Are you craving a comforting, delicious meal that's surprisingly easy to make? Look no further! This Ragu Fettuccine Alfredo recipe combines the richness of a classic Alfredo sauce with the hearty depth of a flavorful ragu, creating a truly unforgettable dish. It’s perfect for a weeknight dinner, a special occasion, or any time you want to treat yourself to something truly special. This easy recipe is perfect for homemade cooking and offers a healthy twist on a classic favorite. Get ready to impress yourself and your loved ones with this quick dinner idea!
Ingredients:
For the Ragu:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef (or a blend of beef and pork)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
For the Alfredo Sauce:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
For the Pasta:
- 1 pound fettuccine pasta
Instructions:
Making the Ragu:
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in the crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer, then reduce heat to low and cook for at least 30 minutes, or longer for a richer flavor. The longer it simmers, the better it tastes!
Making the Alfredo Sauce:
- While the ragu simmers, prepare the Alfredo sauce. In a medium saucepan, melt the butter over medium-low heat.
- Stir in the heavy cream and bring to a gentle simmer. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
- Gradually whisk in the Parmesan cheese until it's melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
Combining and Serving:
- Cook the fettuccine according to package directions. Drain the pasta, reserving about 1/2 cup of pasta water.
- Add the cooked pasta to the ragu and toss to coat. If the sauce is too thick, add a little of the reserved pasta water to loosen it.
- Gently stir in the Alfredo sauce until everything is well combined. The creamy Alfredo will beautifully complement the rich ragu.
- Serve immediately and garnish with extra Parmesan cheese, if desired.
Cooking Tips for Delicious Dishes:
- For a deeper ragu flavor, consider adding a splash of red wine to the skillet along with the tomatoes.
- Don't be afraid to experiment with different herbs and spices in your ragu. A touch of thyme or rosemary can add a lovely complexity.
- If you prefer a lighter Alfredo sauce, you can use half-and-half instead of heavy cream.
- For a vegetarian option, substitute the ground beef with crumbled vegetarian sausage or mushrooms.
Variations:
- Spicy Ragu Fettuccine Alfredo: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the ragu for an extra kick.
- Mushroom Ragu Fettuccine Alfredo: Sauté sliced mushrooms with the onions and garlic before adding the ground beef for an earthy twist.
- Chicken Ragu Fettuccine Alfredo: Replace the ground beef with cooked and shredded chicken for a lighter protein option.
Nutritional Information (per serving, approximate):
- Calories: Approximately 600-700
- Fat: Approximately 35-45g
- Protein: Approximately 25-35g
- Carbohydrates: Approximately 50-60g
This Ragu Fettuccine Alfredo is a truly satisfying and delicious meal that’s surprisingly easy to make. Enjoy this best recipe and let us know what you think in the comments below!