This one-pot herbed beef ragu pasta is rich, comforting, and perfect for busy weekends when you’re tired but still want a homemade meal. I made this after attending a wedding over the weekend — Saturdays are for (owambe) after all. I didn’t get served food, so I got home tired and hungry. Thankfully, I already had everything I needed in my kitchen.
Before I knew it, the pasta was done, and I had a satisfying one-pot meal ready in no time.
Looking for another quick dinner idea? Try this: 25 Easy Healthy Weeknight Dinner Ideas for the Family
Shrimp Stir-fry Pasta Quick Dinner Ideas for the Family
This easy one-pot herbed beef ragu pasta is perfect for busy moms, weeknight dinners, and lazy weekends.
Ingredients for One Pot Beef Ragu Pasta
- Salt
- Onion
- Mushroom
- Garlic
- Tomato paste
- Pepper
- Minced fat/beef
- Seasoning cube
- Olive oil
- Pasta
- Mixed herbs
- Rocket or Aragula ( the leaf I sprinkled on it)
- Pistachios ( for crunchy texture) I also sprinkled this.
How to Cook One-Pot Herbed Ragu Pasta
Step 1: Sauté aromatics
Heat olive oil in a large pan over medium heat. Add onion, garlic salt to taste. Cook until fragrant.
Step 2: Cook the beef
Add the minced beef and cook until browned.
Step 3: Sauté
Add mushrooms. Cook until soft.
Step 4: Add tomato paste & seasoning
Stir in tomato paste, pepper, seasoning cube, and mixed herbs. Cook 2–3 minutes to blend flavors.
Step 5: Simmer the sauce
Reduce heat and let the sauce simmer for 10–15 minutes, stirring occasionally. Taste and adjust seasoning if needed.
Step 6: Cook the pasta
Meanwhile, cook pasta according to package instructions. Drain and set aside.
Step 7: Combine pasta & sauce
Add cooked pasta to the sauce and toss until well coated.
Step 8: Garnish & serve
Sprinkle fresh rocket leaves and chopped pistachios on top before serving for a peppery, crunchy finish.
Suggestions
- Mushrooms add earthy flavor but can be skipped if you prefer.
- Pistachios add crunch; walnuts or almonds are good alternatives.
- Serve immediately for the best texture of rocket leaves.
- This dish reheats well and can be stored in the fridge for up to 3 days.
Notes:
Slow Cooker
Brown the minced or chopped beef in a pan first (optional).
Add beef, onions, garlic, mushrooms, tomato paste, herbs, pepper, and seasoning to your slow cooker.
Cook on low for 4–6 hours or on high for 2–3 hours until the beef is tender and the sauce thickens.
Cook pasta separately and toss with the sauce before serving. Garnish with rocket and pistachios as usual.
Storing
Store in an airtight container in the refrigerator for up to 3 days or in the freezer for months.
Nutrition
Calories: ~450–500 kcal
Protein: 25–30g
Carbohydrates: 45–50g
Fat: 18–20g
Fiber: 3–5g
The nutrition info provided is an estimate based on third-party calculations. Actual values may differ depending on the brands you use, how you measure and cook the ingredients, portion, sizes and other factors.
If you love Nigerian dishes you’ll also enjoy this.
Air-fryer Bole(Roasted Plantain) Nigerian Street-food
How to Cook Boiling Egusi soup
Delicious Nigerian Chicken Stew
