If you’ve ever craved the deep, comforting flavors of an Italian trattoria but wanted something you could easily whip up in your own kitchen, this Easy Beef Ragu Pasta Recipe is about to become your new weeknight staple. Generous layers of tender beef and sweet vegetables simmered in a rich tomato sauce transform simple pantry ingredients into a rustic, slow-cooked masterpiece, all without hours on the stove. Whether you need a casual meal for family or a crowd-pleaser for friends, this dish is the definition of soul-satisfying—and you’ll be coming back for seconds.
Ingredients You’ll Need
This is one of those magical recipes where humble ingredients really shine! Every item plays a role, whether it’s adding robust flavor, velvety texture, or an irresistible pop of color. Grab these essentials to let your Easy Beef Ragu Pasta Recipe sing.
- Olive Oil: The lush base for sautéing that builds flavor from the very beginning.
- Onion: Adds mellow sweetness and body to the sauce—finely chop for a smooth texture.
- Carrots: Sweet and earthy, they boost both the color and tenderness of your ragu.
- Celery: Lends a gentle bitterness and subtle herbiness, completing the classic sofrito trio.
- Garlic: Four cloves might sound like a lot, but they meld beautifully, infusing the sauce with warmth.
- Ground Beef: The heart of this dish, bringing savory richness—choose lean for less grease or regular for lots of flavor.
- Tomato Paste: Just a spoonful adds that deep, concentrated tomato essence for a fuller sauce.
- Crushed Tomatoes: A large can creates the perfect saucy base; use San Marzano if you can for classic Italian flavor.
- Red Wine (Optional): Adds a complex, rounded taste—substitute with beef broth if you prefer alcohol-free.
- Dried Oregano: Earthy and aromatic, it infuses your sauce with that quintessential Italian fragrance.
- Dried Basil: Brings in a hint of sweetness and freshness that pairs wonderfully with tomatoes.
- Red Pepper Flakes (Optional): For a little kick and gentle warmth—totally up to your spice preference.
- Salt: Enhances all the other flavors, so don’t be shy.
- Black Pepper: Brings just the right amount of punch to the sauce.
- Pasta: Choose pappardelle, rigatoni, or spaghetti—go for what makes you happiest!
- Fresh Parsley: Adds a burst of color and a clean, herby finish right before serving.
- Freshly Grated Parmesan Cheese: The ultimate salty, creamy topping—never skip it if you can help it!
How to Make Easy Beef Ragu Pasta Recipe
Step 1: Sauté the Aromatics
Start by heating your olive oil in a large, heavy-bottomed pot over medium heat. Once the oil is shimmering, add your chopped onions, carrots, and celery. This trio, known as sofrito, lays the groundwork for deep, layered flavor, so let it gently sizzle for about 6 minutes until everything is soft and fragrant.
Step 2: Add Garlic and Brown the Beef
Stir in the minced garlic and let it bloom for just a minute, then crumble in your ground beef. Use a wooden spoon to break up any larger pieces and cook until the beef is deeply browned and any juices have evaporated—about 8 minutes. This step is where the magic happens for that signature ragu richness.
Step 3: Build the Sauce
Add your tomato paste to the pot, stirring constantly so it darkens slightly and infuses the beef with a deep tomato note—this takes just a couple of minutes. Next, pour in the red wine (or beef broth if you prefer) to deglaze the pan, scraping up any browned bits to lock in all those savory flavors. Let it bubble gently for 2 to 3 minutes.
Step 4: Simmer and Develop Flavor
Now, add the crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and black pepper. Give it a good stir, then partially cover the pot and reduce the heat to low. Let everything simmer together for 45 to 60 minutes, stirring occasionally. The sauce will become incredibly rich and aromatic, as all the ingredients meld together into perfection.
Step 5: Cook the Pasta
Meanwhile, bring a large pot of salted water to a boil. Cook your pasta of choice until it’s just al dente (tender but with a little bite left), according to the package instructions. Before draining, scoop out half a cup of that magical starchy pasta water—it helps the sauce cling like a dream!
Step 6: Finish and Serve
Add your cooked pasta directly to the ragu, tossing everything together and splashing in a bit of the reserved pasta water to reach your preferred silky, saucy consistency. Pile the pasta high onto plates and finish with a shower of fresh parsley and a generous snowfall of grated Parmesan. Your Easy Beef Ragu Pasta Recipe is ready to savor!
How to Serve Easy Beef Ragu Pasta Recipe
Garnishes
This dish absolutely deserves a flourish to finish. Sprinkle on extra chopped parsley for lively color, and always have a bowl of freshly grated Parmesan at the table so everyone can help themselves. If you have it, a drizzle of high-quality olive oil or a few fresh basil leaves offer another layer of Italian flair.
Side Dishes
The Easy Beef Ragu Pasta Recipe is hearty enough to star on its own, but it pairs beautifully with a crisp green salad tossed in a bright vinaigrette. Crusty bread, lightly grilled or warmed, is perfect for soaking up any glorious leftover sauce. If you’re feeling celebratory, add a bottle of medium-bodied red wine to match the richness of the dish.
Creative Ways to Present
For date night or special occasions, try twirling the pasta into neat nests with tongs before topping with ragu, parsley, and Parmesan. You can also spoon the ragu over creamy polenta for a rustic twist, or bake any leftovers with mozzarella for a bubbly pasta casserole—your family will swoon.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool, then transfer to an airtight container. Pop them in the fridge, where they’ll keep happily for up to four days. The flavors actually improve overnight, so tomorrow’s lunch might be even better than tonight’s dinner!
Freezing
The Easy Beef Ragu Pasta Recipe is a freezer champion. Cool the sauce completely and pack it into freezer-friendly containers (best to freeze the pasta and ragu separately, if possible). Freeze for up to three months, and you’ll have a homemade Italian feast ready whenever you need it.
Reheating
To reheat, warm the ragu sauce slowly over low heat, adding a splash of water or broth to loosen it if needed. Pasta can be rewarmed in the microwave or tossed in a skillet with the sauce until evenly hot and perfectly saucy. Top with extra cheese and parsley for that freshly-made magic.
FAQs
Can I make this Easy Beef Ragu Pasta Recipe without wine?
Absolutely! While red wine adds depth, substituting beef broth delivers a hearty flavor and keeps the sauce kid-friendly and alcohol-free. No one will miss the wine, I promise.
What’s the best pasta shape for ragu?
Pappardelle’s broad ribbons are a classic choice because they catch all the chunky sauce, but rigatoni and spaghetti work wonderfully too. Ultimately, any pasta you love with a hearty sauce will be a winner!
Is it okay to use ground turkey instead of beef?
Yes, you can definitely swap in ground turkey for a lighter version. The flavors will be a bit milder, so consider adding an extra pinch of herbs or a knob of butter at the end to round out the richness.
Does the sauce really need to simmer for an hour?
The longer simmer allows all the vegetables, beef, and tomatoes to marry into a luxuriously rich sauce. But if you’re pressed for time, even a 30-minute simmer will give you a lovely dinner—just know that an extra half-hour is worth it!
Can I double the Easy Beef Ragu Pasta Recipe for a larger crowd?
No problem! Simply double all ingredients and use a large Dutch oven or soup pot. Stir occasionally to ensure even simmering, and you’ll have plenty to go around for your next gathering.
Final Thoughts
There’s something universally comforting about a big bowl of pasta, and this Easy Beef Ragu Pasta Recipe truly delivers that cozy, homemade flavor we all crave. Whether you’re cooking for friends, family, or simply treating yourself, this recipe won’t let you down—so grab a pot and get simmering!
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Easy Beef Ragu Pasta Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Easy Beef Ragu Pasta recipe is a hearty and comforting dish that comes together with simple ingredients to create a flavorful sauce that pairs perfectly with your favorite pasta. The rich beef ragu is simmered to perfection, making it an ideal choice for a cozy family dinner or entertaining guests.
Ingredients
For the Ragu:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 pound ground beef
- 1 tablespoon tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup red wine (optional, or substitute beef broth)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Serving:
- 1 pound pasta (pappardelle, rigatoni, or spaghetti)
- 1/4 cup fresh parsley, chopped
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Prepare the Ragu: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 6 minutes. Stir in garlic and cook for 1 minute. Add ground beef and cook until browned, breaking up with a spoon, about 8 minutes. Stir in tomato paste and cook for 2 minutes to deepen the flavor.
- Simmer the Ragu: Deglaze with red wine (or broth), scraping up browned bits, and simmer for 2–3 minutes. Add crushed tomatoes, oregano, basil, red pepper flakes, salt, and black pepper. Reduce heat to low, cover partially, and simmer for 45–60 minutes, stirring occasionally.
- Prepare the Pasta: Meanwhile, cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
- Combine and Serve: Toss the pasta with the ragu, adding pasta water as needed for desired consistency. Serve topped with fresh parsley and Parmesan.
Notes
- Ragu tastes even better the next day as the flavors deepen.
- For a richer sauce, add a splash of heavy cream or a knob of butter before serving.
- This recipe also freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course, Pasta
- Method: Stovetop, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups pasta with sauce
- Calories: 510
- Sugar: 10 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 65 mg
