce. It's almost like a stew, so feel free to skip the pasta. -Laurie LaClair, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a 5- or 6-qt. slow cooker, combine the first 11 ingredients. Heat a large skillet over medium heat. Add sausage and onion; cook and stir until sausage is no longer pink and onion is tender. Drain. Add to slow cooker., Cook, covered, on low 6-8 hours or until chicken is tender. Serve with pasta. Freeze option: Do not cook or add pasta. Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Cook pasta according to package directions. Place meat mixture in a large saucepan; heat through, stirring occasionally and adding a little water if necessary. Proceed as directed.
Nutrition Facts : Calories 341 calories, Fat 20g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 1294mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.
Tips:
- Select high-quality ingredients for the best flavor. Fresh, organic ingredients will make a big difference in the final dish.
- Don't be afraid to experiment with different spices and herbs. The beauty of tacos is that they can be customized to your liking.
- Take your time when cooking the ragu. Simmering it for a longer period of time will allow the flavors to develop and deepen.
- Serve the tacos with your favorite toppings. Some popular choices include sour cream, guacamole, salsa, and cheese.
- Enjoy your tacos! Tacos are a delicious and versatile dish that can be enjoyed by people of all ages.
Conclusion:
Spicy tacos ragu is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of spicy ragu and crispy tacos is sure to please everyone at the table. So next time you're looking for a quick and tasty meal, give this recipe a try.
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