Comida Kraft
Recipe Box

Hearty Meat Ragoût

Prep Time
Total Time

24 servings, 1/2 cup each

Studded with vegetables and pieces of bacon, this hearty meat ragoût is perfect over hot, cooked pasta. Tastes pretty good right off of the spoon, too!

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What You Need

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Make It

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  • Cook all ingredients except tomatoes, broth and tomato paste in Dutch oven or large deep skillet on medium-high heat 15 to 20 min. or until ground beef and bacon are done, and vegetables are tender.
  • Stir in remaining ingredients. Bring to boil; simmer on medium-low heat 1 to 1-1/4 hours or until thickened.

Make Ahead

This tasty ragoût can be prepared ahead of time. Cool completely, then pour into freezer-weight resealable plastic bag. Freeze up to 3 months. To thaw ragoût, place bag in bowl of hot water; let stand until thawed, removing bag from water every 20 min. to knead contents of bag. When ready to serve, empty bag into saucepan; cook on medium heat until ragoût is heated through, stirring occasionally.


Substitute ground pork for half of the ground beef.

Serving Suggestion

Serve over your favorite hot cooked pasta. Sprinkle with KRAFT Grated Parmesan Cheese.


  • 24 servings, 1/2 cup each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1/2 Carb Choice

Diet Exchange

  • 1 Vegetable
  • 1 Meat (L)
  • 1/2 Fat

Nutrition Bonus

The colorful carrots in this delicious ragoût are an excellent source of vitamin A.

Nutritional Information

Serving Size 24 servings, 1/2 cup each
Calories 100
Total fat 5g
Saturated fat 2g
Cholesterol 25mg
Sodium 260mg
Carbohydrate 6g
Dietary fiber 2g
Sugars 3g
Protein 9g
% Daily Value
Vitamin A 30 %DV
Vitamin C 20 %DV
Calcium 2 %DV
Iron 8 %DV

* 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.

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