This One Pot Beef Ragu Pasta is everything I love in a weeknight dinner—quick, easy, and packed with flavor. The fettuccine cooks right in the rich, meaty sauce, soaking up all those savory juices, and it’s all done in under an hour. You’ll only need one pot, so cleanup is a breeze, making this dish as practical as it is delicious. Add the ground beef (1 pound) to a large saucepan or Dutch oven over medium-high heat. Cook, breaking up the meat with a wooden spoon, until it’s no longer pink, about 5 minutes. Browning the beef first builds a rich, flavorful base for the sauce. Add the chopped onion, carrot, and celery (1 large onion, 1 medium carrot, 1 stalk celery) to the pan. Cook, stirring occasionally, for about 3 to 5 minutes, until the veggies soften. Tip: If the veggies start sticking, add a splash of beef broth to deglaze the pan and lift those flavorful bits off the bottom. First, stir in the minced garlic (3 cloves) and dried oregano (1 teaspoon). Cook for about a minute until fragrant. Add the red wine (½ cup), beef broth (2 cups), and crushed tomatoes (1 cup). Stir everything together, then season with salt and pepper to taste. The wine deepens the sauce’s flavor, while the broth adds richness. Tip: Let the wine cook off for a minute before adding the other liquids to reduce its acidity and enhance its depth. Add the uncooked fettuccine (1 pound) and vegetable broth (4 cups) to the pan. Stir occasionally, and cook for about 20 to 30 minutes, until the pasta is al dente or to your liking. Cooking the pasta in the sauce allows it to absorb all the flavors directly. Tip: Stir occasionally to prevent the pasta from sticking together and to make sure it cooks evenly. Garnish with chopped parsley (2 tablespoons) and grated Parmesan cheese before serving. Tip: If the sauce seems too thick, you can add a little more broth or water to loosen it up before serving.

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