There’s something deeply comforting about a bowl of beef pasta in rich tomato sauce—the kind of dish that wraps you in warmth after a long day. I remember the first time I made this Beef Ragu Pasta for my family on a chilly autumn evening. The kitchen smelled like garlic, herbs, and slow-simmered love, and by the time we sat down to eat, everyone was already leaning in for a taste. It’s become a staple in our home ever since, and today, I’m so excited to share my version with you.

Ingredients You’ll Need

This recipe is all about simple, hearty ingredients that come together beautifully. Here’s what you’ll need:

• Ground beef (1 lb): I prefer 80/20 for the best balance of flavor and tenderness.
• Olive oil (2 tbsp): A good glug for sautéing—extra virgin adds a lovely depth.
• Onion (1, finely diced): The sweet foundation of our sauce.
• Garlic (3 cloves, minced): Because what’s pasta without garlic?
• Carrot (1, grated): A sneaky bit of sweetness and texture.
• Celery (1 stalk, finely chopped): Adds a subtle earthy note.
• Tomato paste (2 tbsp): For that concentrated umami richness.
• Crushed tomatoes (28 oz can): The heart of the sauce—choose San Marzano if you can.
• Beef broth (1 cup): Deepens the flavor beautifully.
• Dried oregano (1 tsp) & bay leaf (1): Classic Italian aromatics.
• Salt & pepper to taste: Don’t be shy—season as you go!
• Pasta (12 oz): Rigatoni or pappardelle work wonderfully here.
• Parmesan & fresh basil (for serving): The perfect finishing touches.

Step-by-Step Instructions

Let’s turn these ingredients into a cozy masterpiece:

1. Brown the beef: Heat olive oil in a large pot over medium heat. Add the ground beef, breaking it up with a wooden spoon, and cook until nicely browned (about 5–7 minutes). Drain excess fat if needed, but leave a little for flavor.
2. Sauté the aromatics: Add the onion, garlic, carrot, and celery to the pot. Cook until softened (about 5 minutes), stirring often. This is where the magic starts—the smell alone will have you smiling.
3. Build the sauce: Stir in the tomato paste and let it cook for a minute to deepen the flavor. Pour in the crushed tomatoes, beef broth, oregano, and bay leaf. Season with salt and pepper, then bring to a gentle simmer.
4. Simmer low and slow: Reduce the heat to low, cover partially, and let the sauce bubble away for at least 30 minutes (though 45–60 minutes is even better). Stir occasionally to prevent sticking.
5. Cook the pasta: While the sauce simmers, cook your pasta in salted boiling water until al dente. Reserve a cup of pasta water before draining—it’s liquid gold for adjusting sauce consistency later.
6. Bring it all together: Toss the drained pasta with the beef ragu, adding a splash of pasta water if needed to loosen the sauce. Serve immediately with a shower of Parmesan and fresh basil.

Tip: If you have time, let the sauce rest for 10 minutes off the heat before serving—it allows the flavors to meld even more beautifully.

Pro Tips, Variations, and Substitutions

Making the perfect Beef Ragu Pasta is all about layering flavors and embracing flexibility. Here are a few ways to customize this dish to your liking:

• Meat Swap: Ground beef is classic, but you can use ground pork, turkey, or even a mix for a different flavor profile.
• Wine-Free Option: If you prefer not to cook with wine, substitute it with beef broth and a splash of balsamic vinegar for depth.
• Vegetable Boost: Add finely diced carrots, celery, or mushrooms for extra texture and nutrition.
• Cheese Love: Stir in a handful of grated Parmesan or Pecorino Romano at the end for a rich, cheesy finish.
• Slow Cooker Friendly: Brown the meat and onions first, then transfer everything to a slow cooker and let it simmer on low for 4–6 hours.

What to Serve with Beef Ragu Pasta

This hearty dish pairs beautifully with simple sides that complement its rich flavors:

• A crisp green salad with a tangy vinaigrette to balance the richness.
• Warm, crusty garlic bread for soaking up every last bit of sauce.
• Roasted or steamed vegetables like asparagus or broccoli for a fresh contrast.
• A glass of red wine—Chianti or Sangiovese works wonderfully.

Storage and Reheating Tips

Leftovers? No problem! This dish keeps well and tastes even better the next day.

• Refrigerator: Store in an airtight container for up to 3–4 days.
• Freezer: Freeze the sauce (without pasta) for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop with a splash of water or broth to loosen the sauce. Avoid microwaving for too long to prevent the pasta from becoming mushy.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes! Use 1 teaspoon of dried oregano or basil in place of 1 tablespoon of fresh herbs. Just add them earlier in the cooking process to allow their flavors to bloom.

What pasta shape works best?
Rigatoni, pappardelle, or tagliatelle are ideal for holding the chunky sauce, but any short or long pasta will work in a pinch.

How can I make this dish spicier?
Add a pinch of red pepper flakes while sautéing the onions or stir in a spoonful of harissa paste for a smoky kick.

Can I make this ahead of time?
Absolutely! The sauce actually tastes better after resting. Prepare it a day in advance and reheat gently before tossing with freshly cooked pasta.

A Cozy Final Thought

There’s something magical about a bowl of Beef Ragu Pasta—the tender meat, the silky tomato sauce, the way it warms you from the inside out. Whether it’s a busy weeknight or a leisurely Sunday dinner, this dish is a hug on a plate. So gather around the table, twirl that pasta, and savor every comforting bite. Happy cooking!