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.
Table of Contents
- Before You Start
- Ingredients You’ll Need
- How To Make One Pot Beef Ragu Pasta
- How To Serve
View more
- Pin this recipe for later!
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.
How To Make One Pot Beef Ragu Pasta
Brown The Beef
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.
Sauté the Veggies
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.
Pour in the Wine and Broth
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.
Cook the Pasta
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.
Finish and Serve
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.
