PARMESAN PASTA WITH BEEF RAGU
This hearty dish has goodness of ragu with beef, Italian sausage and veggies and pasta, to make for an appetizing and filling dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 16
Steps:
- In 3-quart saucepan, heat 3 tablespoons oil over medium heat until fragrant. Add carrots and onion. Cook 7 minutes, stirring constantly, until vegetables soften but do not brown. Add garlic and cook about 30 seconds or until fragrant.
- Crumble sausage and beef into saucepan. Cook 8 to 10 minutes, breaking up and stirring occasionally, until meat is brown. Drain fat.
- Increase heat to high. Add wine to meat mixture and stir and scrape bottom of pan as wine boils. Allow wine to evaporate, about 7 minutes or until pan bottom is dry. Add beef broth and chicken broth and return to boiling. Allow mixture to evaporate just as wine did, stirring occasionally, about 25 minutes.
- Add half-and-half to nearly dry pan. Cook 10 minutes, stirring constantly, until there is only a glaze left on bottom of pan (be careful-half-and-half can scorch, so stir well).
- Add tomatoes and fennel and heat mixture to a simmer. Reduce heat to medium-low and cook about 20 minutes or until flavors are blended.
- Meanwhile, fill large pot with 5 quarts water; heat to boiling over high heat. When water is boiling, add salt if desired. When water returns to boil, add pasta. Stir immediately to make sure it doesn't stick to itself or pan. Boil pasta 9 to 10 minutes or until cooked through but still slightly firm. Drain in colander. There is no need to shake off excess moisture.
- In 12-inch skillet, heat 2 tablespoons oil over medium heat until hot. Add pasta (be careful-leftover water can make oil spatter). Cook 4 minutes, stirring occasionally, until edges of pasta turn slightly brown. Divide pasta evenly among 6 warmed pasta bowls. Sprinkle each with 2 tablespoons cheese. Top each with about 1 cup sauce.
Nutrition Facts : Calories 690, Carbohydrate 71 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 7 g, Protein 32 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1290 mg, Sugar 7 g, TransFat 1/2 g
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Ivan Haarhoff
[email protected]This was my first time making pasta from scratch and it turned out great! I was surprised at how easy it was to make and the results were delicious.
Sheraz Kham
[email protected]This was a great recipe! The ragu was flavorful and the pasta was cooked perfectly. I would definitely recommend this recipe.
Sheikh Vaati
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved it and asked for the recipe. I will definitely be making this again.
Robbe Somers
[email protected]This is my new go-to pasta dish! It's so easy to make and it's always a hit with my friends and family. I love the rich flavor of the ragu and the creamy texture of the Parmesan cheese.
Prashant Lama
[email protected]This dish was a bit too salty for my taste. I think I'll try it again with less salt next time.
MD Arman Shekh
[email protected]Meh.
Snyville
[email protected]This was my first time making beef ragu and it turned out great! The recipe was easy to follow and the dish was delicious. I will definitely be making this again.
Marlie Banks
[email protected]I've made this dish several times and it's always a crowd-pleaser. The ragu is so hearty and flavorful, and the Parmesan cheese adds a nice touch of richness. I highly recommend this recipe.
Gopi dangi
[email protected]I tried this recipe and it was a bit bland. I think it needed more seasoning.
Nadiya Begum
[email protected]This was a great recipe! The instructions were easy to follow and the dish turned out amazing. I will definitely be making this again.
Debbie Carpenter
[email protected]I made this dish last night and it was delicious! The ragu was so flavorful and the pasta was cooked perfectly. I would definitely recommend this recipe.
Bint yusuf kabombo
[email protected]This pasta dish was a hit with my family! The beef ragu was flavorful and rich, and the Parmesan cheese added the perfect touch of creaminess. I will definitely be making this again.