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Return to browsing category: Fall/Winter

Beef and Olive Ragu by Ruby Batson serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Delicious Italian dish-- a cross between a pasta casserole and a stew. You will not be disappointed!

Ingredients:

1 lb

Pasta

2 TBSP

olive oil

1 TBSP

butter

onion finely chopped

2 cloves

garlic finely chopped

2 sprigs

rosemary

2 TBSP

tomato paste

1 cup

green olives chopped

1 cup

beef broth

1/2 cup

chopped parsley

2 tsp

grated lemon peel

1/2 cup

ramano cheese

Directions:

Bring water to boiling salt it add pasta and cook until al dente.
Drain., While pasta is working heat EVOO in deep skillet over med-high heat. Add butter melt then add beef.
season with salt & pepper. Cook breaking up meat until no longer pink. add onion, garlic and cook about 5 mins.
add rosemary, tomato paste and cook for 2 mins. Add olives and cook for 1 min. stir in wine scraping up the bootom of the pan for 1 min. stir in
beef broth and parsley and simmer for 2 min stir in lemon peel. Add pasta to sauce and stir in 1/2 cup chees serve hot with extra cheese

Categories:

Fall/Winter
Low Calorie
Low Fat
Main Dishes
Meats
Pasta/Rice/Potatoes
Peanut/Nut Free
Smart Budget Foods
Soups