Cookwith

Name: Red Wine Beef Ragu Pasta
Prep time: 35 min
Total time: 35 min
Yield: 3 servings
Ingredients: 3/4 pound lean ground beef (93% lean); 1/2 cup dry red wine (leftover); 6 ounces penne pasta; 1 tablespoon olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 carrot, finely diced; 1 celery stalk, finely diced; 1 (14-ounce) can crushed tomatoes; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon red pepper flakes (optional); Salt and black pepper, to taste; 2 tablespoons chopped fresh parsley (plus extra for garnish); 2 tablespoons grated Parmesan cheese (for serving)

Red Wine Beef Ragu Pasta

miradugm

This Red Wine Beef Ragu Pasta has been thoughtfully adjusted to boost protein while keeping calories under 500 per serving. By using leaner ground beef and slightly reducing the pasta, the dish maintains its rich, comforting flavors and complex sauce from the red wine and herbs. The vegetables add natural sweetness and texture, while fresh parsley and Parmesan finish the plate with brightness and umami. It's a satisfying, protein-packed meal perfect for those seeking balance without sacrificing taste.

Ingredients

Instructions

Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
While pasta cooks, heat 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 the 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 the red wine, scraping up any browned bits from the pan. Simmer for 3-4 minutes until the wine is reduced by half.
Add the 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.