Beef Ragu
Recipe GLPR1919e1be962caa
A rustic Italian-inspired pasta sauce featuring lean ground beef simmered with aromatic vegetables, warm spices, and fire-roasted tomatoes. Finished with fresh mint and tossed with whole-grain penne for a hearty, satisfying main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 teaspoon Extra virgin olive oil
1 pound Lean ground beef (93-percent lean)
Salt
Freshly ground black pepper
1 Large carrot, finely chopped
1 Large celery stalk, finely chopped
1 small Small onion (4 to 6 ounces), finely chopped
¼ teaspoon Ground cumin
¼ teaspoon Ground coriander
1 pinch Crushed red pepper
1 can (28 ounces) No-salt-added fire-roasted diced tomatoes
13¼ ounces Whole-grain penne pasta
1 cup packed Fresh mint leaves, finely chopped
Directions
Bring a 6-quart pot of water to a boil over high heat with the lid on. Add 2 teaspoons of salt to the boiling water and leave the heat on high.
Heat the olive oil in a 12-inch skillet over high heat. Spread the ground beef in an even layer across the pan and sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 2 minutes until the beef begins to brown, then stir and break the meat into smaller pieces.
Add the chopped carrot, celery, and onion to the beef. Cook for 5 minutes, stirring occasionally, until the vegetables are tender and golden. Sprinkle in the cumin, coriander, and crushed red pepper, and cook for 30 seconds while stirring.
Stir in the fire-roasted diced tomatoes (with their liquid) into the beef and vegetable mixture. Bring to a boil, then reduce the heat and maintain a steady simmer for 10 minutes.
While the ragu is simmering, add the penne to the pot of boiling salted water. Cook for 1 minute less than the minimum time indicated on the pasta package, then drain well.
Return the drained pasta to the pasta pot. Add the beef ragu sauce to the pot and cook over medium heat for 2 minutes, stirring frequently, until the pasta is al dente and well coated with sauce.
Remove from heat and stir in the chopped fresh mint. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Serve immediately.
