Beef Ragu
A weeknight spin on a classic, this hearty Beef Ragu simmers seasoned ground beef with diced tomatoes for a rich, comforting sauce that clings to every piece of pasta. A crisp romaine salad with crumbled feta and a simple balsamic vinaigrette rounds out the plate for a satisfying, well-balanced meal. Ready in just 30 minutes, it's a simple dinner the whole house will enjoy.
Prep Time
30 min
Total Time
30 min
Servings
6
Ingredients
Pantry
1 Red Onion
1 tbs Greek Spice Blend
1 15-oz can Diced Tomatoes
1 lb Macaroni Pasta
2 tbs Balsamic Vinegar
2 tbs Olive Oil
Fridge and Freezer
1 4-oz container Feta (optional)
1 head Romaine Lettuce
1 lb Ground Beef, thawed
Directions
Wash hands with soap and water. Wash and dry lettuce, chop, and place in a large bowl. Peel and thinly slice the red onion. Sprinkle some of the red onion onto the lettuce, and reserve the rest for the next step.
Heat a little oil in a large skillet over medium-high heat. Add the reserved red onion and cook until tender. Add the ground beef and cook, breaking up with a spatula, until browned and cooked through.
Add the Greek seasoning, ½ cup of water and season with salt and pepper, if desired. Cook until slightly thickened, 8-10 minutes.
Meanwhile, bring a large pot of water to a boil over high heat and cook the pasta according to package directions. Drain, reserving ½ cup of pasta water. Stir the sauce into the pasta, stirring over medium heat until thickened.
Toss the salad with half of the feta (if desired) and the oil and vinegar, seasoning with salt and pepper if desired.
Serve pasta topped with the remaining feta (if desired), with salad on the side. This recipe makes 6 servings. Refrigerate leftovers within 2 hours.
*Omit feta to make this recipe dairy-free.
*Replace pasta with gluten free to make this recipe gluten-free.
<ul><li>See how to cook pasta here: https://www.youtube.com/watch?v=6avojLuw-Qg</li><li>See how to chop Romaine lettuce here: https://www.youtube.com/watch?v=Iw3snpsxs-4</li></ul>