Braised Italian Beef Ragù

This is a recipe that I actually found on a cooking show.  It had many steps to it and I wanted to simplify this ragù.  So, I skipped part of the directions and this is my adaptation of the recipe. It is the kind of recipe that you would want to prepare on a day where you have the opportunity to allow it to cook for several hours.  The outcome is a tender and delicious beef ragù.  Also in this presentation, I have decided to only cook a small portion of the rigatoni as opposed to an entire pound, in order to use some of the leftovers for sandwiches, etc.  You decide what best fits your needs.  I think you will really enjoy this savory and delicious dish.

Ingredients:

3 lb rump roast
4 T olive oil
3 carrots, cut into one inch pieces
1 onion, peeled and in large dice
1 lb slices mushrooms
2-3 cloves garlic, smashed
2 c dry red wine (burgundy)
1 c water
2 bay leaves
1 T dried oregano
1 T dried basil
dash of red pepper flakes (optional)
1 T kosher salt
black pepper
2 - 28 oz cans whole or crushed San Marzano tomatoes
¼ c chopped parsley (leaved only)
½ lb. rigatoni (or pasta of your choice)
Parmigiano Reggiano
2 T sugar (if you prefer sweeter sauce)

Dry the roast with a paper towel and season with salt and pepper on all sides.

In a large dutch oven, add olive oil.  Heat to medium high or until the oil is shimmering.  Add roast and braise on all four sides.  Remove from pot and place on a platter.

 

 

Add carrots, onions and garlic.  Sauté in the drippings until the vegetables are tender.  Add mushrooms and stir to coat.  Add oregano, basil, bay leaves, red pepper flakes and wine.  Add salt and pepper, to taste.

 

Add water and return the roast to the pot.  Add both cans of tomatoes.  Add sugar at this time, if desired.  Cover and place in a 325-350º oven.

 
Cook slowly, for approximately 4 hours.  Every hour, remove from oven and baste with its sauce.

 
After four hours, remove roast from the pot and place on a cookie sheet, cover with aluminum foil and allow to rest for 15-20 minutes.  Also, if there is fat in the pot you would like to remove, this is the time to do so.

 

Remove foil from roast.  With scissors, remove the stings from the roast.  With forks, shred the roast into strands.  We found that a pizza cutter was an excellent tool for cutting the beef into smaller pieces.

 

Return the shredded beef to the pot of sauce.  Remove bay leaves.  Stir to cover and return to the oven at 250º until the pasta is cooked and drained. 

 

Add the parsley and stir in.  Pour the ragù over the pasta and top with Parmigiano Reggiano.

Easy Chicken Enchiladas

I was looking for a recipe for chicken enchiladas but most of the recipes I found were too involved.  I figured there had to be an easier way to make these delicious enchiladas.  So, I came up with this one and have made it several times.  We enjoy it each time I make it.  If you love spicy, you can use chopped jalapeños.  However, if not, I suggest you use green chiles as a substitution.

Ingredients:
6-8 medium sized flour or corn tortillas
9 boneless skinless chicken thighs
8 oz. package of cream cheese (at room temperature)
4.25 oz. can of chopped jalapeño peppers, drained
2 - 8oz. packages Kraft four cheese Mexican or cheddar cheese, shredded
¼ t. garlic powder
1 t. cumin
1 t. oregano
½ t. salt
1 bay leaf
3 green onions
1 jar your favorite salsa verde (I used Guy Fieri)

Remove any fat from the chicken.  Place chicken in a large pot with just enough cold water to cover them.  Add bay leaf and salt.  Bring to a boil for 5 minutes.  Cover pot with lid and remove from heat.  Allow to stand in the hot water for 15 minutes.

Remove chicken onto a plate and cover with plastic wrap.  After 15 minutes, if the chicken has cooled, shred with your fingers or cut with a knife into small dice and place into a large bowl.

Cut cream cheese into 1 inch cubes and add to the chicken.  Cut three green onions and add to bowl.  Add oregano, cumin, garlic powder, peppers and one package of the cheese.  Mix all ingredients by hand or with a spoon.

Warm the tortillas in a microwave (in the package, opened) for approximately 30 seconds, or until soft.  Coat a 9x13 baking dish with non-stick spray.  Spread about 1/3 cup salsa verde on the bottom of the pan.

 

Put 1/3 of the chicken mixture at one end of the tortilla.  Roll tightly and place in dish with seam side down.

Pour additional salsa verde over the top of the enchiladas.  Sprinkle the remaining cheese generously over the enchiladas.

Preheat oven to 350º.  Cover baking dish with aluminum foil and back 35-40 minutes or until cheese is melted.