If you’re searching for a hearty, soul-warming meal that doesn’t require juggling multiple pots and pans, this One-Pot Beef Ragu Pasta Recipe is the answer you’ve been dreaming of. It’s a beautiful blend of tender ground beef, savory vegetables, and perfectly cooked pasta, all simmered together in a robust tomato and wine sauce. This dish brings comfort and elegance to your dinner table with minimal fuss, making it an absolute favorite for busy weeknights or relaxed weekend feasts. Trust me, once you try it, it will become your go-to recipe whenever you crave something rich, flavorful, and easy to prepare.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role in layering flavors and textures, creating a well-balanced and visually appealing dish. From the earthy vegetables to the aromatic herbs and rich broths, every element works in harmony to make this pasta irresistible.
- 1 pound ground beef: Provides the hearty, meaty base that carries the ragu’s deep flavor.
- 1 large onion, chopped: Adds a sweet and savory foundation when sautéed.
- 1 medium carrot, chopped: Contributes subtle sweetness and lovely texture.
- 1 stalk celery, chopped: Brings a refreshing, slightly peppery crunch to balance richness.
- 3 cloves garlic, minced: Infuses aromatic warmth and depth to the sauce.
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped): Offers an earthy herbaceous touch that brightens the entire dish.
- ½ cup dry red wine: Adds complexity and a subtle acidity to the sauce’s richness.
- 2 cups low-sodium or no-sodium beef broth: Builds savory depth without overpowering other flavors.
- 1 (14.5 oz) can crushed tomatoes, undrained: Provides the luscious tomato base essential for ragu.
- ½ teaspoon salt, or to taste: Enhances natural flavors throughout the dish.
- ¼ teaspoon black pepper, or to taste: Adds a gentle kick and layers of warmth.
- 1 pound fettuccine pasta, uncooked (or your choice of pasta): Soaks up the sauce perfectly and delivers satisfying bite.
- 4 cups low-sodium vegetable broth: Ensures the pasta cooks evenly while keeping the sauce saucy and rich.
- 2 tablespoons fresh parsley, chopped (for garnish): Adds a fresh, vibrant pop of color and flavor.
- Grated Parmesan cheese, for serving: Offers a nutty, salty finish that rounds out the dish beautifully.
How to Make One-Pot Beef Ragu Pasta Recipe
Step 1: Brown the Beef and Sauté Vegetables
Start by heating a large saucepan or Dutch oven over medium-high heat. Add the ground beef and cook it until it’s beautifully browned, breaking it apart as it sears. This browning step adds a rich, savory base that’s essential for a robust ragu. Once browned, toss in the chopped onion, carrot, and celery. Sauté these together until the vegetables become tender and fragrant—this builds layers of flavor and brings a lovely sweetness to the dish. Stir in the minced garlic and oregano last to prevent burning and unlock their aromatic brilliance.
Step 2: Add Liquids and Seasonings
With the beef and vegetables perfectly softened, pour in the dry red wine. Let it simmer for a minute or two to allow the alcohol to cook off and the flavors to concentrate. Then add the beef broth and the entire can of crushed tomatoes, including their juices. Season with salt and freshly ground black pepper to your taste. This mixture forms the heart of your ragu sauce, rich with umami from the broth and the deep tang of tomatoes and wine.
Step 3: Cook the Pasta
Next, add the uncooked fettuccine pasta directly into the pot along with the vegetable broth. This one-pot method lets the pasta absorb all the luscious sauce flavors as it cooks, making each bite burst with taste. Simmer gently for about 20 minutes, making sure to stir occasionally so the pasta cooks evenly and doesn’t stick. You’re aiming for perfectly al dente pasta that’s tender yet still has some bite, soaked in that irresistible ragu sauce.
Step 4: Serve Immediately with Garnishes
Once your pasta is cooked through, it’s time to bring this dish to the table. Sprinkle freshly chopped parsley over the top for a refreshing, herbal lift and finish with a generous handful of grated Parmesan cheese, which adds a salty, creamy counterpoint to the robust meat sauce. Serve it hot and watch everyone fall in love with every sumptuous forkful.
How to Serve One-Pot Beef Ragu Pasta Recipe
Garnishes
Beyond parsley and Parmesan, you can experiment with fresh basil leaves or a drizzle of good-quality extra virgin olive oil to amplify the freshness and richness. A pinch of red pepper flakes also works beautifully if you love a little heat with your hearty ragu.
Side Dishes
This dish pairs wonderfully with a crisp green salad tossed in a light vinaigrette to cut through the richness. Garlic bread or toasted focaccia is another fantastic side to soak up any extra sauce left on your plate, making every bit count.
Creative Ways to Present
For a fun twist, serve this beef ragu pasta in individual shallow bowls topped with edible flowers or microgreens for a touch of elegance. Or transform leftovers into a baked pasta casserole with mozzarella on top, broiled until golden and bubbly—comfort food redefined!
Make Ahead and Storage
Storing Leftovers
Leftover One-Pot Beef Ragu Pasta Recipe keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making the second day even more delicious!
Freezing
You can freeze leftovers for up to two months by placing them in a heavy-duty freezer-safe container. Thaw overnight in the fridge before reheating to maintain the sauce’s luscious texture and flavor.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of broth or water if it feels too thick. This prevents the pasta from drying out and brings the ragu back to its perfect saucy consistency.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While fettuccine works wonderfully, you can use penne, rigatoni, or even spaghetti—just be mindful of the cooking time as it may vary slightly.
Is it necessary to use red wine in the recipe?
Red wine adds a depth of flavor that’s classic in ragu, but if you prefer not to use alcohol, you can substitute it with extra beef broth or a splash of balsamic vinegar for acidity.
Can I make this recipe vegetarian or vegan?
For a vegetarian version, swap ground beef for lentils or crumbled plant-based meat alternatives and use vegetable broth for both the broth additions.
How do I know when the pasta is perfectly al dente?
Start checking the pasta about 18 minutes into simmering by tasting a strand; it should be tender but still have a slight firm bite in the center.
Can I prepare this recipe in advance and reheat it for guests?
Yes! This dish reheats wonderfully and sometimes tastes even better the next day when the flavors have melded. Just reheat gently to keep the pasta from getting mushy.
Final Thoughts
This One-Pot Beef Ragu Pasta Recipe has become a treasured staple in my kitchen, and I can’t recommend it enough for both new cooks and seasoned food lovers. It brings the comforting essence of Italian cooking to your table with so little effort and so much love in every bite. Give it a try and see how easy it is to create a flavorful, satisfying meal that everyone will rave about!
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One-Pot Beef Ragu Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
This One-Pot Beef Ragu Pasta is a hearty and comforting meal perfect for weeknight dinners. Ground beef is browned and simmered with aromatic vegetables, red wine, and tomatoes, then cooked together with fettuccine pasta in a single pot until tender and flavorful. Garnished with fresh parsley and Parmesan cheese, this dish provides a rich Italian-inspired experience with minimal cleanup.
Ingredients
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
- Brown Beef and Sauté Vegetables: In a large saucepan or Dutch oven over medium-high heat, brown the ground beef until fully cooked and no longer pink. Add the chopped onion, carrot, and celery and cook until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and oregano, cooking for an additional minute until fragrant.
- Add Liquids and Seasonings: Pour in the dry red wine, beef broth, and crushed tomatoes with their juices. Season the mixture with salt and black pepper to taste, stirring well to combine all ingredients.
- Cook Pasta: Add the uncooked fettuccine pasta along with the vegetable broth to the pot. Bring the mixture to a simmer, then cook uncovered for about 20 minutes, stirring occasionally to prevent sticking, until the pasta is cooked al dente and has absorbed much of the liquid.
- Serve: Remove from heat. Garnish the beef ragu pasta with fresh chopped parsley and a generous sprinkle of grated Parmesan cheese. Serve immediately while hot and enjoy.
Notes
- Stir frequently while the pasta cooks to prevent it from sticking to the bottom of the pot.
- Use low-sodium broths to control the salt level, adjusting seasoning at the end.
- You may substitute the fettuccine with any pasta of your choice like penne or rigatoni.
- For a richer flavor, use fresh oregano instead of dried if available.
- If you prefer a thicker sauce, simmer uncovered for a few extra minutes before adding pasta.
