Description
This One-Pot Beef Ragu Pasta is a hearty and comforting Italian-inspired dish that combines succulent ground beef with aromatic vegetables and herbs, simmered in a rich tomato and red wine sauce. Cooking the pasta directly in the sauce-infused broth creates an intensely flavorful, easy-to-make meal perfect for weeknight dinners.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 large onion, chopped
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 3 cloves garlic, minced
Herbs and Seasonings
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Liquids
- ½ cup dry red wine
- 2 cups low-sodium or no-sodium beef broth
- 1 (14.5 oz) can crushed tomatoes, undrained
- 4 cups low-sodium vegetable broth
Pasta and Garnish
- 1 pound fettuccine pasta, uncooked (or your choice of pasta)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Grated Parmesan cheese, for serving
Instructions
- Browning the beef and sautéing vegetables: In a large saucepan or Dutch oven, heat over medium-high heat. Add the ground beef and brown it thoroughly. Once browned, add chopped onion, carrot, and celery; cook until all vegetables are softened. Stir in minced garlic and oregano to release their aromas.
- Adding liquids and seasoning: Pour in the red wine, beef broth, and crushed tomatoes with their juice. Season the mixture with salt and black pepper to taste. Stir to combine all ingredients evenly.
- Cooking the pasta in the sauce: Add the uncooked fettuccine pasta and pour in the vegetable broth. Bring the mixture to a simmer and cook for about 20 minutes, stirring occasionally to prevent sticking, until the pasta is tender but still al dente and has absorbed the flavor of the sauce.
- Finishing and garnishing: Once the pasta is cooked, remove from heat. Garnish with freshly chopped parsley and freshly grated Parmesan cheese. Serve immediately for the best taste and texture.
Notes
- You can substitute fettuccine with any pasta shape of your choice such as penne or rigatoni.
- If you prefer a thicker sauce, allow the pasta to cook slightly longer or reduce the amount of broth used.
- Using low-sodium broths helps control the saltiness of the dish; adjust seasoning accordingly.
- For a richer flavor, simmer the sauce gently on lower heat instead of a rapid simmer.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
