Recipe: Fresh fall Ragu sauce

chef elizabeth pasta ragu eightwest

GRAND RAPIDS, Mich (WOOD) – Chef Elizabeth visited eightWest in studio to take viewers on a tour of Italy. Warm and comforting fall flavors were the stars of each dish she prepared. Culinary Expedition Ragu is a recipe that is surprisingly sweet and delicious dish. It’s a great dish to make at home on a lazy Saturday or Sunday.  It’s chock full of great fresh produce that you let slow cook while you attend to other things around the house. Set it and forget it, when you return to an amazing naturally sweetened reduction of veggies.  Mix it with some spaghetti noodles and your family will be rushing back for seconds!

Don’t forget dessert! Check out the video to see the decadent chocolate that Chef Elizabeth brought. If you want to go on a culinary adventure yourself, you can join Chef Elizabeth for a fun weekend getaway. There are still a few slots available for the New York Culinary Expedition. Everyone is welcome! The trip is May 31 through June 4. Check out all the details here.

Ragu Recipe:

¼ cup oil
1 ½ cup diced carrots
2 ¼ cup chopped celery
2 ½ cup minced onion
2 cups red bell pepper
¼ cup minced fresh parsley
8 cup chopped tomato
3 ½ cup chopped mushrooms
¼ cup tomato paste
2 tablespoon minced garlic
2 teaspoon salt
½ teaspoon black pepper
½ cup dry red wine

1) In a cast iron Dutch oven over medium heat, cook all ingredients for 30 minutes uncovered.
2) Preheat oven to 350F.
3) Bake (covered) for 60 minutes.
4) Then bake 30 minutes uncovered. Stir every 30 minutes.