The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
In this simple, weeknight friendly Beef Ragù, the pasta is cooked in the same pot with the sauce, which helps infuse lots of flavor into the noodles and eliminates another dirty pan!
A few ingredients are key to building big flavor in a short amount of time, and it all starts with ground beef. Heinen’s is my go-to source for protein. Their long lasting relationships with industry leading ranchers and farmers gives me peace of mind in knowing that the meat I am feeding my family is raised responsibly with regard for both the animals and the consumer.
Heinen’s has been on the hunt for the best organic ground beef to add to their impressive selection and they ended up finding it in the US on a beautiful ranch in Nebraska. Raised on a 100% grass fed diet without the use of antibiotics or growth hormones, this beef is on my grocery list every week. I recommend adding it to yours too!
Browned with vegetables and dried herbs and deglazed with red wine, use tomato paste, a concentrated flavor booster, to intensify the savoriness of the sauce.
Beef stock is the primary cooking liquid in this recipe, so be sure to use a high quality brand. I prefer Heinen’s organic beef culinary stock because it’s dark and rich. Finally, stirring in a bit of heavy cream creates a velvety texture and keeps the pasta from sticking together while it cooks.
Who would have a guessed that a one-pot pasta could have so much flavor?
- Cook time:
- Prep time:
- Total time:
- 1 lb. Heinen’s organic ground beef
- 2 carrots, peeled and chopped
- 1 celery rib, chopped
- ½ large onion, chopped
- 3 garlic cloves, minced
- 2 tsp. Heinen's dried oregano
- ½ tsp. Heinen's dried thyme
- ½ tsp. Heinen's dried rosemary
- 1 tsp. salt
- ½ cup dry red wine
- 5 Tbsp. Heinen’s organic tomato paste
- 1 qt. Heinen’s organic beef culinary stock
- 2 cups water
- ¼ cup Heinen's heavy cream
- 16 oz. Heinen's artisan organic pappardelle pasta, uncooked
- ⅓ fresh parsley, chopped
- In a large nonstick pot, brown the beef over medium heat, using a wooden spoon to break it apart. Add the carrots, celery and onion and continue to cook for 10 minutes, stirring occasionally. Stir in the garlic, dried herbs and salt and cook for one minute. Deglaze the pan with the wine and cook until it almost evaporates.
- Stir in the tomato paste, stock and water and bring to a simmer. Taste the sauce and add additional dried herbs and salt to taste. Stir in the cream, then the pasta, using a wooden spoon to submerge the pasta into the simmering liquid (break the pasta into pieces, if necessary).
- Cover the pot and simmer over medium-low heat for 5 minutes. Remove the lid, stir and continue to simmer, uncovered, for another 10 minutes, or until the pasta is tender.
- Remove from the heat and let stand for 5 minutes to allow the sauce to thicken as it cools. Season to taste with black pepper and additional salt, if needed. Fold in the parsley and serve.