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
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
- 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.
