Dress up your pasta in something different with Slow-Cooked Beef and Wine Ragu. A long, slow simmer makes this beef and wine ragu extra succulent.
What You Need
Original recipe yields 6 servings
3 Tbsp. oil, divided
1 lb. pearl onions, peeled, halved
2 lb. boneless beef chuck eye roast, cut into 1-1/2 inch cubes
1 can (6 oz.) tomato paste
2 cloves garlic, minced
2 cups beef stock
1/2 cup dry red wine
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 tsp. salt and pepper
6 cups hot cooked rotini pasta
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Please use alcohol responsibly.
Let's Make It
Heat 1 Tbsp. oil in Dutch oven or large deep skillet on medium-high heat. Add onions; cook and stir 5 to 6 min. or until golden brown. Remove from pan.
Heat remaining oil in pan. Add meat, in batches; cook 8 to 10 min. or until evenly browned, stirring frequently. Remove from pan. Add tomato paste and garlic; cook 1 min. Return meat to pan. Add stock and wine; stir. Bring to boil; cover. Simmer on medium-low heat 1-1/2 hours, stirring occasionally. Add onions; cook 20 min., stirring occasionally.
Remove small amount of liquid from pan. Add to cream cheese in small bowl; mix well. Return to pan; cook 10 min., stirring occasionally. Serve with pasta.
Cook 1/2 lb. quartered fresh mushrooms with the onions.
Serve with roasted fresh vegetables or a mixed green salad tossed with your favorite KRAFT Light Dressing.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings, 1 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.