Beef Ragu Pasta

Name: Beef Ragu Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 pound ground beef (lean); 1 yellow onion (medium, chopped); 3 clove garlic (minced); 0.75 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground); 28 ounce crushed tomatoes; 0.5 cup beef broth; 1 teaspoon dried oregano; 1 pound pasta (such as spaghetti or fettuccine); 2 cup mixed green salad; 2 tablespoon Italian dressing; 0.25 cup Parmesan cheese (grated, for serving)

A simplified, hearty beef ragu that simmers quickly while pasta cooks, delivering rich, savory flavors in under 30 minutes, perfect for a fulfilling family dinner.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5
Cuisine: Italian
Difficulty: Easy
Cost: $3.31/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1 tablespoon olive oil
1 pound ground beef (lean)
1 yellow onion (medium, chopped)
3 clove garlic (minced)
0.75 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)
28 ounce crushed tomatoes
0.5 cup beef broth
1 teaspoon dried oregano
1 pound pasta (such as spaghetti or fettuccine)
2 cup mixed green salad
2 tablespoon Italian dressing
0.25 cup Parmesan cheese (grated, for serving)

Instructions

Bring a large pot of lightly salted water to a boil for the pasta.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5 minutes. Drain any excess fat.
Add the chopped yellow onion to the skillet and cook until softened, about 3 minutes. Stir in the minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, and cook for 1 minute more, until fragrant.
Pour in the crushed tomatoes, beef broth, and dried oregano. Bring the sauce to a simmer, then reduce heat to low and let it gently bubble while the pasta cooks.
Add the pasta to the boiling water and cook according to package directions until al dente.
Once pasta is cooked, drain well. Stir the remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper into the ragu. Serve the Quick Beef Ragu over the hot pasta. Dress the mixed green salad with Italian dressing.
Garnish with grated Parmesan cheese, if desired.

Notes

For an even richer flavor, a splash of red wine can be added with the tomatoes, though it's delicious without. The mixed greens provide a fresh counterpoint to the hearty ragu.

Nutrition (per serving)

Calories: 520
Protein: 35.5 g
Carbohydrates: 54.8 g
Fat: 19.5 g
Fiber: 6.8 g
Sodium: 780 mg
Saturated Fat: 7.3 g
Sugar: 9.1 g
Cholesterol: 78 mg