Red Wine & Mushroom Beef Ragù
The ultimate comfort food dish for easy weeknight dinners.
Servings: 4 servings
Ingredients
Pasta
- 1 lb. dried pasta of your choice
Individual Baguettes With Garlic Butter
Beef Ragù
- 1 lb. Omaha Steaks Ultra-Premium Ground Beef
- 1 12 oz. package of Omaha Steaks Red Wine & Mushroom Finishing Sauce
- 1/2 red bell pepper, diced
- 1 celery stalk, diced
- 1/2 white onion, diced
- 1 teaspoon parsley, chopped
- 1/2 medium carrot, diced
- 1 clove garlic, chopped
- 1 tablespoons olive oil
- Salt
- Pepper
- 1/2 cup Parmesan cheese, shredded
- 3 tablespoons olive oil
- 1/4 cup water
Instructions
Pasta
- Cook pasta per box directions, then rinse, cool, and set aside.
Individual Baguettes With Garlic Butter
- Preheat the oven to 400 degrees Fahrenheit, remove from the packaging and place the frozen baguettes on a baking sheet.
- Bake for 10-12 minutes to desired color or crispiness; serve with beef ragù.
Beef Ragù
- Leave ground beef in the packaging to thaw overnight in the refrigerator or place in a bowl with cold water for 20 minutes while still sealed in the packaging.
- Preheat a large pan over medium-high heat before adding oil to the pan.
- Add ground beef and cook until lightly browned and season with salt and pepper. Strain beef of any excess grease and set aside.
- Using the same pan, add olive oil, diced pepper, celery, onion, and carrots. Season with salt and pepper and cook for 3-4 minutes over low-medium heat.
- Add garlic and ground beef back into the pan. Stir and continue to cook for 1-2 minutes.
- Reduce to low heat, add Red Wine & Mushroom Finishing Sauce and water, then cook for an additional 2 minutes.
- Season to taste with salt and pepper.
- Reheat the pasta, add to bowl, and top with ragù sauce.
- Finish with grated Parmesan cheese, chopped parsley, and olive oil.