One Pot Beef Ragu Pasta
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One Pot Beef Ragu Pasta – nothing says comfort food like a big bowl of meaty and delicious pasta. This fettuccine is cooked in a hearty beef sauce making for a quick and easy dinner.
Beef Ragu
This kind of dish brings me back to the days when I used to be single, living by myself right next door to my sister. We each owned our own house, but they were attached, kind of like townhouses. It was ideal for us, we’d always been close so this was perfect, living right next door to each other.
Those were the days when I didn’t cook much, mostly because I worked all day long. I commuted for a couple hours every single day which didn’t leave me much time for cooking. However, living right next door to my sister, I used to go there for dinner quite often. Her specialty was spaghetti with a delicious beef ragu.
But now that I’m all grown up, ahem, I make my own beef ragu, all in one pot might I add. I may not commute for 2 hours every day, but my days are still jam packed so I love one pot dishes, especially quick ones.
What Is Beef Ragu
Ragu typically uses ground meat cooked and sautéed with vegetables in a liquid. Different meats can be used such as chicken, beef, pork, duck, lamb, etc.
How to Make Beef Ragu
Super easy to make. Start by cooking some ground beef, add some veggies like onions, carrots and celery. Add in some garlic of course. I hardly make anything without garlic. A bit of oregano, and I used fresh oregano because I love the smell of it.
The liquids go in next, a bit of red wine, some beef broth and lots of vegetable broth, and some tomato sauce. Add the pasta and cook for 20 minutes. You’ll have to stir a bit occasionally, to make sure the noodles don’t stick together, but really that’s pretty much all there is to this dish.
I had a few taste testers for this, my guys downstairs who are working hard on finishing my basement, my friend and my husband and they all loved it. Now I served this with Parmesan cheese, but if you want to be different, try this with some feta cheese, you’ll see what I mean. It’s good! Trust me!
Mangia Bene! That means good eats, so let’s eat!
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One Pot Beef Ragu Pasta
Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Serves: 6
One Pot Beef Ragu Pasta – nothing says comfort food like a big bowl of meaty and delicious pasta. This fettuccine is cooked in a hearty beef sauce making for a quick and easy dinner.
Ingredients
- 1 lb ground beef
- 1 large onion chopped
- 1 medium carrot chopped
- 1 stalk celery chopped
- 3 cloves garlic minced
- 1 tsp dried oregano or 1 tbsp fresh oregano chopped
- 1/2 cup red wine
- 1 cup beef broth low sodium or no sodium added
- 1 cup crushed tomatoes
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1 lb fettuccine uncooked, or pasta of your choice
- 3 cups vegetable broth low sodium
- 2 tbsp parsley chopped, for garnish
- Parmesan cheese grated, for serving
Instructions
- Add the ground beef to a large saucepan or a Dutch oven and cook over medium-high heat, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes.
- Add the onion, carrot, celery to the pan and cook, stirring occasionally, for about 3 to 5 minutes or until the vegetables soften.
- Add the minced garlic, oregano, red wine, beef broth, crushed tomatoes and stir. Season with salt and pepper as necessary. Add the fettuccine or spaghetti, the vegetable broth and cook for about 20 minutes or until the pasta is al dente or to your liking. Make sure to stir occasionally.
- Garnish with parsley and Parmesan cheese, and serve.
Recipe Notes
Nutritional information is per serving and does not include Parmesan cheese.
You can use any type of pasta that you have handy.
You can use extra beef broth or chicken broth instead of vegetable.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 480kcal (24%)Carbohydrates: 63g (21%)Protein: 27g (54%)Fat: 11g (17%)Saturated Fat: 4g (25%)Cholesterol: 112mg (37%)Sodium: 871mg (38%)Potassium: 750mg (21%)Fiber: 4g (17%)Sugar: 6g (7%)Vitamin A: 2220IU (44%)Vitamin C: 8.5mg (10%)Calcium: 68mg (7%)Iron: 4mg (22%)
Erin says
I’m using angel hair, and a smaller amount of it (maybe 11oz?) And 2 cups instead of 3. I’m hoping it’ll turn out!
Jo Cooks Team 2 says
It should be fine! Happy cooking 🙂
Alex says
Can I replace the beef broth with chicken broth?
Jo Cooks Team says
For sure!
George Baker says
Jo’s recipes are consistently the most approachable and delicious I’ve found on the internet. There are hundreds of recipe sites, if not more, but I keep returning here. This Ragu is a typical example. Delicious, and straightforward to create. Thank you.
Juanita says
Making right now, wow that a lot of liquid! Going to let it cook down for a while before adding pasta..
COVID deficiency of spaghetti & linguini in my house so using campanelle pasta. Also added 1tbsp. Of original rotel for a little zing.
What can I say, pasta is my comfort food! Will post again wi
Crista says
This looks delicious! We don’t drink & I have never cooked with red wine before what’s a good choice for this recipe?
Jo Cooks Team says
Dry reds like Pinot Noir, Cabernet Sauvignon, or Zinfendel are all great.
Lisa Luken says
Stick to the recipe…I have been cooking for many years but never had I made a true ragu. I was so stressed about the liquid YOU NEED THAT LIQUID. I let it simmer several hours to evaporate . My husband and I dipped french bread in(which was amazing) but when I went to cook the noodles in it I saw the disservice I had done to this meal. Next time following to a T and all will be delicious.
Nicole says
Delicious! I didnt have celery so I didnt add that, and I substituted white wine for red. I’ll be making this again!
Charlie says
Made it!
While it might look simple and not tasty, IT IS!
Wow. It’s addictive in it’s subtly.
I did add a tablespoon of oregano and chicken broth as I had no vegetable.
Jo Cooks Team says
We’re so glad you love it! Good call for the subs 🙂
Annie says
Really delicious recipe! I didn’t even use the red wine and used all beef broth since I had a whole carton of it.
Made says
deliciosa
SYLVIA says
HI.DID YOU NOTE THE MENTION OF “RED WHINE”IN COOKING INST.???
Nicole Beaulieu says
Fixed! Thank you 🙂
Kari says
I followed the directions to the T and mine came out too watery… what can I do tonthicken up the sauce?
Nicole Beaulieu says
You can crank the heat to medium high and let the water content reduce while stirring often to prevent burning. If you want it to thicken immediately, add a cornstarch slurry and whisk it into your sauce well. Let it come to a boil and the sauce will thicken.
Amellia says
thank you, I am going to do this for tomorrow’s lunch
Pat says
Loved it! It was so easy and the spaghetti had a great texture.
bernie navarra says
added a few bay leaves used rigatoni what I had in hand not too bad! thanks
Beverly says
Made this for dinner tonight was enjoyed by all. This is definitely a keeper.
Thanks!
Laura says
This looks really interesting, different from the typically spaghetti with red sauce. Thinking of putting this on my menu plan next week. One question: do you think you could sub extra beef broth or chicken broth for the veggie broth? Or would it change the flavor
Too much?
Joanna Cismaru says
You could, the veggie broth has a richer color, but I don’t think there will be noticeable difference in the taste.
Elizabeth Davis says
Where did you find such pretty pots and pans????
Joanna Cismaru says
LOL I love my Le Creuset pots and pans, so I buy them all either on amazon or at the Le Creuset store.
Mike | Chili Pepper Madness says
Yeah, that’s some AWESOME comfort food right there. Another great recipe from Jo. I know what is for dinner, that’s for sure. I might add a couple peppers. =)
Joanna Cismaru says
I wouldn’t expect anything less from you Mike. 🙂