Description
This One Pot Beef Ragu Pasta is a hearty and flavorful dish that’s perfect for a quick weeknight meal! Tender ground beef, fresh vegetables, and fettuccine pasta are simmered in a rich tomato-based sauce. It’s a simple and satisfying recipe that’s ready in under an hour.
Ingredients
Units
Scale
- 1 pound ground beef
- 1 large onion, chopped
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)
- 1/2 cup dry red wine
- 2 cups low-sodium or no-sodium beef broth
- 1 (14.5 oz) can crushed tomatoes, undrained
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 pound fettuccine pasta, uncooked (or your choice of pasta)
- 4 cups low-sodium vegetable broth
- 2 tablespoons fresh parsley, chopped (for garnish)
- Grated Parmesan cheese, for serving
Instructions
- Brown Beef and Sauté Vegetables: In a large saucepan or Dutch oven, brown ground beef over medium-high heat. Add onion, carrot, and celery; cook until softened. Stir in garlic and oregano.
- Add Liquids and Seasonings: Pour in red wine, beef broth, and crushed tomatoes. Season with salt and pepper.
- Cook Pasta: Add fettuccine and vegetable broth. Simmer for about 20 minutes, or until pasta is cooked al dente, stirring occasionally.
- Serve: Garnish with fresh parsley and grated Parmesan cheese. Serve immediately.
Notes
- Use fresh herbs for the best flavor.
- Stir the pasta occasionally to prevent sticking.
- Adjust the sauce consistency with additional broth or water, if needed.
- You can substitute with your preferred pasta shape.
- For deeper flavor, allow the red wine to cook off slightly before adding other ingredients.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg