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
Scale
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.
