Mediterranean Diet Pasta with Beef Ragu
Elevate your pasta night with this hearty and wholesome Mediterranean Diet Pasta with Beef Ragu. This recipe pairs nutrient-packed whole grain pasta with a rich, slow-simmered beef ragu infused with Mediterranean herbs and aromatics. Tender lean ground beef mingles with a medley of finely chopped carrots, celery, and onions, enveloped in a luscious tomato and red wine sauce that's seasoned to perfection with oregano, basil, and a bay leaf. Finished with a sprinkle of fresh parsley and grated Parmesan, this comforting dish is both indulgent and health-conscious, making it ideal for weeknight dinners or special occasions. With every forkful, you'll savor the perfect blend of wholesome ingredients and robust flavors inspired by Mediterranean cuisine.
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Recipe Information
Ingredients
- 12 ounces whole grain pasta
- 3 tablespoons extra virgin olive oil
- 1 pound lean ground beef
- 1 large yellow onion, finely chopped
- 1 large carrot, peeled and finely chopped
- 1 large celery stalk, finely chopped
- 3 large garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 0.5 cup red wine
- 1 cup beef broth, low sodium
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
- 0.5 cup grated parmesan cheese
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the ground beef and cook, breaking it up with a spoon, until browned, about 5 minutes. Transfer the beef to a plate using a slotted spoon.
In the same pot, add the remaining 1 tablespoon of olive oil. Add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables soften, about 7 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Return the browned beef to the pot. Pour in the red wine and let it simmer for about 2 minutes, allowing the alcohol to evaporate.
Add the crushed tomatoes, beef broth, oregano, basil, bay leaf, salt, and pepper. Mix all ingredients well.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 60 minutes, stirring occasionally, until the sauce has thickened to your liking.
While the ragu cooks, bring a large pot of salted water to a boil. Cook the whole grain pasta according to package directions until al dente. Drain and set aside.
Remove the bay leaf from the ragu. Taste and adjust seasoning if necessary.
Serve the beef ragu over the whole grain pasta. Garnish with chopped parsley and grated parmesan cheese.
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.4 g | 120% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 4781 mg | 208% | |
| Total Carbohydrate | 183.2 g | 67% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 53.6 g | ||
| Protein | 146.8 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1055 mg | 81% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 5265 mg | 112% | |
*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.
