If you are searching for a hearty and comforting meal that feels like a warm hug on a plate, our Beef Ragu Pasta Recipe is an absolute must-try. This dish brings together tender ground beef simmered slowly in a rich tomato and red wine sauce, perfectly clinging to al dente rigatoni. The savory flavors, enhanced by garlic, Italian seasoning, and a touch of Parmesan cheese, create a luscious symphony that will satisfy any craving and impress family and friends alike. It’s the kind of dish you’ll want to make again and again, whether for a cozy weeknight dinner or a special weekend treat.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the deep, savory layers of this Beef Ragu Pasta Recipe. Each element plays a role, from the robust flavor of the ground beef to the acidic brightness of crushed tomatoes, while olive oil and fresh herbs bring everything together beautifully.
- 1 pound ground beef: Choose good quality, preferably lean, for rich flavor without too much grease.
- 1 medium yellow onion, chopped: Adds sweetness and depth when sautéed.
- 3 cloves garlic, minced: Provides a fragrant punch that heightens the sauce’s aroma.
- 2 tablespoons tomato paste: Concentrated tomato flavor that thickens and enriches the sauce.
- 1 can (28 ounces) crushed tomatoes: The base of your ragu, offering a fresh, slightly tangy tomato taste.
- 1 cup red wine: Adds complexity and acidity that balances the meat’s richness.
- 1 cup beef broth: Enhances beefiness and keeps the sauce luscious.
- 2 tablespoons olive oil: For sautéing and adding a silky texture.
- 2 teaspoons Italian seasoning: A blend of herbs like oregano and basil that infuse the dish with classic Italian vibes.
- 1 teaspoon salt: Essential to intensify flavors.
- 1/2 teaspoon black pepper: Adds subtle heat and a peppery finish.
- 12 ounces rigatoni pasta: Tubular pasta perfect for catching the thick sauce.
- 1/2 cup grated Parmesan cheese: To finish with a savory, nutty sprinkle.
- 2 tablespoons chopped fresh parsley (optional): Brings a fresh, bright garnish that livens up the plate.
How to Make Beef Ragu Pasta Recipe
Step 1: Sauté the Aromatics
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes until the onions turn soft and translucent, filling your kitchen with a wonderful aroma. Then add the minced garlic and cook for 1 to 2 minutes more until you can really smell that garlicky goodness, but be careful not to let it burn.
Step 2: Brown the Ground Beef
Time to add the star of the show: the ground beef. Toss it into the pan and use your spatula to break it up into small pieces. Cook it thoroughly until it’s no longer pink and has developed a nice brown color—this Maillard reaction is where flavor magic happens.
Step 3: Enrich with Tomato Paste and Wine
Stir in the tomato paste and cook for a couple of minutes to deepen its flavor, then pour in the red wine. Let everything simmer for about 3 to 5 minutes to reduce slightly, allowing the wine’s acidity and sweetness to meld beautifully with the meat.
Step 4: Build the Sauce
Now add the crushed tomatoes, beef broth, Italian seasoning, salt, and black pepper. Give it all a good stir, lower the heat, and let the sauce gently simmer uncovered for 30 to 40 minutes. This slow simmer lets the flavors develop and the sauce thicken, turning it into a velvety ragu.
Step 5: Cook the Rigatoni Pasta
While the ragu is bubbling away, bring a large pot of salted water to a boil. Cook the rigatoni pasta until al dente—firm but tender. Before draining, save half a cup of the pasta cooking water; this starchy water can help your sauce stick to the pasta perfectly.
Step 6: Combine Pasta and Sauce
After draining the rigatoni, add it directly into the ragu sauce. Toss everything together gently to make sure every tube is generously coated. If the sauce seems too thick or dry, splash in some of the reserved pasta water to loosen it and add a silky finish.
Step 7: Serve with Cheese and Parsley
Dish out the beef ragu pasta piping hot, then sprinkle with the grated Parmesan cheese and a touch of fresh parsley if you like a pop of color and freshness. This final step adds a savory and bright note that makes the dish truly irresistible.
How to Serve Beef Ragu Pasta Recipe
Garnishes
Besides the classic Parmesan and parsley, consider a drizzle of good-quality extra virgin olive oil or some red pepper flakes for a touch of heat. Fresh basil leaves can also elevate the dish with their vibrant aroma and flavor.
Side Dishes
Beef Ragu Pasta pairs beautifully with a crisp green salad tossed with a tangy vinaigrette to cut through the richness. Garlic bread or a crusty baguette make excellent companions for mopping up any extra sauce left on the plate.
Creative Ways to Present
For a rustic presentation, serve the pasta family-style in a large bowl right from the stove. Alternatively, plate it neatly twirled on each dish and add a small Parmesan crisp or herb sprig on top for a restaurant-quality look at home.
Make Ahead and Storage
Storing Leftovers
Let your beef ragu pasta cool completely before transferring it to an airtight container. It will keep fresh in the refrigerator for up to 3 days, making it a great option for quick lunches or dinners later in the week.
Freezing
If you want to save it longer, this Beef Ragu Pasta Recipe freezes beautifully. Portion it out into freezer-safe containers or bags and store for up to 3 months. When ready to eat, thaw overnight in the refrigerator.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of water or broth if the sauce has thickened too much. Microwaving works well too; just cover the dish to retain moisture and stir halfway through reheating.
FAQs
Can I use other types of pasta for this Beef Ragu Pasta Recipe?
Absolutely! While rigatoni is perfect because of its shape and ridges that hold sauce, penne, pappardelle, or even fettuccine would all work wonderfully.
Is it necessary to use red wine in the recipe?
The red wine adds a depth and subtle acidity that enhances the ragu, but if you prefer not to use alcohol, you can substitute with additional beef broth and a splash of red wine vinegar for some tang.
Can I make this recipe vegetarian or vegan?
You could adapt the recipe by substituting ground beef with lentils, mushrooms, or plant-based meat alternatives. Just adjust the cooking time and liquid quantities to match the swap.
How do I know when the pasta is al dente?
Al dente means the pasta is cooked but still has a slight firmness when bitten. Taste a piece a minute or two before the package instructions say it’s done to check texture.
What if my sauce is too thick or too thin?
For a too thick sauce, stir in reserved pasta water or a bit more broth to loosen it. If it’s too thin, simmer a bit longer uncovered to reduce and thicken it up.
Final Thoughts
This Beef Ragu Pasta Recipe is truly a joy to make and even more rewarding to share. Its rich flavors and satisfying textures create a meal that feels special yet straightforward, perfect for both busy nights and leisurely weekends. I can’t wait for you to try it and add it to your collection of comforting go-to dishes that brighten any day.
Print
Beef Ragu Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 to 4.4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Description
A hearty and flavorful Beef Ragu Pasta recipe featuring tender ground beef simmered in a rich tomato and red wine sauce, served over perfectly cooked rigatoni and topped with Parmesan cheese and fresh parsley.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
Liquids and Sauces
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 cup red wine
- 1 cup beef broth
- 2 tablespoons olive oil
Seasonings
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pasta and Garnish
- 12 ounces rigatoni pasta
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Sauté vegetables: Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and sauté for 5 minutes until soft and translucent. Add minced garlic and cook for 1–2 minutes until fragrant.
- Brown the beef: Add ground beef to the skillet. Break up the meat with a spoon and cook until browned and no longer pink, about 6–8 minutes.
- Add tomato paste and wine: Stir in tomato paste and cook for 2–3 minutes to deepen the flavor. Pour in red wine and let it simmer for 3–5 minutes until slightly reduced.
- Simmer the sauce: Add crushed tomatoes, beef broth, Italian seasoning, salt, and black pepper. Stir everything together and reduce heat to maintain a gentle simmer. Let it cook uncovered for 30–40 minutes, stirring occasionally to prevent sticking.
- Cook pasta: Meanwhile, bring a large pot of salted water to a boil. Cook rigatoni pasta until al dente according to package instructions, usually about 10–12 minutes. Reserve 1/2 cup of the pasta cooking water before draining.
- Combine pasta and sauce: Add drained rigatoni to the sauce in the skillet. Toss everything together to coat the pasta evenly. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
- Serve: Plate the pasta and top with grated Parmesan cheese and chopped fresh parsley if desired. Serve hot with bread or a fresh salad on the side. Enjoy your delicious Beef Ragu Pasta!
Notes
- You can substitute ground beef with ground turkey or pork for a different flavor.
- Using a full-bodied red wine like Cabernet Sauvignon or Merlot will enhance the sauce’s richness.
- Simmering the sauce uncovered allows it to thicken and develop deeper flavors.
- Reserve pasta water helps adjust sauce consistency and helps it adhere better to the pasta.
- For a spicier kick, add a pinch of red pepper flakes with the Italian seasoning.
