Pasta with Beef Ragu
Pasta with beef ragu tastes like it took all day but you can have it on the table in less than 2 hours. Made with ground beef, tomatoes, red wine, carrots, celery, rosemary, garlic, and onions, it's hearty, filling, and oh-so satisfying.
Ingredients
- 6 tablespoons olive oil
- 1 small (4 oz) yellow onion, finely chopped
- 3 large garlic cloves, minced
- 1 (3 oz) carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 teaspoon fresh rosemary, minced
- 3/4 pound ground beef
- 1/2 cup dry red wine
- 3 tablespoons store-bought or homemade tomato paste
- 2 1/2 cups canned whole plum tomatoes, chopped, juice reserved
- Kosher salt and freshly ground pepper
- 1 pound penne or rigatoni
Instructions
Make the ragu
- In a large, deep skillet or Dutch oven over medium-low heat, warm oil. Add onion, garlic, carrot, celery, and rosemary and cook, stirring frequently, until vegetables are softened, about 8 minutes. Add 1 to 2 tablespoons water if necessary to keep vegetables from browning.
- Add beef and cook, breaking it up with a wooden spoon, until browned, 8 to 10 minutes. Add wine and tomato paste. Cook, stirring occasionally, until wine evaporates slightly, 3 to 8 minutes. Add tomatoes, tomato juice, 1 teaspoon salt, and 1/2 teaspoon pepper, and stir.
- Reduce heat to low, cover partially, and cook, stirring occasionally, until ragu is thick and aromatic, about 1 hour.
Cook the pasta
- Just before the sauce is done, bring a large pot of water to a boil. Add 2 tablespoons salt and pasta. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions.
- Drain and add to sauce, stirring to combine. Warm briefly over low heat to blend flavors. Season to taste with salt and pepper and serve.
Nutrition
Serving: 1serving | Calories: 887kcal | Carbohydrates: 94g | Protein: 31g | Fat: 40g | Saturated Fat: 10g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 168mg | Fiber: 6g | Sugar: 8g