Description
Comforting beef ragu pasta delivers rich Italian flavors in one hearty dish. Simmered beef melds perfectly with robust tomato sauce, promising a delightful meal you’ll savor to the last bite.
Ingredients
Scale
Proteins:
- 1 lb ground beef
- 1/2 lb beef chuck, cubed
Vegetables and Aromatics:
- 1 medium onion
- 3 garlic cloves
- 2 carrots
- 2 celery stalks
Liquids and Seasonings:
- 1 can (28 oz) crushed tomatoes
- 1/2 cup red wine
- 2 tbsp tomato paste
- 1 cup beef broth
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
Pasta:
- 1 lb pappardelle or rigatoni pasta
Garnish:
- 1/2 cup grated parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, preparing to develop rich flavor foundations for the ragu.
- Sear cubed beef chuck until deeply browned on all sides, creating a caramelized exterior, then remove and set aside.
- In the same pot, brown ground beef until no pink remains, breaking into small crumbles and developing deep meaty flavors.
- Add finely diced onions, carrots, and celery, sautéing until vegetables soften and become translucent, approximately 5-6 minutes.
- Mince garlic and introduce to the vegetable mixture, cooking until fragrant without browning.
- Stir in tomato paste, allowing it to caramelize and intensify the sauce’s depth for 2 minutes.
- Deglaze the pot with red wine, scraping up all browned bits from the bottom to incorporate maximum flavor.
- Return seared beef chuck to the pot, then pour in crushed tomatoes and beef broth.
- Season with dried oregano, basil, salt, and black pepper, stirring to distribute seasonings evenly.
- Reduce heat, cover, and simmer the ragu for 1.5-2 hours, stirring occasionally, until meat becomes tender and sauce thickens.
- During the last 30 minutes of cooking, prepare pasta in salted boiling water until al dente, following package instructions.
- Drain pasta and toss with the rich, meat-laden sauce, ensuring each strand is generously coated.
- Plate the pasta, topping with grated parmesan cheese and freshly chopped parsley for a vibrant finish.
Notes
- Choose chuck roast with good marbling to ensure tender, melt-in-your-mouth beef that develops rich depth during slow cooking.
- Brown meats thoroughly to create a flavorful caramelized crust, which locks in delicious umami notes and adds complexity to the sauce.
- Allow ragu to simmer low and slow, giving ample time for tough meat fibers to break down and create an incredibly silky, luxurious texture.
- Swap ground beef for ground turkey or plant-based alternatives to accommodate different dietary preferences while maintaining the dish’s hearty essence.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 700
- Sugar: 7 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 100 mg