Slow-Simmered Beef & Mushroom Ragu with Fresh Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A rich, deeply flavored beef ragu with mushrooms and herbs, slow-cooked to tender perfection and served over fettuccine. This italian-inspired pasta ready in about 160 minutes pairs Ground beef, Mushrooms, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 6, 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

• 1 lb Ground beef
• 8 oz Mushrooms
• 2 tbsp Olive oil
• 1 Yellow onion
• 1 Carrot
• 1 Celery stalk
• 4 cloves Garlic
• 2 tbsp Tomato paste
• 1/2 cup Red wine
• 1 cup Beef broth
• 1 tsp Dried thyme
• 12 oz Fettuccine
• 2 sprigs Fresh rosemary
• 1 tsp Kosher salt
• 1/2 tsp Black pepper

Instructions

1. Step 1: Finely chop 1 yellow onion, 1 carrot, and 1 celery stalk. Mince 4 garlic cloves. Trim and finely chop 8 oz mushrooms.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add onions, carrots, celery, and mushrooms. Cook for 8 minutes until vegetables are softened and mushrooms release liquid, stirring occasionally.
3. Step 3: Add minced garlic and cook for 1 minute until fragrant. Stir in 2 tbsp tomato paste and cook for 2 minutes until deepened in color.
4. Step 4: Add 1 lb ground beef, breaking it apart with a wooden spoon. Cook until no longer pink (5-7 minutes), then deglaze with 1/2 cup red wine. Simmer for 3 minutes until wine evaporates.
5. Step 5: Add 1 cup beef broth, 1 tsp dried thyme, 2 sprigs fresh rosemary (tied with string), 1 tsp salt, and 1/2 tsp pepper. Bring to a simmer, then reduce heat to low. Cover and cook for 2 hours, stirring occasionally until beef is tender and sauce has thickened.
6. Step 6: Remove rosemary sprigs. Cook 12 oz fettuccine in a large pot of boiling salted water for 10 minutes until al dente. Drain, reserving 1 cup pasta water.
7. Step 7: Stir 1/2 cup reserved pasta water into ragu until creamy. Add drained fettuccine and toss to coat. Serve immediately with extra fresh rosemary.