Description
Beef Ragu Pasta: Master this easy beef pasta recipe. Simmered in a rich tomato sauce, its your go-to for a comforting, simple weeknight meal youll adore!
Ingredients
Scale
- Ragu Base:
- 1 tbsp olive oil
- 1.5 lbs ground beef (80/20)
- 1 large yellow onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- Flavor Enhancers:
- 1/2 cup dry red wine (like Chianti)
- 28 oz can crushed tomatoes (good quality)
- 1 cup beef broth
- 2 bay leaves
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- Pasta & Finishing:
- 1 lb pappardelle or rigatoni pasta
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 cup fresh parsley, chopped (for garnish)
- Optional Add-ins:
- A splash of heavy cream for extra richness
- Pinch of red pepper flakes for a little kick
Instructions
- Brown the Beef Like a Pro:: First things first, get your biggest, heaviest pot or Dutch oven nice and hot with a drizzle of olive oil. Add your ground beef and break it up. This is where the magic happens, giving you all those delicious browned bits – don’t rush it! Let it get a good, deep sear. I always try not to overcrowd the pan, otherwise, it steams instead of browns, which was a lesson I learned the hard way when my beef looked sad and grey. Drain off any excess fat after browning, honestly, you don’t need it.
- Build Your Flavor Base (Soffritto Time!):: Once the beef is out, toss in your finely diced onion, carrots, and celery. Stir them around, scraping up all those yummy browned bits from the bottom of the pot – that’s flavor gold, folks! Sauté them gently until they’re softened and a little translucent, about 8-10 minutes. This is where your kitchen starts to smell absolutely divine. Don’t let them burn, though; a gentle sweat is what we’re after, not a crispy char. Then, stir in your minced garlic and cook for just another minute until fragrant, being super careful not to burn it – burnt garlic is a real kitchen tragedy, trust me.
- Deglaze and Add the Tomatoes:: Pour in your red wine and let it bubble, scraping up any remaining bits from the bottom of the pot with a wooden spoon. This deglazing step adds so much depth to the rich tomato sauce, honestly, it’s a game-changer. Let the wine reduce by about half, then stir in your crushed tomatoes, beef broth, bay leaves, and dried oregano. Give it a good stir, making sure everything is well combined. This is when the sauce starts to smell like a real Italian nonna’s kitchen, truly.
- Simmer Your Way to Ragu Perfection:: Bring the sauce to a gentle simmer, then reduce the heat to low, cover partially, and let it cook. This is where patience pays off! I usually let it bubble away for at least 1.5 to 2 hours, stirring occasionally. The longer it simmers, the more the flavors meld and deepen, and the beef becomes incredibly tender. I always peek in and give it a stir, making sure nothing is sticking, and I swear the smell gets better every half hour. You’re looking for a rich, thick sauce that coats the back of a spoon.
- Cook Your Pasta with Love:: About 15-20 minutes before your ragu is done, bring a large pot of heavily salted water to a rolling boil. Don’t skip the salt, folks; it’s the only chance you have to season the pasta itself! Add your chosen pasta (pappardelle or rigatoni are my faves for this easy beef pasta recipe) and cook according to package directions until al dente. I always taste a piece to make sure it’s just right – a little bite is what you’re aiming for. Remember to reserve a cup of that starchy pasta water before draining!
- Combine and Serve Your Masterpiece:: Drain the pasta, then add it directly to the pot with the rich beef ragu pasta sauce. Toss everything together, adding a splash or two of that reserved pasta water if the sauce seems too thick – it helps the sauce cling beautifully to the noodles. Stir in a generous handful of freshly grated Parmesan cheese. This is the moment it all comes together! Serve immediately, with extra Parmesan and a sprinkle of fresh parsley. The steam, the smell, the rich color – it’s a feast for the senses, honestly.