Beef Ragu with Penne

Southern Living
Beef Ragu with PenneRecipe
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell


Nothing gives comfort like the lingering aroma of Beef Ragu with Penne in your slow cooker.
Makes 4 Servings


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1 large onion, chopped
2 pounds ground beef
2 (28-oz.) cans crushed tomatoes
1 teaspoon kosher salt
1 (16-oz.) package penne pasta
1/4 cup finely grated Parmesan cheese
2 tablespoons chopped fresh basil


Hands-on: 8 Minutes
Total: 4 Hours, 8 Minutes

1. Place onion in a 5-qt. slow cooker. Crumble ground beef over onion, and add tomatoes. Cover and cook on High for 4 hours or on Low 8 hours. Break up any large pieces of beef with a wooden spoon; stir in salt. Remove half of sauce, and reserve for another use; keep remaining sauce warm in slow cooker.

2. Cook penne pasta according to package directions. Drain and transfer to 4 shallow bowls. Spoon meat sauce over each portion of pasta. Serve with Parmesan cheese, chopped fresh basil, and freshly ground black pepper to taste.

Created date

March 2014