Pasta Ground Beef Ragu Dish (Print Version)
# Ingredients:
→ Ragu Sauce
01 -
2 tbsp olive oil
02 -
1 small onion, finely chopped
03 -
2 cloves garlic, minced
04 -
1 carrot, finely chopped
05 -
1 celery stalk, finely chopped
06 -
500g ground beef
07 -
2 tbsp tomato paste
08 -
400g crushed tomatoes or tomato passata
09 -
1/2 cup beef broth or red wine (optional)
10 -
1 tsp dried oregano
11 -
1/2 tsp dried thyme or Italian seasoning
12 -
Salt and pepper to taste
13 -
Pinch of sugar (optional, to balance acidity)
→ Pasta
14 -
400g pasta (tagliatelle, spaghetti, or rigatoni recommended)
15 -
Salt (for pasta water)
16 -
Freshly grated Parmesan (for serving)
17 -
Fresh basil or parsley (optional, for garnish)
# Instructions:
01 -
Heat olive oil in a large skillet or saucepan over medium heat. Add onion, carrot, and celery. Cook for 5–7 minutes until softened. Stir in the garlic and cook for 1 minute more.
02 -
Add the ground beef to the pan and break it apart with a spoon. Cook until browned, about 5–7 minutes. Drain excess fat if needed.
03 -
Stir in tomato paste, dried oregano, thyme, salt, and pepper. Cook for 2 minutes to enhance the flavor.
04 -
Add crushed tomatoes and broth or wine (if using). Stir well to combine. Bring the mixture to a boil, then reduce heat and simmer uncovered for 20–30 minutes, stirring occasionally, until the sauce thickens.
05 -
In a large pot, bring salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
06 -
Add the cooked pasta to the prepared ragu sauce. Toss to coat thoroughly, adding a splash of reserved pasta water if needed to adjust consistency.
07 -
Plate the pasta and top with freshly grated Parmesan and fresh herbs, if desired.
# Notes:
01 -
For a richer sauce, add a splash of cream at the end of cooking.
02 -
For a spicy variation, add chili flakes.
03 -
This sauce freezes well, making it ideal for batch cooking.