How to cook with ragu?!
Answers:
cook your ground beef- drain the beef of grease after browned- dump the Ragu in the drained hamburger pan (deep pan not shallow skillet)- I put a can of diced tomatoes with the Ragu to give it the home made taste, sprinkle about a TB spoon of Oregano, a bay leaf if you have it, a sprinkle around for chili pepper, TB of minced garlic or garlic powder, salt and pepper to taste. Oh, and I put about 1 tbl of white sugar. Take the bay leaf out after simmering. Keep that heat on low and let it simmer as much as possible! I usually do a pound of spaghetti for 1 1/2 pounds of hamburger. Make sure the water is boiling when you put the spaghetti in, time it for approx. 8 minutes, dump the spaghetti in a colander and rinse with hot water, drain it all out-place spaghetti back in its kettle and I stir some olive oil in the spaghetti to keep from sticking together. You can use butter if you want. You can dump all together OR you can serve the spaghetti separate and let your family put the amount of sauce they like. Good Luck!!!
I'm a cook
You brown the hamburg, drain the grease, cook pasta, mix the drained ground beef with the sauce and top the pasta with the finished sauce! You can also add some seasonings, salt pepper, italian seasoning or basil, oregano etc, if you have a can of tomato paste and or diced tomatoes throw them in too!
Next time buy a better pasta sauce!
Basically, just brown the ground beef, until no pink left.
You can add chopped onion, diced peppers, & mushrooms.
Drain off the excess fat, add the Ragu sauce, stir & simmer.
Boil the spaghetti, about 10 minutes, until just tender.
Drain the spaghetti, pour sauce on the top.
Sprinkle with Parmesan cheese if desired.
After you've browned the ground beef, drain the grease off. Then add the spaghetti sauce and heat gently till it's hot. Then put it on your spaghetti.
Actually, according to the chefs on the Food Network, it's even better if you add your spaghetti to the pan with the sauce and let it absorb the sauce a bit.
Make meatballs and cook them in the simmering Ragu sauce. Cook and drain your spaghetti. Put serving sizes of spaghetti on your dinner plates and top with sauce and meatballs. Top with grated cheese. The meatballs, if you have extra, are good for meatball subs the next day.
Originally from the "home" of Ragu in NewYork
Ragu is a good stand by for ravioli, spaghetti, eggplant, and lasagna.