Name: Meat Ragout
Prep time: 5 min
Cook time: 1 h 15 min
Total time: 1 h 20 min
Yield: 8
Cuisine: American/Italian
Ingredients: 2 pounds lean ground beef; 3 ounces jar of Real Bacon Pieces; 1 medium onion, chopped; 1/4 cup Italian dressing; 3 stalks celery, chopped; 2 cups carrot coins, or carrot slices roughly chopped; 6 cloves garlic, minced; 4 - 14.5 ounce cans diced tomatoes, Garlic and Olive Oil flavored; 2 beef bouillon cube dissolved in 2 cups warm water; 1 - 6 oz can tomato paste; 1 16 oz package Rigatoni pasta, cooked and drained (for serving); Fresh Parmesan cheese (for serving)

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It’s hard to look at this word and not pronounce it RAG-OUT. I wondered why it wasn’t just called Ragu, I mean it’s pasta sauce, right? Well, I looked it up, and here’s what I found out about the difference just in case, like me, you didn’t know the difference, you just saw the recipe for Meat Ragout and thought, “dang, that looks GOOD!”

“Ragout, pronounced the same as Ragu is French and is more of a stew of sorts, often times bulked up with veggies or beans. Ragu is more of a sauce, is Italian, and usually tomato based.”

(source the gourmet wino )

This makes sense, this sauce is loaded up with veggies, and the outcome is fantastic. I served it over Rigatoni noodles, topped it with fresh Parmesan cheese and it was a hearty meal that we all enjoyed! I shipped the leftovers off to my son and my daughter’s boyfriend who are attending the University of Nebraska at Lincoln. They froze well, and they enjoyed their “Mom T.V. Dinners!”

Yield: 8 servings

Meat Ragout

Thick meat sauce, full of veggies and served over Rigatoni pasta.

Prep Time 5 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 20 minutes

Ingredients

2 pounds lean ground beef
3 ounces jar of Real Bacon Pieces
1 medium onion, chopped
1/4 cup Italian dressing
3 stalks celery, chopped
2 cups carrot coins, or carrot slices roughly chopped
6 cloves garlic, minced
4 - 14.5 ounce cans diced tomatoes, Garlic and Olive Oil flavored
2 beef bouillon cube dissolved in 2 cups warm water
1 - 6 oz can tomato paste
1 16 oz package Rigatoni pasta, cooked and drained (for serving)
Fresh Parmesan cheese (for serving)

Instructions

In a dutch oven over medium heat, cook the ground beef, veggies, and bacon until the beef is cooked and the veggies are tender.

Stir in the rest of the ingredients (except pasta) and simmer on medium-low heat for about 1 1/4 hours until thickened.

Serve over pasta.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 539Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 112mgSodium: 887mgCarbohydrates: 41gFiber: 8gSugar: 12gProtein: 44g

Nutrition isn't always accurate.

~~~

Enjoy pasta? We do, too!

This Easy Weeknight Chicken Parmesan only has 5 ingredients, and it a great family meal!

adapted recipe source

3 Comments

I love a good meat sauce with lots of veggies! My family will love this one! <3

I love a good pasta dish and this one is just that! Great ragout sauce, love the veges in there 🙂

Meat Ragout