Stop what you are doing and save this recipe on Pinterest, you'll thank me later. This recipe is bold in flavor, quick and easy to make, perfect for families, great for large crows, making in large quantities and freezing. It's simply amazing.
How to Make Beef Ragout
In a Dutch oven sauté the onions with salt and pepper in olive oil for 15 minutes. Once golden in color, add finely diced carrots, celery and garlic, cook for another few minutes.
Push the vegetables to one side, turn the heat up and add the ground beef. Let the ground beef sear on the bottom side for a minute before moving around. Season beef with kosher salt and fresh cracked pepper. After a few minutes stir the beef, breaking it up, then stir everything together and add tomato paste, paprika and herbs.
Turn the heat to medium, add the wine, scrape up the bits on the bottom of the pan (deglaze). Bring to a boil and let the wine reduce by half. Add the broth. Place in a pre-heated 350 degree oven for 25 minutes, take out once to stir.
Just before serving, stir in cream, then fresh chopped parsley. Serve over noodles, we prefer Casarecce (we find this at Aldi) or Campanelle. Any short pasta will do. Add a good amount of a fresh grated bold cheese like Gruyére or Parmesan and sprinkle with extra parlsey
1 pound ground beef
2 onions, diced
3 tablespoons olive oil
1/2 cup carrot, finely diced
1/2 cup celery, finely diced
4 cloves garlic, minced
2 tablespoons tomato paste
1/2 teaspoon paprika
2 sprigs of rosemary, minced
10-12 sprigs of thyme leaves
1 cup bold red wine
1 cup beef broth
2 tablespoons heavy cream
1/4 cup parsley + 1 tablespoon for garnish
This is one of our favorite ground beef recipes. The perfect recipe to turn an inexpensive beef option into a high-end dish that everyone loves.