Try out our Creamy Beef & Mushroom Ragu recipe today! This dish features rich ground chuck simmered with mushrooms and tomato passata, finished with milk, cream, and Parmesan cheese.
Prep Time 10 Min | Cook Time 45 Min | Serves 4
Ingredients
- 2 tbsp olive oil
- 1 onion, finely diced
- 2 tbsp garlic paste
- 8 oz mushrooms, finely chopped
- 2 tbsp tomato paste
- 24 oz passata
- 1/2 tsp fresh oregano
- 1 lb ground chuck
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1 lb gnocchi pasta
- 1/2 cup grated Parmesan
- 2 tbsp fresh parsley
- 1/4 tsp crushed red pepper
- 2 tsp fine sea salt
- 1 tsp ground black pepper
Directions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Reserve 1/4 cup of pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the onion with a pinch of salt and cook for about 4-5 minutes until soft and translucent. Stir in the garlic paste and cook for 30 seconds until fragrant.
- Add the ground chuck to the skillet. Break it up and cook for 6-8 minutes until the internal temperature reaches at least 160°F.
- Stir in the mushrooms and cook for about 5 minutes until they begin to caramelize. Add the oregano, crushed red pepper, and black pepper. Push everything to the sides of the skillet, then add the tomato paste directly to the center and let it cook undisturbed for 1-2 minutes until it darkens slightly. Stir it through the meat mixture.
- Pour in the passata and bring it to a gentle simmer. Cook uncovered for 20 minutes, stirring occasionally, until thick and glossy. Stir in the milk and simmer for 2-3 minutes to reduce slightly. Add the heavy cream and stir until smooth and velvety.
- Stir in the Parmesan and parsley. Add the cooked pasta and a splash of reserved pasta water. Toss over low heat for 2 minutes until the sauce clings to the pasta. Remove from the heat and finish with extra Parmesan cheese before serving.
- Enjoy!