Italian creamy beef ragu recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Servings
4
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Calories
644 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Italian creamy beef ragu recipe
Description
The Italian creamy beef ragu recipe uses a soffritto of finely chopped onion, celery, and carrot sautéed in olive oil, then browned ground beef added and cooked through. White wine is added and allowed to evaporate before introducing tomato passata. The sauce simmers for around 30-40 minutes, softening flavors and blending the consistency. Finally, cream and basil pesto are stirred in to soften and enrich the sauce.
The resulting ragu has a creamy texture due to the fresh cream mixed in, and the pesto adds herbal freshness. The sauce is combined with cooked penne pasta, mixing briefly to coat the pasta with the creamy ragu.
This dish serves as a filling and comforting meal. It can be paired with grated Parmigiano Reggiano cheese as an optional topping. Variations can include using gluten-free pasta. Leftovers reheat well and can be prepared quickly if you have leftover ragu and pesto.
The recipe notes mention that pesto may contain gluten depending on the brand, so checking labels is advised if gluten-free is desired. This dish is flexible, allowing removal of pesto or substitution of pasta types.
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 carrot 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
- basil fresh leaves
- salt for pasta and to taste
- black pepper to taste, freshly ground
- 3 tablespoon basil pesto
- 1 cup cream fresh, 250ml
- 2.5 floz white wine
- Parmigiano Reggiano cheese grated (optional, or grana cheese
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
- This dish can be made with any pasta type, including gluten-free options.
- Check pesto labels for gluten content when gluten-free is required.
- You may omit pesto if preferred without compromising the dish’s core flavor.
- If preparing with leftover ragu and store-bought pesto, cooking time is reduced significantly.
- Leftovers can be stored and reheated; flavor develops further after resting.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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