Ragu and Stuffed Cabbage: Twice the Dinner for Half the Work

I had a moment of brilliance tonight...it doesn't happen often, but when it does, it's a doozy! While whipping up yet another variation of a pasta meal (my favorite), I was inspired to create a new ragout sauce, while simultaneously creating the base for the following night's dinner, stuffed cabbage. I know. You're shocked. I was too...the brilliance is in the reduction of work...which follows directly after flavor in my list of foodie prep priorities.

In the event that you aren't familiar with an Italian ragu sauce (no, I don't mean the bottled version), here's the scoop: There are more versions of this classic recipe than you can shake a stick at...everyone's grandma has one. Chances are good that your family had one, too, even if you didn't call it a ragu.

I have chosen to interpret ragu as more of a textural statement than an exact list of ingredients. For me, the feel of a ragu must be thick and full of melded ingredients that creates a similar consistency to a marriage of applesauce and oatmeal...which would be incredibly gross on pasta...but I digress...

In this recipe, I used ground beef, onions, garlic and grated carrots to create the texture and flavor I was seeking. The addition of carrots gives a boost to the flavor and enhances the "flow" of the final sauce. And if you stop just short of the tomato sauce, it makes a great base for stuffing cabbage.

Before I give you the recipe, I want to share one of my favorite new foodie finds. I have used Victoria Taylor's seasonings before, but recently, I discovered the Mediterranean Seasoning and the Chipotle flakes...and I am in love. If you haven't ever used her spice blends before, you must give it a try...(and no, they aren't paying me to write that...though I am open to offers!).

Now, on to the first recipe:

You will need:
1.5 lbs of ground beef
1 medium yellow onion
2 medium carrots, finely grated
5 cloves of garlic, chopped
8 oz mushrooms, chopped
2 T tomato paste
2 T anchovy paste
12-16 ounces of prepared sauce*
1 T fennel seeds
2 T Mediterranean Seasoning blend (or sub. oregano, basil, rosemary, thyme)
1 tsp Chipotle Flakes (or sub. red pepper flakes)
2 bay leaves
1 tsp sugar
salt and pepper to taste
Pasta
*I have jars of sauce that I made this summer from tomatoes in my garden...there are many prepared versions that are tasty, if you don't want to make it from scratch.

Start sauteing the onion garlic and carrots, cook until a bit softened, then add the beef, mushrooms, fennel, Mediterranean blend, chipotle flakes, salt and pepper. Cook until meat is browned. Add tomato paste and cook for a couple of minutes. Now, remove half of the mixture and set aside to let it cool just a bit before storing in the fridge for stuffed cabbage recipe.

Add bay leaves, anchovy paste, and sauce to the pan. The anchovies add a bit of depth to the sauce, but if you fear the fish, feel free to skip. Bring to a simmer over low heat. Let it meld and reduce for half an hour or so. Prepare the pasta of your choice and add to the pan containing the sauce.

I used to skip that last step, but realized how much of the sauce the pasta absorbs in the pan. This absorption really brings the pasta to life...so please don't skip it!

Tomorrow, I will finish with a post on stuffed cabbage...what a wonderful way to bring in the new year!

Comments

[Abimbola Akanwo]

Thank you. Great ideas to follow or enhance...