One Pot Beef Ragu Pasta
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Weeknight dinner just got a whole lot easier with this One Pot Beef Ragu Pasta! Imagine tender fettuccine soaking up a rich, meaty sauce, all made in just one pot. Quick, easy, and bursting with flavor—this dish is sure to become a family favorite.
This One Pot Beef Ragu Pasta is everything I love in a weeknight dinner—quick, easy, and packed with flavor. The fettuccine cooks right in the rich, meaty sauce, soaking up all those savory juices, and it’s all done in under an hour. You’ll only need one pot, so cleanup is a breeze, making this dish as practical as it is delicious.
Before You Start
- Choose the Right Pot: Use a large, heavy-bottomed pot or Dutch oven to ensure even cooking and to avoid overcrowding. This helps the pasta cook evenly and prevents sticking.
- Stir Frequently: As the pasta cooks in the sauce, make sure to stir it occasionally. This keeps the pasta from clumping together and ensures it absorbs all the flavors.
- Adjust the Liquid: Depending on the type of pasta you use, you might need to add a bit more vegetable broth or water. If the sauce is too thick, add a splash more liquid to reach your desired consistency.
- Fresh Herbs: If you can, use fresh oregano and parsley for the best flavor. They add a bright, fresh note that really lifts the dish.
- Wine Substitute: If you don’t want to use red wine, you can substitute it with an equal amount of beef broth. The flavor will be slightly different, but still delicious!
Ingredients You’ll Need
- Ground Beef: The heart of the ragu—gives that rich, meaty flavor we love. If you’re in the mood for something lighter, ground turkey or pork works too.
- Onion: Adds a bit of sweetness and depth to the sauce. If you’re out of onions, shallots can do the trick.
- Carrot: Balances the sauce with a touch of sweetness. No carrots? You could toss in some parsnip instead.
- Celery: Brings a savory note and a bit of crunch. If you don’t have any, feel free to skip it or swap with some green bell pepper.
- Garlic: Packs in that bold, aromatic flavor. If you’re a garlic lover, add an extra clove or two.
- Dried Oregano: Adds that classic Italian vibe to the sauce. Fresh oregano is great too if you have it.
- Red Wine: Deepens the flavor and adds richness. Some wines I recommend using are Chianti, Merlot, Cabernet Sauvignon or even a Zinfandel. Not a fan of cooking with wine? Just use more beef broth.
- Beef Broth: Boosts the flavor and helps cook the pasta right in the sauce. Low sodium is best, so you can control the salt.
- Crushed Tomatoes: The base of the sauce—brings that rich tomato flavor. Got whole tomatoes? Just crush them up.
- Salt and Pepper: Brings out all the flavors—season to your taste.
- Fettuccine: Soaks up all the delicious sauce. Any pasta shape works here, so use what you’ve got.
- Vegetable Broth: Cooks the pasta and adds flavor. You can sub with more beef broth or even water if you’re in a pinch.
- Parsley: Adds a fresh, bright finish when sprinkled on top. Basil or any fresh herb you like works too.
- Parmesan Cheese: Completes the dish with that salty, savory goodness. No Parmesan? Pecorino Romano is a good stand-in.
Add the ground beef (1 pound) to a large saucepan or Dutch oven over medium-high heat. Cook, breaking up the meat with a wooden spoon, until it’s no longer pink, about 5 minutes. Browning the beef first builds a rich, flavorful base for the sauce.
Add the chopped onion, carrot, and celery (1 large onion, 1 medium carrot, 1 stalk celery) to the pan. Cook, stirring occasionally, for about 3 to 5 minutes, until the veggies soften.
Tip: If the veggies start sticking, add a splash of beef broth to deglaze the pan and lift those flavorful bits off the bottom.
First, stir in the minced garlic (3 cloves) and dried oregano (1 teaspoon). Cook for about a minute until fragrant. Add the red wine (½ cup), beef broth (2 cups), and crushed tomatoes (1 cup). Stir everything together, then season with salt and pepper to taste. The wine deepens the sauce’s flavor, while the broth adds richness.
Tip: Let the wine cook off for a minute before adding the other liquids to reduce its acidity and enhance its depth.
Add the uncooked fettuccine (1 pound) and vegetable broth (4 cups) to the pan. Stir occasionally, and cook for about 20 to 30 minutes, until the pasta is al dente or to your liking. Cooking the pasta in the sauce allows it to absorb all the flavors directly.
Tip: Stir occasionally to prevent the pasta from sticking together and to make sure it cooks evenly.
Garnish with chopped parsley (2 tablespoons) and grated Parmesan cheese before serving.
Tip: If the sauce seems too thick, you can add a little more broth or water to loosen it up before serving.
How To Serve
I love serving this One Pot Beef Ragu Pasta with something simple and fresh to balance out the rich flavors of the dish. If you want to make it a full Italian-style meal, here are some ideas:
Easy Garlic Bread
Easy Bruschetta Recipe
Easy Focaccia
The Best Tiramisu
Frequently Asked Questions
What is ragu?
Ragu is a classic Italian meat sauce that’s typically slow-cooked with tomatoes, onions, and sometimes wine. It’s known for its rich, hearty flavor and is often served with pasta. This version is a quick, one-pot take on the traditional recipe.
Can I use a different type of pasta?
Yes, you can use any pasta you like! Spaghetti, penne, or even pappardelle would work well with this sauce. Just keep in mind that cooking times may vary slightly depending on the pasta shape.
How do I store leftovers?
Store any leftover Beef Ragu Pasta in an airtight container in the refrigerator. It will keep for up to 3 days. Reheat it on the stovetop or in the microwave, adding a splash of broth or water to loosen up the sauce if needed.
Can I freeze this dish?
Yes, you can freeze this Beef Ragu Pasta. Let the pasta cool completely, then transfer it to a freezer-safe container. It will keep well in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat gently on the stovetop, adding a bit of broth to bring back the sauce’s consistency.
What’s the best way to reheat this dish?
For the best results, reheat the pasta on the stovetop over medium heat. Add a splash of broth or water to the pan to help loosen the sauce and prevent the pasta from drying out. Stir occasionally until heated through.
More One Pot Dinners
- One Pot Spicy Pork Ragu with Orzo
- Chili Mac and Cheese
- One Pot Greek Chicken Orzo
- Caprese Gnocchi Sheet Pan
- Sheet Pan Steak Fajitas
- Mushroom Sausage Sheet Pan Gnocchi
- One Pot Pasta
- One Pot Sausage Pasta
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One Pot Beef Ragu Pasta
Video
Ingredients
- 1 pound ground beef
- 1 large onion (chopped)
- 1 medium carrot (chopped)
- 1 stalk celery (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon dried oregano (or 1 tbsp fresh oregano chopped)
- ½ cup red wine
- 2 cups beef broth (low sodium or no sodium added)
- 1 cup crushed tomatoes
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 pound fettuccine (uncooked, or pasta of your choice)
- 4 cups vegetable broth (low sodium)
- 2 tablespoons parsley (chopped, for garnish)
- Parmesan cheese (grated, for serving)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add the ground beef to a large saucepan or a Dutch oven and cook over medium-high heat, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes.
- Add the onion, carrot, celery to the pan and cook, stirring occasionally, for about 3 to 5 minutes or until the vegetables soften.
- Add the minced garlic, oregano, red wine, beef broth, crushed tomatoes and stir. Season with salt and pepper as necessary.
- Add the fettuccine or spaghetti, the vegetable broth and cook for about 20 minutes or until the pasta is al dente or to your liking. Make sure to stir occasionally.
- Garnish with parsley and Parmesan cheese, and serve.
Equipment
Notes
- Use fresh herbs if possible for the best flavor. Fresh oregano and parsley add a bright, vibrant note to the dish.
- Stir the pasta occasionally while it cooks in the sauce to prevent sticking and ensure even cooking.
- If the sauce gets too thick, add a little more broth or water to reach your desired consistency.
- Feel free to swap the fettuccine with any pasta you have on hand. Cooking times may vary, so keep an eye on it.
- For a deeper flavor, let the red wine cook off for a minute before adding the broth and tomatoes.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
