Italian Ground Beef Ragu Skillet

• 1 pound ground beef
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 28-ounce can crushed tomatoes
• 1/2 cup beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and garlic, sauté until softened.
3. 3 Increase heat to medium-high and add ground beef. Cook until browned, breaking it into small pieces.
4. 4 Stir in tomato paste, oregano, and basil, cooking for an additional minute.
5. 5 Pour in crushed tomatoes and beef broth. Season with salt and pepper.
6. 6 Reduce heat to low, cover, and simmer for 20 minutes.
7. 7 Taste and adjust seasoning if needed.
8. 8 Serve hot, garnished with Parmesan cheese and fresh basil leaves.

Equipment

• Large skillet with lid
• Wooden spoon
• Measuring cups and spoons

Variations

• Add a splash of red wine for extra depth.
• Incorporate sautéed mushrooms for an earthy twist.

Substitutions

• Substitute ground beef with ground turkey or pork for a different flavor profile.
• Use fresh herbs if dried are not available.

Pairings

• Classic Caesar salad
• Warm crusty bread

Nutrition

Tips

• For deeper flavor, brown the beef in batches to ensure a good sear.
• Adding a splash of red wine can enhance the sauce's complexity.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stovetop.

Serving Suggestions

• Serve with a side of garlic bread or over creamy polenta.
• Pairs well with a fresh green salad.

FAQ