Italian creamy beef ragu recipe
User Reviews
5.0
135 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Servings
4
-
Calories
644 kcal
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Course
Main Course
-
Cuisine
Mediterranean, Italian
Italian creamy beef ragu recipe
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Known as pasta alla Montecarlo here in Italy, this creamy Italian beef ragu recipe is made by combining an easy ground beef ragu with fresh cream and basil pesto. The result is an incredibly rich and flavourful sauce that you can serve with your favourite pasta. Perfect for using up leftover Bolognese too!
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Ingredients
- 14 oz penne pasta or pasta of your choice including gluten free.
- 1 lb ground beef or beef and pork mix
- 1 onion peeled and finely chopped
- 2 carrots washed and finely chopped
- 2 talks celery washed and finely chopped
- 2.5 cups tomato passata or canned peeled tomatoes
- 3 tablespoon extra virgin olive oil.
- fresh basil leaves
- salt for pasta and to taste
- freshly ground black pepper. to taste
- 3 tablespoon basil pesto
- 1 cup fresh cream (250ml)
- 2.5 floz white wine
- Parmigiano Reggiano or grana grated (optional)
Instructions
- Peel the onion and chop it finely. Then wash and chop the celery and carrots and chop them too. Wash the fresh basil and pat dry.
- Sauté the vegetables in olive oil over a medium heat until they start to soften and then add the ground beef and brown it. Break the beef up as it browns, so that you don’t have large clumps in the sauce. Once the beef has browned add the wine.
- Let the alcohol evaporate and then add the tomato passata (purée). Mix everything together and season with salt and pepper and let the ragu simmer on a low heat for about 30-40 minutes. Once the ragu is ready stir in the cream and let the ragu rest while you cook the pasta.
- Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Once the pasta is ready, drain it and add it to the creamy beef ragu.
- Mix everything together well over a medium heat for 1 minute. This will help infuse the pasta with the flavours from the sauce. Finally, add the pesto and mix again. Serve immediately with some fresh basil and grated Parmigiano if required.
Notes
- You can serve this creamy beef ragu with any type of pasta, even gluten free. There's no gluten in any of the other ingredients. Store bought pesto should be gluten free but check the label.
- You can also serve this dish without pesto if you prefer.
- For info about leftovers see text above.
- This recipe is a great way to use up leftover Bolognese.
- If you use leftover ragu and ready made pesto this recipe can be made in the time it takes to boil the water and cook the pasta.
Nutrition Information
Show Details
Calories
644kcal
(32%)
Carbohydrates
64g
(21%)
Protein
13g
(26%)
Fat
38g
(58%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
0.04g
Cholesterol
71mg
(24%)
Sodium
197mg
(8%)
Potassium
1031mg
(29%)
Fiber
6g
(24%)
Sugar
14g
(28%)
Vitamin A
7003IU
(140%)
Vitamin C
21mg
(23%)
Calcium
117mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 644 kcal
% Daily Value*
| Calories | 644kcal | 32% |
| Carbohydrates | 64g | 21% |
| Protein | 13g | 26% |
| Fat | 38g | 58% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 71mg | 24% |
| Sodium | 197mg | 8% |
| Potassium | 1031mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 7003IU | 140% |
| Vitamin C | 21mg | 23% |
| Calcium | 117mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
135 reviews
Excellent
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