Back To Recipe List

Ground Beef & Red Wine Ragù over Fettuccine

Rate this recipe

Ingredients

1 lb Laura's Lean Ground Beef
1 Small yellow onion (diced)
4 cloves Garlic (diced)
2 tbsps Tomato paste
1 cup Red wine
1 can Crushed tomatoes (28-ounce can)
2 tbsps Olive oil
1 lb Long flat pasta such as fettuccine, tagliatelle, or pappardelle
2 bunches Fresh parsley (chopped)
Grated parmesan for serving
Salt, pepper, crushed red pepper for seasoning to taste

Yield

Servings^*:

*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.

Prep Time: 25 Minutes
Cook Time: 2 Hours
Total Time: 145 Minutes

Serving size based on 1 cup (242g)

Preparation

1. Heat a large Dutch oven over medium-high heat. Place ground beef in the pot in large hand-pressed pieces, season generously with salt and pepper, and let it cook undisturbed for 1-2 minutes before stirring to achieve some subtle browning and beefy flavor from the very start.

2. Then break up the meat into very small crumbly pieces and stir frequently until cooked through. Strain the beef and discard the fat, but don't wipe down the pot. Leave beef in a bowl or colander and set it aside. Return pot to the heat.

3. Add the olive oil and the onions to the pot, and season with salt, pepper, and a pinch of red pepper flakes. Sauté onions for about 5 minutes, or until they start to soften and darken slightly. Add garlic and sauté for 1 minute. Stir in tomato paste to coat the onions and cook for 1-2 minutes until the tomato paste deepens in color to a dark red-brown and sticks to the bottom of the pot. Add the beef back to the pot along with the wine to deglaze, scrape the bottom of the pot with your spoon to help release the fond.

4. Add the can of crushed tomatoes, then fill the can about 1/2 of the way with water, swirling it around to get all the extra tomato off the sides of the can, and add the water to the pot as well.

5. Cover the sauce to bring it to a boil, then reduce heat to low and simmer for 2 hours partially covered, so steam can escape. Stir the sauce a few times over the course of these 2 hours. Season with salt to taste at the end, after sauce has finished simmering and reducing, then stir in the chopped parsley.

6. 10 minutes before your 2-hour timer sounds, heat a large pot of salted water over a high flame until boiling. The water should taste salty, like the saltiness of soup, but not as salty as the ocean. Once boiling, drop the pasta into the water. When pasta is cooked to your desired doneness, turn off the heat, strain the pasta through a colander, and return pasta to the pot along with 2-3 ladles of sauce, stirring to coat. Place pasta into a large serving bowl and top with more sauce. Sprinkle with parmesan, crushed red pepper, and more parsley if you'd like.