Ragu Raving Over Penne

Elevate your pasta night with "Ragu Raving Over Penne," a hearty and flavor-packed dish that combines tender penne pasta with a rich, slow-simmered beef ragu. This recipe highlights the classic Italian trifecta of aromatic vegetables—onion, carrot, and celery—paired with garlic and herbs for a robust base. Red wine and beef stock lend depth to the savory tomato sauce, while a gentle simmer transforms the flavors into a luxurious, melt-in-your-mouth experience. Perfectly tossed with al dente penne and finished with a generous topping of grated Parmesan and fresh basil, this recipe is pure comfort food. With just 15 minutes of prep and an impressive depth of flavor achieved through thoughtful ingredients and slow cooking, "Ragu Raving Over Penne" is ideal for family dinners or entertaining guests. Rich beef ragu, penne pasta, hearty Italian flavors—your search for the ultimate pasta recipe ends here!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 3 garlic cloves, minced
• 500 grams ground beef (80% lean)
• 800 grams canned crushed tomatoes
• 2 tablespoons tomato paste
• 125 milliliters red wine
• 250 milliliters beef stock
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 400 grams penne pasta
• 50 grams parmesan cheese, grated
• 10 grams fresh basil leaves, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.

Step 2

Add the finely diced onion, carrot, and celery. Sauté for 5-7 minutes until softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the ground beef to the skillet. Cook, breaking it up with a spoon, until fully browned and cooked through, about 8-10 minutes.

Step 5

Pour in the red wine, scraping the bottom of the skillet to deglaze. Cook for 2-3 minutes to let the alcohol evaporate.

Step 6

Stir in the tomato paste, crushed tomatoes, and beef stock. Mix well to combine.

Step 7

Add the dried oregano, dried basil, bay leaf, salt, and black pepper. Stir to incorporate all the flavors.

Step 8

Bring the ragu to a gentle simmer. Reduce the heat to low, cover with a lid, and let it cook for 60-75 minutes. Stir occasionally to prevent sticking.

Step 9

While the ragu is simmering, cook the penne pasta according to package instructions. Drain and set aside.

Step 10

Once the ragu is thickened and flavorful, remove the bay leaf. Taste and adjust seasoning if needed.

Step 11

Toss the cooked penne with the ragu until well-coated.

Step 12

Serve the pasta hot, topped with grated parmesan cheese and a sprinkle of fresh basil leaves for garnish.

Nutrition Facts

Serving size	2518.8 grams (2518.8g)

Amount per serving	% Daily Value*
Calories	3623

Total Fat 155.00g	199%
Saturated Fat 54.70g	274%
Polyunsaturated Fat 2.70g
Cholesterol 395mg	132%
Sodium 5666mg	246%
Total Carbohydrate 376.20g	137%
Dietary Fiber 36.60g	131%
Total Sugars 48.90g
Protein 172.30g	345%

Vitamin D 31IU	155%
Calcium 1039mg	80%
Iron 35mg	194%
Potassium 6135mg	131%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.9%

Protein: 19.2%

Carbs: 41.9%