4.5 from 240 votes
One Pot Beef Ragu Pasta
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6
Calories: 485 kcal
Course:
Main Course , Dinner
Cuisine:
Italian
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.