Description
This easy and hearty beef ragu recipe is perfect for a comforting dinner. Made with ground beef, vegetables, and aromatic herbs, this Italian-inspired dish is simmered to perfection and served over pasta with Parmesan and parsley.
Ingredients
Scale
For the Beef Ragu:
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 can (28 oz) crushed tomatoes
- ½ cup beef broth or red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
For Serving:
- 1 pound pasta (pappardelle, tagliatelle, or spaghetti)
- Grated Parmesan cheese
- Fresh parsley
Instructions
- Heat olive oil and brown beef: Heat olive oil in a large skillet or Dutch oven. Add ground beef and cook until browned.
- Saute vegetables: Stir in onion, carrots, and celery until softened.
- Add seasonings: Add garlic, tomato paste, crushed tomatoes, broth/wine, herbs, salt, pepper, and bay leaf.
- Simmer: Cover and simmer for 45 minutes to 1 hour.
- Cook pasta: Cook pasta until al dente.
- Combine and serve: Remove bay leaf, toss ragu with pasta, and serve with Parmesan and parsley.
Notes
- For deeper flavor, simmer ragu longer (up to 2 hours).
- Freezes well—store in freezer-safe containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop and Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups with pasta
- Calories: 520
- Sugar: 9g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg
