One Pot Beef Ragu Pasta

Name: One Pot Beef Ragu Pasta
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 serving
Ingredients: 1 pound ground beef; 1 large onion; 1 medium carrot; 1 talk celery; 3 cloves garlic; 1 teaspoon dried oregano; ½ cup red wine; 2 cups beef broth; 1 cup crushed tomatoes; ½ teaspoon salt; ¼ teaspoon pepper; 1 pound fettuccine; 4 cups vegetable broth; 2 tablespoons parsley; Parmesan Cheese

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4.5

240 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
6
Calories
485 kcal
Course
Main Course, Dinner
Cuisine
Italian

One Pot Beef Ragu Pasta

Joseph Powell

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One Pot Beef Ragu Pasta - nothing says comfort food like a big bowl of meaty and delicious pasta. This fettuccine is cooked in a hearty beef sauce making for a quick and easy dinner.

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Ingredients

Servings

1 pound ground beef
1 large onion chopped
1 medium carrot chopped
1 talk celery chopped
3 cloves garlic minced
1 teaspoon dried oregano or 1 tbsp fresh oregano chopped
½ cup red wine
2 cups beef broth low sodium or no sodium added
1 cup crushed tomatoes
½ teaspoon salt or to taste
¼ teaspoon pepper or to taste
1 pound fettuccine uncooked, or pasta of your choice
4 cups vegetable broth low sodium
2 tablespoons parsley chopped, for garnish
Parmesan Cheese grated, for serving

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Instructions

Add the ground beef to a large saucepan or a Dutch oven and cook over medium-high heat, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes.
Add the onion, carrot, celery to the pan and cook, stirring occasionally, for about 3 to 5 minutes or until the vegetables soften.
Add the minced garlic, oregano, red wine, beef broth, crushed tomatoes and stir. Season with salt and pepper as necessary.
Add the fettuccine or spaghetti, the vegetable broth and cook for about 20 minutes or until the pasta is al dente or to your liking. Make sure to stir occasionally.
Garnish with parsley and Parmesan cheese, and serve.

Equipments used:

Notes

Use fresh herbs if possible for the best flavor. Fresh oregano and parsley add a bright, vibrant note to the dish.
Stir the pasta occasionally while it cooks in the sauce to prevent sticking and ensure even cooking.
If the sauce gets too thick, add a little more broth or water to reach your desired consistency.
Feel free to swap the fettuccine with any pasta you have on hand. Cooking times may vary, so keep an eye on it.
For a deeper flavor, let the red wine cook off for a minute before adding the broth and tomatoes.

Nutrition Information

Show Details

Serving 1serving Calories 485kcal (24%) Carbohydrates 64g (21%) Protein 28g (56%) Fat 11g (17%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 113mg (38%) Sodium 1101mg (46%) Potassium 836mg (24%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 2315IU (46%) Vitamin C 9mg (10%) Calcium 73mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 485 kcal

% Daily Value*

Serving	1serving
Calories	485kcal	24%
Carbohydrates	64g	21%
Protein	28g	56%
Fat	11g	17%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	113mg	38%
Sodium	1101mg	46%
Potassium	836mg	18%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	2315IU	46%
Vitamin C	9mg	10%
Calcium	73mg	7%
Iron	4mg	22%