Description
This Italian creamy beef ragu recipe is a comforting and flavorful dish that combines ground beef, vegetables, cream, and a touch of white wine, all served over your favorite pasta. With the richness of cream and the freshness of basil, this dish is sure to become a family favorite.
Ingredients
Units
Scale
Pasta:
- 14 oz penne pasta or pasta of your choice, including gluten-free
Ragu:
- 1 lb ground beef or beef and pork mix
- 1 onion, peeled and finely chopped
- 2 carrots, washed and finely chopped
- 2 stalks celery, washed and finely chopped
- 2.5 cups tomato passata or canned peeled tomatoes
- 3 tablespoons extra virgin olive oil
- Fresh basil leaves
- Salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons basil pesto
- 1 cup fresh cream (250ml)
- 2.5 fl oz white wine
- Parmigiano Reggiano or grana, grated (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a pan, sauté onion, carrots, and celery until softened. Add ground beef, brown it, then pour in the wine.
- Add Tomato Passata: Once the alcohol evaporates, add tomato passata, season with salt and pepper, and simmer the ragu for 30-40 minutes.
- Finish Ragu: Stir in cream and let it rest while you cook the pasta.
- Cook Pasta: Boil salted water, cook pasta al dente, then mix with the ragu over medium heat for 1 minute.
- Final Touch: Stir in pesto and serve with basil and grated cheese, if desired.
Notes
- You can serve this dish with any type of pasta, including gluten-free options.
- This recipe can be made without pesto if preferred.
- Great for using up leftover Bolognese or ragu.
- If using leftover ragu and store-bought pesto, the dish can be prepared quickly.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 700 kcal
- Sugar: Approx. 8g
- Sodium: Approx. 600mg
- Fat: Approx. 40g
- Saturated Fat: Approx. 18g
- Unsaturated Fat: Approx. 20g
- Trans Fat: 0g
- Carbohydrates: Approx. 50g
- Fiber: Approx. 5g
- Protein: Approx. 25g
- Cholesterol: Approx. 110mg
