Description
A hearty and comforting pasta dish featuring a rich and flavorful meat ragù with the sweetness of carrots. This Ragù & Carrots Key Recipe is a classic Italian favorite that will satisfy the whole family.
Ingredients
For the Ragù:
- 1 pound ground beef or pork (or a mix)
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and finely diced
- 1 celery stalk, finely diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup tomato paste
- 1/2 cup dry white wine (or beef broth)
- 1 (28-ounce) can crushed tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup whole milk or heavy cream
For Serving:
- 12 ounces pasta (such as tagliatelle or rigatoni)
- Grated Parmesan cheese and chopped parsley (optional)
Instructions
- Prepare the Ragù: Heat olive oil in a large skillet or Dutch oven. Add onion, garlic, carrots, and celery; cook until softened. Brown the ground meat, adding thyme, oregano, and red pepper flakes. Stir in tomato paste and cook. Pour in wine or broth; simmer. Add crushed tomatoes, salt, and pepper; simmer. Stir in milk or cream; cook.
- Cook the Pasta: Cook pasta according to package instructions. Drain and toss with the prepared ragù.
- Serve: Top with Parmesan and parsley if desired.
Notes
- This sauce can be made ahead and refrigerated for up to 4 days or frozen for up to 3 months.
- For a richer flavor, simmer longer on low heat.
- Use pancetta or ground sausage for a variation.
