How to Make Beef Ragu Pasta in Tomato Sauce

Discover the rich flavors of Beef Ragu Pasta in Tomato Sauce with this easy, hearty recipe perfect for any weeknight dinner. This dish brings together tender, slow-cooked beef in a vibrant tomato sauce, creating a comforting pasta meal that delights every palate. Whether you’re craving something cozy or wanting to impress with a classic Italian-inspired dish, this recipe is your go-to for a satisfying, flavorful dinner.

Why You’ll Love This Recipe

• Deep, rich flavors: Slow cooking the beef in tomato sauce lets the flavors meld beautifully for a robust taste.
• Simple ingredients: Uses pantry staples that combine into something much more delicious than the sum of their parts.
• Versatile meal: Perfect for casual dinners or when guests arrive—you can easily scale up the recipe.
• Comforting and filling: A hearty dish that delivers warmth and satisfaction in every bite.
• Perfect for leftovers: The flavors deepen even more the next day, making it ideal for meal prep.

Ingredients You’ll Need

Each ingredient in this Beef Ragu Pasta in Tomato Sauce is chosen to build layers of flavor and texture while keeping the recipe straightforward. From aromatic vegetables to quality beef and crushed tomatoes, everything plays a unique role in creating that signature rich ragu.

• Ground Beef: Choose lean for less fat but rich enough to develop great texture and flavor.
• Olive Oil: Adds smoothness and helps sauté the vegetables evenly.
• Onion: Finely chopped for sweetness and a subtle aromatic base.
• Garlic: Fresh minced cloves for that essential savory kick.
• Carrots: Diced small to add a slight sweetness and extra texture.
• Celery: Provides crunch and depth to balance the tangy tomato sauce.
• Crushed Tomatoes: Use high-quality canned for a rich, bright tomato flavor that forms the sauce base.
• Tomato Paste: Intensifies the tomato flavor and thickens the sauce.
• Red Wine (optional): Adds complexity and richness to the sauce.
• Italian Herbs: A blend of oregano, basil, and thyme to enhance the authentic taste.
• Salt and Pepper: Essential for seasoning and balancing flavors.
• Pasta: Choose pappardelle, tagliatelle, or your favorite long pasta to catch the sauce.

Variations for Beef Ragu Pasta in Tomato Sauce

Feel free to adapt this dish to suit your preferences, dietary needs, or whatever you have available. This recipe is flexible and welcomes your creativity with open arms!

• Vegetable Boost: Add mushrooms, zucchini, or bell peppers to increase the veggie content and nutrition.
• Spicy Twist: Include red pepper flakes or a pinch of chili powder for a gentle heat kick.
• Meat Alternatives: Substitute ground beef with ground pork, turkey, or a plant-based protein for variation.
• Herb Swap: Use fresh rosemary or sage instead of Italian herbs for a different aromatic profile.
• Dairy Addition: Stir in a splash of cream or sprinkle freshly grated Parmesan right before serving.

How to Make Beef Ragu Pasta in Tomato Sauce

Step 1: Prepare the Vegetables

Start by finely chopping the onion, garlic, carrots, and celery. These vegetables form the classic soffritto, giving your ragu an aromatic and flavorful foundation.

Step 2: Brown the Beef

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook until it’s nicely browned, breaking it apart with a spoon for even cooking. This step unlocks deep, meaty flavors.

Step 3: Sauté the Vegetables

Remove the beef from the pan temporarily. In the same skillet, add a bit more olive oil if needed and sauté the onion, garlic, carrot, and celery until softened and fragrant, about 5 minutes.

Step 4: Deglaze and Build the Sauce

Return the beef to the pan, then pour in red wine (if using) to deglaze, scraping up browned bits from the bottom of the pan. Next, add crushed tomatoes, tomato paste, and Italian herbs. Stir everything together and bring the mixture to a gentle simmer.

Step 5: Simmer Slowly

Reduce the heat to low, cover partially, and let the ragu simmer for at least 45 minutes to 1 hour, stirring occasionally. This slow cooking allows flavors to meld and the sauce to thicken beautifully.

Step 6: Cook the Pasta

While the ragu is nearing completion, cook your pasta according to package instructions until al dente. Drain, reserving a cup of pasta water in case you need to loosen the sauce when combining.

Step 7: Combine and Serve

Toss the pasta with the beef ragu sauce, using reserved pasta water to adjust the consistency if needed. Plate and add your favorite garnishes for the perfect finishing touch.

Pro Tips for Making Beef Ragu Pasta in Tomato Sauce

• Use quality beef: Lean ground beef striking a good fat balance ensures richness without greasiness.
• Don’t rush the simmer: Slow cooking unlocks deep flavors and tenderizes the meat perfectly.
• Save pasta water: Its starchiness helps bind the sauce to your pasta, making each bite silky.
• Season gradually: Add salt in stages to build well-rounded seasoning.
• Rest before serving: Let the dish sit for a few minutes off heat so flavors settle beautifully.

How to Serve Beef Ragu Pasta in Tomato Sauce

Garnishes

Freshly grated Parmesan cheese and torn basil leaves add brightness and umami to the dish. A drizzle of good olive oil or a sprinkle of chili flakes can also elevate the experience.

Side Dishes

A crisp green salad with a tangy vinaigrette, crusty garlic bread, or roasted vegetables all complement the hearty ragu perfectly, balancing rich and fresh elements on your plate.

Creative Ways to Present

For a casual meal, serve the ragu tossed with pasta in large rustic bowls. For a dinner party, plate the pasta nest-style with a spoonful of ragu artfully placed on top and garnished with microgreens or edible flowers for visual appeal.

Make Ahead and Storage

Storing Leftovers

Store any leftover beef ragu pasta in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making your next meal even better.

Freezing

The cooked ragu sauce freezes well on its own for up to 3 months. Freeze in portioned containers and thaw overnight in the fridge before reheating. Avoid freezing the pasta with sauce to preserve the texture.

Reheating

Reheat ragu gently in a saucepan over low heat, adding a splash of water or broth if the sauce is too thick. Reheat pasta separately in boiling water for a few seconds or toss leftovers together in the pan until heated through.

FAQs

Can I use different types of pasta for Beef Ragu Pasta in Tomato Sauce?

Absolutely! While wide noodles like pappardelle or tagliatelle are traditional, rigatoni, fettuccine, or even spaghetti work great to hold the rich sauce.

Is it necessary to use red wine in the recipe?

No, red wine is optional but adds extra depth and acidity. You can skip it or replace it with beef broth or water if preferred.

How long does the ragu need to simmer?

Simmering for at least 45 minutes to an hour allows the flavors to blend and the beef to become tender. For an even richer taste, simmer up to 2 hours on low heat.

Can I make this recipe vegetarian?

Yes! Swap the beef for lentils, mushrooms, or a plant-based meat substitute to create a vegetarian ragu that’s just as comforting.

What’s the best way to thicken the sauce if it’s too watery?

Let it simmer uncovered for a bit longer to reduce the liquid or stir in a small spoonful of tomato paste to thicken and intensify the flavor.

Final Thoughts

There’s something truly special about gathering around a bowl of Beef Ragu Pasta in Tomato Sauce. It’s a dish that brings warmth, comfort, and that satisfying feeling of homemade goodness to any table. So go ahead, give this recipe a try—you might just find your new favorite weeknight dinner that’s both simple to make and irresistible to eat!

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