Print

Beef Ragu Pasta in Tomato Sauce

Beef Ragu Pasta in Tomato Sauce
Print Recipe

Beef Ragu Pasta in Tomato Sauce is a hearty and comforting Italian-inspired dish featuring tender slow-cooked ground beef in a rich, vibrant tomato sauce, perfectly paired with your choice of long pasta. This recipe combines simple pantry staples and aromatic vegetables to create deep, layered flavors ideal for weeknight dinners, meal prep, or cozy gatherings.

Ingredients

Scale

Beef and Sauce

  • 1 lb lean ground beef
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 large carrot, diced small
  • 2 celery stalks, diced small
  • 28 oz canned crushed tomatoes (high-quality)
  • 2 tbsp tomato paste
  • 1/2 cup red wine (optional)
  • 1 tsp Italian herbs (oregano, basil, thyme blend)
  • Salt and pepper to taste

Pasta

  • 12 oz pappardelle, tagliatelle, or favorite long pasta

Optional Garnishes

  • Freshly grated Parmesan cheese
  • Torn fresh basil leaves
  • Drizzle of good olive oil
  • Chili flakes

Instructions

  1. Prepare the Vegetables: Finely chop the onion, garlic, carrots, and celery. These form the soffritto, providing an aromatic and flavorful foundation for your ragu.
  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 nicely browned, breaking it apart with a spoon for even cooking to unlock rich meaty flavors.
  3. Sauté the Vegetables: Remove the beef temporarily from the pan. In the same skillet, add more olive oil if needed, then sauté the chopped onion, garlic, carrot, and celery until softened and fragrant, about 5 minutes.
  4. Deglaze and Build the Sauce: Return the beef to the pan. Pour in red wine if using, scraping up any browned bits from the pan bottom. Add crushed tomatoes, tomato paste, and Italian herbs. Stir to combine and bring to a gentle simmer.
  5. Simmer Slowly: Reduce heat to low, partially cover, and simmer the ragu for 45 minutes to 1 hour, stirring occasionally to meld flavors and thicken the sauce.
  6. Cook the Pasta: Meanwhile, cook pasta according to package instructions until al dente. Drain and reserve 1 cup of pasta water to adjust sauce consistency if needed.
  7. Combine and Serve: Toss pasta with the beef ragu sauce, adding reserved pasta water to loosen if necessary. Plate the pasta and garnish as desired for a perfect finish.

Notes

  • Use quality lean ground beef for a balanced richness without excess grease.
  • Don’t rush the simmer; slow cooking is key for tender, flavorful beef and thick sauce.
  • Save some pasta water; its starch helps the sauce cling to the pasta for silky texture.
  • Season gradually with salt to build complex flavors.
  • Let the dish rest off heat for a few minutes before serving to allow flavors to settle.
  • Leftover ragu tastes even better the next day and can be refrigerated for up to 3 days or frozen for up to 3 months (freeze sauce only, not pasta).
  • Reheat gently, adding water or broth if needed to loosen thickened sauce.

Nutrition

Keywords: Beef ragu, pasta sauce, slow-cooked beef, Italian pasta, tomato sauce, weeknight dinner, comfort food

Find it online: https://tastebudtrek.com/beef-ragu-pasta-in-tomato-sauce/