Beef Ragu Pasta
A hearty Italian-inspired pasta dish with lean ground beef, rich tomato ragu, and aromatic herbs. Simmered to perfection, this ragu coats al dente rigatoni or penne for a family-friendly meal.
Ingredients
- 12 oz rigatoni or penne pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 lb lean ground beef
- 1 carrot, finely diced (optional)
- 1 celery stalk, finely diced (optional)
- 1 (28 oz) can crushed tomatoes or tomato puree
- 2 tablespoons tomato paste
- 1/2 cup beef broth or water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Freshly grated Parmesan cheese (vegetarian rennet, optional)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta to al dente, drain, and set aside.
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened, 3-4 minutes.
- Add ground beef, carrot, and celery (if using). Cook until beef is browned and crumbled.
- Stir in tomato paste, cook for 2 minutes to deepen flavor.
- Add crushed tomatoes, beef broth, oregano, basil, salt, and pepper. Simmer for 20-25 minutes, stirring occasionally.
- Taste and adjust seasoning. Toss cooked pasta into the skillet to combine with sauce.
- Garnish with fresh parsley and Parmesan (if desired). Serve immediately.
Notes
Use gluten-free pasta for dietary restrictions.
Bell peppers can substitute celery in the soffritto mix.
Store leftovers in an airtight container up to 3 days.
For richer flavor, simmer sauce overnight in the refrigerator before reheating.
Bell peppers can substitute celery in the soffritto mix.
Store leftovers in an airtight container up to 3 days.
For richer flavor, simmer sauce overnight in the refrigerator before reheating.
Nutrition
Serving: 1gCalories: 520kcalCarbohydrates: 65gProtein: 30gFat: 20gSaturated Fat: 6gCholesterol: 85mgSodium: 800mgFiber: 4gSugar: 10g
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