Easy Beef Ragout
Indulge in the ultimate comfort food with this Easy Beef Ragout, a rich and hearty recipe that brings classic Italian flavors to your table with minimal effort. Perfectly seasoned ground beef is simmered to perfection with a medley of aromatic vegetables, crushed tomatoes, and optional red wine for a depth of flavor that’s irresistible. This one-pot wonder takes just 15 minutes to prep, with the remaining time allowing the ragout to develop its robust taste over a low simmer. Serve it over pasta, rice, or creamy mashed potatoes for a cozy meal that’s ideal for weeknights or special occasions. Garnished with fresh parsley, this versatile dish is sure to become a family favorite. Keywords: easy beef ragout, hearty beef sauce, Italian comfort food recipe, beef ragout for pasta, one-pot beef recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 1 cup beef broth
- 0.5 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar (optional, to taste)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 cups pasta, rice, or mashed potatoes (for serving)
Instructions
Heat olive oil in a large, deep skillet or heavy-bottomed pot over medium heat.
Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain excess fat if needed and remove the beef from the skillet. Set aside.
In the same skillet, add the chopped onion, carrot, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for another minute, being careful not to burn it.
Return the cooked ground beef to the skillet. Add the crushed tomatoes, beef broth, red wine (if using), and tomato paste. Stir well to combine.
Add the dried oregano, dried thyme, bay leaf, salt, and black pepper. Mix everything together and bring the mixture to a gentle boil.
Reduce the heat to low, cover the skillet, and let the ragout simmer for 60-90 minutes, stirring occasionally. Adjust the seasoning as needed and add a teaspoon of sugar if the sauce is too acidic.
Once the ragout has thickened to your desired consistency, remove the bay leaf.
Serve the beef ragout over pasta, rice, or mashed potatoes, and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
3215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 4701 mg | 204% | |
| Total Carbohydrate | 375.0 g | 136% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 58.4 g | ||
| Protein | 148.6 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 5423 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
