Description
A delicious and hearty beef ragu pasta recipe that is perfect for a comforting meal.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 can (14.5 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 12 ounces pasta (such as pappardelle or fettuccine)
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Add the minced garlic and cook for an additional minute until fragrant.
- Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a spoon, about 6-8 minutes. Drain excess fat if necessary.
- Stir in the crushed tomatoes, tomato paste, beef broth, oregano, basil, salt, and pepper. Bring to a simmer, then reduce the heat to low. Let it simmer for 20-30 minutes, stirring occasionally.
- While the sauce is simmering, cook the pasta according to package instructions until al dente. Drain and set aside.
- Once the ragu has thickened, combine it with the cooked pasta in the skillet. Toss to coat the pasta evenly with the sauce.
- Serve hot, garnished with chopped parsley and grated Parmesan cheese.
Notes
- For a richer flavor, add a splash of red wine to the sauce while it simmers.
- Substitute ground turkey or chicken for a lighter version of the ragu.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg