Vegetable Beef Ragu Recipe
Fusilli pasta / tomato beef ragu / garlic / red onions / fire roasted tomatoes / peas / green onions / garnished with parmesan cheese / served with sliced French baguette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Ragu
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped red onions and minced garlic, sautéing until translucent.
- 3
Brown the Beef
Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and fully cooked, about 5-7 minutes.
- 4
Add Tomatoes and Seasonings
Stir in the fire roasted tomatoes, Italian seasoning, salt, and black pepper. Simmer for 10-15 minutes to let the flavors meld.
- 5
Incorporate Peas
Add the frozen peas to the ragu and cook for an additional 5 minutes until heated through.
- 6
Combine Pasta and Ragu
Toss the cooked fusilli pasta into the ragu, mixing well to ensure the pasta is evenly coated with the sauce.
- 7
Serve
Serve the vegetable beef ragu in bowls, garnished with chopped green onions and grated Parmesan cheese. Accompany with sliced French baguette.
