Penne with Beef Ragù

Name: Penne with Beef Ragù
Prep time: 20 min
Cook time: 68 min
Total time: 88 min
Yield: 4
Cuisine: Italian
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

Recipe GLPRcaf682489d7e44

Italian

Main Course

88 min

933 cal

Servings: 4

Stovetop

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.

Comments

Grocery List Plus Editorial Staff4

This is a solid, budget-friendly weeknight ragù that will run 88 minutes as stated because the sauce genuinely needs 60 minutes of gentle simmering to develop flavor—nothing is being hidden in the timing. Ground beef, onion, carrot, and celery are available at every Charlotte supermarket (Harris Teeter, Food Lion, Publix, Walmart, ALDI, Kroger) and canned tomatoes are cheaper in bulk. At roughly $1.50 per serving for meat and pantry staples, it's honest value, though the recipe loses a half star because red wine adds $2–4 to the total cost for a ingredient that doesn't build leftovers—this is best eaten fresh, and reheating pasta ragù the next day tastes flat and tired. For a family of four seeking comfort food with no special shopping trips, it delivers.