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Parmesan Pasta with Beef Ragu

Betty Crocker Kitchens
Updated Sep 29, 2015
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This hearty dish has goodness of ragu with beef, Italian sausage and veggies and pasta, to make for an appetizing and filling dinner.

Parmesan Pasta with Beef Ragu

  • Prep Time 45 min
  • Total 1 hr 30 min
  • Servings 6
  • Ingredients 16
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Ingredients

Ragu

  • 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

Pasta

  • 1 tablespoon salt, if desired
  • 1 lb uncooked penne pasta
  • 2 tablespoons olive oil
  • 3/4 cup grated Parmesan cheese
Make With
Progresso Broth

Instructions

  • Step 
    1
    In 3-quart saucepan, heat 3 tablespoons oil over medium heat until fragrant. Add carrots and onion. Cook 7 minutes, stirring constantly, until vegetables soften but do not brown. Add garlic and cook about 30 seconds or until fragrant.
  • Step 
    2
    Crumble sausage and beef into saucepan. Cook 8 to 10 minutes, breaking up and stirring occasionally, until meat is brown. Drain fat.
  • Step 
    3
    Increase heat to high. Add wine to meat mixture and stir and scrape bottom of pan as wine boils. Allow wine to evaporate, about 7 minutes or until pan bottom is dry. Add beef broth and chicken broth and return to boiling. Allow mixture to evaporate just as wine did, stirring occasionally, about 25 minutes.
  • Step 
    4
    Add half-and-half to nearly dry pan. Cook 10 minutes, stirring constantly, until there is only a glaze left on bottom of pan (be careful—half-and-half can scorch, so stir well).
  • Step 
    5
    Add tomatoes and fennel and heat mixture to a simmer. Reduce heat to medium-low and cook about 20 minutes or until flavors are blended.
  • Step 
    6
    Meanwhile, fill large pot with 5 quarts water; heat to boiling over high heat. When water is boiling, add salt if desired. When water returns to boil, add pasta. Stir immediately to make sure it doesn’t stick to itself or pan. Boil pasta 9 to 10 minutes or until cooked through but still slightly firm. Drain in colander. There is no need to shake off excess moisture.
  • Step 
    7
    In 12-inch skillet, heat 2 tablespoons oil over medium heat until hot. Add pasta (be careful—leftover water can make oil spatter). Cook 4 minutes, stirring occasionally, until edges of pasta turn slightly brown. Divide pasta evenly among 6 warmed pasta bowls. Sprinkle each with 2 tablespoons cheese. Top each with about 1 cup sauce.

Nutrition

690 Calories
31g Total Fat
32g Protein
71g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
690
Calories from Fat
280
Total Fat
31g
47%
Saturated Fat
10g
49%
Trans Fat
1/2g
Cholesterol
60mg
21%
Sodium
1290mg
54%
Potassium
780mg
22%
Total Carbohydrate
71g
24%
Dietary Fiber
7g
27%
Sugars
7g
Protein
32g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
20%
20%
Calcium
30%
30%
Iron
30%
30%
Exchanges:
4 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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