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Hearty Beef Ragu Pasta is more than just a meal; it’s a comforting embrace on a plate. Originating from the rich culinary traditions of Italy, this dish captures the essence of slow cooking and deep, savory flavors. With its tender ground beef simmered in a luscious tomato sauce, served over a bed of perfectly cooked pasta, Beef Ragu is a staple that brings families together. Whether it’s a cozy weeknight dinner or a gathering with friends, this dish offers warmth and satisfaction that few can rival.

Beef Pasta in Tomato Sauce {Beef Ragu Pasta}

Enjoy a cozy night in with this delicious Hearty Beef Ragu Pasta! With tender ground beef, sautéed vegetables, and a rich tomato sauce, this dish is perfect for a comforting dinner. Cook up your favorite pasta, toss it with the savory ragu, and finish with fresh basil and grated Parmesan. It's a simple recipe that takes just over an hour and serves four, making it ideal for family meals or gatherings. Dive in and savor every bite!
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Ingredients
  

400g (14 oz) of pasta (fettuccine or pappardelle)

500g (1 lb) ground beef

1 medium onion, finely chopped

3 cloves garlic, minced

1 medium carrot, diced

1 stick of celery, diced

2 (400g/14 oz) cans of diced tomatoes

2 tbsp tomato paste

1 cup beef broth

1 tsp dried oregano

1 tsp dried basil

1/2 tsp red pepper flakes (optional)

Salt and pepper to taste

2 tbsp olive oil

Fresh basil leaves for garnish

Grated Parmesan cheese for serving

Instructions
 

Prep the Ingredients: Start by finely chopping the onion, celery, and carrot. Mince the garlic and set everything aside.

    Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

      Sauté the Vegetables: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, celery, and garlic. Sauté for about 5-7 minutes until the vegetables are soft and the onion is translucent.

        Brown the Beef: Add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula, around 7-10 minutes. Drain any excess fat if necessary.

          Add the Tomatoes: Stir in the canned diced tomatoes, tomato paste, and beef broth. Mix well to combine.

            Season the Sauce: Add oregano, basil, red pepper flakes (if using), and season with salt and pepper to taste. Bring the mixture to a simmer.

              Simmer: Reduce the heat to low and let the sauce simmer for about 30 minutes, stirring occasionally. The sauce should thicken, and the flavors will meld beautifully.

                Combine Pasta and Sauce: Add the cooked pasta to the sauce. If the sauce is too thick, add some reserved pasta water to reach your desired consistency. Toss everything together until the pasta is well coated.

                  Serve: Plate the beef ragu pasta, garnish with fresh basil leaves, and generously sprinkle with grated Parmesan cheese. Serve immediately.

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings