If you’re craving a comforting, hearty meal that delivers rich flavors without the fuss, you have to try this One-Pot Beef Ragu Pasta Recipe. It’s the perfect fusion of tender ground beef simmered with fresh vegetables and herbs, mingling in a luscious tomato sauce, all cooked together with pasta for maximum flavor and convenience. This dish is a total game-changer when you want a satisfying dinner on the table quickly, with minimal cleanup but plenty of wow factor.
Ingredients You’ll Need
Gathering simple, fresh ingredients is what makes this dish so inviting and delicious. Each item plays a crucial role, whether adding depth of flavor, vibrant color, or the perfect texture. Plus, everything comes together beautifully in one pot for ease and comfort at the stove.
- 1 pound ground beef: The hearty star that provides rich, meaty flavor and satisfying protein.
- 1 large onion, chopped: Adds a sweet and savory base that enhances every bite.
- 1 medium carrot, chopped: Brings subtle sweetness and brightens the sauce with color.
- 1 stalk celery, chopped: Adds gentle crunch and earthiness for balance.
- 3 cloves garlic, minced: Infuses the dish with aroma and savory warmth.
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped): Offers a fragrant herbaceous note that complements beef perfectly.
- ½ cup dry red wine: Deepens flavor with a touch of acidity and complexity.
- 2 cups low-sodium beef broth: Builds a rich, savory liquid base for the ragu.
- 1 (14.5 oz) can crushed tomatoes, undrained: Provides tomato sweetness and body to the sauce.
- ½ teaspoon salt, or to taste: Balances and brings out all the flavors.
- ¼ teaspoon black pepper, or to taste: Adds subtle heat and spice to the mix.
- 1 pound fettuccine pasta, uncooked (or your choice of pasta): Absorbs the delicious sauce and rounds out the meal.
- 4 cups low-sodium vegetable broth: Ensures the pasta cooks perfectly right within the sauce.
- 2 tablespoons fresh parsley, chopped (for garnish): Sprinkles fresh green brightness and a hint of herbaceousness at the end.
- Grated Parmesan cheese, for serving: Offers salty, creamy richness to finish off each serving beautifully.
How to Make One-Pot Beef Ragu Pasta Recipe
Step 1: Brown Beef and Sauté Vegetables
Begin by heating a large saucepan or Dutch oven over medium-high heat. Add the ground beef and brown it until it’s nicely caramelized, which locks in that deep, beefy flavor. Then toss in the chopped onion, carrot, and celery, cooking them until they soften and release their sweetness. Stir in the minced garlic and oregano last to awaken their aromatic qualities without burning them.
Step 2: Add Liquids and Seasonings
Next, pour in the dry red wine, letting it reduce slightly so it melds with the beef and vegetables. Follow this with the beef broth and undrained crushed tomatoes for that luscious ragu base. Season with salt and black pepper to taste, stirring well to combine all those wonderful savory layers into one harmonious sauce.
Step 3: Cook Pasta
This is the magic part where everything comes together in one pot. Add the uncooked fettuccine and vegetable broth straight into your sauce, making sure the pasta is mostly submerged. Simmer gently for about 20 minutes, stirring occasionally so the pasta cooks evenly and absorbs all those rich tomato and beef flavors while the sauce thickens to perfection.
Step 4: Serve
Once the pasta is tender yet still a bit firm to the bite (al dente), your One-Pot Beef Ragu Pasta Recipe is ready to enjoy. Turn off the heat, spoon generous portions into bowls, and get ready to garnish with fresh parsley and a shower of grated Parmesan for that final touch of indulgence.
How to Serve One-Pot Beef Ragu Pasta Recipe
Garnishes
Fresh parsley isn’t just pretty; it adds a pop of color and a subtle herbal freshness that cuts through the richness of the beef ragu. Don’t skip the grated Parmesan cheese either — it melts right into the warm pasta and adds a salty, creamy finish that elevates every bite.
Side Dishes
This dish is hearty on its own but pairs wonderfully with a simple green salad tossed in a tangy vinaigrette to provide contrast and brighten your plate. Garlic bread or a crusty baguette is also a classic choice to soak up the extra sauce — nothing beats that comforting combo.
Creative Ways to Present
For a playful twist, serve the One-Pot Beef Ragu Pasta Recipe in individual shallow bowls topped with microgreens or a drizzle of high-quality olive oil. If you want to impress guests, sprinkle toasted pine nuts or chili flakes on top to add texture and a little kick, making the meal feel that much more special.
Make Ahead and Storage
Storing Leftovers
Leftover ragu pasta keeps beautifully in the fridge for up to 3 days when stored in an airtight container. Reheat gently to preserve the texture and prevent the sauce from drying out.
Freezing
This recipe freezes very well. Portion it into freezer-friendly containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating slowly on the stove or in the microwave, adding a splash of broth or water if needed.
Reheating
When you’re ready to enjoy leftovers, warm the pasta slowly on medium heat, stirring frequently to avoid sticking. Add a little broth or water if the sauce seems too thick to help it regain its luscious consistency. Finish with a sprinkle of Parmesan to freshen it up.
FAQs
Can I use a different type of pasta?
Absolutely! While fettuccine works wonderfully here, you can swap in penne, rigatoni, or even spaghetti — just adjust the cooking time slightly to match the pasta’s recommended cooking duration.
Is it possible to make this recipe vegetarian?
Yes! Substitute the ground beef with plant-based crumbles or chopped mushrooms for an earthy, meaty texture. Use vegetable broth instead of beef broth and follow the same steps for a delicious vegetarian version.
Can I prepare the sauce ahead of time?
You can cook the beef ragu base a day ahead and store it in the fridge. When ready to serve, bring it to a simmer, add the pasta and vegetable broth, and cook until the pasta is tender.
What kind of red wine is best for this recipe?
Choose a dry red wine with medium body, such as Merlot or Cabernet Sauvignon. Avoid overly sweet wines to maintain the savory balance of the dish.
How do I know when the pasta is perfectly cooked?
The pasta should be cooked al dente, meaning it’s tender but still has a slight bite in the center. Taste frequently towards the end of cooking to avoid overcooking since it finishes cooking in the sauce.
Final Thoughts
This One-Pot Beef Ragu Pasta Recipe is a dream come true for anyone who loves cozy, flavorful meals that don’t require tons of pots or hours in the kitchen. It’s straightforward, delicious, and endlessly satisfying — the kind of recipe you’ll want to keep coming back to again and again. Give it a try, and I promise it will become one of your favorites in no time!
Print
One-Pot Beef Ragu Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This One-Pot Beef Ragu Pasta recipe is a hearty and comforting Italian-inspired dish where ground beef is slowly simmered with vegetables, red wine, and tomatoes to create a rich ragu sauce. Combined with fettuccine pasta cooked directly in the sauce-infused broth, this meal offers a flavorful, easy-to-make dish perfect for a family dinner in just under an hour.
Ingredients
Meat & Vegetables
- 1 pound ground beef
- 1 large onion, chopped
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 3 cloves garlic, minced
Herbs & Seasonings
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Liquids & Broths
- ½ cup dry red wine
- 2 cups low-sodium or no-sodium beef broth
- 1 (14.5 oz) can crushed tomatoes, undrained
- 4 cups low-sodium vegetable broth
Pasta & Garnishes
- 1 pound fettuccine pasta, uncooked (or your choice of pasta)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Grated Parmesan cheese, for serving
Instructions
- Brown Beef and Sauté Vegetables: Heat a large saucepan or Dutch oven over medium-high heat. Add the ground beef and cook, stirring occasionally, until browned. Add the chopped onion, carrot, and celery to the pot, cooking until the vegetables are softened, which usually takes about 5 minutes. Stir in the minced garlic and oregano to release their aromas.
- Add Liquids and Seasonings: Pour in the dry red wine to deglaze the pan, scraping up any browned bits from the bottom. Add the beef broth and the undrained crushed tomatoes into the mixture. Season with salt and black pepper according to your taste. Stir well to combine all the ingredients evenly.
- Cook Pasta: Add the uncooked fettuccine pasta to the pot along with the vegetable broth. Ensure the pasta is submerged as much as possible. Reduce the heat to a simmer and cook for about 20 minutes, stirring occasionally, until the pasta is cooked al dente and has absorbed the flavors of the sauce. The sauce will thicken as the pasta cooks.
- Serve: Once the pasta is cooked, remove the pot from heat. Garnish the dish with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese. Serve immediately to enjoy the rich flavors at their best.
Notes
- Using low-sodium broths allows you to control the salt level more precisely.
- Substitute fettuccine with any long pasta or your favorite type if preferred.
- For a deeper flavor, allow the sauce to simmer gently after adding liquids before adding pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or microwave, adding a splash of broth or water if the sauce thickens too much.
