This One Pot Beef Ragu Pasta is a perfect weeknight dinner that combines simplicity, rich flavors, and minimal cleanup. The fettuccine cooks directly in a savory, meaty ragu sauce, making it tender and full of depth. Whether you’re a fan of hearty Italian dishes or just in need of an easy and satisfying meal, this dish is sure to become a go-to favorite.

Why You’ll Love This Recipe

This dish brings together a wonderful combination of textures and flavors. The pasta absorbs the rich beef ragu sauce, becoming the perfect vehicle for the hearty flavors of ground beef, vegetables, and seasonings. The convenience of one-pot cooking makes it incredibly easy to prepare, and cleanup is a breeze. Plus, the dish is customizable—whether you use ground beef or turkey, and you can even swap pasta shapes based on what you have on hand. The addition of fresh herbs and Parmesan cheese makes each bite irresistible.

Ingredients

• 1 pound ground beef

• 1 large onion, chopped

• 1 medium carrot, chopped

• 1 stalk celery, chopped

• 3 cloves garlic, minced

• 1 teaspoon dried oregano (or 1 tbsp fresh oregano, chopped)

• 2 cups beef broth (low sodium or no sodium added)

• 1 cup crushed tomatoes

• ½ teaspoon salt (or to taste)

• ¼ teaspoon pepper (or to taste)

• 1 pound fettuccine (uncooked, or pasta of your choice)

• 4 cups vegetable broth (low sodium)

• 2 tablespoons parsley (chopped, for garnish)

• Parmesan cheese (grated, for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Brown the Beef:
   In a large saucepan or Dutch oven, heat over medium-high heat. Add the ground beef and cook, breaking it up with a spoon until no longer pink, about 5 minutes.

2. Sauté the Vegetables:
   Add the chopped onion, carrot, and celery to the pan. Cook for 3 to 5 minutes, stirring occasionally, until the vegetables soften.

3. Add the Broth and Tomatoes:
   Stir in the minced garlic and oregano. Cook for 1 minute until fragrant. Then, add the beef broth and crushed tomatoes. Season with salt and pepper to taste.

4. Cook the Pasta:
   Add the uncooked fettuccine and vegetable broth. Stir occasionally and cook for about 20 to 30 minutes, until the pasta is al dente or to your liking. Make sure to stir occasionally to prevent sticking.

5. Finish and Serve:
   Once the pasta is cooked, garnish with chopped parsley and grated Parmesan cheese before serving. If the sauce gets too thick, you can add a little more broth or water to loosen it up.

Servings and Timing

• Prep Time: 15 minutes

• Cook Time: 40 minutes

• Total Time: 55 minutes

• Servings: 6

Variations

• Protein Options: You can swap the ground beef for ground turkey for a lighter alternative.

• Vegetarian Version: Replace the ground meat with extra vegetables or plant-based meat for a vegetarian version.

• Pasta Swap: While fettuccine is a great choice, you can substitute with any pasta shape you prefer—spaghetti, penne, or pappardelle all work well.

Storage/Reheating

• Storage: Leftover One Pot Beef Ragu Pasta can be stored in an airtight container in the refrigerator for up to 3 days.

• Freezing: Allow the pasta to cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stovetop.

• Reheating: For best results, reheat the pasta on the stovetop over medium heat, adding a splash of broth or water to loosen the sauce and prevent the pasta from drying out.

FAQs

Can I use a different type of pasta?

Yes, you can use any pasta you like. Just be mindful that the cooking time may vary depending on the pasta shape you choose.

Can I make this recipe without wine?

Yes, simply omit the wine and replace it with extra beef broth for a slightly different flavor profile.

How do I prevent the pasta from sticking?

Stir the pasta occasionally while it cooks in the sauce to keep it from clumping together and ensure even cooking.

Can I use fresh tomatoes instead of crushed tomatoes?

Absolutely! If you have fresh tomatoes, you can crush them yourself or blend them to replace the canned crushed tomatoes.

What can I use instead of vegetable broth?

You can substitute vegetable broth with more beef broth or even water, depending on what you have available.

Can I use a slow cooker for this recipe?

This recipe is designed for one-pot cooking on the stovetop, but you can adapt it for a slow cooker by browning the meat and veggies first, then adding the liquids and pasta to cook on low for 4-6 hours.

How do I know when the pasta is done?

The pasta should be al dente, which means it’s tender but still slightly firm to the bite. You can check the texture by tasting it toward the end of the cooking time.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool completely before storing.

Can I freeze the leftover beef ragu pasta?

Yes, once cooled, you can freeze the pasta in a freezer-safe container for up to 3 months.

How do I make the sauce thinner?

If the sauce becomes too thick, you can add a little more broth or water to reach your desired consistency.

Conclusion

One Pot Beef Ragu Pasta is a hearty, comforting meal that combines rich flavors with easy preparation. Perfect for busy weeknights, this dish gives you a flavorful, satisfying dinner with minimal cleanup. With its customizable ingredients and easy-to-follow directions, this recipe is sure to be a new favorite in your cooking repertoire.

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