Description
This Simple Beef Ragu Pasta is a quick and hearty Italian-inspired dish perfect for busy weeknights. Ground beef simmers with aromatic garlic, onion, and Italian seasoning in a rich marinara sauce, then tossed with penne pasta and topped with freshly grated Parmesan for a creamy finish. Ready in just 30 minutes, this comforting meal balances robust flavors and satisfying textures in every bite.
Ingredients
Scale
Pasta and Sauce
- 10 oz Barilla Penne pasta
- 1 tbsp olive oil
- 1.25 lb ground beef (80/20 mix)
- 1/2 onion, finely chopped
- 3 garlic cloves, minced
- 2 tsp Italian seasoning
- 1.5 tbsp Better Than Bouillon roasted beef base
- 15 oz marinara sauce
- 1/2 tsp salt
- Black pepper, to taste
- 1/4 tsp red pepper flakes
Garnish
- 1 cup freshly grated Parmesan cheese
- 1 tbsp chopped parsley
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving some pasta water.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add finely chopped onion and minced garlic, cooking until translucent and fragrant, about 3-4 minutes.
- Cook the ground beef: Add ground beef to the skillet. Break it apart with a spatula and cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.
- Season the beef: Stir in Italian seasoning, roasted beef bouillon base, salt, black pepper, and red pepper flakes to the beef mixture. Mix well to combine all flavors.
- Add marinara sauce: Pour in the marinara sauce. Reduce heat to low and let the sauce simmer gently for 5-7 minutes, allowing the flavors to meld. If the sauce becomes too thick, add reserved pasta water a little at a time.
- Combine pasta and sauce: Toss the cooked penne pasta into the beef ragu sauce, ensuring the pasta is well coated with the sauce.
- Serve: Plate the pasta and sprinkle generously with freshly grated Parmesan cheese and chopped parsley for garnish. Serve immediately while hot.
Notes
- Use freshly grated Parmesan cheese for the best melting texture and flavor.
- If the sauce thickens too much, use reserved pasta water to adjust consistency.
- Ground beef 80/20 mix balances flavor and moisture, but leaner or fattier options can be used based on preference.
- Adjust red pepper flakes amount to control the spice level.
- Better Than Bouillon roasted beef base enhances depth, but beef broth or stock can be substituted.