Teresa's Recipes
Linguine with Beef Ragu
Indulge in the rich flavors of Italy with this hearty Linguine with Beef Ragu. This comforting dish combines tender ground beef simmered in a robust tomato and red wine sauce, creating a symphony of flavors that dance on your palate. With a hint of sweetness from fresh vegetables and the warmth of garlic, it's the perfect meal to share with family and friends. Traditionally, ragu is a staple in Italian cuisine, often served on special occasions, making this dish a timeless classic that brings everyone together around the table.
Ingredients
- to taste Salt
- to taste Black pepper
- for serving, freshly grated Parmesan cheese
- 12 ounces Linguine
- 28 ounces, crushed or diced Canned tomatoes
- 1 cup (preferably a dry variety) Red wine
- 2 tablespoons Tomato paste
- 2 stalks, finely chopped Celery
- 1 large, finely chopped Carrot
- 4 cloves, minced Garlic
- 1 medium, finely chopped Onion
- 1 pound Ground beef
- 2 tablespoons Olive oil
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Calories: 550
- Fat: 27g
- Carbs: 47g
- Protein: 30g
- Sodium: 800mg
- Sugar: 7g
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Remove the beef from the pot and set it aside.
- In the same pot, add the chopped onion, minced garlic, carrot, and celery. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the tomato paste and cook for another 2 minutes, allowing the flavors to meld.
- Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let the wine simmer for about 3-4 minutes to reduce slightly.
- Add the canned tomatoes and the cooked ground beef back into the pot. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 2 hours, stirring occasionally.
- In the last 15 minutes of cooking, bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside.
- Once the ragu has finished simmering, add the cooked linguine to the pot. Toss gently to combine and ensure the pasta is well coated with the sauce.
- Serve hot, topped with freshly grated Parmesan cheese.
Tips
- For an extra depth of flavor, consider adding a bay leaf or a sprig of fresh thyme while the ragu simmers.
- Feel free to substitute ground beef with ground turkey or a mix of meats for a different flavor profile.
- Serve with a side of garlic bread and a simple green salad for a complete meal.