Beef Ragu With Pumpkin and Sage
This rich and hearty Beef Ragu With Pumpkin and Sage is a delightful recipe that perfectly balances the robust flavors of tender beef, aromatic herbs, and the subtle sweetness of pumpkin. Ideal for a cozy family dinner, this dish is sure to warm your heart and impress your guests. Pair it with your favorite pasta for a complete meal that showcases the comforting essence of European cuisine. Let’s delve into this delectable recipe, ensuring every step is clear, inviting, and easy to follow.
Cook Time
- Total Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Cook Time: 1 hour
Description
Make and share this Beef Ragu With Pumpkin and Sage recipe from lovewithrecipes.com, perfect for an autumn evening or any gathering that calls for a comforting, satisfying meal.
Recipe Category
- Meat
Keywords
European, < 4 Hours
Ingredients
| Ingredient | Quantity |
|---|---|
| Dry red wine | 250 ml |
| Garlic | 2 cloves |
| Oregano | ½ teaspoon |
| Flat leaf parsley | 2 tablespoons |
| Beef | 250 g |
| Olive oil | 2 tablespoons (divided) |
| Onion | 1 medium |
| Carrot | 1 medium |
| Celery | 1 stalk |
| Prosciutto | 6 slices |
| Crushed tomatoes | 1 can (400 g) |
| Sugar | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Olive oil (for frying) | 2 tablespoons |
| Pumpkin | 250 g |
| Sage leaves | 10 leaves |
| Pasta | 250 g |
| Parmesan cheese | To serve |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 570.8 kcal |
| Total Fat | 28.5 g |
| Saturated Fat | 8.6 g |
| Cholesterol | 26.1 mg |
| Sodium | 379.8 mg |
| Total Carbohydrates | 53.8 g |
| Dietary Fiber | 4.9 g |
| Sugars | 5.2 g |
| Protein | 15.6 g |
Instructions
1. Marinate the Meat:
Begin your culinary journey by combining the dry red wine, minced garlic, oregano, flat-leaf parsley, and the chunks of beef in a glass or ceramic bowl. Ensure the beef is well-coated with the marinade, which will not only infuse it with flavor but also help tenderize it. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, allowing the meat to absorb the aromatic blend of herbs and wine. For best results, marinate overnight if time permits.
2. Make the Ragu:
After the marinating period, heat 1 tablespoon of olive oil in a thick-bottomed frying pan over medium heat. Once the oil shimmers, add the diced onion, carrot, celery, and prosciutto to the pan. Sauté the mixture for about 6 to 8 minutes or until the vegetables are softened and aromatic, then transfer them to a heavy saucepan for later use. Wipe the frying pan clean with a paper towel to remove any residue, preparing it for the next step.
3. Brown the Beef:
Drain the beef from the marinade, ensuring to reserve the flavorful liquid. In the same frying pan, add the remaining tablespoon of olive oil and heat it until hot. Carefully add the beef, browning it on all sides for about 5-7 minutes. This step is crucial as it creates a lovely crust on the beef, sealing in the juices and enhancing the overall flavor of the ragu.
4. Combine Ingredients:
Once the beef is nicely browned, pour in the reserved marinade along with the crushed tomatoes and sugar. Stir everything together, ensuring that the mixture is well combined. Allow it to simmer for a few minutes before adding this rich blend to the saucepan containing the sautéed vegetables. Season the ragu generously with salt and pepper to taste, then cover the saucepan and reduce the heat to low, allowing the dish to simmer for 30 minutes.
5. Slow Cook the Ragu:
After the initial cooking time, remove the lid and continue to cook the ragu, stirring occasionally, for an additional 30 minutes. This slow cooking process allows the flavors to meld beautifully, resulting in a rich, savory sauce that clings lovingly to the pasta.
6. Prepare the Pumpkin and Sage:
While the ragu is simmering, it’s time to prepare the pumpkin and sage leaves. In a clean frying pan, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Once hot, quickly add the sage leaves to the pan, frying them for about 30 seconds until crisp. Carefully remove the sage leaves and drain them on kitchen paper to remove excess oil.
In the same pan, add the diced pumpkin and sauté for about 6 to 8 minutes until it is tender and slightly caramelized, adding a lovely sweetness to the dish. Drain the pumpkin on kitchen paper and keep it warm until ready to serve.
7. Cook the Pasta:
As the ragu finishes cooking, bring a large pot of salted water to a boil. Add your choice of pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and return it to the pot, ready to serve with the ragu.
8. Assemble the Dish:
To plate this beautiful dish, divide the cooked pasta among four plates. Generously top each serving with the rich beef ragu, allowing it to cascade over the pasta. Scatter the tender pumpkin and crisp sage leaves atop the ragu, creating an inviting and colorful presentation.
9. Serve and Enjoy:
Finish the dish with a sprinkle of freshly grated Parmesan cheese, which will add a lovely creaminess and depth of flavor. Serve your Beef Ragu With Pumpkin and Sage hot, perhaps with a side of crusty bread to mop up the delightful sauce, and enjoy the warm embrace of this hearty meal, perfect for gatherings or cozy family dinners.
This Beef Ragu With Pumpkin and Sage recipe captures the essence of comfort food while delivering on flavor and nutrition. It is perfect for those seeking a fulfilling meal that showcases seasonal ingredients, providing not just sustenance but a dining experience filled with warmth and love. Share this delightful recipe with friends and family, and create lasting memories around the dinner table. Enjoy!
