Description
Hearty Italian classic One Pot Beef Ragu Pasta delivers comfort straight from Tuscany’s kitchens. Rich slow-cooked beef melds with silky pasta, inviting you to savor each deeply satisfying spoonful of this rustic culinary embrace.
Ingredients
Scale
Meat:
- 1 pound ground beef
Vegetables and Aromatics:
- 1 large onion (finely chopped)
- 4 cloves garlic (minced)
- 1 large carrot (finely diced)
- 1 stalk celery (finely diced)
Liquids and Sauces:
- 2 tablespoons (30 milliliters) olive oil
- 2 tablespoons tomato paste
- 28 ounces (794 grams) canned crushed tomatoes
- 2 cups (480 milliliters) beef broth
- 0.5 cup (120 milliliters) red wine (optional)
Herbs and Seasonings:
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- salt (to taste)
- pepper (to taste)
Pasta and Cheese:
- 12 ounces (340 grams) pasta (penne, rigatoni, or fusilli)
- 0.5 cup (50 grams) grated parmesan cheese
Instructions
- Warm the olive oil in a spacious pot over medium-high heat, gently sweating the onions and garlic until they become translucent and fragrant.
- Introduce ground beef to the pot, breaking it down and browning thoroughly for maximum flavor development, approximately 5-7 minutes.
- Incorporate tomato paste, creating a rich base, then pour in crushed tomatoes and beef broth, sprinkling Italian seasoning for aromatic depth.
- Allow the mixture to reach a gentle simmer, then nestle uncooked pasta directly into the sauce, ensuring each piece is submerged.
- Cover the pot and reduce heat to medium-low, cooking for 10-12 minutes and stirring intermittently to prevent pasta from sticking.
- Taste and adjust seasoning with salt and pepper, ensuring a balanced flavor profile.
- Remove from heat and let the ragu rest for 2-3 minutes to allow sauce to thicken and flavors to meld.
- Plate the pasta, generously garnishing with freshly grated Parmesan cheese and torn basil leaves for a vibrant finishing touch.
Notes
- Choose lean ground beef to reduce excess fat and create a cleaner, more flavorful sauce.
- Swap regular pasta with whole wheat or gluten-free options for dietary alternatives that maintain the dish’s heartiness.
- Allow the ragu to simmer slowly, developing rich, deep flavors that blend beautifully with the pasta.
- Fresh herbs like basil or oregano can elevate the taste profile and add a vibrant, aromatic touch to the final dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 466 kcal
- Sugar: 7 g
- Sodium: 530 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 41 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 75 mg