Spicy Slow Braised Beef Ragu

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Braised Beef Ragu Pasta

There is nothing like a wam bowl of pasta to comfort the soul – especially on these days that are turning cold are dark early in the afternoon. This spicy slow braised beef ragu sitting on top of your favorite pasta will certainly warm you up.

This recipe in reminiscent of a classic bolognese with a few special additions that hit it out of the park – pomegranate molasses, added at the very end to keep it bright and vibrant, and my favorite ingredient in the whole world: peppers. I use poblanos to add an earthiness and just because they are so dang good, as well as jalapeños for a spicy kick

I hope you enjoy this slow braised beef ragu recipe, let me now in the comments below!

Ingredients:

3 lb beef chuck roast or 5lbs beef short ribs

1 lb ground pork sausage

1 lb bacon

2 cans(28oz) San Marzano canned tomatoes (crushed or self-blended)

1 Jar(7oz) tomato paste

1/2 cups sun dried tomatoes

1 1/2 cups red wine

2 tablespoons vegetable bouillon from Better Than Bouillon, stirred into 2 cups of water

2 tablespoons Italian herbs such as fresh oregano, thyme, basil or parsley

1 head garlic

1 large white onion

4 carrots

1/2 head celery

1/2 tablespoon pomegranate molasses

4 poblano peppers

2 fresh jalapeños

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Directions:

Chop the bacon and cook until the fat is rendered and evenly golden brown, you are wanting it to be on the crispy side for this application. When completed, remove bacon and place on a paper towel on a plate and place to the side. Pour the fat into a vessel to remove most of it from the pan.

Cook the ground pork sausage, chopping it as it is cooking into small bite-sized bits or smaller. When finished cooking, remove from pan and place to the side with the bacon.

Chop the large white onion and add it to the pan. Cook until translucent. Add the tomato paste and cook on medium high heat for five minutes. The color should start to deepen and it should become more fragrant.

To the pot add the cans of crushed tomatoes, chopped sun dried tomatoes, red wine, bouillon, herbs, chopped celery and carrots, chopped poblanos peppers, minced jalapeños, beef cut into 2 inch cubes or whole short ribs and add back in the ground pork sausage. Stir to incorporate. Place a whole head of garlic cut with the stem off into the top of the pot with any additional sprigs of thyme you may have. Drizzle olive oil over the garlic.

Cover and cook on the stove top on low, allowing it to come to a simmer, for 3.5 hrs or until beef is falling apart easily when poked with a fork.

When the sauce is completed remove the garlic and any fibrous stems from herbs. Remove the soft garlic cloves and cook them in a pan with some butter until turning golden brown, add that back into the sauce and add the pomegranate molasses.

Add the bacon back in and stir. You could reserve some and break it up over the top.

If the sauce needs to be thickened, make a roux with flour(oat flour works for gf) and butter and cook it in a pan until it has changed color and darkened. Cooking the roux is an important step as raw flour doesn’t taste great. Add as much of this to the sauce as you need to achieve the desired consistency.

Serve over your favorite pasta with a garnish of parmesan cheese, fresh parsley, cracked black pepper and red pepper flakes if you’re desiring additional heat.

@mole.in.the.wall

Spicy slow cooked braised beef ragu!!!🤑#healthyrecipes

♬ Sabor a Mi – El Trío Los Panchos

Notes:

1. Choosing the Cut: Opt for a tougher cut of beef like chuck or brisket. The slow braising process will transform it into tender, flavorful goodness.
2. Spice Level: Adjust the spice level according to your preference. If you love heat, add extra chili flakes or a diced jalapeño. For a milder version, reduce the amount of spice.
3. Marination Time: Allow the beef to marinate for at least an hour or overnight for maximum flavor penetration. This step enhances the overall taste and tenderness.
4. Liquid Choice: Choose a robust liquid like beef broth, red wine, or a combination for the braising liquid. It elevates the richness of the dish.
5. Don’t Rush: The slow cooking process is key. Low and slow ensures the beef becomes fork-tender and absorbs all the spices and flavors.
6. Vegetable Options: Experiment with additional veggies like carrots, celery, or bell peppers for added texture and flavor.
7. Serve with: Enjoy the beef ragu over a bed of creamy mashed potatoes, buttery polenta, or even on a crusty baguette for a hearty sandwich.
8. Make Ahead: This dish tastes even better the next day, so feel free to prepare it in advance and let the flavors mingle.
9. Garnish: Finish with a sprinkle of fresh cilantro or parsley for a burst of freshness that complements the rich, spicy flavors.

Storage Tips:

1. Refrigeration: Once your beef ragu has cooled to room temperature, store it in airtight containers in the refrigerator. It can last for 3-4 days.
2. Freezing: Beef ragu freezes exceptionally well. Portion it into freezer-safe containers or zip-top bags, leaving some room for expansion. It can be stored in the freezer for up to 3 months.
3. Thawing: When ready to use frozen ragu, transfer it to the refrigerator the night before to allow for a slow, even thaw.
4. Reheating: Reheat the ragu gently on the stovetop over low to medium heat. You can add a splash of broth or water if it has thickened during storage. Stir occasionally to ensure even heating.
5. Batch Cooking: Consider making a larger batch and freezing it in smaller portions for quick and convenient meals later. This is a time-saving strategy for busy days.
6. Labeling: Don’t forget to label your containers with the date to keep track of freshness. This helps you prioritize which portions to use first.
7. Versatility: Use the frozen ragu as a base for other dishes like pasta bakes, shepherd’s pie, or as a filling for stuffed peppers.

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The versatility of leftover spicy slow-braised beef ragu opens the door to a variety of delicious meal options. Here are some ideas for transforming your leftovers:

1. Ragu Pasta: Toss the leftover beef ragu with your favorite pasta. The rich, flavorful sauce pairs wonderfully with a variety of pasta shapes. Sprinkle with Parmesan cheese for an extra touch.
2. Ragu Stuffed Peppers: Hollow out bell peppers and stuff them with the leftover ragu. Top with cheese and bake until the peppers are tender. It’s a delightful twist on traditional stuffed peppers.
3. Ragu Pizza Topping: Use the ragu as a pizza topping. Spread it over pizza dough, add your favorite cheese, and bake. The spicy beef flavor adds a unique twist to homemade pizza.
4. Ragu Sandwich: Pile the ragu onto a crusty baguette or ciabatta for a hearty sandwich. Add some melted cheese for extra indulgence.
5. Ragu Risotto: Stir the ragu into a creamy risotto for a comforting and luxurious dish. The flavors of the beef will infuse the risotto, creating a delightful combination.
6. Ragu Tacos or Burritos: Warm up some tortillas and use the ragu as a filling for tacos or burritos. Top with shredded lettuce, cheese, and a dollop of sour cream.
7. Ragu Shepherd’s Pie: Layer the beef ragu in a baking dish and top it with mashed potatoes. Bake until the top is golden brown for a savory shepherd’s pie.
8. Ragu Breakfast Hash: Transform your leftovers into a hearty breakfast by reheating the ragu and serving it over hash browns or with eggs.
9. Ragu Bruschetta: Spoon the ragu onto slices of toasted baguette for a tasty bruschetta. Top with a sprinkle of fresh herbs for a burst of flavor.
10. Ragu Soup Base: Thin out the ragu with some broth to create a delicious soup base. Add vegetables, beans, and pasta for a hearty ragu soup.

Feel free to get creative and experiment with different combinations. Leftover ragu is a versatile ingredient that can elevate a variety of dishes!