Beef Ragu One-Pot

How to Make Beef Ragu One-Pot

1. 1

   Step 1: Sweat the aromatics

   Heat the olive oil in a large, heavy-bottomed skillet or wide pot over medium heat. Add the chopped onion and cook until softened and translucent, 4–5 minutes, then add the minced garlic and cook another 30–60 seconds until fragrant.

   For this step

   • 1 tbspOlive oil
   • 1 mediumYellow onion, finely chopped
   • 3 clovesGarlic, minced
   
2. 2

   Step 2: Brown the ground beef

   Increase heat to medium-high and add the ground beef, breaking it up with a spoon or spatula as it cooks. Continue until the meat is well browned with no pink remaining, about 5–7 minutes, and drain any excess fat if your pan accumulates a lot.

   For this step

   • 1 lbGround beef (80/20)
   
3. 3

   Step 3: Develop the base with tomato paste

   Push the browned beef to one side and stir the tomato paste into the hot pan, cooking for 1–2 minutes to caramelize slightly and deepen the flavor. Mix the paste into the meat so it coats evenly and becomes fragrant.

   For this step

   • 2 tbspTomato paste
   
4. 4

   Step 4: Add tomatoes, broth and seasoning

   Pour in the crushed tomatoes and beef broth, then sprinkle in the dried Italian seasoning and the combined salt and pepper. Stir to combine, bring the sauce to a gentle simmer, then reduce heat to maintain a low simmer so flavors meld, about 5 minutes.

   For this step

   • 28 oz canCrushed tomatoes (canned)
   • 1 cupBeef broth
   • 1 tspDried Italian seasoning
   • 1 1/2 tsp (total)Salt and black pepper (combined)
   
5. 5

   Step 5: Cook pasta in the sauce

   Add the dried pasta directly to the simmering sauce, stirring to submerge and separate the pieces. Simmer, uncovered, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 10–12 minutes (add a splash of water or broth if the pan gets too dry).

   For this step

   • 12 ozDried pasta (penne, rigatoni or spaghetti)
   
6. 6

   Step 6: Finish and serve

   Taste and adjust salt and pepper as needed and let the ragu rest off heat for a couple minutes to thicken further. Serve hot straight from the pot — garnish with grated cheese or chopped parsley if you like, and enjoy with a simple salad for a quick weeknight dinner.
   

1. Heat the olive oil in a large, heavy-bottomed skillet or wide pot over medium heat. Add the chopped onion and cook until softened and translucent, 4–5 minutes, then add the minced garlic and cook another 30–60 seconds until fragrant.
2. Increase heat to medium-high and add the ground beef, breaking it up with a spoon or spatula as it cooks. Continue until the meat is well browned with no pink remaining, about 5–7 minutes, and drain any excess fat if your pan accumulates a lot.
3. Push the browned beef to one side and stir the tomato paste into the hot pan, cooking for 1–2 minutes to caramelize slightly and deepen the flavor. Mix the paste into the meat so it coats evenly and becomes fragrant.
4. Pour in the crushed tomatoes and beef broth, then sprinkle in the dried Italian seasoning and the combined salt and pepper. Stir to combine, bring the sauce to a gentle simmer, then reduce heat to maintain a low simmer so flavors meld, about 5 minutes.
5. Add the dried pasta directly to the simmering sauce, stirring to submerge and separate the pieces. Simmer, uncovered, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 10–12 minutes (add a splash of water or broth if the pan gets too dry).
6. Taste and adjust salt and pepper as needed and let the ragu rest off heat for a couple minutes to thicken further. Serve hot straight from the pot — garnish with grated cheese or chopped parsley if you like, and enjoy with a simple salad for a quick weeknight dinner.