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One Pot Beef Ragu Pasta

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One Pot Beef Ragu Pasta is a hearty, comforting dish that combines rich, savory flavors with easy preparation. The fettuccine absorbs the delicious beef ragu sauce, making it a satisfying meal with minimal cleanup, perfect for weeknights or casual gatherings.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: One-pot cooking
  • Cuisine: Italian

Ingredients

For the Beef Ragu Pasta:

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)

Instructions

  1. In a large saucepan or Dutch oven, heat over medium-high heat. Add ground beef and cook, breaking it up with a spoon until no longer pink, about 5 minutes.
  2. Add chopped onion, carrot, and celery to the pan. Cook for 3-5 minutes, stirring occasionally, until the vegetables soften.
  3. Stir in minced garlic and oregano. Cook for 1 minute until fragrant. Add beef broth and crushed tomatoes. Season with salt and pepper to taste. Let the wine cook off for a minute before adding the other liquids.
  4. Add uncooked fettuccine and vegetable broth. Stir occasionally and cook for about 20-30 minutes, until the pasta is al dente or to your liking. Stir occasionally to prevent sticking.
  5. 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.

Notes

  • You can swap ground beef with ground turkey for a lighter version.
  • Vegetarians can use extra vegetables or plant-based meat instead of ground beef.
  • Wine can be replaced with more beef broth or balsamic vinegar for a different flavor.
  • If using other pasta shapes, adjust the cooking time based on the type of pasta.
  • If the sauce gets too thick, simply add more broth or water to reach your desired consistency.

Nutrition

Find it online: https://savorymomskitchen.com/one-pot-beef-ragu-pasta/