Clean Bulk Beef Ragu with Whole Wheat Pasta
Clean Bulk Beef Ragu with Whole Wheat Pasta
Ingredients
For the Beef Ragu
- 1 tablespoon olive oil
- 1 1/2 pounds lean ground beef, 90% lean or higher
- 1 yellow onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes, canned
- 1 1/2 cups beef broth, low sodium
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 12 ounces whole wheat pasta, such as penne or rigatoni
- 1/4 cup fresh parsley, chopped, for garnish
- 1/4 cup Parmesan cheese, grated, optional, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the lean ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6-8 minutes. Drain any excess fat.
⏱️ 8 min
- 2
Add the diced yellow onion, carrots, and celery to the pot. Sauté for 8-10 minutes, or until the vegetables have softened.
⏱️ 10 min
- 3
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until fragrant and the tomato paste has deepened in color.
⏱️ 2 min
- 4
Pour in the crushed tomatoes and beef broth. Add the dried oregano, dried basil, bay leaf, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 5 min
- 5
Reduce the heat to low, cover the pot, and let the ragu simmer gently for at least 90 minutes, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld and the sauce will thicken. Remove the bay leaf before serving.
⏱️ 90 min
- 6
About 15 minutes before the ragu is ready, bring a large pot of salted water to a rolling boil. Add the whole wheat pasta and cook according to package directions until al dente.
⏱️ 12 min
- 7
Drain the cooked pasta and either add it directly to the ragu pot, tossing to coat, or serve the ragu over individual portions of pasta.
⏱️ 3 min
- 8
Garnish with fresh chopped parsley and an optional sprinkle of grated Parmesan cheese. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Clean Bulk Beef Ragu with Whole Wheat Pasta
Ingredients
For the Beef Ragu
- 1 tablespoon olive oil
- 1 1/2 pounds lean ground beef, 90% lean or higher
- 1 yellow onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes, canned
- 1 1/2 cups beef broth, low sodium
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 12 ounces whole wheat pasta, such as penne or rigatoni
- 1/4 cup fresh parsley, chopped, for garnish
- 1/4 cup Parmesan cheese, grated, optional, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the lean ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6-8 minutes. Drain any excess fat.
⏱️ 8 min - 2
Add the diced yellow onion, carrots, and celery to the pot. Sauté for 8-10 minutes, or until the vegetables have softened.
⏱️ 10 min - 3
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until fragrant and the tomato paste has deepened in color.
⏱️ 2 min - 4
Pour in the crushed tomatoes and beef broth. Add the dried oregano, dried basil, bay leaf, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 5 min - 5
Reduce the heat to low, cover the pot, and let the ragu simmer gently for at least 90 minutes, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld and the sauce will thicken. Remove the bay leaf before serving.
⏱️ 90 min - 6
About 15 minutes before the ragu is ready, bring a large pot of salted water to a rolling boil. Add the whole wheat pasta and cook according to package directions until al dente.
⏱️ 12 min - 7
Drain the cooked pasta and either add it directly to the ragu pot, tossing to coat, or serve the ragu over individual portions of pasta.
⏱️ 3 min - 8
Garnish with fresh chopped parsley and an optional sprinkle of grated Parmesan cheese. Serve hot.
⏱️ 2 min