Make a hearty Italian Beef Ragù with ground beef, vegetables & bacon to put over hot, cooked pasta. This Italian Beef Ragù tastes pretty good right off the spoon, too!
What You Need
Original recipe yields 24 servings
2 lb. extra-lean ground beef
4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1/4 cup KRAFT Zesty Italian Dressing
3 stalks celery, finely chopped
3 carrots, peeled, finely chopped
1 onion, finely chopped
6 cloves garlic, minced
2 cans (28 oz. each) diced tomatoes, undrained
1 can (14-1/2 oz.) fat-free reduced-sodium beef broth
1 can (6 oz.) tomato paste
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Let's Make It
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.
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.
Serve over your favorite hot cooked pasta. Sprinkle with KRAFT Grated Parmesan Cheese.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 1/2 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.