One-Pot Beef Ragu Pasta Recipe
Imagine cozying up to a big bowl of rich, savory goodness that feels like it’s simmered for hours—but you pulled it together in just over half an hour! This One-Pot Beef Ragu Pasta is a weeknight masterpiece: meaty and aromatic, with velvety sauce coating every bite of tender pasta. Topped with a shower of Parmesan and basil, it’s the kind of Italian-inspired comfort food that’ll have everyone rushing to the table, and you’ll savor every effortless step to get there.
Ingredients You’ll Need
Everything in this recipe works together like magic to deliver deep flavor in no time. Use quality ingredients and you’ll be amazed by how each one transforms the taste, texture, and color of your One-Pot Beef Ragu Pasta.
- Olive oil: Adds fruity richness and helps sauté the veggies to bring out their sweetness.
- Onion: A must for depth—finely chopped, it simply melts into the sauce.
- Garlic: Garlic’s warm aroma elevates the whole dish, so don’t skimp!
- Carrot: Grated or finely chopped, carrot brings a subtle sweetness and vibrant color.
- Ground beef: The star protein, offering hearty, satisfying flavor with every bite.
- Tomato paste: Intensifies the sauce with a punch of deep, tangy tomato flavor.
- Crushed tomatoes: The sauce base—choose a good-quality brand for best results!
- Dried oregano: Adds that familiar Italian herb fragrance that feels so comforting.
- Dried basil: Sweet and peppery, it rounds out the sauce beautifully.
- Red pepper flakes (optional): Bring a glow of gentle heat if you like a little kick.
- Salt and pepper: Season to taste—essential for amplifying all those robust flavors.
- Beef broth: Infuses richness; opt for low sodium if you want more control over seasoning.
- Uncooked pasta: Penne, rigatoni, or your favorite shape—stirs right into the pot for true one-pot magic.
- Heavy cream or whole milk: Just a splash at the end transforms the ragu into silky, restaurant-worthy sauce.
- Grated Parmesan & chopped fresh basil (for garnish): The finishing touches—a salty, nutty sprinkle and that fresh herby pop.
How to Make One-Pot Beef Ragu Pasta
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot or deep skillet over medium heat. Toss in the finely chopped onion, grated or chopped carrot, and minced garlic. Sauté for 3 to 4 minutes, stirring, until everything softens and becomes fragrant. You’re building the foundation of the ragu here, so take a moment to appreciate how amazing your kitchen smells already!
Step 2: Brown the Beef
Add your ground beef to the pot. Use a spatula to break it into small pieces, ensuring even browning. Cook until the beef loses its pink color and becomes a tempting golden brown. If your beef releases extra fat, go ahead and drain some—it will help keep the finished sauce perfectly balanced.
Step 3: Enhance the Tomato Base
Stir in the tomato paste next, letting it cook for a minute or two to unlock its full flavor. Then, pour in the crushed tomatoes, sprinkle in the oregano, basil, red pepper flakes (if using), and season with salt and pepper. Pause and give it a good stir. You should see the sauce coming together, looking rich and almost ready for pasta.
Step 4: Add Broth and Pasta
Now comes the exciting part: pour in the beef broth and bring everything to a gentle boil. Tip your uncooked pasta right into the pot and mix well so every piece is eagerly soaking up the sauce. Reduce the heat to a simmer, cover the pot, and let it cook for 12 to 15 minutes. Stir occasionally and watch as the pasta becomes perfectly al dente and the ragu thickens luxuriously.
Step 5: Finish with Cream
When the pasta is tender, uncover and pour in the heavy cream (or whole milk, if you prefer a lighter touch). Give everything a good stir and let it simmer for just two more minutes until the One-Pot Beef Ragu Pasta is gloriously silky and rich. Taste and adjust seasoning if you wish—then it’s time to serve!
How to Serve One-Pot Beef Ragu Pasta
Garnishes
A generous shower of freshly grated Parmesan is non-negotiable here—it melts slightly, adding a salty, nutty finish to every bite. Brighten things up with chopped fresh basil for that burst of color and aromatic freshness. If you’re feeling extra, a twist of black pepper or a drizzle of good olive oil on top is always a win.
Side Dishes
One-Pot Beef Ragu Pasta is hearty enough on its own, but a crisp green salad with lemony vinaigrette is the perfect palate cleanser. Pair with a warm, crusty loaf of bread to mop up every last bit of sauce, or serve alongside roasted vegetables for a more complete meal. If you’re in an Italian frame of mind, garlic bread is obviously a crowd-pleaser!
Creative Ways to Present
For a rustic family-style dinner, bring the pot straight to the table and let everyone dig in—it sets a wonderfully relaxed vibe. Dress it up for guests by dividing the pasta among shallow bowls, topping each with extra Parmesan, basil, and perhaps a few shavings of lemon zest. For portioned leftovers, try spooning the ragu over baked sweet potatoes or using it as a filling for stuffed peppers for a fresh twist.
Make Ahead and Storage
Storing Leftovers
Leftover One-Pot Beef Ragu Pasta keeps beautifully in the fridge. Transfer it to an airtight container and it will stay delicious for up to four days. You may notice the sauce thickens further as it rests—just give it a stir and you’re in for another satisfying meal.
Freezing
If you want to freeze some for later, let the pasta cool completely before transferring to freezer-safe containers or zip-top bags. It will keep for up to three months. To maintain the best texture, try to slightly undercook the pasta if you know you’ll be freezing it—this way, it rewinds to just-right when reheated.
Reheating
To reheat, place your One-Pot Beef Ragu Pasta in a saucepan over medium heat. Add a splash of beef broth, water, or even a little cream to loosen things up as needed. Warm gently, stirring occasionally until piping hot. You can also reheat single servings in the microwave—just add a bit of liquid before zapping for best results.
FAQs
Can I use a different type Main Course
Absolutely! Ground turkey, chicken, or even mild Italian sausage can be swapped in for the beef. Each one will bring its own character to this One-Pot Beef Ragu Pasta while keeping the spirit of the dish intact.
Will gluten-free pasta work?
Yes, most gluten-free pastas work well here, though you may need to adjust the cooking time slightly and keep an eye on texture, as some brands cook more quickly or absorb liquid differently.
Can I make this dairy free?
To skip the cream, stir in a splash of unsweetened plant-based milk (like oat or cashew) or simply omit it for a tomato-rich sauce. Likewise, leave out the Parmesan, or use a dairy-free alternative for your garnish.
What’s the best pasta shape for this recipe?
Penne and rigatoni are my top picks for One-Pot Beef Ragu Pasta since their shape holds both the sauce and little bits of meat. Short, sturdy shapes like fusilli or shells also work perfectly—just avoid delicate or thin noodles.
Can I double the recipe for a crowd?
Yes! Use a large Dutch oven or stock pot and keep an eye on your simmering time, as larger batches may need a few extra minutes for the pasta to cook evenly. This one’s a guaranteed crowd favorite at gatherings!
Final Thoughts
Give this One-Pot Beef Ragu Pasta a place in your weeknight rotation—you’ll be rewarded with big, cozy flavors and a satisfying meal that’s as easy as it is delicious. Whether you’re serving friends, family, or just yourself, every bowl is guaranteed to bring smiles and requests for seconds. Go ahead, grab a spoon and dig in!
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One-Pot Beef Ragu Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This One-Pot Beef Ragu Pasta is a comforting and flavorful dish that is perfect for a weeknight dinner. The hearty beef ragu sauce pairs perfectly with pasta, creating a satisfying meal that the whole family will love.
Ingredients
For the Beef Ragu:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, grated or finely chopped
- 1 lb ground beef
- 2 tablespoons tomato paste
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 1/2 cups beef broth
Additional Ingredients:
- 8 oz uncooked pasta (penne, rigatoni, or similar)
- 1/4 cup heavy cream or whole milk
- Grated Parmesan and chopped fresh basil for garnish
Instructions
- Prepare the Beef Ragu: Heat olive oil in a large pot or deep skillet over medium heat. Sauté onion, carrot, and garlic until softened. Add ground beef and cook until browned. Stir in tomato paste and cook briefly.
- Cook the Ragu: Add crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Pour in beef broth and bring to a boil. Add pasta and simmer until pasta is tender and sauce thickens.
- Finish the Dish: Stir in cream and simmer briefly. Serve hot, garnished with Parmesan and basil.
Notes
- For extra flavor, use red wine in place of half the beef broth.
- This dish thickens as it sits—add a splash of broth or cream when reheating.
- Ground turkey or Italian sausage can be substituted.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 7g
- Sodium: 640mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
