Description
This One-Pot Beef Ragu Pasta recipe is a hearty and comforting Italian-inspired dish where ground beef is slowly simmered with vegetables, red wine, and tomatoes to create a rich ragu sauce. Combined with fettuccine pasta cooked directly in the sauce-infused broth, this meal offers a flavorful, easy-to-make dish perfect for a family dinner in just under an hour.
Ingredients
Scale
Meat & Vegetables
- 1 pound ground beef
- 1 large onion, chopped
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 3 cloves garlic, minced
Herbs & 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 & Broths
- 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 & Garnishes
- 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: Heat a large saucepan or Dutch oven over medium-high heat. Add the ground beef and cook, stirring occasionally, until browned. Add the chopped onion, carrot, and celery to the pot, cooking until the vegetables are softened, which usually takes about 5 minutes. Stir in the minced garlic and oregano to release their aromas.
- Add Liquids and Seasonings: Pour in the dry red wine to deglaze the pan, scraping up any browned bits from the bottom. Add the beef broth and the undrained crushed tomatoes into the mixture. Season with salt and black pepper according to your taste. Stir well to combine all the ingredients evenly.
- Cook Pasta: Add the uncooked fettuccine pasta to the pot along with the vegetable broth. Ensure the pasta is submerged as much as possible. Reduce the heat to a simmer and cook for about 20 minutes, stirring occasionally, until the pasta is cooked al dente and has absorbed the flavors of the sauce. The sauce will thicken as the pasta cooks.
- Serve: Once the pasta is cooked, remove the pot from heat. Garnish the dish with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese. Serve immediately to enjoy the rich flavors at their best.
Notes
- Using low-sodium broths allows you to control the salt level more precisely.
- Substitute fettuccine with any long pasta or your favorite type if preferred.
- For a deeper flavor, allow the sauce to simmer gently after adding liquids before adding pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or microwave, adding a splash of broth or water if the sauce thickens too much.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
