RagÚ Easy One Pot Pasta Food

ONE POT BEEF RAGU PASTA

One Pot Beef Ragu Pasta image

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.

Provided by Joanna Cismaru

Time 35m

Number Of Ingredients 15

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)
1/2 cup red wine
1 cup beef broth (low sodium or no sodium added)
1 cup crushed tomatoes
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
1 pound fettuccine (uncooked, or pasta of your choice)
3 cups vegetable broth (low sodium)
2 tablespoon parsley (chopped, for garnish)
Parmesan cheese (grated, for serving)

Steps:

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.

Nutrition Facts : Calories 480 kcal, Carbohydrate 63 g, Protein 27 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 112 mg, Sodium 871 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

ITALIAN-STYLE BOLOGNESE (RAGù) RECIPE BY TASTY

Italian-style Bolognese (Ragù) Recipe by Tasty image

Here's what you need: olive oil, butter, medium onion, large carrot, celery, pancetta, lean beef, lean pork, red wine, double concentrated tomato puree, chicken stock, tagliatelle, parmesan cheese

Provided by chloe morgan

Categories Dinner

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
¼ cup butter
1 medium onion, finely diced
1 large carrot, finely diced
1 stalk celery, finely diced
4 oz pancetta, diced
7 oz lean beef, minced
5 ⅓ oz lean pork, minced
¾ cup red wine
2 tablespoons double concentrated tomato puree
2 cups chicken stock
2 cups tagliatelle, cooked
parmesan cheese, grated

Steps:

Heat olive oil and butter in a large pan over medium heat. Add onion, carrot, celery, and pancetta. Cook for around 10 minutes until the onions start to look translucent.
Add the minced meats and brown all over, ensure the meat is fully broken up and no large chunks remain.
Add salt and pepper to taste. Increase the heat, add the wine, and allow to evaporate for around 2-3 minutes.
In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well.
Reduce to a low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out. If this occurs, add a small amount of stock.
Cook desired pasta and toss in the bolognese.
Top with parmesan cheese and serve.
Enjoy!

Nutrition Facts : Calories 1235 calories, Carbohydrate 121 grams, Fat 64 grams, Fiber 4 grams, Protein 36 grams, Sugar 11 grams