Quick Bucatini with Ragu

Get dinner on the table in under 30 minutes with this simple, but hearty pasta recipe. 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 1 1/4 lb ground chuck
  • 10 ounces bucatini pasta
  • 1 8 oz can tomato sauce
  • 4 cloves garlic
  • 2 carrots
  • 2 stalks celery
  • 1 yellow onion
  • 1 bunch basil
  • 1 cup dry white wine
  • 2 tbsp butter
  • 1/4 cup grated pecorino romano cheese


Prep the Veggies

  1. Wash and dry all produce. Peel and finely chop garlic, onion, and carrot. Finely chop celery. Pick basil leaves from stems and roughly tear into smaller pieces.

Cook the Bucatini

  1. Heat a large pot of salted water to boiling on high. While you work on the sauce, add the pasta to the pot and cook 8-10 minutes or until al dente. 

  2. Drain the pasta, reserving 3/4 cup of the cooking liquid. Remove from heat and return pasta to pot. Set aside until sauce is complete.

Make the Sauce

  1. In a large pot or high-sided pan, heat 1 tablespoon olive oil on medium-high until hot. Add garlic, carrot, celery and onion and season with salt and pepper. Cook 4-6 minutes or until onion is soft and translucent. Stirring occasionally.

  2. Add the ground chuck and season with salt and pepper. Cook 4-6 minutes or until brown and cooked through. Stir frequently, breaking up meat with a spoon.

  3. Add tomato sauce and 1 cup of dry white wine to the pan, season with salt and pepper. Raise heat to high until simmering, then reduce heat to medium-high. Cook 6-8 minutes, stirring occasionally and scraping up browned bits from the bottom of the pan. 

Finish and Plate

  1. Transfer pan sauce to pasta pot and add butter and half of the basil. Add half of the reserved pasta cooking water, and season with salt and pepper. Cook on medium-high, stirring vigorously to coat the pasta. If sauce seems dry, add the remaining pasta cooking water.

  2. Divide finished pasta between four bowls. Garnish with remaining basil and grated cheese.