How To Make Alfredo Pasta With Ragu Sauce
Its been awhile since I posted a recipe. Thats because these days, Ive been relying on quick and easy recipes to make like slow-cooker dishes and whip-something-up-in-15-minute-meals. When youre always on the go or busy with work, its hard to find the time to cook. But this Classic Fettuccine Alfredo recipe Im sharing with you is something that you can squeeze in just in time to save everyone from being hANGRY .
Pasta dishes, whether meat sauce or white sauce, have become a tradition in the family. Growing up as a kid, I always request from my Mom to cook her pasta dishes. And now, Im following my mothers footsteps, as she passed down her pasta recipes to me.
You can say that we are big pasta lovers that its always a part of our menu every other week, if not every week. Mind you, the husband requests we have spaghetti each week or at least alternate red and white sauce pastas. So it has become my goal to look for tried and tested easy pasta dishes that I can add to my mothers recipes. So I can contribute to the pasta recipes that well be passing on to our future generations just like Ragu founder, Assunta Cantisano, who turned her authentic Italian blend into a true American sensation.
Also try these other Ragu dishes inspired by Ragu founder Assunta Cantisano.
How To Make Ragu Sauce
Tips For The Perfect Pasta
- I highly suggest using real butter and fresh parmesan cheese for this recipe. It makes all the difference! You can also add a pinch of crushed red pepper flakes for a little spice if desired.
- Make sure that your shrimp is peeled and deveined before cooking.
- Not a fan of fettuccine? Use any pasta that stands up well to a creamy sauce. Bucatini, spaghetti, and penne pasta are all great substitutions.
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How To Store Your Leftovers
Another great thing about this lasagna recipe is that it feeds a crowd and tastes great even the next day.
Just store leftovers in the fridge and theyll keep well for up to 5 days.
You can either cover the dish with plastic wrap or slice it into smaller pieces and transfer them into air-tight containers.
Shrimps Alfredo Using Ragu Classic Alfredo Sauce
While a classic alfredo recipe might seem like a fancy night meal, the pasta will actually take longer to cook that the Alfredo sauce. It is most commonly served with fettuccine, alfredo sauce is actually better paired with some sort of shell or elbow so there are lots of nooks and crannies for the sauce to hide in.
Creamy alfredo chicken and shrimp pasta instructions Make sure the shrimp and chicken is thawed beforehand.. Put a medium-sized pot of water for the noodles on the stove, medium-high heat. Make sure it doesnt boil over.. In a skillet, cut up chicken into small bite-sized pieces. Season with garlic powder, onion powder, salt, and pepper.
Make sure you get the right jar of Alfredo sauce. I never tried this with any other Alfredo sauce, I buy Cheese creations, Ragu classic alfredo the 2pck at Walmart. An easy dinner that tastes like it came from a fancy restaurant! Creamy Shrimp Alfredo Pasta is a classic restaurant meal that is super easy to make.
Alfredo sauce forms the basis of many tasty and satisfying recipes. Classic Alfredo sauce is made of just butter, heavy cream and Parmesan cheese. Those ingredients combined with pasta make fettuccine Alfredo, an Italian favorite. Jarred Alfredo sauce is quick and easy when you want to make a nice dinner after a busy day.
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How To Get The Best Flavour
An important tip about making this classic recipe is to make sure you use equal amounts of beef and pork.
Beef is a lean meat whereas pork is much sweeter and fattier and adds a tonne of extra flavour to a ragu.
Trust me, when you try using 50% beef and pork instead of all beef you’ll notice a huge difference in flavour and that’s exactly how it’s made in Italy.
How To Store Leftover Beef Ragu
Like most stews or slow cooked sauces, they taste even better the next day because the flavours have had a long time to develop.
You can store leftovers in the fridge for up to 3-4 days. You may need to loosen it by adding a little water or stock when reheating and make sure its piping hot all the way through before serving.
You can also freeze this beef ragu, it freezes perfectly and its a great way for prepping ahead.
Just freeze in suitable containers then thaw completely before reheating.
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Secret Ingredient For Slow Cooked Flavor
There are scads of different takes on Ragu sauce. At its core, Ragu is just a meat-based sauce to put over pasta. Ragu Bolognese is a classic version and one of my favorites. That traditional sauce is rich and complex but it can also be time-consuming and complicated to make.
I love a sauce with that slow-cooked flavor. But at five oclock after a day of work, I dont have time or energy to prepare a complicated, slow-cooked sauce.
However, the addition of some hearty red wine to an otherwise quick-cooking sauce makes a huge difference!
Lots of chunky, toothsome veggies beautiful bites of carmelized onions, chunky canned tomatoes plus garlic and herbs get my Easy Ragu Sauce off to a good start. And the meat makes a difference too. Ive prepared this sauce with both ground beef and ground pork. Its delicious either way, or you can mix the two.
But pouring in some hearty red wine definitely takes my Easy Ragu to the next level!
Just about any type of red wine will work for this recipe burgundy, cabernet, pinot noir, chianti, etc. As long as its not a sweet wine, it will be delicious. Id stay away from cooking wine because it isnt very flavorful. You dont need an expensive wine for this recipe, but it should be drinkable. I used good old wine from a box
Oh, and dont worry about the alcohol. It will evaporate during cooking, leaving only that rich, lovely flavor in the food.
Easy Ragu From Basic Ingredients
Weve been trying to limit our trips to the grocery store. That means I have to rely on pantry and refrigerator staples more than I used to. And oftentimes, whats already in my home just has to make do.
My Easy Ragu Sauce is a recipe that was born out of necessity. I ended up throwing it together in a moment of dinner desperation, grabbing whatever I had on hand. However, it was a big hit with my family a REALLY big hit!
The Easy Ragu Sauce that came together accidentally is now one of my prepared on purpose go-to recipes. Ive made it three times in the last three weeks. Its earned praise and empty plates on every single occasion.
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How To Make Creamy Shrimp Pasta Step By Step
- Pat shrimp dry: Whether youre using frozen shrimp that have been thawed or fresh shrimp, pat them dry to remove any excess surface moisture.
- Season shrimp: Season shrimp with my House Seasoning Blend. This will ensure that you shrimp have great flavor.
- Season both sides: Flip the shrimp over and season the other side.
- Add olive oil to skillet: Heat olive oil in a large skillet.
- Add garlic: Add minced garlic to the pan.
- Cook shrimp: Place shrimp in a single layer and cook for 2-3 minutes per side.
- Leave cooked shrimp in the skillet: Turn heat down to low.
- Add New Bertolli® Creamy Alfredo with Cauliflower and Milk sauce: Pour an entire jar into the skillet.
- Add pasta: Add cooked pasta to the skillet and toss to coat.
What Goes With Alfredo Sauce
Alfredo sauce is popularly served with pasta,particularly fettuccine. You can toss the alfredo sauce with pasta and add meat pieces,seafood or vegetables. You can also use it to substitute your usual tomato pizza sauce. Alfredo sauce tastes great with vegetables like baked potatoes,broccoli,cauliflower and sweet peas.
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Spaghetti With Easy Homemade Ragu Sauce
Weeknight pasta night just became even more delicious with this easy homemade ragu. The simple sauce comes together quickly and is layered with lots of flavor.
How To Make Ragu Lasagna
Skip a step or two with a jar of Ragu!
Whats great about this recipe is it yields a lasagna so delectable, it seems like you worked so hard on it when in reality, youll hardly work at all.
This lasagna is still complete with all three layers of al dente flat noodles, meaty marinara, and cheesy sauce.
But instead of making two of the three layers from scratch, youll do a bit of a shortcut.
Theres no need to pre-cook the noodles in this recipe. The oven takes care of everything for you.
Instead of the usual cream or bechamel sauce, youll just combine three cheeses ricotta, parmesan, and mozzarella with eggs.
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Then, for the marinara, youll skip all the browning and cooking and use a jar of Ragu pasta sauce instead.
Once youve prepped the noodles and the sauces, its time to assemble.
Start with the pasta sauce. If you place the noodles first, theyll only stick to the bottom. The pasta sauce serves as a protection.
After the sauce, layer 4 noodles and spoon over more of the sauce, followed by half of the cheese mixture.
Repeat layering the sauce, noodles, and cheese. End with the last 4 noodles and the remaining pasta sauce.
Youre now ready to bake! This lasagna requires two stages. The first is to bake the lasagna, and the 2nd is to melt and brown the cheese.
Cover the dish with aluminum foil and bake for 1 hour at 350 degrees Fahrenheit.
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What About The Pasta
My Easy Ragu Sauce is good over any kind of pasta youve got on hand spaghetti, fettucine, or even macaroni. It would also be a great sauce to use if youre making lasagna.
However, my new favorite way to serve Easy Ragu Sauce is over a plate of pre-made cheese ravioli. You can find some ready to go in the refrigerated section of most supermarkets. Frozen raviolis will work too. I like to keep a couple of bags in the freezer for dinnertime emergencies.
Just pop the raviolis into boiling water, cook, drain, and then top with a generous helping of Easy Ragu Sauce. In about thirty minutes, from start to finish, youll have a delicious dinner that tastes like Nonna spent all day in the kitchen!
Ready to give my Easy Ragu Sauce a try? Heres the recipe.
- 1 medium yellow onion, peeled and chopped into medium-sized chunks
- 12 T olive oil
- ½ cup chopped fresh parsley, divided
- 2 t. minced garlic
- 2 t. dried Italian seasoning
- 1 lb ground meat beef, pork, or a mixture of the two
- 1 t. salt
- 1 14.5 oz can diced tomatoes
- 1 6oz can tomato paste
- ¾ cup red wine
How Long To Cook The Pasta For In Instant Pot
When using the Instant Pot or pressure cooker, it usually takes a quarter of the cooking time specified on the pasta packet/box. If it specifies cook pasta in boiling water for 10 minutes, I would cook it for 2.5 minutes . You will see that the pasta is still a bit undercooked but thats because itll cook more when you simmer the sauce.
The sauce is likely to be a bit watery after you open the Instant Pot. You will end up simmering it a bit more after the pressure cook to thicken the sauce to your liking. This can be done by putting the Instant Pot on saute mode. This extra simmering for 3-4 minutes will also cook your pasta even more to your desired texture.
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Slow Cooked Shredded Beef Ragu Sauce
Theres this annoying thing thats been a thorn in my backside all my working life. This thing called pride.
Im not a professional food photographer, or food stylist, videographer or a chef for that matter. But that doesnt matter. What does matter is being proud of everything that I have on my website, knowing that even if there are people out there who can take better photos and make better videos, that Ive done the best I can do and Im proud of what Im sharing.
3 years into blogging with over 500 recipes, I still get butterflies when I hit Publish on a new or updated recipe.
And having rewritten, rephotographed and made a video for this Shredded Beef Ragu which I first shared over 2 years ago, yes Im going to have butterflies when I hit Publish on this because its one of my all time personal favourites.
I have a weakness for all things slow cooked, but hands down this shredded beef ragu is one of my all time favourites. Id dare say I love it even more than traditional Ragu Alla Bolognese. Its the shredded beef that seals the deal for me. The way it soaks up the sauce and clings to the pasta. Its an absolute ripper!
How To Thicken Beef Ragu
You may have made beef ragu in the past and ended up disappointed that it turned out a little more watery or thin than what you find in your favorite local restaurant.
So whats the secret for how to thicken beef ragu?
Well, its not what you see all over the internet.
In fact, its much easier.
To thicken beef ragu, just turn your pot down to a simmer after it has begun to bubble and allow it to continue to simmer for 30 minutes with the lid off so it can release the steam.
Thats literally it. Just simmer and it will reduce and thicken completely on its own.
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Quick And Easy Ragu Sauce
This rich and hearty Ragu sauce is total comfort food! Sausage and beef are simmered together with seasoning and beef broth then tossed with hot, cooked spaghetti for an upscale version of spaghetti and meat sauce!
You can have a wonderful homemade Ragu sauce prepared in 20 minutes and then set to simmer for a while longer. The recipe is very simple which makes it perfect for a weeknight dinner, but the layered flavors in this sauce will make it feel like you spent hours painstakingly cooking it to perfection.
Youre going to be happy to know that making your own Ragu pasta sauce is about as easy as opening a jar, and tastes WAY better! This sauce is easy and versatile, which is the best kind of comfort cooking!
How Do You Cook The Perfect Pasta
First of all, always be sure that your water is salted. You want the water to have plenty of salt so that your pasta is well seasoned when it comes out of the pot. The pasta should be cooked to al dente which is tender, but firm.
This is one of the easiest dinners you will make. Its perfect for the warmer months as well because it involves very little time over the hot stove but is hearty enough for the biggest appetites. I know Ill be making this shrimp alfredo pasta all the time now that my family fell in love with it!
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How Do You Make Shrimp Alfredo Pasta
Saute some veggies in a little butter and olive oil , add in the shrimp cook that for a bit and then.
add in store-bought Alfredo sauce! Yep! Thats right.
Dont knock it til youve tried it.
Were keepin things simple today and store bought alfredo sauce makes a great basic base that we take up a notch with a hefty splash of heavy cream, romano cheese, freshly ground pepper, salt, and plenty of cayenne!
This mixture simmers for a bit, we add in some penne pasta, and then wham-bam-thank-you-maamwere done!
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