Linguine with Golden Beet and Beef Ragù

Linguine with Golden Beet and Beef Ragù


I experimentet with our classic tomato-meat sauce by adding golden beets. My thinking was that golden beets have such a pleasant, earthy flavor that we thought it’d pair well with more acidic tomatoes. And we were right! Golden beets added the perfect amount of sweet, earthy flavors to this hearty linguine with golden beet and beef ragù recipe.

Linguine with Golden Beet and Beef Ragù_Hero

Linguine with Golden Beet and Beef Ragù

I experimented with our classic tomato-meat sauce by adding golden beets. My thinking was that golden beets have such a pleasant, earthy flavor that we thought it’d pair well with more acidic tomatoes. And we were right! Golden beets added the perfect amount of sweet, earthy flavors to this hearty linguine with golden beet and beef ragù recipe.
5 from 1 vote
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Cook Time: 25 minutes
Inactive Time: 35 minutes
Total Time: 1 hour
Servings: 4
Calories: 826kcal

Equipment

  • Large pot
  • Wide pot

Ingredients

  • 16 ounces linguine or pasta of your choice
  • 1 tablespoon cooking oil
  • 1 pound ground beef
  • 1 yellow onion
  • 3 carrots
  • 2 medium golden beets
  • 6 cloves garlic
  • 2 tablespoons tomato paste
  • 1 cup beef stock
  • 1 14.5- ounce can crushed tomatoes
  • Salt pepper, crushed red pepper to taste
  • Grated parmesan cheese optional, for serving

Instructions

Prepare Ingredients:

  • Peel and dice the onion. Peel and small-dice the carrots and golden beets. Peel and mince the garlic.

Cook the Pasta:

  • Bring a large pot of salted water to a boil. Scoop out and reserve ¾ cup pasta cooking water before draining the pasta. Rinse the pasta and then drizzle with a bit of extra virgin olive oil, if needed.

Cook the Sauce Base:

  • While the pasta is cooking, prepare the sauce. In a wide pot, heat the oil over medium high until very hot. Add the beef and cook, breaking up with a spoon, until well browned and completely cooked through. Season with salt, pepper, and crushed red pepper. Transfer the beef to a bowl and drain off all but 1 tablespoon of fat.
  • Add the onion, carrots, and golden beets, and cook, stirring often, until beginning to char around the edges and soft, about 10-12 minutes. Adjust the heat as necessary to keep the vegetables from burning. Season with salt, pepper, and crushed red pepper to taste. Add the garlic and cook for 45 seconds until fragrant.

Prepare the Sauce:

  • Add the tomato paste and coat the vegetables in the paste. Cook for 1-2 minutes until the paste begins to deepen in color. Stir in the beef stock and scrape up any browned bits stuck to the bottom. Continue stirring until the sauce is smooth and velvety. Add the crushed tomatoes along with the beef. Bring to a boil and then reduce heat and simmer for 30 minutes to allow the flavors to meld. Taste and season to your preferences.

Finish the Pasta:

  • Pour in the reserved pasta cooking water and stir to incorporate. Add the cooked linguine and toss to coat. Once the pasta is warmed through and has a glossy coating of sauce on all the noodles, turn off the heat.

To Serve:

  • Divide the pasta between shallow pasta bowls and serve with freshly grated parmesan cheese, if desired. Enjoy!

Nutrition

Calories: 826kcal | Carbohydrates: 103g | Protein: 39g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 443mg | Potassium: 1278mg | Fiber: 8g | Sugar: 13g | Vitamin A: 8002IU | Vitamin C: 18mg | Calcium: 119mg | Iron: 6mg

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