Skillet Beef and Tomato Ragù with Penne Pasta

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A rich and hearty beef ragù simmered with tomatoes and herbs, tossed with penne for a comforting Italian-inspired meal. This Italian-inspired meal-prep recipe, ready in about 45 minutes, pairs extra virgin olive oil, ground beef, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 lb ground beef
• 1 medium yellow onion, finely chopped
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp red pepper flakes
• 1 1/2 tsp salt
• 1 tsp black pepper
• 12 oz penne pasta
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, torn

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Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 1 lb ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 6-7 minutes.
2. Step 2: Add 1 medium finely chopped yellow onion, 1 medium finely diced carrot, 1 finely diced celery stalk, and 3 minced garlic cloves to the skillet. Sauté together for 5-6 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 1 can (28 oz) crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp red pepper flakes, 1 1/2 tsp salt, and 1 tsp black pepper. Reduce heat to low and simmer the ragù uncovered for 20 minutes, stirring occasionally until thickened.
4. Step 4: While the sauce simmers, bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente, then drain.
5. Step 5: Toss the drained pasta into the ragù sauce, stirring to coat evenly. Serve garnished with 1/2 cup grated Parmesan cheese and 1/4 cup torn fresh basil leaves.