Description

A hearty and flavorful Beef Pasta Recipe in Tomato Sauce – Beef Ragu Pasta Recipe featuring slow-simmered ground beef in a rich tomato sauce. Perfect for weeknights or comforting family dinners.

Ingredients

Scale

2 tablespoons olive oil
1.5 pounds ground beef (80/20 or 85/15)
1 large onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
1/2 cup dry red wine
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can diced tomatoes
1/2 cup beef broth
1 tablespoon tomato paste
1 teaspoon sugar
Salt and freshly ground black pepper to taste
1 pound pasta of your choice (tagliatelle, pappardelle, rigatoni, or spaghetti)
Freshly grated Parmesan cheese, for serving
Fresh basil or parsley, for garnish (optional)

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Instructions

1. Heat olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it up, until browned. Remove beef and set aside, leaving 1-2 tablespoons of fat.
2. Reduce heat to medium, add chopped onion, carrots, and celery. Cook until softened, about 8-10 minutes.
3. Stir in minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
4. Pour in red wine. Increase heat and let it bubble and reduce by half, scraping the bottom of the pot.
5. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, diced tomatoes, beef broth, sugar, salt, and pepper.
6. Return browned beef to the pot. Bring to a simmer, then cover and cook on low for at least 1.5 to 2 hours, stirring occasionally.
7. Taste and adjust seasoning.
8. Cook pasta according to package directions until al dente, reserving about 1 cup of pasta water.
9. Drain pasta and add it to the ragu. Toss to combine, adding reserved pasta water as needed to reach desired consistency.
10. Serve immediately, topped with Parmesan cheese and fresh herbs if desired.

Notes

Store cooled ragu in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3-4 months. Reheat gently on the stovetop or in the microwave. Leftover ragu can be used for Shepherd’s Pie, stuffed peppers, or lasagna.

Prep Time: 20 minutes
Cook Time: 120 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: Approx. 500-700 (varies based on pasta and serving size)
Sugar: Approx. 8-15g
Sodium: Approx. 600-1200mg (varies based on ingredients and added salt)
Fat: Approx. 20-35g
Carbohydrates: Approx. 40-60g
Fiber: Approx. 4-8g
Protein: Approx. 25-35g