The tasty Ragù flavor that stays in your mouth.

For those interested we are searching for the best Ragù sauce and worshiping it as our saucy god.

Where we get our Ragù[www.ragu.com]
For those who do not know about Ragù[en.wikipedia.org]
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Ragù Weekly Recipes (RWR) #7

12 December, 2016 - TheWalrus | 0 Comments

POLENTA PATTIES

2 cups water

1 cup milk

2 teaspoons kosher salt

1 cup instant polenta

2 cups cooked tri-color quinoa, chilled

3 tablespoons olive oil

VEGETABLE SAUCE

1 small red onion, thinly sliced

1 medium red bell pepper, cut into thin strips

INSTRUCTIONS

1. Bring water, milk and salt to boil in medium saucepan on medium-high heat. Reduce heat to medium; whisk in polenta in a steady stream. Cook 4-5 min. or until polenta is soft and creamy, whisking constantly. Remove pan from heat; stir in quinoa. Cool slightly. Use a medium scoop (scant 1/4 cup) to form 18 patties, 2 inches wide and ½ inch thick. Let patties cool on parchment paper-lined rimmed baking sheet.

2. Brush both sides of patties with oil. Heat large skillet on medium heat. Cook patties, in batches, 3 min. on each side or until golden brown. Cover; keep warm.

3. Heat remaining oil in same skillet on medium-high heat. Add onions and peppers; cook 3-4 min. or until tender-crisp. Add sauce, garlic and remaining vegetables; cook 2-3 min. or until heated through. Serve sauce on top of warm polenta patties. Sprinkle with cheese.

Tips:

Tri-color quinoa is a mix of red, white and black quinoa and can easily be found in the grain aisle or bulk section of your grocery store. You will need 1 cup dry quinoa to make about 2-1/2 cups cooked quinoa.

Polenta patties can be made ahead of time. Form patties as directed and freeze in a single layer before storing in a resealable freezer bag. Thaw in refrigerator overnight before cooking as directed.

Substitute your family’s favorite combination of in-season vegetables. To ensure even cooking, make sure to add firmer vegetables like carrots and green beans to the skillet first, since they will take longer to cook than softer vegetables like eggplant, squash, tomatoes or mushrooms.

1 jar (23 ounces) RAGU® Homestyle Thick & Hearty Mushroom Sauce

2 cloves garlic, minced

1 small zucchini, halved lengthwise, cut into ¼-inch-thick slices

1 pint multi-color cherry tomatoes, halved

1/3 cup shredded Parmesan cheese

http://www.ragu.com/our-recipes/farmers-stack/

Ragù Weekly Recipes (RWR) #6

5 September, 2016 - TheWalrus | 0 Comments

BRAISED TUSCAN SHORT RIBS

INGREDIENTS

1-1/2 teaspoon each kosher salt and ground black pepper

3 tablespoons olive oil

6 lbs. bone-in beef short ribs (about 12 pieces)

6 cloves garlic, smashed

1 medium onion, sliced

1 medium fennel bulb, sliced

1 cup lower-sodium beef broth

1 jar (23 ounces) RAGU® Homestyle Thick & Hearty Mushroom Sauce

INSTRUCTIONS

1. Combine salt and pepper; season short ribs on all sides. Heat oil in large heavy 6-qt. pot on medium-high heat. Working in batches, cook short ribs 10 min. or until browned on all sides, turning often. Transfer ribs to slow-cooker; add garlic.

2. Discard all but 1 tablespoon drippings from pot. Reduce heat to medium; add onions and fennel. Cook 3 - 4 min. or until onions are translucent, stirring frequently. Add broth; cook until liquid is reduced by half while gently scraping browned bits from bottom of pot. Remove from heat; stir in sauce. Pour mixture over ribs in slow-cooker; cover with lid.

3. Cook on HIGH 3-4 hours (or on LOW 7-8 hours) or until ribs are tender and falling off the bones. Remove ribs from sauce; skim sauce of excess fat. Serve meat topped with sauce.
Tip:

Reserve fronds from fennel bulb; chop and sprinkle over each serving.

Serve with cooked polenta to soak up the flavorful sauce.

http://www.ragu.com/our-recipes/braised-tuscan-short-ribs/