Rachael Ray Every Day

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Recipe Summary

prep:
5 mins
cook:
40 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, heat 2 tbsp. oil over medium-high. Add the beef; season with salt and pepper. Cook, stirring often and breaking up with a spoon, until browned, about 5 minutes. Add the celery, shallots and garlic; season. Cook, stirring often, until vegetables soften, about 5 minutes. Stir in the tomato paste and 3 tsp. rosemary and cook, stirring often, until fragrant, about 3 minutes.

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  • Stir in the stock and pomegranate juice. Simmer the ragu over medium-low, stirring often, until the liquid is thickened and saucy, 25 to 30 minutes; season.

  • In a large pot of boiling, salted water, cook the pasta to al dente; drain. Return to the pot and stir in the remaining 1 tbsp. oil; season. Divide the pasta among bowls; top with the ragu, ricotta and remaining rosemary.

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