If you’ve ever wanted a cozy, hearty meal that brings everyone together around the table without the fuss of washing a million pots, this One-Pot Beef Ragu Pasta Recipe is about to become your new best friend. It’s a rich, flavorful dish where tender ground beef simmers gently with vibrant vegetables, crushed tomatoes, and a touch of red wine, all mingling perfectly with pasta cooked right in the sauce. The result is a soul-warming, fuss-free Italian-inspired classic that’s bursting with savory goodness in every bite.
Ingredients You’ll Need
The beauty of this dish is in its simplicity—each ingredient plays a star role in building layers of flavor, texture, and color. From the hearty beef to the fresh vegetables and herbs, every element is essential for that perfect balance.
- 1 pound ground beef: Provides rich, meaty flavor and a satisfying texture as the protein base.
- 1 large onion, chopped: Adds natural sweetness and depth when sautéed.
- 1 medium carrot, chopped: Contributes subtle sweetness and bright color.
- 1 stalk celery, chopped: Offers a mild, aromatic crunch that enhances complexity.
- 3 cloves garlic, minced: Infuses a fragrant, savory punch to the sauce.
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped): Brings an earthy herbal note signature to Italian cooking.
- ½ cup dry red wine: Adds acidity and depth, enriching the sauce with a layered flavor profile.
- 2 cups low-sodium or no-sodium beef broth: Keeps the sauce moist and savory without overwhelming saltiness.
- 1 (14.5 oz) can crushed tomatoes, undrained: Serves as the robust, tangy tomato base for the ragu.
- ½ teaspoon salt, or to taste: Enhances all the flavors brought together in the pot.
- ¼ teaspoon black pepper, or to taste: Adds just a hint of spicy warmth to the dish.
- 1 pound fettuccine pasta, uncooked (or your choice of pasta): The perfect canvas to soak up all the luscious sauce.
- 4 cups low-sodium vegetable broth: Helps cook the pasta while keeping the flavors balanced.
- 2 tablespoons fresh parsley, chopped (for garnish): Offers a fresh, bright finish that lifts the entire dish.
- Grated Parmesan cheese, for serving: Melts beautifully on top, adding a salty, nutty richness.
How to Make One-Pot Beef Ragu Pasta Recipe
Step 1: Brown Beef and Sauté Vegetables
Start by heating your large saucepan or Dutch oven over medium-high heat and adding the ground beef. Brown it thoroughly, breaking it apart as it cooks to develop that deep, savory flavor. Once browned, toss in the chopped onion, carrot, and celery. Let these soften gently; this will create a flavorful base for your ragu. Lastly, stir in the minced garlic and oregano to release their aromatic oils right before adding the liquids.
Step 2: Add Liquids and Seasonings
Pour in the dry red wine, which will deglaze the pan and lift all those wonderful browned bits from the bottom, enriching your sauce. Next, add the beef broth and the entire can of crushed tomatoes with their juices. Season everything with salt and pepper, adjusting to your taste. Stir gently and let it all come together as it simmers to meld the robust flavors.
Step 3: Cook Pasta
Now for the most wonderful part of this One-Pot Beef Ragu Pasta Recipe—adding pasta straight into the simmering sauce. Nestle the fettuccine in and pour in the vegetable broth. Cover the pot and let it cook for about 20 minutes, stirring occasionally to prevent sticking and ensuring the pasta cooks to al dente perfection. During this stage, the pasta absorbs all those rich, meaty tomato flavors, making the dish incredibly cohesive.
Step 4: Serve
Once your pasta is tender and the sauce has thickened to your liking, it’s time to serve. Spoon generous portions onto plates or bowls, layering on enough sauce and pasta to satisfy every appetite.
How to Serve One-Pot Beef Ragu Pasta Recipe
Garnishes
Fresh parsley chopped over the top adds a burst of color and a subtle herbaceous note that balances the rich sauce. Don’t forget a good shower of grated Parmesan cheese to bring a salty, nutty finish that complements the meat and tomato beautifully.
Side Dishes
This hearty pasta shines on its own, but if you want to turn it into a full feast, serve alongside a simple green salad with a tangy vinaigrette or some crusty garlic bread to mop up all the luscious sauce. Roasted vegetables like asparagus or broccoli also make lovely, light companions.
Creative Ways to Present
For a crowd-pleasing dinner party, serve this ragu in shallow bowls with a sprinkle of extra parsley and Parmesan at the table, encouraging everyone to customize their portion. Or, for a rustic vibe, dish it out family-style right from the pot, paired with a big basket of bread and plenty of napkins for an informal, cozy meal.
Make Ahead and Storage
Storing Leftovers
Any leftovers of this One-Pot Beef Ragu Pasta Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making the next day’s meal even more delicious.
Freezing
If you want to save some for longer, freeze individual or family-sized portions. Make sure to cool the pasta completely before transferring to freezer-safe containers or bags. It will keep well for up to 2-3 months and thaw beautifully when you want a quick comfort meal.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of water or broth if the sauce has thickened too much. You can also microwave leftovers covered for about 2-3 minutes, stirring halfway through to ensure even warming.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While fettuccine works perfectly, you can swap it for penne, rigatoni, or even spaghetti. Just keep an eye on the cooking time as different pasta shapes might require slight adjustments.
Is it necessary to use red wine in the recipe?
The red wine adds a deep, rich flavor and acidity that brightens the sauce, but if you prefer not to use alcohol, you can substitute with an extra half cup of beef broth combined with a tablespoon of vinegar or lemon juice to mimic the acidity.
Can I make this recipe vegetarian?
For a vegetarian version, replace the ground beef with lentils or diced mushrooms for that meaty texture, and swap the beef broth for vegetable broth. The method stays almost the same, and you’ll still get a deliciously hearty meal.
How do I prevent the pasta from sticking together while it cooks in the sauce?
Stir the pasta occasionally during cooking to prevent clumping, and ensure there’s enough liquid in the pot. Using vegetable broth in addition to the tomato sauce helps keep everything nicely hydrated.
Can I prepare parts of this recipe in advance?
You can chop the vegetables ahead of time and keep them refrigerated, and even brown the beef a day before. Then, when it’s time to cook, you just combine everything and finish the dish in one pot for maximum convenience.
Final Thoughts
There’s something deeply satisfying about a meal that combines simplicity with rich, comforting flavors, and this One-Pot Beef Ragu Pasta Recipe delivers exactly that. It’s perfect for weeknight dinners, hungry crowds, or anytime you want a warm hug on a plate without a pile of dishes to clean. Give it a try—you might just find your new favorite pasta dinner in this joyful, fuss-free classic.
Print
One-Pot Beef Ragu Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This One-Pot Beef Ragu Pasta is a hearty and comforting Italian-inspired dish combining savory ground beef, aromatic vegetables, and rich tomato sauce with perfectly cooked fettuccine. Made entirely in one pot, it simplifies mealtime while delivering layers of flavor, garnished with fresh parsley and Parmesan cheese for an authentic touch.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- 1 large onion, chopped
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 3 cloves garlic, minced
Herbs and Seasonings
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Liquids
- ½ cup dry red wine
- 2 cups low-sodium or no-sodium beef broth
- 1 (14.5 oz) can crushed tomatoes, undrained
- 4 cups low-sodium vegetable broth
Pasta and Garnishes
- 1 pound fettuccine pasta, uncooked (or your choice of pasta)
- 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, heat over medium-high. Add the ground beef and cook until browned. Then add the chopped onion, carrot, and celery, cooking until they soften. Stir in the minced garlic and oregano to release their aromas.
- Add Liquids and Seasonings: Pour in the dry red wine, beef broth, and crushed tomatoes with their juice. Season the mixture with salt and pepper. Stir well to combine all the ingredients.
- Cook Pasta: Add the uncooked fettuccine pasta to the pot along with the vegetable broth. Reduce the heat and let it simmer gently for about 20 minutes, stirring occasionally, until the pasta is cooked al dente and has absorbed the flavors of the sauce.
- Serve: Once the pasta is tender and the sauce is thickened to your liking, serve the dish hot. Garnish with freshly chopped parsley and sprinkle generously with grated Parmesan cheese for a savory finish.
Notes
- Use a large deep pan or Dutch oven to ensure even cooking and enough space for the pasta to cook properly.
- If you don’t have red wine available, you can substitute with additional beef broth and a splash of balsamic vinegar for depth.
- For a richer flavor, allow the sauce to simmer a bit longer after pasta is cooked to thicken more.
- This recipe can easily be adapted to gluten-free pasta if needed.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
