Ingredients
Scale
- 1 lb ground beef (high-quality)
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 28 oz canned whole tomatoes
- 2 tbsp tomato paste
- ½ cup dry red wine
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper (to taste)
- 12 oz tagliatelle or pappardelle pasta
- Freshly grated Parmesan cheese (for serving)
Instructions
- Heat 2 tbsp olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until soft. Stir in minced garlic until fragrant.
- Increase heat to medium-high, add ground beef, breaking it apart as it cooks until browned (about 8 minutes). Ensure no pink remains.
- Pour in canned tomatoes with juices, followed by tomato paste and red wine. Let simmer for about 2 minutes while scraping flavorful bits from the bottom.
- Add oregano, basil, salt, and pepper; mix well. Reduce heat to low and let the sauce simmer gently for at least 30–40 minutes.
- Cook pasta according to package instructions until al dente. Drain well and gently fold into the ragu sauce.
- Serve hot with freshly grated Parmesan cheese on top.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 1¾ cups)
- Calories: 550
- Sugar: 7g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg