Beef Ragu with Gluten-Free Pasta

A rich, savory ragu made with lean ground beef and a quick tomato sauce, tossed with gluten-free pasta and fresh basil for a comforting, yet speedy, Italian-inspired dinner.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 2
• Cuisine: Italian
• Difficulty: Easy
• Cost: $7.93/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• High-Protein
• High-Fiber

Tags

• quick
• comfort food
• savory
• rich
• classic

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef (lean)
• 0.5 yellow onion (diced)
• 2 clove garlic (minced)
• 1 can crushed tomatoes
• 1 cup gluten-free vegetable broth
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 8 ounce gluten-free pasta
• 0.25 cup fresh basil (chopped)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add 8 ounces gluten-free pasta and cook according to package directions until al dente.
2. While pasta cooks, heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add 1 pound lean ground beef and cook, breaking it up with a spoon, until browned, about 5 to 7 minutes. Drain any excess fat.
3. Stir in 1/2 each diced yellow onion and 2 cloves minced garlic. Cook for 3 minutes, until softened and fragrant.
4. Pour in 1 can crushed tomatoes and 1 cup gluten-free vegetable broth. Stir in 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the ragu to a simmer, then reduce heat to low, cover, and cook for 10 minutes, allowing flavors to meld.
5. Once pasta is cooked, drain it thoroughly. Add the drained pasta to the ragu and toss to combine.
6. Stir in 1/4 cup chopped fresh basil. Serve immediately.

Notes

You can add a dash of red wine (ensure it's gluten-free if needed) to the sauce for extra depth during the simmering phase.

Nutrition (per serving)

• Calories: 680
• Protein: 59.5 g
• Carbohydrates: 65.2 g
• Fat: 20.3 g
• Fiber: 9.8 g
• Sodium: 1280 mg
• Saturated Fat: 7.5 g
• Sugar: 12.1 g
• Cholesterol: 125 mg