Ingredients for Beef Ragu With Pumpkin And Sage
- Dry Red Wine
- 1 tsp garlic powder
- 1 tsp dried oregano
- Flat Leaf Parsley
- 1 1/2 lbs beef stew meat, cut into 1 1/2-inch cubes
- 2 tbsp olive oil, divided
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 ounces prosciutto, diced
- 1 (28 ounce) can crushed tomatoes
- 1 tsp sugar
- salt, to taste
- freshly ground black pepper, to taste
- 1 lb pumpkin, peeled, seeded, and cut into 1-inch cubes
- 15-20 fresh sage leaves
- 1 lb pasta, such as pappardelle or rigatoni
- grated Parmesan cheese, for serving (optional)
- 1 tbsp red wine vinegar
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How to Make Beef Ragu With Pumpkin And Sage
- **Marinate the Beef:** In a bowl, combine the beef cubes with 1 tbsp red wine vinegar, 1 tsp dried oregano, and 1 tsp garlic powder. Mix well, cover, and refrigerate for at least 2 hours (or overnight for best results).
- **Sauté Aromatics:** Heat 1 tablespoon of olive oil in a large, thick-bottomed pan over medium heat. Add the onion, carrot, celery, and prosciutto. Cook for 6-8 minutes, until softened. Transfer the vegetables to a heavy-bottomed saucepan.
- **Brown the Beef:** Wipe the pan clean. Add the remaining tablespoon of olive oil. Add the marinated beef and brown on all sides over medium-high heat. This will take about 5-7 minutes.
- **Build the Ragu:** Add the reserved marinade, crushed tomatoes, and sugar to the beef. Bring to a simmer, then transfer the beef and sauce to the saucepan with the vegetables.
- **Simmer the Ragu:** Season generously with salt and pepper. Cover the saucepan and simmer over low heat for 30 minutes.
- **Continue Simmering:** Remove the lid and continue to simmer for another 30 minutes, stirring occasionally, until the beef is tender.
- **Crisp the Sage:** While the ragu simmers, heat 1 tablespoon of olive oil in a separate frying pan. Add the sage leaves and cook until crispy (about 1-2 minutes). Set aside on paper towels to drain.
- **Roast the Pumpkin:** In the same pan, add the cubed pumpkin and cook for 6-8 minutes until tender, turning occasionally. Drain on paper towels and keep warm.
- **Cook the Pasta:** Cook the pasta according to package directions in boiling salted water. Drain well.
- **Assemble and Serve:** Divide the pasta among bowls. Top generously with the beef ragu, then scatter with the crispy sage leaves and roasted pumpkin. Serve immediately with grated Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
20g
Fat
43g
Carbs
17g
