Pasta with Beef Ragu
Indulge in a hearty and flavorful comfort dish with this classic Pasta with Beef Ragu recipe! Featuring tender ground beef simmered in a rich tomato-based sauce infused with aromatic vegetables, dry red wine, and fragrant herbs, this dish is pure Italian-style bliss. The slow-cooked ragu is paired with your favorite pasta, such as tagliatelle or pappardelle, creating a perfectly coated and mouthwatering meal. Finished with a sprinkling of grated Parmesan and fresh basil, each bite is an irresistible symphony of savory depth. Whether you're craving a cozy dinner or planning a special occasion, this dish promises to delight guests and satisfy taste buds. Easy to prepare but packed with gourmet flavor, it's the ultimate recipe for lovers of homemade pasta dishes, beef recipes, and Italian cuisine.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 500 grams ground beef
- 1 cup dry red wine
- 800 grams canned crushed tomatoes
- 1 cup beef stock
- 1 bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 500 grams pasta (such as tagliatelle or pappardelle)
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh basil leaves, chopped
Instructions
Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery, and cook until the vegetables are softened, about 8 minutes.
Stir in the garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the pot and cook, breaking it up with a wooden spoon, until browned and most of the liquid has evaporated, about 10 minutes.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer for about 5 minutes until it reduces by half.
Stir in the crushed tomatoes, beef stock, bay leaf, dried thyme, salt, and pepper. Bring the mixture to a gentle simmer.
Reduce the heat to low and cover the pot. Allow the ragu to simmer for about 1.5 hours, stirring occasionally, until the sauce is thick and flavorful.
Once the ragu is nearly finished, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
Remove the bay leaf from the ragu. Taste and adjust seasoning if necessary.
Toss the cooked pasta with the beef ragu, ensuring the pasta is well-coated with the sauce.
Serve the pasta with a generous sprinkling of grated Parmesan cheese and fresh basil on top.
Nutrition Facts
Calories |
2705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.8 g | 175% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 4249 mg | 185% | |
| Total Carbohydrate | 204.9 g | 75% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 49.5 g | ||
| Protein | 132.8 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 876 mg | 67% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 5120 mg | 109% | |
*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.
