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Sunday, August 14, 2011

Beef and Bean Ragu

I had some left over grilled steak and
decided to make a tomato ragu with it
to serve over some cooked penne pasta.
This is what I came up with, it's good.
When ready to use, the cooked pasta
should be added to a saucepan with
the appropriate amount of hot ragu, and
toss so that the pasta is evenly coated.

2 cups water
1 onion, peeled and diced
1 carrot, peeled and diced
13 celery stalks, sliced
1 pound of chopped steak
1 (28 ounce) can crushed tomato
1 (15 ounce) can red kidney beans
1 small can sliced mushrooms, drained
1/2 cup red wine
pinch of salt and pepper
1 tablespoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried garlic powder

Bring water to a boil in a sauce pan.
Add in carrots and let cook 4 minutes,
then add in the onions and celery.
Let that cook while you cut up the beef.
Add beef to the pot, stir and lower heat.
Add in mushrooms, crushed tomatoes, beans,
red wine, sugar and dried herbs.
Season to taste with salt and pepper.
Let simmer uncovered for 1 hour.
Serve over cooked pasta of your choice.

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