One Pot Beef Ragu Pasta
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6
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Calories
485 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
One Pot Beef Ragu Pasta
Description
This recipe melds ground beef cooked with onion, carrot, celery, and garlic into a savory ragu enhanced by red wine and crushed tomatoes. The addition of oregano imparts herbal notes. Instead of cooking pasta separately, uncooked fettuccine or a preferred pasta is added to the sauce along with vegetable broth, allowing it to cook and release starches into the sauce, thickening and blending the flavors directly in the pot.
The dish results in tender pasta coated in a meaty, flavorful sauce that highlights the sweetness of cooked vegetables and the richness of the beef and wine. The use of both beef and vegetable broth balances the broth flavors. A finishing touch of fresh parsley adds brightness, and grated Parmesan cheese adds savory, salty depth.
This one-pot method streamlines preparation and reduces dishes while delivering a satisfying meal suitable for lunch or dinner. Adjustments to the broth quantities can control sauce thickness. Stirring occasionally during cooking prevents sticking and ensures even cooking of pasta.
Fresh herbs are preferred for more vibrant flavor. If the sauce thickens excessively, adding additional broth or water will help. Cooking the wine briefly before adding the broth allows some alcohol to evaporate, mellowing the taste.
Ingredients
- 1 pound ground beef
- 1 large onion chopped
- 1 medium carrot chopped
- 1 talk celery chopped
- 3 cloves garlic minced
- 1 teaspoon oregano or 1 tbsp fresh oregano chopped, dried
- 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 black pepper or to taste
- 1 pound Fettuccine pasta uncooked, or pasta of your choice
- 4 cups vegetable broth low sodium
- 2 tablespoons parsley chopped, for garnish
- Parmesan Cheese grated, for serving
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.
Notes
- Prefer fresh oregano and parsley for brighter flavor in the ragu.
- Stir the pasta occasionally during cooking to prevent sticking and ensure even doneness.
- Add more broth or water if the sauce reduces too much and becomes too thick.
- Feel free to substitute fettuccine with other pasta shapes, adjusting cooking times accordingly.
- Let the red wine cook off for about a minute before adding broth and tomatoes to reduce raw alcohol taste.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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