Fresh Veggie Beef Ragu

Name: Fresh Veggie Beef Ragu
Prep time: 5 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 12 oz. linguine; 1 lemon; 2 tbsp. oil; 1 lb. lean ground beef; 2 cloves garlic; 2 tbsp. tomato paste; 1/2 c. dry white wine; 1 pt. cherry tomatoes; 1/2 red onion; Parmesan and basil, if desired

By The Good Housekeeping Test KitchenPublished: Jul 27, 2018

fresh veggie beef ragu in a bowl with a fork

Danielle Occhiogrosso Daly

Yields:

4 serving(s)

Prep Time:

5 mins

Total Time:

25 mins

Cal/Serv:

545

Jump to recipe

For a summery take on traditional meat sauce, throw in a few fresh-off-the-vine cherry tomatoes.

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Ingredients

12 oz.
linguine
1
lemon
2 Tbsp.
oil
1 lb.
lean ground beef
2
cloves garlic
2 Tbsp.
tomato paste
1/2 cup
dry white wine
1 pt.
cherry tomatoes
1/2
red onion
Parmesan and basil, if desired

Directions

1. Step 1Cook linguine according to package directions. Before draining, reserve 1 cup cooking liquid and set aside. Drain and return pasta to pot.
2. Step 2Grate the zest from the lemon directly into the pot. Then squeeze in the lemon juice.
3. Step 3Add 1 tablespoon oil, and toss pasta together. Add reserved cooking liquid if the pasta seems dry.
4. Step 4While the pasta cooks, brown ground beef in a large skillet in 1 tablespoon oil, breaking it up into tiny pieces, 6 minutes.
5. Step 5Finely chop garlic and stir into pasta; cook 1 minute.
6. Step 6Add tomato paste and cook, stirring, until beef starts to get crispy.
7. Step 7Add dry white wine and simmer until it evaporates, 3 minutes.
8. Step 8Thinly slice red onion. Cut cherry tomatoes in half.
9. Step 9Toss the beef with pasta, cherry tomatoes, and red onion. Sprinkle with Parmesan and basil if desired.