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Parmesan cheese being sprinkled over the top of a serving of beef ragu pasta.
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4.91 from 11 votes

One Pot Beef Ragu Pasta

One pot beef ragu pasta is the kind of dinner recipe that tastes like it simmered all afternoon. Ground beef, grated vegetables, and pasta cook together in one skillet for an easy weeknight meal with tons of layered flavor.
Prep Time10 minutes
Cook Time34 minutes
Resting Time10 minutes
Total Time54 minutes
Course: Dinner
Cuisine: Italian
Difficulty: Easy
Method: Cooking
Servings: 8 servings
Author: Kaleb

Ingredients

  • 8 oz mushrooms
  • 2 carrots
  • 1 medium onion
  • 1 rib celery
  • 2 tbsp unsalted butter
  • 2 tsp kosher salt
  • 3 cloves garlic minced
  • 1 lb ground beef (92% lean)
  • 2 tsp dried Italian seasoning
  • ½ tsp red pepper flakes
  • 1 tsp freshly ground black pepper
  • ½ cup red wine
  • 1 28-oz can diced tomatoes in tomato juice
  • ½ cup heavy cream
  • 2 cups beef stock
  • 3 cups dried pasta
  • 1 cup grated Parmesan cheese

Instructions

  • Cook the vegetables: Use the large holes on a box grater to grate the mushrooms, carrots, and onion. Dice the celery into small pieces. Melt the butter in a large 12-inch skillet over medium heat. Once the butter is melted, add the vegetables and salt. Sauté until the vegetables are softened, release their liquid, and most of the liquid has evaporated, 6-8 minutes.
    8 oz mushrooms, 2 carrots, 1 medium onion, 1 rib celery, 2 tbsp unsalted butter, 2 tsp kosher salt
  • Brown the beef: Add the garlic, stir for 30 seconds to 1 minute, and add the ground beef. Cook and break up the beef into small pieces until it is well browned, 4-6 minutes.
    3 cloves garlic, 1 lb ground beef (92% lean)
  • Build the sauce: Add the Italian seasoning, red pepper flakes, and black pepper. Stir the seasonings into the sauce and add the red wine. Bring the wine to a simmer and cook until it evaporates, 4 minutes.
    2 tsp dried Italian seasoning, ½ tsp red pepper flakes, 1 tsp freshly ground black pepper, ½ cup red wine
  • Cook: Add the tomatoes with their juice, heavy cream, beef stock, and the pasta. Stir, and bring the sauce to a simmer. Once the sauce is simmering, cover and cook until the pasta is tender, 8-12 minutes.
    ½ cup heavy cream, 2 cups beef stock, 3 cups dried pasta, 1 28-oz can diced tomatoes in tomato juice
  • Finish: Once cooked, remove the lid and add the grated Parmesan. Stir to thicken the sauce, let it sit for about 10 minutes, then serve.
    1 cup grated Parmesan cheese

Video

Nutrition

Serving: 1serving | Calories: 385kcal