Beef Ragout With Lemon Ricotta Creme

Learn how to make this delicious beef ragout with lemon ricotta creme recipe from the Kenmore in-house chef Kari Karch

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preparation Time
0 mins

cook Time
0 mins


1201 per serving


  • 1 teaspoons olive oil
  • 1 tablespoons butter
  • 2-1/2 ounces thick-cut slice pancetta, cut into 1/8-inch dice
  • 2 pounds (cubed) beef chuck roast & lamb
  • 1 onion, diced
  • 2 celery, diced
  • 1 carrot, diced
  • 5 cloves garlic, diced
  • 3 teaspoons anchovy paste
  • 1/4 cup tomato paste
  • 1 cup chili flakes
  • 2 bay leaves
  • 2 sage leaves
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 1/2 bottle good red wine
  • 2 cup beef stock
  • 2 cup tomato sauce (preferably san marzano)
  • 1 box Pappardelle pasta or fresh pasta
  • Fleur de Sel
  • 1/2 cup ricotta cheese
  • Zest and juice of 1 lemon
  • Salt and Pepper


Heat a large, heavy saucepan to medium-high. Cut up pancetta & until crispy then remove with a slotted spoon & dry on a paper towel.

Season meat with kosher salt and fresh ground pepper. Add meat to the pot, brown meat and remove.

Cut celery, carrot & onion. Place all into food processor, plus garlic cloves and blend. Add oil to the pan, then add veggies, salt, & pepper till it's golden (about 4 minutes).

Add tomato paste & anchovy paste... Cook for 1 min. Then add spices, bottle red wine... Reduce red wine to half. add beef stock & tomato sauce. Add the meat to the sauce. Cover the lid. Put in pre-heated 350 degree over for 2.5 hours.

recipe by

Kari K.


Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.