Description
A comforting and creamy Italian beef ragu recipe that combines tender ground beef with rich tomato passata, aromatic vegetables, and a luxurious touch of cream. This flavorful dish is perfect for a cozy family dinner or special gathering.
Ingredients
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, 2 carrots, 2 stalks celery, 2.5 cups tomato passata or canned peeled tomatoes, 3 tablespoons extra virgin olive oil, fresh basil leaves, salt, freshly ground black pepper, 3 tablespoons basil pesto, 1 cup fresh cream (250ml), 2.5 fl oz white wine, Parmigiano Reggiano or grana for grating (optional).
Instructions
- Prepare Vegetables: Finely chop onion, carrots, and celery. Wash and dry fresh basil.
- Cook Ragu: Sauté vegetables in olive oil, add ground beef, brown it, then add wine. Pour in tomato passata, season, and simmer for 30-40 minutes. Stir in cream.
- Cook Pasta: Boil salted water, cook pasta al dente. Drain and add to ragu.
- Combine and Serve: Mix pasta and ragu over heat, add pesto, serve with basil and grated cheese if desired.
Notes
- You can use any type of pasta, including gluten-free. Check pesto label for gluten content.
- Omit pesto if preferred.
- Leftovers can be refrigerated and reheated.
- This recipe is ideal for using up leftover Bolognese.
- If using pre-made ragu and pesto, the dish can be prepared quickly.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 650
- Sugar: 5g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 100mg
