This classic Italian Beef Ragu recipe is easy and packed full of flavor thanks to HORMEL® SQUARE TABLE™ Slow Simmered Beef Roast Au Jus and Savory Sauce.
|2||tablespoons olive oil|
|⅜||cup diced carrot|
|½||cup diced celery|
|½||cup diced onion|
|1||clove garlic, minced|
|½||cup red wine|
|1||tablespoon tomato paste|
|1||(24-ounce) jar marinara sauce|
|1||(15-ounce) package HORMEL® SQUARE TABLE™ Italian Seasoned Roast Beef Au Jus and Savory Sauce|
|14||ounces pappardelle or other pasta, cooked and drained|
|Grated Parmesan cheese and chopped Italian parsley for serving|
In large saucepan over medium heat, heat olive oil. Add carrot, celery and onion. Cook 6 to 8 minutes or until soft and translucent. Stir in garlic. Cook 2 minutes. Add red wine. Cook 3 to 4 minutes or until reduced by half.
Stir in tomato paste. Add marinara sauce. Simmer 10 minutes. Stir in shredded beef and juices. Cook 5 minutes or until heated through. Add pasta to pan and toss together or serve ragu over cooked pasta.
Serve with Parmesan cheese and parsley.