Description
This one-pot beef ragu pasta is a hearty and comforting Italian-inspired meal made with ground beef, aromatic vegetables, rich tomato sauce, and perfectly cooked fettuccine all simmered together. The recipe requires minimal cleanup and delivers delicious layers of flavor with the convenience of cooking everything in a single pot.
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 Liquids
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)
- ½ cup dry red wine
- 2 cups low-sodium or no-sodium beef broth
- 1 (14.5 oz) can crushed tomatoes, undrained
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 4 cups low-sodium vegetable broth
Pasta and Garnish
- 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 over medium-high heat, brown the ground beef until fully cooked. Add the chopped onion, carrot, and celery, cooking until the vegetables soften. Stir in 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 black pepper. Stir well to combine all ingredients evenly.
- Cook Pasta: Add the uncooked fettuccine pasta along with the vegetable broth. Reduce heat and let the mixture simmer gently for about 20 minutes, stirring occasionally to prevent sticking, until the pasta is cooked al dente and the sauce has thickened.
- Serve: Once the pasta is cooked through and the sauce is rich and flavorful, remove from heat. Garnish with fresh chopped parsley and a generous sprinkling of grated Parmesan cheese. Serve immediately while hot.
Notes
- Using low-sodium broths allows you to control the salt content better.
- You can substitute fettuccine with any pasta you prefer, just adjust the cooking time accordingly.
- Dry red wine adds depth of flavor; if you prefer no alcohol, use additional beef broth.
- Stir occasionally while pasta cooks to prevent it from sticking to the bottom of the pot.
- For a vegetarian version, omit ground beef and use mushrooms or plant-based crumbles instead, using vegetable broth in place of beef broth.
