Heart-Healthy Beef Ragu
Rich in flavor yet mindful of your heart, this Heart-Healthy Beef Ragu is a lighter twist on the classic comfort food favorite. Made with extra-lean ground beef and enhanced with a medley of vegetables like carrots, celery, and onions, this recipe packs wholesome nutrition into every bite without sacrificing indulgence. Simmered to perfection with crushed tomatoes, aromatic herbs such as oregano and basil, and a subtle kick of red pepper flakes, this hearty ragu achieves a depth of flavor that’s both satisfying and nourishing. Pair it with whole wheat pasta for added fiber, or enjoy it on its own as a robust, savory dish. With only a touch of olive oil, low-sodium broth, and a sprinkle of fresh parsley to finish, this recipe is perfect for anyone craving hearty Italian-inspired cuisine with a health-conscious twist. Ready in just over an hour, it serves as a delicious and heart-smart weeknight dinner option!
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Recipe Information
Ingredients
- 1 pound Extra-lean ground beef
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 1 cup Low-sodium beef broth
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Red pepper flakes
- 1 leaf Bay leaf
- 2 tablespoons Fresh parsley, chopped
- 12 ounces Whole wheat pasta (optional)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
Add the diced carrots and celery to the pot, and continue to cook for another 5 minutes until the vegetables are slightly softened.
Increase the heat to medium-high, add the extra-lean ground beef, and cook until it's browned, breaking it apart with a wooden spoon. Drain any excess fat if necessary.
Stir in the beef broth, crushed tomatoes, and tomato paste, making sure to combine everything well.
Add the dried oregano, basil, red pepper flakes, bay leaf, salt, and black pepper. Stir to combine.
Bring the ragu to a gentle simmer, reduce the heat to low, and let it cook uncovered for about 1 hour, stirring occasionally, until the sauce thickens and the flavors meld together.
While the ragu is cooking, prepare the optional whole wheat pasta according to the package instructions. Drain and set aside.
Remove the bay leaf from the ragu, adjust seasoning to taste if necessary.
Serve the beef ragu over the cooked whole wheat pasta if using, and sprinkle the chopped fresh parsley on top before serving.
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2853 mg | 124% | |
| Total Carbohydrate | 176.5 g | 64% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 52.6 g | ||
| Protein | 145.3 g | 291% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 492 mg | 38% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 5726 mg | 122% | |
*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.
