Meat Ragu

Meat Ragu
This recipe calls for the sauce to be served over warm polenta or pasta.  If you are trying lo lighten up in the new year, substitute "zoodles" or your favorite spiralized vegetable.
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  1. 3 tablespoons olive oil, divided
  2. 3/4 pound mild Italian sausage, casing removed
  3. 2-pound beef chuck roast
  4. 2 1/2 teaspoons kosher salt, divided
  5. 1 cup minced onion
  6. 3 cloves garlic, minced
  7. 1/4 teaspoon red pepper flakes
  8. 2 cups dry white wine
  9. 1 cinnamon stick
  10. 2 sprigs fresh oregano
  11. 2 (28-ounce) cans crushed tomatoes
  12. 1 tablespoon soy sauce
  13. Cooked polenta or pasta
  14. 1 cup shaved Parmesan
  15. 1/4 cup torn fresh oregano leaves
  1. Preheat oven to 325 F.
  2. Heat 1 tablespoon oil in Le Creuset Dutch Oven set over medium heat. Add sausage and cook until well browned, breaking up into pieces with a wooden spoon or spatula. Remove to a plate and reserved, chilled, until ready to use.
  3. In the same Dutch oven, heat another tablespoon of oil over medium heat. Season chuck roast all over with 2 teaspoons salt. Brown meat on all sides, at least 3-4 minutes per side. Remove to a plate and reserve. Turn heat to low and pour off fat.
  4. Heat remaining olive oil in the pan. Add onions and garlic and sweat slowly until translucent. Season with red papper flakes and remaining salt. Pour in wine, increase heat to medium, and simmer rapidly until reduced by half, scraping up any brown fond that forms on the bottom.
  5. Return the browned chuck roast to the Dutch oven. Cover with lid and cook in the oven for 1 hour. After an hour, carefully flip the roast. Continue cooking, covered, another hour or 90 minutes until the meat is fall-apart tender. Remove the roast to a large bowl, let cool slightly, then shred into small pieces.
  6. Skim any fat from the liquid, then return the Dutch oven to the stovetop on medium heat. Return the shredded beef and sausage to the pot, along with the cinnamon stick, oregano sprigs, tomatoes and soy sauce. Bring to a rapid simmer, then reduce heat to low and simmer 45 minutes. Taste and season with additional salt if needed.
  7. Serve ragu over warm polenta or pasta, garnished with Parmesan and fresh oregano.
  1. © 2018 LE CREUSET. All rights reserved
Cooks Recipes http://recipe.cookswarehouse.com/

Truffled Wild Mushroom Sauce with Prosciutto, Spinach, Pecans and Sage

Truffled Wild Mushroom Sauce with Prosciutto, Spinach, Pecans and Sage
Serves 6
This gourmet pasta sauce is great over a hearty pasta like this buckwheat pasta.
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  1. 3 tablespoons extra-virgin olive oil, divided
  2. 3 tablespoons chilled butter, divided
  3. 6 thin slices aged Prosciutto de Parma, torn into large pieces
  4. 1 cup pecans, coarsely chopped
  5. 12 whole fresh sage leaves
  6. 2 pounds assorted fresh wild mushrooms (Portabella, Porcini, Oyster, Beech, Cremini, and Shiitake), sliced
  7. 2 cloves fresh garlic, minced
  8. 2 large shallots, minced
  9. 1 cup fresh baby spinach leaves
  10. 2 cups low-sodium chicken broth
  11. 1 teaspoon black truffle oil
  12. Sea salt and garlic pepper, to taste
  13. 3/4 cup freshly grated Parmesan cheese
  1. Heat a tablespoon of olive oil in your KitchenAid® Skillet over medium-high heat, and cook the prosciutto in batches for a few minutes until crispy and browned. Drain on paper towels and set aside.
  2. Add the pecans to the Skillet and toast for a few minutes until lightly browned with a nutty aroma (being careful not to burn them); remove nuts from Skillet and set aside.
  3. Add a tablespoon of butter to the Skillet and sauté the sage leaves until crisp, about 1 minute per side. Transfer to paper towels.
  4. Heat remaining 2 tablespoons of olive oil and 2 tablespoons of butter in the same Skillet over medium-high heat. Add the mushrooms, shallots, garlic and sauté until mushrooms are brown and liquid evaporated, about 10 minutes. Add the spinach and sauté for another 2 minutes until wilted and transfer mixture to a mixing bowl.
  5. Pour in the chicken stock to the Skillet and bring the liquid to a boil. Scrape up the browned bits and cook until liquid is reduced by half, about 7 minutes. Remove from the heat and add truffle oil, mushroom mixture, cooked prosciutto, pecans and sage. Mix together well, season with sea salt and garlic pepper to taste.
  6. Serve the cooked Bucatini pasta tossed with the sauce and garnish with shaved parmigiano-reggiano cheese.
  7. Sauce can be made up to 2 hours ahead; let stand at room temperature.
  1. ©2016 KitchenAid. All rights reserved. Adapted from Kristen Hess of The Artful Gourmet
Adapted from Kristen Hess of The Artful Gourmet
Adapted from Kristen Hess of The Artful Gourmet
Cooks Recipes http://recipe.cookswarehouse.com/

Leftover Turkey Tacos with Mole

Leftover Turkey Tacos with Mole
Spice up your holiday leftovers with this rich, thick, creamy, and smooth mole sauce—all done right in your Vitamix!
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Total Time
49 min
Total Time
49 min
  1. 1 ounce (25 g) pasilla chillies
  2. 4.5 ounces (125 g) ancho chilies
  3. 1.75 ounces (50 g) guajillo peppers
  4. ⅓ cup (70 g) raw peanuts
  5. ⅓ cup (70 g) blanched almonds
  6. ¼ cup (50 g) walnuts
  7. ⅛ (25 g) pepitas
  8. ⅓ cup (70 g) sesame seeds
  9. 1 stick cinnamon stick
  10. 5 cloves whole cloves
  11. 6 berries allspice berries
  12. 1½ heads garlic
  13. 3 Tablespoons (20 g) lard
  14. 1⅔ cup (250 g) white onion
  15. ¼ cup (50 g) raisins
  16. 1 Tablespoon Mexican oregano
  17. ⅓ cup (50 g) dark chocolate
  18. ⅓ cup (50 gal) milk chocolate
  19. ½ cup (70 g) brown sugar
  20. 2¼ cup (540 ml) water
  21. 3⅓ cup (500 g) turkey breast
  22. 10 tortillas corn tortilla
  23. fresh cilantro leaves
  24. lime wedges
  25. queso fresco
  1. Toast pasilla chiles, ancho chiles, and guajillo chiles in a dry, hot frying pan over medium-high heat for about 3 to 4 minutes, or until fragrant and slightly charred. Allow to cool. Remove from pan, discard stems and seeds, and set aside.
  2. Using the same pan, add peanuts and almonds, and toast for 2 to 3 minutes. Remove from pan and set aside.
  3. In the same pan, toast walnuts for about 3 minutes, or until they start to crackle. Remove from pan and set aside.
  4. Repeat with the pumpkin and sesame seeds, toasting them together for about 3 minutes. Remove from pan.
  5. Using the same pan again, toast the cinnamon stick, cloves, and allspice for about 3 minutes, or until fragrant. Remove from pan.
  6. Add garlic still in their skins to the hot pan and toast for about 5 minutes, or until blackened. Remove from pan.
  7. In a separate large pan, warm the lard until melted. Add onion and cook on medium-high heat until starts to brown and soften. Add garlic and raisins. Cook for 1 to 2 minutes.
  8. Transfer onion, garlic, raisins, nuts, seeds, spices, Mexican oregano, dark chocolate, milk chocolate, brown sugar, and chiles to the Vitamix container in the order listed and secure the lid. You’ll be packing a lot of ingredients into the container, which will be filled completely. This is normal.
  9. Start the machine, slowly increase to its highest speed, and blend for 1 minute, using the tamper to push ingredients into the blade. While machine is still running, remove the lid plug and slowly pour 1 cup of the water through the lid plug opening. This is a very tough blend so don’t be afraid to tamp aggressively; the motor will have a loud chugging sound.
  10. Continue to blend for 3 minutes, adding the remaining 1¼ cups (300ml) water as needed, until you have a smooth sauce that is the consistency of yogurt. Set aside.
  11. Warm the shredded turkey in a pan over medium heat for 3 minutes. Add 1 cup of the mole and mix well. Take off heat. Warm the tortillas. Add turkey-mole mix to each tortilla. Garnish with cilantro, lime, and queso fresco.
  1. Yields: 5 cups
  2. © 2017 Vita-Mix Corporation
Cooks Recipes http://recipe.cookswarehouse.com/