What's for Dinner? Beef Ragout Over Rigatoni

www.noreenskitchen.com

Greetings! Tonight I am going to use some of that beef that I pressure canned the other day in a delicious dish. Beef Ragout is simply a hearty pasta sauce with shredded beef and some rather strong flavorings like peppers, capers, garlic and Kalamata olives. Really it is like a Putenesca sauce only with beef added.

I couldn't be more happy with the quality, flavor and texture of the home canned beef! It is delicious and stands on it's own. I will certainly be "putting up" more of it as meat goes on sale. Now, realize, that I keep the ingredients in this dish on hand regularly. I always have roasted red peppers, capers and some sort of salty brined olive on hand. But if you don't, please do not be discouraged. If you want to make it as you see it, go to the grocery store, most deli sections have an olive bar. Take a little container and put a scoop of pitted greek olives, a couple pepper filets and if they have giant caper berries, get a couple of those, take them home and chop them up. You will most likely spend just a couple dollars on that container and you will be amazed at how wonderful the flavor of the sauce will be. Remember, you don't have to spend a lot of money to eat well. You only have to know the right strategies to achieve the end result.

I hope you try this and I hope you enjoy it. As always, Happy Eating!

Category:

Howto & Style

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• Beef Ragout with Rigatoni
• beef ragout
• pressure canned chuck roast
• canned beef
• leftover pot roast
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• kalamata olives
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[Ila6380]

that is not the true recipe for RAGù!!!! But good imitation!

[atticus9799]

@Ila6380 No it isn't a true Ragout. A true Ragout has veal in it and other spices and it is slowly braised for a long time in order to achieve a tender "stew" Ragu is a brand of spaghetti sauce. A Ragout is a type of stew.

[sandlappersue01]

A question; where would I find anchovy paste in the grocery store?

[atticus9799]

@sandlappersue01 Either in the Italian section near the pasta OR where they have the tuna and canned sardines and anchovies. A tube will last a very long time if you keep it in the fridge. I have had my current tube for about 2 years. It doesn't go bad because it is so high in salt and olive oil. DON'T let your kids know, they won't know anyway, but you will. it adds a lovely nutty saltiness to the dish. Thanks for watching and commenting! Noreen : )

[danac352]

not to be mean or sound rude (cause im a bigger lady myself) but you look like youre losing weight.

[atticus9799]

@danac352 Thank you.

[reeram]

I love to watch you cook!.... =)

[atticus9799]

@NeferOfGilead First, there is no such thing as a dumb question except the question you do not ask. Secondly, when you pressure can meats, like I did, you are actually cooking them at the same time, only under pressure. The meats become very tender and infused with the flavors you add to the jar. I put raw meat in the jars (this is called raw pack) and let the canning process do the rest. Get yourself a Ball complete guide to canning and stay tuned. I hope that helps. Noreen

[sandlappersue01]

I found the paste! Thanks so much.

[sandlappersue01]

Thank you for all of your videos. I have to laugh as I am not familiar with "Ragout" recipes and when I'd see them in cookbooks, I'd refer to them as "rag-out". Obviously, this southern, country bumpkin did not know how to pronounce "ragout".

I look forward to making this as well!

[MissJLuxe]

Hi, what cut of raw beef could you use instead of the canned beef? I just subscribed to your channel and I love your videos!!!! I can't wait to try some of your recipes, thank you!!

[theprepperswife]

Yum! So ready to try this recipe! I think I have everything but the capers in my food stores. Thank for another dinner idea.

[KamilZCz]

Noreen, I have to tell you that your videos have some kind of therapeutic effect on me. They seem to calm me down - especially after a hard day at work. Everything is so natural, home-like in your videos. Thank very very much for that!

[Pattycakessmiles]

I had to smile over the anchovy paste. Having worked in, and then owned a restaurant, I would say that most folks have NO idea how much they like Anchovies and how often they eat them. You were right, once cooked they do not taste fishy at all. They taste nutty...But I love them right out of the jar or can, too. I've seen guys pour on the W' chestershire sauce but swear they hate anchovies...oh man, too funny! The joke's on them.