Pasta al ragù di manzo in un’unica pentola

Ingredienti

• 1 pound ground beef
• 1 large onion (chopped)
• 1 medium carrot (chopped)
• 1 stalk celery (chopped)
• 3 cloves garlic (minced)
• 1 teaspoon dried oregano (or 1 tbsp fresh oregano chopped)
• 1/2 cup red wine
• 2 cups beef broth (low sodium or no sodium added)
• 1 cup crushed tomatoes
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon pepper (or to taste)
• 1 pound fettuccine (uncooked, or pasta of your choice)
• 4 cups vegetable broth (low sodium)
• 2 tablespoons parsley (chopped, for garnish)
• Parmesan cheese (grated, for serving)

Preparazione

1. 1

   Add the ground beef to a large saucepan or a Dutch oven and cook over medium-high heat, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes.

2. 2

   Add the onion, carrot, celery to the pan and cook, stirring occasionally, for about 3 to 5 minutes or until the vegetables soften.

3. 3

   Add the minced garlic, oregano, red wine, beef broth, crushed tomatoes and stir. Season with salt and pepper as necessary.

4. 4

   Add the fettuccine or spaghetti, the vegetable broth and cook for about 20 minutes or until the pasta is al dente or to your liking. Make sure to stir occasionally.

5. 5

   Garnish with parsley and Parmesan cheese, and serve.