beef ragu pasta

There’s nothing quite like a bowl of beef ragu pasta to warm the soul and satisfy hunger. This recipe combines tender, slow-cooked beef with a rich, flavorful tomato sauce that clings beautifully to al dente pasta. Perfect for family dinners, cozy nights, or special occasions, Mouthwatering Beef Ragu Pasta brings the heart of Italian comfort food right into your kitchen.

Ragu is a classic Italian sauce traditionally made with slow-cooked meats, vegetables, and aromatic herbs. By simmering beef for several hours, the flavors meld together, creating a sauce that’s both hearty and deeply satisfying. This recipe adapts the traditional method for a slightly quicker, weeknight-friendly version without compromising taste.

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Ingredients

• Meat & Sauce:
  • 1 lb (450g) ground beef chuck or a mix of beef and pork
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 1 can (14 oz) diced tomatoes
  • 1 cup beef broth
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • Salt and black pepper, to taste
  • ¼ cup red wine (optional, adds depth)
• Pasta & Garnish:
  • 12 oz (340g) spaghetti or tagliatelle
  • ¼ cup grated Parmesan cheese
  • Fresh parsley, chopped, for garnish

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Instructions

1. Prepare the Vegetables: Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
2. Brown the Beef: Add ground beef to the skillet. Cook until browned and no longer pink, breaking it into small crumbles. Drain excess fat if needed.
3. Add Aromatics: Stir in garlic and tomato paste. Cook for 1–2 minutes until fragrant, allowing the tomato paste to caramelize slightly.
4. Simmer the Sauce: Add diced tomatoes, beef broth, oregano, thyme, and optional red wine. Stir to combine. Reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until the sauce thickens and flavors meld.
5. Cook the Pasta: While the sauce simmers, cook pasta according to package instructions until al dente. Drain, reserving ½ cup pasta water.
6. Combine Pasta and Sauce: Toss pasta with beef ragu, adding reserved pasta water gradually to loosen the sauce if needed.
7. Serve: Plate pasta and sprinkle with Parmesan cheese and fresh parsley. Serve immediately with crusty bread or a simple side salad.

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Tips for Perfect Beef Ragu Pasta

• Meat Choice: Use a mix of beef and pork for added richness. Chuck or brisket can also be slow-cooked for a more traditional ragu texture.
• Cooking Time: Longer simmering enhances flavor. Even an extra 30 minutes creates a more tender and flavorful sauce.
• Pasta Pairing: Wide, flat pasta like tagliatelle holds the ragu better than thin spaghetti.
• Enhancing Flavor: Add a bay leaf while simmering or a pinch of chili flakes for subtle heat.

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Flavor Variations

• Creamy Ragu: Stir in ¼ cup heavy cream at the end for a rich, velvety sauce.
• Mushroom Ragu: Add 1 cup sliced mushrooms for earthy depth.
• Spicy Italian: Include a pinch of red pepper flakes or Italian sausage instead of plain ground beef.

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Serving Suggestions

Pair Mouthwatering Beef Ragu Pasta with:

• Garlic bread or focaccia
• Roasted vegetables like zucchini or bell peppers
• A crisp Caesar salad or arugula salad with balsamic dressing
• Red wine, such as Chianti or Sangiovese, for an authentic Italian experience

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Fun Facts & Cultural Context

Ragu originated in Bologna, Italy, where it’s traditionally served with tagliatelle. The slow cooking method allows tough cuts of beef to break down, infusing the sauce with rich flavor. “Ragu alla Bolognese” is a protected style in Italy, but this adaptable recipe allows home cooks to enjoy the deep flavors of Italy with simpler ingredients.

The addition of vegetables not only enriches the flavor but also reflects classic Italian cooking, where soffritto—a base of onions, carrots, and celery—is used to build depth in sauces. Combining fresh herbs and a splash of red wine elevates the sauce without making the recipe overly complicated.

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Why This Recipe Works

• Quick Adaptation: Traditional ragu often takes hours, but this version maintains authentic flavors with shorter cooking.
• Balanced Flavors: Sweet tomatoes, savory beef, and aromatic herbs create a harmonious taste.
• Comfort Food: The rich, hearty sauce makes this dish perfect for chilly evenings or family gatherings.
• Versatile: Works with multiple pasta types and can be doubled for meal prep.

Mouthwatering Beef Ragu Pasta offers the perfect blend of Italian authenticity, ease of preparation, and restaurant-quality flavor, making it an essential recipe for your dinner repertoire.