One-Pot Beef Ragu Pasta Recipe
If you’re craving a soul-warming, hearty meal that practically cooks itself, look no further than this One-Pot Beef Ragu Pasta Recipe. This dish is the ultimate comfort food: rich, savory beef simmered in a luscious tomato sauce, all tossed together with tender pasta and finished with a dusting of Parmesan. The best part? Everything cooks together in a single pot, making cleanup a breeze. Whether it’s a busy weeknight or you’re hosting friends for dinner, this recipe will have everyone coming back for seconds (and maybe even thirds!).
Ingredients You’ll Need
The beauty of the One-Pot Beef Ragu Pasta Recipe lies in its simple, everyday ingredients that, when combined, create something truly special. Each component has a role to play, whether it’s building depth of flavor, creating a silky sauce, or adding that final pop of color and freshness.
- Olive Oil: Gives the beef a beautiful sear and adds a subtle fruity richness right from the start.
- Ground Beef: The heart of this dish—choose lean or regular, depending on how indulgent you want your sauce.
- Onion: Finely chopped onion melts into the sauce, adding sweetness and depth.
- Garlic: A couple of cloves bring irresistible aroma and classic Italian flavor.
- Tomato Paste: This secret weapon intensifies the tomato flavor and helps thicken the ragu.
- Dried Oregano: Infuses the sauce with fragrant, earthy notes that scream Italian comfort food.
- Dried Thyme: Adds a subtle herbal background that complements the beef beautifully.
- Red Pepper Flakes (optional): For those who like a gentle kick, sprinkle just a pinch—totally customizable!
- Crushed Tomatoes: The base of the sauce, bringing body and vibrant color to the pot.
- Beef Broth: Enhances the meaty flavor and helps the pasta cook to perfection.
- Whole Milk: A splash of milk creates a silky, creamy sauce with just the right amount of richness.
- Uncooked Pasta (penne or rigatoni): Cooks right in the sauce, soaking up every bit of flavor.
- Salt and Pepper: Essential for seasoning and bringing all the flavors into harmony.
- Grated Parmesan Cheese: Melts into the sauce for a nutty, salty finish—don’t skip it!
- Chopped Fresh Basil or Parsley: Adds a pop of color and fresh, herby brightness to each bowl.
How to Make One-Pot Beef Ragu Pasta Recipe
Step 1: Brown the Beef
Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and let it sizzle, breaking it up with a spoon as it cooks. You want the beef to be nicely browned, as this creates those delicious, savory flavors that make a ragu so irresistible. If your beef renders a lot of fat, go ahead and drain any excess before moving on.
Step 2: Sauté the Aromatics
Next, add your finely chopped onion to the pot and cook for about 3 to 4 minutes until it softens and turns translucent. Then, stir in the minced garlic, tomato paste, dried oregano, dried thyme, and (if you’re feeling adventurous) a pinch of red pepper flakes. Let everything cook together for a minute or two—this step is where you’ll really start to smell those mouthwatering Italian aromas!
Step 3: Build the Sauce
Pour in the crushed tomatoes, beef broth, and whole milk. Give it all a good stir, scraping up any browned bits from the bottom of the pot. These are flavor gold! Bring the mixture to a gentle simmer so everything melds together beautifully.
Step 4: Cook the Pasta
Add the uncooked pasta straight into the pot. Stir well to ensure the noodles are submerged in the sauce. Cover the pot and let everything cook over medium-low heat for 15 to 18 minutes, stirring occasionally so the pasta doesn’t stick. The pasta will soak up all the saucy goodness, and the sauce will thicken to just the right consistency.
Step 5: Finish and Serve
Once the pasta is tender and the sauce is thick and glossy, season with salt and pepper to taste. Stir in the grated Parmesan cheese just before serving for a final touch of creaminess and depth. Spoon the One-Pot Beef Ragu Pasta Recipe into bowls and finish with a generous sprinkle of fresh basil or parsley. Dinner is served!
How to Serve One-Pot Beef Ragu Pasta Recipe
Garnishes
The finishing touches make all the difference! I love showering each bowl of One-Pot Beef Ragu Pasta Recipe with extra Parmesan cheese and a scattering of fresh basil or parsley. If you’re feeling fancy, a drizzle of good olive oil or a pinch of black pepper adds a subtle, gourmet flair.
Side Dishes
While this dish is a complete meal on its own, you can never go wrong with a crisp green salad or a basket of warm, crusty bread to mop up every last bit of sauce. A side of roasted vegetables or garlic bread also pairs wonderfully, making dinner feel extra special.
Creative Ways to Present
No need to stick with the basics! For a dinner party, serve the One-Pot Beef Ragu Pasta Recipe family-style in a big serving bowl so everyone can help themselves. Or, portion it into individual ramekins, top with mozzarella, and broil until bubbly for a fun twist. Leftovers even make a fantastic pasta bake—just add cheese and bake until golden!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), allow the pasta to cool completely before transferring it to an airtight container. Stored in the fridge, the One-Pot Beef Ragu Pasta Recipe stays fresh and delicious for up to three days. The flavors deepen overnight, making for an even tastier lunch the next day.
Freezing
This pasta freezes surprisingly well! Spoon portions into freezer-safe containers or zip-top bags, making sure to leave a little space for expansion. Freeze for up to two months. When the craving strikes, just thaw in the refrigerator overnight.
Reheating
To reheat, add a splash of beef broth, milk, or water to your pasta before warming it in a saucepan over medium heat. This helps loosen up the sauce as it reheats. You can also microwave individual portions—just cover and heat in 1-minute bursts, stirring in between, until piping hot.
FAQs
Can I use a different type Main Course
Absolutely! This recipe is incredibly versatile. Try swapping ground beef for Italian sausage, ground turkey, or even a mix of meats. Each option brings its own unique flavor and texture to the ragu.
What kind of pasta works best?
Penne or rigatoni are both excellent choices as their tubular shapes soak up the rich sauce beautifully. That said, any short pasta you have on hand will work just fine—feel free to get creative!
Is there a dairy-free option for the One-Pot Beef Ragu Pasta Recipe?
Yes! You can substitute the whole milk with your favorite unsweetened plant-based milk or simply omit it for a lighter sauce. For the finishing touch, use a dairy-free Parmesan alternative or skip the cheese altogether.
How can I make the sauce thicker or thinner?
If your sauce seems too thick after cooking, just add a splash of broth or water to loosen it up. If it’s a bit thin, let it simmer uncovered for a few extra minutes until it reaches your desired consistency.
Can I add more vegetables?
Definitely! Chopped carrots, celery, or even bell peppers add extra flavor and nutrition. Sauté them with the onion for a heartier, veggie-packed version of the One-Pot Beef Ragu Pasta Recipe.
Final Thoughts
This One-Pot Beef Ragu Pasta Recipe is pure comfort in a bowl—simple, satisfying, and surprisingly easy to make. I hope it becomes a new favorite at your table, just as it has at mine. Give it a try, and don’t be surprised if it quickly earns a spot in your regular dinner rotation!
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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 hearty Italian-American dish that combines savory ground beef, rich tomato sauce, and tender pasta all cooked together for effortless cleanup. Perfect for a weeknight meal, it delivers deep flavors with simple ingredients and minimal fuss.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Liquids and Additions
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1 can (28 oz) crushed tomatoes
- 2 cups beef broth
- 1/2 cup whole milk
- 8 ounces uncooked pasta (penne or rigatoni)
- Salt and pepper to taste
Finishing Touches
- 1/4 cup grated Parmesan cheese
- Chopped fresh basil or parsley for garnish
Instructions
- Brown the Beef: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
- Sauté the Aromatics: Add the finely chopped onion to the pot and cook for 3 to 4 minutes until softened. Stir in the minced garlic, tomato paste, dried oregano, dried thyme, and red pepper flakes (if using). Cook for an additional 1 to 2 minutes to develop the flavors.
- Add Liquids and Simmer: Pour in the crushed tomatoes, beef broth, and whole milk. Stir well and bring the mixture to a gentle simmer.
- Cook the Pasta: Add the uncooked pasta to the pot, stir to combine, and cover the pot. Reduce the heat to medium-low and cook for 15 to 18 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
- Season and Serve: Season the ragu with salt and pepper to taste. Just before serving, stir in the grated Parmesan cheese. Garnish with chopped fresh basil or parsley and serve warm.
Notes
- For a richer flavor, substitute some or all of the ground beef with Italian sausage.
- Add chopped carrots or celery for extra depth and nutrition.
- You can use either penne or rigatoni pasta depending on your preference.
- If the sauce thickens too much during cooking, add additional beef broth or water to adjust consistency.
- Whole milk adds creaminess, but you can substitute with a lower-fat milk if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 9g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
