Beef Ragu Pasta
A hearty, slow-simmered beef ragu served over pappardelle pasta, finished with Parmesan and fresh basil. This comforting dish comes together in about 40 minutes, making it perfect for a satisfying weeknight dinner.
- Total time
- 40 min
- Servings
- 4
- Calories
- 580
- Protein
- 32g
Ingredients
- 8 oz pappardelle pasta
- 1 lb ground beef
- 1 medium onion
- 2 cloves garlic
- 1 can (15 oz) crushed tomatoes
- ½ cup beef broth
- ½ cup Parmesan cheese
- ¼ cup basil leaves
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the 8 oz pappardelle according to package directions until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
- 2
While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high. Add 1 chopped onion and 2 minced garlic cloves, cook until soft and fragrant, about 3-4 minutes.
- 3
Add 1 lb ground beef to the skillet. Cook, breaking it up with a spoon, until browned and no longer pink, about 6-8 minutes. Season with salt and pepper.
- 4
Stir in the 15 oz can of crushed tomatoes and 1/2 cup beef broth. Bring to a simmer, then reduce heat to low. Let it bubble gently until thickened, about 15-20 minutes. Taste and adjust seasoning.
- 5
Add the drained pasta to the skillet with the ragu. Toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
- 6
Serve immediately, topped with 1/2 cup grated Parmesan and scattered with 1/4 cup fresh basil leaves.
- 7
For extra depth, stir in a pinch of dried oregano or a splash of red wine with the tomatoes.
Tools you’ll need
- Large pot
- Large skillet
- Colander
- Wooden spoon
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