- January 7, 2009 at 7:00 pm #268921mosParticipant
Beef and Mushroom Ragu:027:
2 oz mushrooms
2 tbs extra-virgin olive oil
2 oz bacon, chopped — place in boiling water for a minute before chopping for easier handling
1 onion, chopped
1 large garlic clove, finely chopped
1 small carrot, chopped
1 tbs parsley
1 tbs basil or thyme if you have more of that
1 lb ground beef
1/2 cup dry red wine
small can tomato paste
2 cups water
1/2 tsp salt
Use a soft brush or cloth to clean the mushrooms. Trim off any woody tips, then chop the caps and stalks.
Set aside. Warm the oil in a pan and add the bacon. Saute for 2 minutes until golden.
Add the onion, garlic, carrot, parsley, basil or thyme, and mushrooms. Saute until soft, about 5 minutes. Add the beef and saute over medium-low heat until lightly colored but not hard, about 1 minute, using a spoon to break it up. Stir in the wine and let it evaporate.
Add the tomato paste, water, and salt. Bring the mixture to a boil, then reduce to a gentle simmer. Cook, partially covered, until the sauce is thick and aromatic, about 30 minutes.
Makes 2 1/2 cups = about 330 calories per 1/2 cup serving.
this is good with rigatoni, penne, or fusilli, and add a salad and crusty bread…well, YUM!
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