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
Scale
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.
