Beef Ragu
Maggi

  • Total

    35

  • difficulty

    Easy

  • Cost

Beef Ragu

By Rondell Thompson

Indulge in the rich flavors of chef Rondell's Beef Ragu, a classic Italian dish that brings comfort to your table. Tender minced beef chuck roast is sautéed in olive oil and seasoned with Maggi Beef Seasoning, creating a savory base. Freshly chopped onions, carrots, celery, and garlic add depth, while a splash of red wine and crushed tomatoes create a luscious sauce. Simmered to perfection with a bay leaf, this ragu is served over al dente fettuccine pasta and topped with grated Parmesan cheese and fresh basil, making it a delightful meal for any occasion.

Not included in the recipe

Utensils

  • Imagem do utensílio Pan

    Pan

  • Imagem do utensílio Cooking Spoon

    Cooking Spoon

Ingredients

Portions: 4

  • 2 Tablespoons Olive Oil
  • 1 Pound Minced Beef (minced beef chuck roast)
  • 2 Tablespoons MAGGI ® Unique Beef Seasoning (plus additional to taste)
  • 1/2 Cup Onion (minced)
  • 1/2 Cup Carrots (small diced)
  • 1/2 Cup Celery (small diced)
  • 1 Tablespoon Garlic (minced)
  • 2 Tablespoons Tomato Paste
  • 1/2 Cup Red Wine
  • 2 Cups Crushed Tomatoes (canned)
  • 1 Leaf Bay Leaf
  • 1 Cup Grated Parmesan Cheese (to taste)
  • 400 Grams Fettuccini (cooked according to package instructions)
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Instructions

  • 1.In a pan on medium-high heat olive oil, add the minced beef and cook until tender. Season with Maggi Unique Beef Seasoning. Remove from the pan and set aside.
  • 2.In the same pan, sauté the onions, carrots, celery and garlic until fragrant, then add the tomato paste and red wine, cook for 5 minutes.
  • 3.Add crusted tomatoes, bay leaf and simmer for another 5 minutes. Season with additional Maggi Unique Beef Seasoning to taste.
  • 4.Stir in the cooked beef and simmer for 10 minutes.
  • 5.Serve on top of your choice of pasta with grated parmesan cheese.
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Carbohydrates93.4 g
Energy923.2 kcal
Fats39.1 g
Fiber6.6 g
Protein42.5 g
Saturated Fats13.8 g
Sodium1389.8 mg
Sugars9.3 g

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