Ragu Raving Over Penne
Elevate your pasta night with "Ragu Raving Over Penne," a hearty and flavor-packed dish that combines tender penne pasta with a rich, slow-simmered beef ragu. This recipe highlights the classic Italian trifecta of aromatic vegetables—onion, carrot, and celery—paired with garlic and herbs for a robust base. Red wine and beef stock lend depth to the savory tomato sauce, while a gentle simmer transforms the flavors into a luxurious, melt-in-your-mouth experience. Perfectly tossed with al dente penne and finished with a generous topping of grated Parmesan and fresh basil, this recipe is pure comfort food. With just 15 minutes of prep and an impressive depth of flavor achieved through thoughtful ingredients and slow cooking, "Ragu Raving Over Penne" is ideal for family dinners or entertaining guests. Rich beef ragu, penne pasta, hearty Italian flavors—your search for the ultimate pasta recipe ends here!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
- 500 grams ground beef (80% lean)
- 800 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 125 milliliters red wine
- 250 milliliters beef stock
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 400 grams penne pasta
- 50 grams parmesan cheese, grated
- 10 grams fresh basil leaves, chopped (for garnish)
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the finely diced onion, carrot, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the skillet. Cook, breaking it up with a spoon, until fully browned and cooked through, about 8-10 minutes.
Pour in the red wine, scraping the bottom of the skillet to deglaze. Cook for 2-3 minutes to let the alcohol evaporate.
Stir in the tomato paste, crushed tomatoes, and beef stock. Mix well to combine.
Add the dried oregano, dried basil, bay leaf, salt, and black pepper. Stir to incorporate all the flavors.
Bring the ragu to a gentle simmer. Reduce the heat to low, cover with a lid, and let it cook for 60-75 minutes. Stir occasionally to prevent sticking.
While the ragu is simmering, cook the penne pasta according to package instructions. Drain and set aside.
Once the ragu is thickened and flavorful, remove the bay leaf. Taste and adjust seasoning if needed.
Toss the cooked penne with the ragu until well-coated.
Serve the pasta hot, topped with grated parmesan cheese and a sprinkle of fresh basil leaves for garnish.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1299 mg | 56% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 11.6 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 234 mg | 18% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1070 mg | 23% | |
*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.
