Special thanks to E. Jeong for sharing your wonderful recipe for beef ragu and pasta bake! This dish is simple and delicious. We think it's perfect for working professionals and families on the go! Ragu will keep in the fridge for up to 1 week.
- 1 lb Greensbury grass-fed ground beef
- 1 cup onion, finely chopped
- 1/2 cup each chopped celery and carrot
- 1 28 oz. can peeled tomatoes, crushed
- 1 cup stock
- 1 Tbsp butter
- 1 Tbsp vegetable oil
- Salt and pepper, to taste
- 1 Tbsp grated parmesan cheese
- Splash of milk
- 6 servings pasta of your choice (see note)
- 1 cup shredded mozzarella
- 1/4 cup ricotta
- Chopped basil, for topping
- Heat the oil in a medium or large pot over medium-high heat. Add half the beef and cook, stirring, until very well browned, 6-8 minutes. Add the vegetables and cook until softened, 3-4 min more. Add the remaining beef and stir until just broken up, then immediately add stock and tomatoes.
- Lower the heat to medium and simmer for 30 minutes, scraping the sides of the pot occasionally, until thick. Add the cheese and milk and stir.
- Preheat the oven to 375°F. Cook the pasta to al dente. Stir together ragù and ricotta. Layer pasta, ragù mixture, and mozzarella in a casserole dish or individual baking dishes and bake for 15-20 minutes, until gooey and browned.
- Let cool slightly and serve.
Note: You can select your favorite pasta and the recipe will still work. E.Jeong likes penne for this dish, but you could also use lasagna sheets, short rigatoni, or any other pasta you love.