Description
This Beef Ragu Pasta Recipe is pure comfort! Learn my secrets for a rich, slow-cooked tomato sauce with tender beef, perfect for a cozy night in. Easy to make!
Ingredients
Scale
- Main Stars:
- 2 tbsp olive oil
- 1.5 lbs ground beef (80/20 chuck)
- 1 large yellow onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 28 oz can crushed San Marzano tomatoes
- 1 cup beef broth
- 1 lb pasta (Pappardelle or Rigatoni)
- Flavor Boosters:
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup dry red wine (Chianti or Merlot)
- 2 bay leaves
- Seasonings & Spices:
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt to taste
- Freshly ground black pepper to taste
- Finishing Touches:
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 cup fresh parsley, chopped
Instructions
- Brown the Beef, Really Brown It:: Grab a large Dutch oven or heavy-bottomed pot and set it over medium-high heat with a drizzle of olive oil. Add your ground beef, breaking it up with a spoon. Let it really get some color, hon, don’t rush this! We’re talking deep, rich brown bits forming on the bottom of the pan—that’s where all the flavor lives. I always forget to season the meat at this stage, so don’t be like me! A good pinch of salt and pepper here makes a difference. Once browned, drain off any excess fat, then set the beef aside. This step is crucial, trust me, I’ve skipped it once and regretted it.
- Build the Flavor Base:: Reduce the heat to medium, then add a little more olive oil to the pot. Toss in your finely diced onion, carrots, and celery (the mirepoix!). Sauté them gently for about 8-10 minutes until they soften and start to get translucent, especially the onion. Don’t let them brown too much, just soften and release their sweet aromas. This is where the kitchen starts to smell absolutely amazing, a promise of the deliciousness to come. Stir occasionally to prevent sticking. You’ll see them start to glisten, and that’s exactly what you want.
- Garlic & Wine Magic:: Now for the aromatics! Add your minced garlic and tomato paste to the pot. Stir constantly for about 1 minute until the garlic is fragrant and the tomato paste has darkened slightly—this really deepens its flavor. Then, pour in your dry red wine. Oh, the sizzle! Scrape up all those delicious browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer and reduce by about half, which takes about 3-5 minutes. It’ll smell wonderfully boozy and rich, a good sign!
- Simmer and Transform:: Return the browned beef to the pot. Pour in the crushed tomatoes and beef broth. Add your bay leaves, dried oregano, and a pinch of red pepper flakes if you like a little warmth. Give it a good stir, making sure everything is well combined. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and let it do its thing. This is where the magic happens, hon. I once got impatient and turned the heat up too high, and it ended up sticking to the bottom. Low and slow is the way to go here.
- The Long Wait (Worth It!):: Let your beef ragu pasta recipe sauce simmer for at least 2 hours, or even up to 3 hours, stirring occasionally. The longer it simmers, the more the flavors meld and deepen, and the beef becomes incredibly tender. The sauce will thicken beautifully, and the fat will separate slightly, creating that gorgeous, rich texture. Your house will smell absolutely divine, I promise! Taste it after about 1.5 hours and adjust the seasoning—add more salt, pepper, or a pinch of sugar if your tomatoes are a bit acidic. Don’t be afraid to tweak it!
- Pasta Time & Finishing Touches:: About 20 minutes before the ragu is done, cook your chosen pasta according to package directions in well-salted water. Just before draining, reserve about a cup of pasta water. Drain the pasta, then add it directly to the pot with the ragu. Toss to combine, adding a splash or two of the reserved pasta water if the sauce needs to loosen up a bit. This helps the sauce cling to the pasta. Remove the bay leaves. Serve immediately, garnished with generous amounts of fresh Parmesan cheese and chopped fresh parsley. Enjoy this comforting hug in a bowl!