When you’re craving something rich, hearty, and comforting, there’s nothing quite like Beef Ragu Pasta in tomato sauce. This classic Italian-inspired dish combines tender beef, a flavorful tomato sauce, and al dente pasta for a meal that’s sure to please any palate. Whether you’re cooking for family or hosting a dinner party, this recipe offers the perfect balance of savory flavors and satisfying textures. Plus, it’s easy to prepare, making it an ideal option for both weeknight dinners and weekend feasts.
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 4-6
Ingredients:
- 500g (1 lb) ground beef or beef chuck
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 large carrot, grated
- 2 celery stalks, diced
- 2 tablespoons olive oil
- 800g (28 oz) canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon sugar (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
- 400g (14 oz) pasta (penne, rigatoni, or pappardelle work well)
- Fresh parsley and Parmesan cheese for garnish
Instructions:
1. Prepare the Vegetables
Begin by prepping all your vegetables. Finely chop the onion, mince the garlic, grate the carrot, and dice the celery. This combination of vegetables is the classic base for a good ragu and adds layers of flavor to your sauce.
2. Sauté the Vegetables
In a large pot or deep skillet, heat the olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are soft and fragrant, stirring occasionally to prevent them from sticking.
3. Brown the Beef
Once the vegetables are softened, add the ground beef to the pot. Cook the beef, breaking it apart with a spoon, until browned all over. This step is crucial as browning the meat adds a depth of flavor to the dish. If there is excess fat, you can drain it off at this stage.
4. Add Garlic and Tomato Paste
Next, stir in the minced garlic and tomato paste. Cook for another minute to allow the garlic to become fragrant and the tomato paste to slightly caramelize, which will enrich the sauce.
5. Add Crushed Tomatoes and Broth
Pour in the canned crushed tomatoes and beef broth. Stir to combine, ensuring the beef and vegetable mixture is well coated. At this point, add the dried oregano, basil, bay leaf, and sugar if using (the sugar helps to balance the acidity of the tomatoes, but it’s optional).
6. Simmer the Sauce
Reduce the heat to low, cover the pot, and allow the sauce to simmer for at least an hour. Stir occasionally to prevent sticking. The long simmering time helps tenderize the beef and allows the flavors to meld beautifully.
7. Season and Adjust
After about an hour of simmering, taste the sauce and adjust the seasoning with salt and pepper as needed. Remove the bay leaf. If you prefer a richer sauce, you can simmer it uncovered for the last 15 minutes to thicken it further.
8. Cook the Pasta
While the sauce finishes simmering, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until it’s al dente. Drain the pasta, but reserve about a cup of the pasta water in case you need to loosen the sauce later.
9. Combine Pasta and Sauce
Once the pasta is cooked and drained, either toss it directly into the pot with the beef ragu sauce, or ladle the sauce over the pasta on individual plates. If the sauce seems too thick, add a splash of reserved pasta water to loosen it.
10. Garnish and Serve
Top each serving with freshly chopped parsley and a generous sprinkle of Parmesan cheese. Serve with a side of crusty bread for a truly comforting meal.
Tips for the Perfect Beef Ragu Pasta
- Meat Selection: Ground beef works great for a quick ragu, but for a more luxurious dish, you can use beef chuck or a similar cut and let it simmer longer until it’s fall-apart tender.
- Herbs: Fresh herbs like basil or thyme can be added for a more vibrant flavor. Simply stir them in right before serving.
- Slow Cooker Option: For an even more hands-off approach, after browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.
FAQs about Beef Ragu Pasta
What type of beef is best for ragu?
You can use ground beef for a quicker option, but if you want a deeper flavor and richer texture, cuts like beef chuck or short ribs are ideal. These cuts become incredibly tender with slow cooking and add more depth to the sauce.
Can I make beef ragu in advance?
Yes! Beef ragu often tastes even better the next day as the flavors have more time to meld. You can store it in an airtight container in the refrigerator for up to three days. Just reheat it gently on the stovetop when ready to serve.
Can I freeze beef ragu?
Absolutely. Beef ragu freezes exceptionally well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to three months. To reheat, thaw overnight in the refrigerator and heat on the stove.
What is the best pasta for beef ragu?
Thicker pastas like pappardelle, tagliatelle, or rigatoni are great for ragu as they hold up well to the hearty sauce. However, any pasta will work, so feel free to use your favorite!
Can I make this dish gluten-free?
Yes, simply swap regular pasta for a gluten-free alternative. Be sure to check that your tomato paste and other ingredients are gluten-free as well.
How can I make the sauce thicker?
If your ragu sauce is too thin, simmer it uncovered for an additional 15-20 minutes, stirring occasionally. This will allow the liquid to evaporate and the sauce to thicken naturally.
Conclusion
Beef Ragu Pasta in tomato sauce is the ultimate comfort food. With its rich, hearty flavors and tender beef, it’s the kind of meal that brings people together around the table. Whether you’re preparing it for a busy weeknight or a special occasion, this recipe is sure to impress. Pair it with a glass of red wine and a green salad for a truly Italian dining experience.