When comfort food calls but time is tight, our Beef Ragu delivers that slow-simmered Sunday dinner flavor in just a fraction of the time. This is the kind of meal that fills your kitchen with those irresistible aromas that draw everyone to the table—rich, savory, and deeply satisfying. Our Mediterranean Blend transforms ordinary ground beef into something extraordinary, bringing warmth and depth that tastes like it's been cooking all day. Perfect for busy weeknights when you need a meal that feels like a warm hug, or for casual gatherings with friends where good food creates the best conversations around your well-worn kitchen table.
- by Jessica Hughes
Quick Beef Ragu with Penne Pasta
- by Jessica Hughes
Quick Beef Ragu with Penne Pasta
Servings
4
Prep Time
5 minutes
Cook Time
50 minutes
Ingredients
1lb Ground Beef (80/20)
28oz Crushed Tomatoes
4 Garlic Cloves, minced
1 Onion, diced
1 C Red Wine (a medium-bodied option like Merlot works well)
1lb Penne Pasta
Calicutts Salt and Pepper, to taste
2 Tbsp Olive Oil
Directions
Heat olive oil in a large, deep skillet over medium-high heat.
Add the onion and sauté until softened, about 4-5 minutes. Add the garlic and cook for an additional 30 seconds until fragrant.
Add the ground beef, breaking it up with a wooden spoon, and cook until browned, about 5-7 minutes. Season the meat with Calicutts Mediterranean Blend and Salt & Pepper Blend, stirring to coat evenly.
Pour in the red wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 3-4 minutes.
Add the crushed tomatoes. Stir well to combine. Reduce heat to low, partially cover, and simmer for 30 minutes, stirring occasionally. The sauce should thicken and develop a rich flavor.
Meanwhile, bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
Add the drained pasta directly to the ragu along with a splash of the reserved pasta water. Toss everything together until the pasta is well coated.
Serve in warm bowls, topped with freshly grated Parmesan cheese and torn basil leaves, if desired. Enjoy!
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