Classic Pasta with Rich Beef Ragu

👉Ingredients:

↪️1 tablespoon olive oil

↪️1 onion, finely chopped

↪️2 garlic cloves, minced

↪️1 carrot, diced

↪️1 celery stalk, diced

↪️1 pound (450g) ground beef

↪️1/4 cup tomato paste

↪️1/2 cup red wine (or beef broth as a substitute)

↪️1 can (14 oz / 400g) crushed tomatoes

↪️1/2 teaspoon dried oregano

↪️1/2 teaspoon dried thyme

↪️Salt and pepper to taste

↪️12 oz (340g) pasta (tagliatelle or pappardelle recommended)

↪️Fresh parsley or basil, chopped (for garnish)

↪️Grated Parmesan cheese (optional)

👉Instructions:

✅️1. Heat the olive oil in a large skillet or Dutch oven over medium heat.

✅️2. Add the chopped onion, garlic, carrot, and celery. Cook for about 5–6 minutes until the vegetables are soft.

✅️3. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.

✅️4. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.

✅️5. Pour in the red wine (or broth) and stir, scraping the bottom of the pan. Let it simmer until slightly reduced.

✅️6. Add the crushed tomatoes, oregano, thyme, salt, and pepper.

✅️7. Reduce the heat to low and let the sauce simmer uncovered for 45 minutes, stirring occasionally.

✅️8. While the sauce simmers, cook the pasta in salted boiling water until al dente. Drain and set aside.

✅️9. Toss the pasta with the ragu sauce or serve the sauce on top of the pasta.

✅️10. Garnish with fresh herbs and grated Parmesan, if you like.

◾️Prep Time: 15 minutes

◾️Cook Time: 55 minutes

◾️Total Time: 1 hour 10 minutes

◾️Servings: 4

◾️Calories: ~560 kcal per serving