Description

A hearty and comforting beef pasta in a rich tomato-based ragu sauce. Perfect for weeknight dinners or family gatherings, this dish pairs tender beef with pasta, simmered to perfection in flavorful herbs and spices.

Ingredients

300g (10.5 oz) ground beef

300g (10.5 oz) pasta (e.g., penne, spaghetti, or rigatoni)

1 tbsp olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

400g (14 oz) canned crushed tomatoes

2 tbsp tomato paste

1/2 cup beef broth (or water)

1 tsp dried oregano

1 tsp dried basil

1/2 tsp chili flakes (optional)

Salt and pepper, to taste

1/4 cup grated Parmesan cheese (optional)

Fresh parsley, chopped (for garnish)

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Instructions

Cook Pasta:

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

Prepare the Ragu Sauce:

Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened (about 3-4 minutes).

Stir in the minced garlic and cook for 1 minute until fragrant.

Cook the Beef:

Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned (about 5-6 minutes). Season with salt and pepper.

Simmer the Sauce:

Stir in the tomato paste, crushed tomatoes, beef broth, oregano, basil, and chili flakes (if using). Bring the sauce to a gentle boil, then reduce the heat to low.

Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens and the flavors meld.

Combine Pasta and Sauce:

Toss the cooked pasta with the ragu sauce until evenly coated. Add Parmesan cheese if desired.

Serve:

Divide the pasta into bowls, garnish with fresh parsley, and serve warm.

Notes

For extra depth of flavor, you can add a splash of red wine to the sauce while simmering.

This recipe works well with gluten-free pasta if preferred.

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 30 minutes