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Beef Ragu with Pasta and Peas Recipe

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This recipe for Beef Ragu with Pasta and Peas, by , is from Cook With Julie!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Music
Added: Tuesday, February 8, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp olive oil
1/2 an onion, minced
1/2 a red pepper, minced
1 large carrot, minced
1 stalk celery, minced
Leftover roast beef, 3 or 4 slices, diced thinly
2 sprigs rosemary, minced
3 or 4 sprigs thyme, minced
red wine
10 oz crushed tomatoes
1/2 tsp red pepper flakes
salt and pepper to taste
1 cup frozen peas, thawed
350 gm penne or papperdelle pasta
Parmesan Reggiano cheese, grated

Directions:
Directions:
Saute onion, red pepper, carrot and celery in olive oil in a large pan over medium heat until caramelized, about 10 to 15 minutes. Add beef, rosemary and thyme. Stir and saute for another 2 to 3 minutes.

Add enough red wine to barely cover the vegetables and beef and simmer until reduced, about 5 minutes or so. Add the tomatoes and season with red pepper flakes, salt and pepper. Add thawed peas and heat through.

Meanwhile, cook pasta according to package directions. Drain and place back in pan over low heat until pasta is dry. Toss with the meat and vegetable ragu.

Serve sprinkled with the Parmesan Reggiano cheese. JulieMusic 2010

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
A delicious and nutritious way to serve up leftover roast beef or prime rib.

 

 

 

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