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Quick Vegetable Beef Ragu

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8

This Quick Vegetable Beef Ragu has a hearty meat sauce that doesn’t have to simmer for hours! This family meal in on the table in less than 30 minutes, it gets fast flavor from garlic, onions and extra veggies for a delicious ragu even on busy weeknights.


Step 1

Heat olive oil in a Dutch oven/ large skillet with high sides over medium heat.

Step 2

Add onions, garlic, and ground beef. Sauté until ground beef no longer pink, breaking it up as it cooks.

Step 3

Add 3-5 vegetables: carrot, celery, mushrooms, zucchini, and/or bell to skillet then turn heat up to medium-high. Season with salt and pepper then sauté until vegetables are tender, 5 minutes.

Step 4

Stir in tomatoes, marinara sauce, spinach, and garlic powder. Bring to a boil. Place a lid partially on top and simmer for 10 minutes, stirring occasionally.

Step 5

Bring a large pot of salted water to a boil. Cook pasta until al dente then serve tossed with ragu or top with ragu.

Step 6

Garnish with chopped parsley and Parmesan cheese, as desired.

Cook's Notes

Save even more time by using a food processor to mince all vegetables. Pulse the garlic and onions first, then remaining vegetables of your choice. If using spinach or kale, pulse separately. Replace spinach with kale, by cooking sauce for 10 additional minutes, until kale is soft. This recipe calls for 1 lb Garofalo Elicoidale pasta, to spread the meal further with a thinner ragu sauce, use 2 lbs of pasta and add another 1/2 jar of DeVitis marinara sauce. You may use any tubular shape pasta.

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