Tuesday, August 10, 2010

IWAD #9- Easy Peasy

This week I made one of the easiest dishes yet throughout this IWAD experience. This dish is called "Italian Beef Ragu". I have to admit that I do resort to making Hamburger Helper at least once every 2 weeks. I cook dinner for us at least 4 nights a week and there's always a time where I just want something easy and fast. That's the night that Hamburger Helper always comes to mind. This Ragu dish is so easy as long as you have everything you need. The hardest part is chopping the onion! It is also pretty tasty! So, all of you that don't think you can cook...try this one and impress your date!

On a side note- that dessert I was planning to make last week was also supposed to be made this week, but silly me bought strawberries, but didn't know we were out of orange juice...next week it is!

"Italian Beef Ragu"

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 2 cans (about 14 ounces each) fire-roasted diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/8 teaspoon red pepper flakes or black pepper
  • 1 package (about 17 ounces) fully cooked beef pot roast*
  • 8 ounces uncooked fettuccini
*Fully cooked beef pot roast can be found in the refrigerated prepared meats secion of the supermarket.

  1. Heat oil in large saucepan over medium heat. Add onion; cook 5 minutes or until translucent and slightly browned, stirring occasionally. Add tomatoes, oregano, basil and red pepper flakes. Bring to a boil over high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally.
  2. Remove pot roast from package; add au jus to tomato mixture. Break meat into 1- to 1 1/2-inch pieces. Add to tomato mixture; simmer 5 to 10 minutes or until heated through.
  3. Meanwhile, cook fettuccine according to package directions; drain. Serve ragu over fettuccini.

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