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Spiced Beef Ragu with Aarti Sequeira
Learn how to make Aarti Sequeira's Spiced Beef Ragu over pasta!
Learn how to make Aarti Sequeira's Spiced Beef Ragu over pasta!
Aarti’s Spiced Beef Ragu over PastaServes 4
Note: Garam Masala is an Indian spice blend that you’ll find in almost any Indian recipe! It means “warm spice blend” in Hindi, because it’s made of warm spices like cinnamon, cloves, black pepper and cardamom. Every cook makes their own blend, and you can find mine on my blog, aartipaarti.com. You can also find some good readymade options at the grocery store or online (I recommend Penzeys and SpiceHouse).
Ingredients
2 tablespoons olive oil
½ teaspoon cumin seeds
1 cup chopped white onion (about half of a big one)
2 cloves of garlic, sliced thinly
1 ½ tablespoons of minced ginger
½ teaspoon garam masala (see note)
1 teaspoon paprika
1 pound lean ground beef
2 tablespoons tomato paste
28oz can diced tomatoes
Hefty pinch of sugar or agave
2-3 tablespoons heavy cream
A few leaves of basil
Small Pasta (Aarti uses gluten free)
1. In a Dutch oven, warm olive oil over moderate heat until it’s shimmering. Add cumin seeds, and sauté for 30 seconds to a minute, until they’re fragrant and darken in color. Add onions, garlic and ginger with a good pinch of salt; sauté until softened and translucent.
2. Add the garam masala and paprika, and cook, stirring often for 30 seconds. This is called blooming: cooking spices in warm oil to wake them up and cook out their “rawness”.
3. Now add the beef with another pinch of salt, and cook, breaking up lumps until no longer pink. Then stir in tomato paste, and cook another 2 minutes. Add tomatoes. Stir, bring to a boil, then turn down to a simmer, and cook, partially covered for 15 minutes, until tomatoes have broken down slightly.
4. While that’s cooking, boil water for pasta and cook pasta.
Finish ragu with sugar and heavy cream. Taste for seasoning and adjust accordingly. Serve over pasta, and finish with ripped up basil leaves over the top.
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