Beef Pasta in Tomato Sauce {Beef Ragu Pasta}
Ingredients:
Ground beef (1 pound)
Olive oil (2 tablespoons)
Onion (1 medium, finely chopped)
Garlic (3 cloves, minced)
Carrot (1, finely grated or chopped)
Celery (1 stalk, finely chopped)
Tomato paste (2 tablespoons)
Crushed tomatoes (1 can, 28 ounces)
Beef broth (½ cup)
Italian seasoning (1 teaspoon)
Salt (to taste)
Black pepper (to taste)
Red pepper flakes (optional, to taste)
Pasta (12 ounces, such as rigatoni or penne)
Parmesan cheese (½ cup, grated)
Fresh basil or parsley (for garnish, optional)
Instructions:
1. Heat olive oil in a large skillet or Dutch oven over medium heat.
2. Add the chopped onion, carrot, and celery. Sauté for 5–7 minutes until softened.
3. Stir in the garlic and cook for 1 minute until fragrant.
4. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
5. Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
6. Add the crushed tomatoes, beef broth, Italian seasoning, salt, pepper, and red pepper flakes if using.
7. Simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens.
8. Meanwhile, cook pasta according to package instructions. Drain and reserve ½ cup of pasta water.
9. Add the cooked pasta to the sauce and toss to coat. Use reserved pasta water as needed to loosen the sauce.
10. Serve topped with grated Parmesan and fresh basil or parsley if desired.
Prep: 15 min | Cook: 30 min | Total: 45 min
Servings: 4 | Calories: 520 per serving
