Skillet Beef and Tomato Ragù with Penne Pasta
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 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 stalk celery stalk, finely diced
- 3 cloves 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Skillet Beef and Tomato Ragù with Penne Pasta take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Skillet Beef and Tomato Ragù with Penne Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in Skillet Beef and Tomato Ragù with Penne Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Skillet Beef and Tomato Ragù with Penne Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Skillet Beef and Tomato Ragù with Penne Pasta?
Italian meal prep like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
