Name: Red Wine Beef Ragu Pasta
Prep time: 35 min
Total time: 35 min
Yield: 3 servings
Ingredients: 1/2 pound ground beef; 1 cup dry red wine (leftover); 8 ounces penne pasta; 1 tablespoon olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 carrot, finely diced; 1 celery stalk, finely diced; 1 (14-ounce) can crushed tomatoes; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon red pepper flakes (optional); Salt and black pepper, to taste; 2 tablespoons chopped fresh parsley (plus extra for garnish); 2 tablespoons grated Parmesan cheese (for serving)

Red Wine Beef Ragu Pasta

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This Red Wine Beef Ragu Pasta is a clever way to transform leftover wine and a modest amount of ground beef into a deeply flavorful, Italian-inspired dinner. The wine deglazes the pan and reduces into a rich sauce, infusing the beef and vegetables with complexity and depth. Carrots and celery add a subtle sweetness and texture, while herbs and a touch of chili bring warmth. Finished with fresh parsley and Parmesan, this dish is comforting, aromatic, and perfect for a cozy night in. Plus, it’s a great way to minimize waste and maximize flavor with pantry staples.

Ingredients

Instructions

Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion, carrot, and celery. Sauté for 4-5 minutes until softened.
Add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 4-5 minutes. Season with salt and black pepper.
Stir in minced garlic, oregano, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
Pour in the red wine, scraping up any browned bits from the pan. Simmer for 3-4 minutes until the wine is reduced by half.
Add the crushed tomatoes. Bring to a gentle simmer and cook uncovered for 10-12 minutes, stirring occasionally, until the sauce thickens.
Stir in chopped parsley and adjust seasoning with salt and pepper. If the sauce is too thick, add a splash of reserved pasta water.
Toss the cooked penne with the sauce until well coated. Divide among plates, sprinkle with Parmesan and extra parsley, and serve hot.