Beef Ragu Rice Pilaf Recipe

Prepare aromatics

Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add 2 tablespoons olive oil. When shimmering, add the diced onion, carrot, and celery. Sauté, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the beef

Increase heat to medium-high. Add the ground beef, breaking it up with a spoon. Cook until browned with no pink remaining, about 6–8 minutes. Drain excess fat if there is more than 1 tablespoon; leave a little for flavor.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize and deepen flavor. If using, add 1/2 cup red wine to deglaze the pan, scraping up browned bits; simmer until reduced by about half, 2–3 minutes. Add the crushed tomatoes and 1 cup beef broth, then stir in dried oregano, dried thyme, bay leaf, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon sugar if tomatoes taste sharp.

Simmer

Bring the ragu to a gentle simmer, then reduce heat to low. Partially cover and simmer gently, stirring occasionally, until thickened and flavorful, 25–35 minutes. Taste and adjust seasoning with additional salt and pepper as needed. Remove and discard bay leaf.

Finish

Stir in 2 tablespoons chopped fresh parsley off the heat. Keep the ragu warm while you finish the pilaf. If ragu is too thick, add a splash of broth to loosen before serving.

Rinse rice

Rinse 1.5 cups rice under cold water until the water runs clear to remove excess starch. Drain well.

Toast shallot and rice

In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the minced shallot and cook until translucent, about 2 minutes. Add 1 clove minced garlic and cook 20–30 seconds. Add the drained rice and stir to coat with butter; toast the rice, stirring, about 2 minutes until edges become translucent and it gives a slightly nutty aroma.

Cook rice

Add 2 3/4 cups broth, 3/4 teaspoon salt, and 1/4 teaspoon black pepper to the rice. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer undisturbed for 15 minutes (for long-grain white or basmati). After 15 minutes, remove from heat and let stand, covered, for an additional 10 minutes to finish steaming.

Fluff and herb

Remove the lid and fluff the rice gently with a fork. Stir in 2 tablespoons chopped fresh parsley, 1 tablespoon chopped dill or thyme (if using), and 1 teaspoon lemon zest (if using). Taste and adjust salt/pepper as needed.

Portion the herbed rice pilaf onto plates or a serving platter. Spoon generous portions of warm beef ragu over the rice. Sprinkle with 1/4 cup grated Parmesan and additional chopped parsley to garnish. Serve immediately.