Serves 4
88 min
Penne with Beef Ragù
Recipe GLPRcaf682489d7e44
A classic Italian-inspired beef ragù sauce simmered with aromatic vegetables, red wine, and tomatoes, served over tender penne pasta. This rich, savory dish is naturally dairy-free and makes a satisfying main course for four.
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Ingredients
6 tablespoons olive oil
1 small yellow onion, finely chopped
3 large garlic cloves, minced
1 carrot, finely chopped
1 celery stalk, finely chopped
1 teaspoon fresh rosemary, minced
3/4 pound ground beef
1/2 cup dry red wine
3 tablespoons tomato paste
2 1/2 cups canned whole plum tomatoes with juices, chopped
2 tablespoons salt, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus more to taste
1 pound penne pasta
Directions
Heat the olive oil in a large, deep skillet or Dutch oven over medium-low heat. Add the chopped onion, minced garlic, carrot, celery, and rosemary. Sauté for about 8 minutes, stirring occasionally, until the vegetables are soft and fragrant. Add 1 to 2 tablespoons of water if the pan becomes dry or the vegetables begin to brown.
Increase the heat to medium and add the ground beef. Cook, breaking it apart with a wooden spoon, until it is no longer pink and has browned, about 10 minutes. Drain excess fat if needed.
Pour in the red wine and stir in the tomato paste, mixing well to combine. Continue cooking, stirring occasionally, until most of the alcohol has evaporated and the mixture has reduced slightly, about 4 minutes.
Reduce the heat to low and add the canned tomatoes with their juices, the 1 teaspoon of salt, and the black pepper. Partially cover the pan and simmer gently, stirring occasionally, until the sauce becomes thick, rich, and aromatic, about 1 hour. The sauce should reduce and darken in color.
While the sauce simmers, bring a large pot of water to a rolling boil over high heat. Add the 2 tablespoons of salt and the penne. Stir occasionally to prevent sticking and cook until al dente according to the package directions, usually 9 to 12 minutes.
Drain the cooked pasta and add it directly to the ragù sauce. Stir gently to coat the pasta evenly with the sauce. Warm together over low heat for 1 to 2 minutes to allow the flavors to meld. Season with additional salt and pepper to taste and serve immediately.
