Hearty Beef and Mushroom Ragu

What is comfort food?

In theory, it should be something that is traditional, dishes that have meaning or sentimentality attached to them — something you ate while growing up. Comfort food is the culinary equivalent of a bear hug, a pick-me-up for those really trying days.

I say this because, based on the above definition, comfort food is a very personal thing. My comfort foods are mainly Indian staples like kitchuree, a one-pot mixture of rice and dal, and aloo paratha, flatbreads stuffed with potatoes and onions. I’m sure my sister considers different foods her comfort food staples, even though we grew up eating the same things.

This dish, a rib-sticking beef and mushroom ragu that made the apartment smell like heaven, technically isn’t comfort food for me, since I’d never once eaten it before this weekend. BUT. If bear hug is what you’re looking for, then look no further. It’s heavy and hearty and warming and oh so filling (I dare you to eat more than one bowl) — perfect for the long nights of winter.

It was a little surprising to see that something I had never tried before could evoke similar feelings of nourishment to something I had eaten for years on end. Perhaps some foods are more comforting because they can provide a sense of comfort to anyone, regardless of their background. It’s another reminder that food can be so much more than just “fuel.”

What’s your favorite comfort food? And have you ever had food that isn’t technically your comfort food but evokes a similar feeling?

Hearty Beef and Mushroom Ragu
Adapted from Smitten Kitchen

– 2 tablespoons olive oil

– 1 pound ground beef sirloin (I went with 93% lean, but you can use 85/15 also)

– 1 pound mushrooms, thickly sliced

– 1 medium yellow onion, chopped

– 3 large garlic cloves, chopped

– 1/2 cup dry white wine

– 2 15-ounce can crushed tomatoes with garlic, basil and oregano

– 1 tablespoon crushed red pepper

– 1-1/2 cups regular or whole wheat penne

– 3/4 cup grated Pecorino Romano or Parmesan cheese

– salt and pepper, to taste

1) In a large heavy pot, add a tablespoon of oil. Season the meat with salt and pepper, then brown over medium-high heat. Using a slotted spoon, transfer the meat to a large bowl and set aside.

2) Add the remaining tablespoon of oil to the drippings in pot. Saute the mushrooms and onions until soft, about 15 minutes. Add the garlic and saute for an additional minute.

3) Add the wine and cook until almost absorbed, 5 minutes. Stir in the tomatoes and the meat, then cover and simmer over medium heat until the sauce is thickened, about 25 minutes.

4) Uncover, and season with crushed red pepper, salt and pepper.

5) Cook the pasta according to the package’s directions. Drain well, then toss with the sauce. Add the cheese, and serve.

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