Ragu Recipes

Category Sauces
A thick Italian meat sauce that is delicious on pasta. This page contains ragu recipes.


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May 6, 2013

This is a very simple all together dinner. It is cooked in an electric frying pan. I have an unusually large one and we have a heck of a time putting the cover on. Use less veggies to fit your own electric frying pan.

Total Time: 30 minute without cooking time

Yield: Family of 5-6


  • 2-3 lb carrots
  • 4-5 lb potatoes
  • 1 lb sliced bacon
  • 3-4 lb thin round steak
  • 5-6 large cooking onions


  1. Line bottom of electric frying pan with bacon slices until completely covered.
  2. Layer round steak (cut into bite-size pieces) on top of bacon until completely covered.
  3. Peel carrots and cut into slices, standing up in a food processor. Layer carrots until steak is completely covered.
  4. Put in sliced onions until all are used and layered on top of carrots.
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  6. Peel potatoes and continue as above like carrots until a complete layer covers onions.
  7. Cook on high setting with cover on until bacon sizzles. Turn heat down and add 1/2 cup water.
  8. Cook covered until water is gone and potatoes are soft to eat. (potatoes and carrots will steam) Enjoy!
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  • 2 lemons
  • 2 1/2 tsp. extra-virgin olive oil, divided
  • 2 tsp. paprika, preferably Hungarian
  • 1 tsp. ground turmeric
  • 1 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1/2 tsp. freshly ground pepper
  • 1/4 tsp. ground ginger, plus 1 pinch, divided
  • 1 1/2 lbs. boneless pork chops, (1 inch thick), trimmed of fat, cut into 1-inch cubes
  • 1 14-ounce can reduced-sodium chicken broth
  • 1 cup butternut squash, diced (1/2-inch dice)
  • 1 cup carrots, sliced (1/2 inch thick)
  • 1 cup canned chickpeas, rinsed

  • 1/2 cup onion, chopped
  • 1/2 cup canned diced tomatoes
  • 2 Tbsp. preserved lemon, chopped and rinsed (optional)
  • 1 Tbsp. tomato paste
  • 2 tsp. minced garlic
  • 1/4 tsp. hot sauce, such as Tabasco
  • 1 pinch ground cinnamon
  • 1 pinch ground allspice


Zest and juice the lemon(s) to get 1 tablespoon zest and 2 tablespoons juice; reserve the zest. Combine the juice, 1/2 teaspoon oil, paprika, turmeric, coriander, cumin, pepper, and 1/4 teaspoon ginger in a medium bowl. Add pork; stir to coat. Marinate in the refrigerator for 30 minutes or up to 4 hours.

Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the pork and cook, stirring, until no longer pink on the outside and beginning to brown, 2 to 3 minutes. Transfer the pork to a plate.


Add broth, squash, carrots, chickpeas, onion, tomatoes, preserved lemon (if using), tomato paste, garlic, hot sauce, cinnamon, allspice, the reserved lemon zest, and the remaining pinch of ginger to the pan. Bring to a boil, stirring occasionally; reduce heat to a simmer and cook, stirring occasionally, until the vegetables are tender, 20 to 30 minutes. Stir in the pork, return to a simmer and cook, stirring, until the pork is just cooked through, 2 to 5 minutes more.

Source: http://www.lifescript.com

By LRP from LWL, MA

Comment Was this helpful? 1

December 20, 2004

Place bacon slices in bottom of heavy Dutch oven. Layer remaining ingredients as listed.

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