Cookwith

Name: Red Wine Beef Ragu Pasta
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1/2 pound lean ground beef (93% lean); 1/3 cup dry red wine (leftover); 4 ounces penne pasta; 2 teaspoons olive oil; 2/3 small yellow onion, diced; 1 1/3 cloves garlic, minced; 2/3 carrot, finely diced; 2/3 celery stalk, finely diced; 9.3 ounces crushed tomatoes (about 2/3 of a 14-ounce can); 2/3 teaspoon dried oregano; 1/3 teaspoon dried thyme; a pinch of red pepper flakes (optional); Salt and black pepper, to taste; 1 1/3 tablespoons chopped fresh parsley (plus extra for garnish); 1 1/3 tablespoons grated Parmesan cheese (for serving)

Red Wine Beef Ragu Pasta

miradugm

This Red Wine Beef Ragu Pasta has been thoughtfully adjusted to serve two, maintaining its rich, comforting flavors and complex sauce from the red wine and herbs. By scaling the ingredients proportionally, the dish preserves its balance of lean ground beef, vegetables, and aromatic seasonings. The fresh parsley and Parmesan finish the plate with brightness and umami, making it a satisfying, protein-packed meal perfect for a cozy dinner for two.

Ingredients

Instructions

Bring a large pot of salted water to a boil. Cook 4 ounces of penne pasta according to package instructions until al dente. Reserve about 1/3 cup pasta water, then drain and set aside.
While pasta cooks, heat 2 teaspoons olive oil in a large skillet or Dutch oven over medium heat. Add diced onion, carrot, and celery. Sauté for 4-5 minutes until softened.
Add 1/2 pound lean ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 5-6 minutes. Season with salt and black pepper.
Stir in minced garlic, oregano, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
Pour in 1/3 cup red wine, scraping up any browned bits from the pan. Simmer for 3-4 minutes until the wine is reduced by half.
Add crushed tomatoes. Bring to a gentle simmer and cook uncovered for 10-12 minutes, stirring occasionally, until the sauce thickens.
Stir in chopped parsley and adjust seasoning with salt and pepper. If the sauce is too thick, add a splash of reserved pasta water.
Toss the cooked penne with the sauce until well coated. Divide among plates, sprinkle with Parmesan and extra parsley, and serve hot.