Hearts in Hawai'i

Bacon Beef & Mushroom Ragu with Ziti
9/17/2014

Another recipe from Rachael Ray, slightly modified:

Ingredients:

  • 2 Tb. EVOO
  • 1/4 lb lean bacon, chopped
  • 2 Tb chopped fresh thyme
  • 1 bay leaf
  • 1 lb ground beef
  • 1/4 lb. cremini mushrooms
  • 1 medium onion, chopped
  • 2-3 large cloves garlic, minced
  • Salt and pepper
  • 3 Tb. tomato paste
  • 2 cups beef stock (veal stock works also)
  • 1 lb. ziti pasta
  • 2 Tb. butter
  • Shredded Parmesan Cheese

    1. Bring a large pot of water to a boil

    2. In a large saucepain, heat the EVOO over medium high heat

    3. Cook the bacon until the fat melts

    4. Add the mushrooms, thyme and bay leaf. Cook the mushrooms brown, 3-4 minutes

    5. Add the ground beef, break up and brown

    6. Add the onion and garlic; season with salt and pepper

    7. Partially cover the pan and cook, stirring occasionally until the onion softens, 5-6 minutes

    8. Add the tomato paste and stir, about one minute

    9. Stir in the stock, reduce heat to low and let the ragu simmer while the pasta cooks

    10. Salt the water and cook the pasta until al dente

    11. Drain, reserving 1/2 cup of the pasta-cooking water

    12. Add the pasta and cooking water back into the pot

    13. Toss with half the ragu and the butter

    14. Serve the pasta topped with the remaining sauce and cheese

    Makes 4-6 servings.

    Next: 9/21/2014--Cheeseburger Casserole

    Previous: 8/29/2014--Skillet Chili

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    last updated november 15, 2021