Weeknight Ragù

When you’re in the mood for something super delicious but are short on time, this weeknight ragù recipe is the answer! It has tons of flavor with an amped-up vegetal undertone. And since it cooks quickly, it means that a meal can be on the table in a matter of minutes. Here’s to a fast weeknight dinner!

Why this recipe works.

A ragù is a name given to numerous sauces, but a true ragù is a meat-based sauce. The meat slowly braises with a small amount of tomato to create a rich sauce used on pasta. This is a weeknight ragù and needs to be made in under an hour. The flavor starts with minced vegetables for a richer flavor. Instead of simmering cuts of meat until they are tender, ground beef is used to cut down the time. Red wine and beef stock fortify the sauce to build more flavor, and is finished with a small amount of cream to temper the acidity. The result is a perfect ragù that everyone will think took more work than it does.

Everything you’ll need to make this recipe.

• Butter will have a richer, more well-rounded flavor in this ragù sauce. Rather than using oil, the butter will add more flavor and accompany the other flavors in the recipe.
• Ground beef is a workhorse in the kitchen. It can easily be purchased and frozen, then used for a weeknight meal. In this ragù, the ground beef makes everything quick and easy.
• Red wine has some acidity, which helps to balance out all of the flavors. Plus, it works to tenderize the meat, making this sauce even more delicious.
• Heavy cream can be brought to high temperatures without breaking or curdling, which makes it perfect for this recipe. It also adds richness and creaminess.
• Parmesan cheese acts to both thicken and add additional flavor to this recipe. The cheese is added as the very last step that finishes everything off perfectly.

Here’s how to make this recipe.

1. Prepare the vegetables. Using a box grater, grate the mushroom, carrots, and onion. Use a knife to dice the celery. In a large pan over medium heat, melt the butter. Once the butter is melted, add all four vegetables to the pan along with the salt, and allow everything to cook for 6 to 8 minutes.

2. Brown the meat. Once the vegetables have softened and cooked off some of their liquid, add the minced garlic and stir to cook it slightly. Then add the ground beef to the pan, break it up, and cook for 4 to 6 minutes.

3. Add the flavorings. Once the beef is browned, add in the dried Italian seasoning, red pepper flakes, and black pepper. Once the spices have been stirred in, add the red wine. Let the red wine cook off so that a very small amount of liquid is left in the bottom of the pan when stirred. Add in the diced tomatoes with their juices and allow the entire mixture to simmer for 4 minutes.

4. Cook the pasta. Once the sauce has simmered, add in the heavy cream, beef stock, and pasta. Stir everything together and allow the mixture to come to a simmer. Once simmering, cover and cook for 8 to 12 minutes until the pasta is at the desired tenderness.

5. Finish with cheese. Once cooked, remove the pan from the heat and add in the Parmesan cheese. Stir in the cheese and let sit for approximately 10 minutes to thicken fully.

These pro tips will make this recipe a success.

• While taking the time to grate the vegetables evenly may seem like an extra step, it allows the vegetables to cook quickly and evenly. With small, uniformly-sized pieces, the vegetables will cook at about the same rate.
• Rather than grating the celery with a box grater, simply dice it by hand. If grated, the celery will dissolve into long strings rather than into nice pieces.
• Do not add the minced garlic with the rest of the vegetables. Garlic has a tendency to burn and get bitter if cooked for too long. While the other vegetables need a longer cooking time, garlic can be added in the last 30 seconds to 1 minute of vegetable cooking time.
• The Parmesan cheese that’s added at the end of the cooking time provides the final level of thickening and dose of flavor that the sauce needs. If possible, allow the dish to sit for 10 minutes right before serving to allow the cheese to thicken fully.

You’ll love these other weeknight meals.

• One pot stovetop tuna noodle casserole
• Sesame chicken and broccoli with coconut lime rice
• Sheet pan gnocchi
• Chicken fettuccine alfredo
• Sausage French bread pizza
• Three-cheese stuffed shells
• Chicken tortilla casserole
• Skillet sausage with white beans and kale
• One skillet lemon chicken with orzo and kale