This year it was my hubby’s first year to officially celebrate Father’s Day! I really wanted to make it special for him so I pulled out all the stops for him; I cooked pretty much all day which I was totally fine with. I’ve noticed that whenever a big day to celebrate comes, I do buy a gift but I mostly cook an awesome meal. I was really surprised that someone wanted me to feature this dish on the blog because it seems like such a simple and rather common dish I made… but I must heed the voice of the people! Without further ado, this is the Father’s Day Ragout.
When I was planning out my Father’s Day cook-athon I wanted to keep it super simple and not buy too many off the wall ingredients. This dish is something that all home cooks will totally feel comfortable making because all of the components are very familiar and it doesn’t take any specialized skill to make.
Remember when I had told you all earlier that most of my dinners at home consist of making a simple pan sauce with veggies and pasta??? This is the prime example here. When you become familiar with cooking, timing out the different components, and familiar with pairings of ingredients, dinners can usually be done in thirty minutes. Amazing right!
What makes this dish so yummy, for me, is the sauce. Once everything was cooked, I added the meat back to the pan and started building my sauce with tomato paste. This sole ingredient is probably one of the most important, foundational ingredient when building a tomato based sauce. The rich color and depth of flavor in tomato paste truly sets you up for a great sauce when used. Together with the beef broth, the simple sauce achieved in this dish is one to be recognized.
Something very commonly found in Italian cooking, is the thickening of sauces with cheeses or breads. The use of Parmesan cheese not only thickens the sauce, but helps to add flavor that would otherwise be missing. When using Parmesan to thicken a sauce, be sure to keep in mind that you can go easy on the salting in other stages since the parm is such a salty cheese to begin with.
I used fusilli (corkscrew) pasta the first time I made it for the hubby and penne for the remake. It doesn’t matter what specific pasta you use but I prefer pasta that has a lot of grooves and possibly tubular to catch all of that beautiful sauce in. The ones I recommend for this dish are:
I hope you all enjoy this dinner and make it for your families. Let me know how it turns out or if there are any questions you might have. Happy eating everyone.
- 1 pound ground beef
- 2 each garlic cloves minced
- 1 each red onion small diced
- 1 each zucchini sliced
- 4 each button mushrooms cleaned, thickly sliced
- 1 can petite diced tomatoes
- 1/2 can tomato paste
- 1 1/2 -2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red chile flake
- To taste salt and pepper
- 6 ounces dried pasta your preference
- To taste Parmesan cheese used to thicken
- 1 tablespoon parsely chopped
Heat a 12” skillet over medium heat with enough olive oil to coat the bottom of the pan. Bring pasta water up to a boil and season with salt.
Add the ground beef and seasonings. Brown the meat. Remove and strain fat from the pan.
Heat more olive oil over medium heat in skillet; add zucchini, season, and cook until golden brown, about 7 minutes. Remove from heat.
Heat more olive oil over medium heat in skillet, add mushrooms, season, and cook until golden brown, about 10-12 minutes. Remove from heat. Add pasta to water and cook until al dente, about 9 minutes.
Add back to the pan the cooked meat, along with tomato paste and beef broth. Use cooking spatula to scrape the brown bits off the bottom of the pan. Mix to fully incorporate.
Once sauce is thickened, add veggies to pan. Stir to incorporate.
Add pasta to sauce and mix to coat evenly.
Garnish with more cheese and parsley.