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Parmesan Pasta with Beef Ragu
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Prep Time:
45 minutes
Total Time:
1 hour 30 minutes
Savory beef and sausage ragu with vegetables and pasta for a satisfying dinner.
Ingredients:
  • 3 tablespoons olive oil
  • 2 medium carrots, finely chopped (1 cup)
  • 1 medium onion, finely chopped (1 cup)
  • 3 cloves garlic, finely chopped
  • 1/2 lb bulk Italian sausage or links (remove from casing)
  • 1/2 lb ground chuck or lean (at least 80%) ground beef
  • 2/3 cup dry red wine or beef broth
  • 1 can (14 oz) beef broth
  • 1 can (14 oz) chicken broth
  • 1/2 cup half-and-half
  • 1 can (28 oz) crushed tomatoes, undrained
  • 1/2 teaspoon ground fennel seed
  • 1 tablespoon salt, if desired
  • 1 lb uncooked penne pasta
  • 2 tablespoons olive oil
  • 3/4 cup grated Parmesan cheese
Instructions:
  • In a 3-quart saucepan, warm 3 tablespoons of oil over medium heat until fragrant. Stir in carrots and onion and cook for 7 minutes, stirring constantly until vegetables soften without browning. Introduce garlic and cook for about 30 seconds until fragrant.
  • In a saucepan, crumble the sausage and beef and cook for 8 to 10 minutes, stirring occasionally, until the meat is nicely browned. Remember to drain the excess fat before proceeding.
  • Turn the heat up to high, then pour the wine into the meat mixture. Stir and scrape the bottom of the pan while the wine boils. Let the wine evaporate for about 7 minutes until the pan bottom is dry. Next, add the beef and chicken broths and bring to a boil. Let the mixture evaporate like the wine did, stirring occasionally, for approximately 25 minutes.
  • Pour the half-and-half into the pan with only a small amount of moisture left. Stir constantly and cook for 10 minutes until a glossy glaze forms at the bottom of the pan, making sure to stir thoroughly to prevent scorching.
  • Simmer tomatoes and fennel until flavors blend, cooking for about 20 minutes on medium-low heat.
  • Fill a large pot with 5 quarts of water and bring it to a boil over high heat. Add salt if desired. Once boiling, add the pasta and stir immediately to prevent sticking. Boil the pasta for 9 to 10 minutes until al dente. Drain in a colander without shaking off excess moisture.
  • In a large skillet, warm 2 tablespoons of oil over medium heat until shimmering. Carefully add the pasta (watch out for splattering from any residual water). Sauté for 4 minutes, stirring occasionally, until the pasta edges are lightly browned. Serve the pasta evenly in 6 warmed bowls, sprinkling each with 2 tablespoons of cheese and topping with about 1 cup of sauce.

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