Ingredients
Scale
- 1 lb lean ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 28 oz canned whole peeled tomatoes
- 1 cup low-sodium beef broth
- 2 tsp dried oregano
- 12 oz fettuccine or pappardelle pasta
- 1/2 cup red wine
- Olive oil for sautéing
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onions and garlic until fragrant and golden brown.
- Increase heat to medium-high, add ground beef, season with salt and pepper. Cook until browned, about 6-8 minutes.
- Stir in canned tomatoes with their juices and red wine; simmer for 10 minutes.
- Add beef broth and oregano; bring to a gentle boil, then reduce heat and simmer uncovered for 30 minutes.
- Cook pasta according to package instructions until al dente; drain while reserving some pasta water.
- Combine cooked pasta with the ragu sauce, adding reserved pasta water as needed for desired consistency.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 400g)
- Calories: 640
- Sugar: 6g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg