Picture this scenario: it’s a weekday evening, and you’re in the mood for something hearty and delicious but don’t want to spend all night in the kitchen. Well, my friends, I have just the recipe for you – Lamb and Mushroom Ragu and Mushroom and Beef Blend Ragu!
First up, we have the Lamb and Mushroom Ragu. This dish is perfect for those who enjoy a bit of luxury in their meals without breaking the bank. The combination of tender lamb and earthy mushrooms is a match made in culinary heaven.
To start, gather the following ingredients:
– 1 pound ground lamb
– 1/2 pound mushrooms, sliced
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 tablespoons tomato paste
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup chicken broth
– 1 can (14.5 ounces) diced tomatoes, undrained
– 1/4 cup red wine
Now that you have all your ingredients ready, it’s time to get cooking! Begin by sautéing the lamb in a large pan until browned. Remove the lamb from the pan and set it aside. In the same pan, sauté the mushrooms, onions, and garlic until softened. Add the tomato paste, thyme, oregano, salt, and pepper and stir until well combined. Return the lamb to the pan and add the chicken broth, diced tomatoes, and red wine. Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 25 minutes or until the sauce has thickened.
Time for plating! Serve the Lamb and Mushroom Ragu over your favorite pasta (I recommend pappardelle) garnished with fresh parsley and grated Parmesan cheese.
Now, onto the Mushroom and Beef Blend Ragu. This dish is perfect for those who crave a classic meat sauce but want to sneak some veggies into their diet. The combination of juicy beef and meaty mushrooms creates a hearty sauce that will satisfy any craving.
To start, gather the following ingredients:
– 1 pound lean ground beef
– 1/2 pound mushrooms, sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 tablespoons tomato paste
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14.5 ounces) diced tomatoes, undrained
– 1/4 cup red wine
– 1 cup chicken broth
Once you have your ingredients ready, it’s time to get cooking! Begin by sautéing the ground beef in a large pan until browned. Remove the beef from the pan and set it aside. In the same pan, sauté the mushrooms, onions, and garlic until the veggies have softened. Add the tomato paste, basil, oregano, salt, and pepper and mix well. Return the beef to the pan and add the diced tomatoes, red wine, and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 25 minutes or until the sauce has thickened.
When it’s time to plate, serve the Mushroom and Beef Blend Ragu over your favorite pasta (I suggest spaghetti) garnished with fresh basil and grated Parmesan cheese.
FAQ:
Q: Can I substitute ground turkey for the lamb or beef?
A: Absolutely! Ground turkey is a great alternative for either recipe, and the flavors will still hold up.
Q: Can I make this dish ahead of time?
A: Yes! Both of these ragu dishes are great for meal prep. Simply store the sauce in an airtight container in the fridge and reheat it on the stove or in the microwave when you’re ready to eat.
Video Tutorial:
For those who prefer video tutorials, check out this easy-to-follow cooking video on YouTube: https://youtu.be/8bWBBdwrhrI
Product Recommendation:
To take these ragu dishes to the next level, I highly recommend using a nice, sturdy pasta pot to cook your pasta to perfection. This one from Amazon would work perfectly: https://amzn.to/3lr1RSn
Enjoy!
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