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30 Minute Weeknight Pasta W/Semi-Homemade Meat Ragu Sauce

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“I like this recipe because it's quick, authentic tasting and incoporates fresh veggies in the sauce; my picky 10 y/o scarfed this up and didn't bat an eye at the finely chopped veggies in sauce. A nice, quick sauce that doesn't have to cook for a long period of time which is perfect for weeknight dinners. I served this over Barilla pasta Linguine Fini, but any pasta will do. This recipe is courtesy of Food Network Magazine w/some of my own adaptions.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, boil water for pasta.
  2. Finely chop onion, carrot, celery, garlic cloves.
  3. In a large pan, heat olive oil over med heat and add the veggie/garlic mix and cook until soft and mildly browned; add rosemary to mix.
  4. Add beef and cook w/veggies until no longer pink.
  5. Salt and pepper the mix, to taste.
  6. Add tomatoes, milk, water; stir to mix well and bring to a boil and reduce heat and simmer for about 20 minutes.
  7. Add pasta to boiled water in large saucepan; cook and drain.
  8. Season sauce w/more salt and pepper as needed; toss w/cooked pasta.
  9. Offer parmesan cheese, upon serving.

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