Real Recipes From Real Home Cooks ®

pantry raid ragu

(1 rating)
Recipe by
sue bronner
jacksonville, FL

Some days you just gotta whip up a meal using the stuff you've got! Have you ever found bell peppers or celery that has a day or so life left? A lone can of beans or 1/4 box of dry pasta? I raided my fridge and pantry to make this quick and easy Ragu. It's a flavorful and satisfying main dish that no one would suspect you threw it together on the fly!

(1 rating)
yield 4 serving(s)
prep time 5 Min
cook time 30 Min

Ingredients For pantry raid ragu

  • 1 lb
    ground beef (whatever is on hand)
  • 1 sm
    chopped onion (i used the last of my yellow and white onions)
  • 2 md
    chopped celery sticks ( literally only had 2)
  • 1 md
    peeled, chopped carrots (sub shredded salad carrots)
  • 2 clove
    minced galic
  • 1 can
    15 oz seasoned tomato sauce (whatever is on hand)
  • 2 Tbsp
    tomato paste
  • 2 c
    beef stock, plus additional as needed
  • 1 c
    dry, quick cook pasta (ie: barilla piccolini) or sub canned beans
  • salt and peper to taste
  • 1-2 dash
    olive oil for saute
  • 1-2 pinch
    parmesan cheese for topping

How To Make pantry raid ragu

  • 1
    Prep: Raid your pantry for any veggies, peppers, pasta or even canned beans - whatever you find will work. Roughly chop the onion, celery and carrots; mince garlic
  • 2
    In a large saute pan or dutch oven over medium-high heat, saute the veggies until softened about 5-8 minutes. Add the meat and cook additional 5-10 minutes, until cooked through. Add the tomato sauce, paste and stock; reduce heat and simmer for 5 minutes. Finally add the pasta and enough additional stock (or water) to cook the pasta until aldente about another 10 minutes (depending on the size of your quick cook pasta). If using canned beans, drain and rinse then add at the end of the cooking time.
  • 3
    Serve warm, topped with parmesan cheese, along side a tossed salad and crusty bread

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