Imagine a dish that transports you straight to the sun-drenched streets of Greece, where every bite tells a story of rich culinary tradition and bold flavors. This Greek Beef Ragu Pasta isn't just another pasta recipe - it's a culinary adventure that will transform your dinner table into a Mediterranean feast! With tender ground beef, aromatic herbs, and a luxuriously thick tomato sauce, this recipe promises to become your new go-to comfort meal that will have everyone begging for seconds.
Prep Time: 10 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 40 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 8 oz pasta of choice
Instructions
- Begin by gathering all your ingredients. You will need 1 lb of ground beef, 1 chopped onion, 2 minced garlic cloves, 1 can (14 oz) of crushed tomatoes, 2 tablespoons of olive oil, 1 teaspoon of dried oregano, salt and pepper to taste, and 8 oz of pasta of your choice.
- In a large skillet or saucepan, heat the 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Increase the heat to medium-high and add the ground beef to the skillet. Break the meat apart with a wooden spoon and cook until browned, about 5-7 minutes. Make sure to stir occasionally to ensure even cooking.
- Once the beef is browned, drain any excess fat from the skillet. Season the mixture with salt, pepper, and 1 teaspoon of dried oregano, stirring well to combine.
- Pour in the can of crushed tomatoes and bring the mixture to a gentle simmer. Reduce the heat to low and let the ragu sauce simmer uncovered for about 1 hour, stirring occasionally. This allows the flavors to meld together and the sauce to thicken.
- While the ragu is simmering, bring a large pot of salted water to a boil. Add the 8 oz of pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set aside.
- After the ragu has simmered for 1 hour, taste and adjust the seasoning with additional salt and pepper if needed. If the sauce is too thick, you can add a splash of water or beef broth to reach your desired consistency.
- To serve, place a portion of the cooked pasta on each plate and ladle the Greek beef ragu over the top. Optionally, garnish with grated cheese or fresh herbs if desired.
- Enjoy your delicious Greek Beef Ragu Pasta!
Tips
- For maximum flavor, use high-quality ground beef with a bit of fat content (80/20 blend works best).
- Take your time when simmering the sauce - patience is key to developing deep, rich flavors.
- Don't rush the onion and garlic sautéing process; letting them caramelize slightly adds incredible depth to the dish.
- Choose a pasta shape that holds sauce well, like rigatoni, penne, or traditional Greek orzo.
- If you want to elevate the dish, consider adding a splash of red wine during the beef browning stage for extra complexity.
- Fresh herbs like parsley or mint can be a fantastic garnish to brighten the final dish.
- Leftovers taste even better the next day, as the flavors continue to meld overnight.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 80mg
