Hearty Italian Beef Ragu With Penne
Hearty Italian Beef Ragu With Penne features ground beef, tomatoes, and pasta in a rich sauce with oregano, basil, and Parmesan cheese.
Ingredients
- 1 pound lean ground beef
- 1 medium onion
- 3 cloves garlic minced
- 2 tablespoon olive oil
- 1 can (28 ounce) crushed tomatoes
- 2 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- salt to taste
- fresh ground black pepper to taste
- ½ cup whole milk (optional for richness)
- 12 ounce penne pasta
- fresh basil leaves for garnish
- freshly grated Parmesan cheese for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Add penne pasta to the boiling water and cook according to package directions until al dente.
- Drain the pasta in a colander and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add onion to the skillet and sauté until soft, about 4 minutes.
- Add garlic to the skillet and cook for 30 seconds.
- Add ground beef to the skillet and break it apart with a wooden spoon.
- Cook the beef until browned, about 6 to 8 minutes, then drain excess fat if needed.
- Stir in crushed tomatoes, diced tomatoes, and tomato paste.
- Add oregano, basil, red pepper flakes, salt, and black pepper, then mix well.
- Lower heat to medium-low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until the sauce thickens.
- If using milk, stir it in during the last 5 minutes of cooking for a creamy texture.
- Add the cooked penne to the ragu and toss until evenly coated.
- Top with fresh basil leaves and grated Parmesan cheese.
Notes
Tips and Tricks
Drain the Fat - After browning the ground beef, check for excess fat in the skillet. Draining it keeps the sauce from becoming greasy and helps the flavors stay balanced. Stir Occasionally - While the sauce simmers, stir it every few minutes to prevent sticking and ensure even cooking. This also helps the sauce thicken properly. Adjust Consistency - If the sauce gets too thick, add a splash of pasta water or beef broth. If it's too thin, let it simmer a few extra minutes uncovered. Taste as You Go - Before serving, taste the ragu and adjust the salt, pepper, or herbs as needed. Everyone's preference is different, so make it your own. Save Pasta Water - Reserve about half a cup of pasta water before draining. You can use it to loosen the sauce or help it coat the pasta better. Use Fresh Garlic - Fresh garlic adds more flavor than jarred or pre-minced versions. Mince it finely so it distributes evenly throughout the sauce.Storing and Reheating
Refrigerate - Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze - Place cooled ragu in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator overnight before reheating. Reheat on Stovetop - Place a serving in a saucepan with 1 to 2 tablespoons water. Warm over low heat, stirring until heated through. Reheat in Microwave - Transfer a portion to a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring between each, until hot.Nutrition
Calories: 405kcalCarbohydrates: 52gProtein: 26gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 49mgSodium: 198mgPotassium: 718mgFiber: 4gSugar: 7gVitamin A: 318IUVitamin C: 9mgCalcium: 86mgIron: 4mg
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