Easy Beef Ragu Pasta Recipe
There’s simply nothing like a bowl of rich, deeply savory beef ragu piled over perfectly cooked pasta! This Easy Beef Ragu Pasta Recipe is one of those satisfying dishes that fills your kitchen with incredible aromas and makes dinnertime feel extra special, even on a busy weeknight. With just a few essential ingredients and a hands-off simmer, you’re rewarded with meltingly tender beef, a luscious tomato sauce, and all the classic Italian comfort you crave—on the table in under an hour. Whether you’re a lifelong pasta lover or just need a cozy dinner idea, this recipe’s balanced flavors and hearty texture are bound to become a family favorite.
Ingredients You’ll Need
Don’t be fooled by how streamlined this ingredient list is—each item adds a layer of flavor or brings out the best in the others. From the richness of ground beef to the brightness of tomatoes and fresh herbs, these staples are all you need for an unforgettable homemade pasta experience.
- Olive oil: Gives a silky start and helps develop rich flavor as you sauté the aromatics.
- Ground beef: The heart of the ragu—choose lean for a lighter sauce, or regular for extra richness.
- Onion (diced): Adds natural sweetness and depth to the base of the sauce.
- Garlic (minced): Essential for that classic Italian aroma and gentle pungency.
- Salt & black pepper: Brings out the best in every ingredient and perfectly seasons your ragu.
- Dried Italian seasoning: An easy blend for layering in herby, savory notes—no measuring multiple herbs required.
- Crushed red pepper flakes (optional): For those who love a gentle kick of heat in their sauce.
- Crushed tomatoes (1 can, 28 ounces): The robust tomato base gives the ragu its signature texture and tang.
- Tomato paste: Intensifies the umami and thickens the sauce for extra cling to your pasta.
- Beef broth or red wine: Adds either savory richness (broth) or a hint of elegance and depth (wine).
- Pasta (such as pappardelle or spaghetti): Wide noodles hold up beautifully to this chunky ragu, but any shape works!
- Grated Parmesan cheese: The finishing, salty-savory touch that takes your pasta over the top.
- Fresh basil or parsley (for garnish): Brings color and a fresh, herby pop right before serving.
How to Make Easy Beef Ragu Pasta Recipe
Step 1: Brown the Beef
Start by heating olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add your ground beef and use a spoon to break it up as it browns. Cooking the beef until golden and lightly crisped (about 5–6 minutes) not only gives the sauce a great texture but also builds incredible flavor right from the start.
Step 2: Soften the Onion
Once your beef is beautifully browned, toss in the diced onion. Cook together for about 3 minutes—this lets the onion soften and soak up all those tasty browned beef bits, which will help sweeten the sauce and add a gentle depth.
Step 3: Add Garlic and Seasonings
Now add the minced garlic, salt, pepper, Italian seasoning, and red pepper flakes if you’re adding them. Stir them in and let everything cook for a quick 30 seconds, just until the garlic is fragrant. This step layers in the signature warmth and savory aroma of every traditional ragu.
Step 4: Build the Sauce
Pour in the crushed tomatoes, tomato paste, and your choice of beef broth or red wine. Stir well, scraping the bottom of your pan so nothing sticks. Reduce the heat to low and cover the pan partially. Letting the sauce simmer gently for 20–25 minutes gives the flavors plenty of time to meld while the sauce thickens beautifully.
Step 5: Cook the Pasta
While your ragu is bubbling away, cook the pasta according to the package directions in a separate pot. Drain, but reserve a splash of the cooking water in case you want to loosen the sauce later. Tossing your pasta straight into the ragu ensures every strand is perfectly coated!
Step 6: Finish and Serve
Give your ragu a taste—let it simmer a bit more if you want an even richer flavor. Toss the drained pasta with the sauce directly in the pan. Serve hot, sprinkled generously with grated Parmesan and some fresh basil or parsley for a gorgeous, vibrant finish. That’s the Easy Beef Ragu Pasta Recipe magic!
How to Serve Easy Beef Ragu Pasta Recipe
Garnishes
The simplest way to elevate this dish is with classic Italian touches: a flurry of freshly grated Parmesan, a scattering of torn basil leaves, or a sprinkle of chopped parsley. These not only look lovely, but also balance the meaty richness with a burst of freshness in every bite.
Side Dishes
Some warm, crusty Italian bread is practically a requirement for soaking up every last drop of sauce. For a lighter touch, pair your Easy Beef Ragu Pasta Recipe with a crisp green salad tossed with lemony vinaigrette or serve alongside roasted vegetables like broccolini or zucchini for a well-rounded meal.
Creative Ways to Present
Give your next dinner party a twist by serving the pasta family-style in a big, beautiful bowl—let guests help themselves! Or, for a more dramatic presentation, plate individual servings in shallow pasta bowls and artfully twirl the noodles before spooning on extra ragu and garnishing extravagantly. For leftovers, try piling the ragu atop baked polenta or using it as a filling for stuffed bell peppers.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Beef Ragu Pasta Recipe keeps beautifully in the fridge! Store cooled ragu and pasta in an airtight container for up to 3 days. The sauce actually tastes richer the next day, as all the flavors have had even more time to meld together.
Freezing
You can absolutely freeze the ragu itself—just let it cool, transfer to a freezer-safe container, and freeze for up to 3 months. For best results, freeze the sauce and pasta separately, then combine when ready to serve. Pasta can get a little soft in the freezer, but the ragu will reheat like a dream!
Reheating
To reheat, gently warm the ragu in a saucepan over medium-low heat, adding a splash of water or broth if needed to loosen. If you’re reheating the whole dish together, a quick sauté or microwaving in short bursts (with a little extra liquid) will bring it right back to its saucy, comforting glory.
FAQs
Can I use a different type Main Course
Absolutely! While wide, ribbon-like pastas like pappardelle are classic for ragu, you can use whatever shape you have on hand—spaghetti, rigatoni, or even penne will all soak up the sauce wonderfully.
What can I substitute for beef broth or red wine?
If you don’t have beef broth or prefer not to use wine, chicken broth or even water will work in a pinch. Just know that wine adds a nice acidity and richness, while any broth deepens the savory notes.
Is this Easy Beef Ragu Pasta Recipe gluten-free?
As written, the recipe contains regular pasta, which has gluten. To make it gluten-free, simply swap in your favorite gluten-free pasta and check the labels on your tomato paste and beef broth!
Can I make the ragu ahead of time?
Yes, and it actually gets even tastier after a day in the fridge! Prepare the sauce in advance, then reheat and toss with freshly cooked pasta just before serving for maximum flavor and freshness.
Can I make this recipe in a slow cooker?
Definitely. Brown the beef and onions on the stovetop first, then transfer everything (except pasta and garnishes) to your slow cooker. Cook on low for 6-8 hours, then toss with pasta and finish with Parmesan and herbs.
Final Thoughts
If you’re searching for a comforting, crowd-pleasing meal that’s just as easy as it is impressive, this Easy Beef Ragu Pasta Recipe truly delivers. It’s the kind of dish that brings everyone to the table with a smile—so give it a try, and don’t be surprised if it becomes an instant classic in your own kitchen!
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Easy Beef Ragu Pasta Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Easy Beef Ragu Pasta recipe is a hearty and flavorful dish that is perfect for a comforting meal. Tender ground beef simmered in a rich tomato sauce, served over pasta and topped with Parmesan cheese, this dish is sure to become a family favorite.
Ingredients
For the Beef Ragu:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup beef broth or red wine
For Serving:
- 12 ounces pasta (such as pappardelle or spaghetti)
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
- Heat the olive oil: In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
- Cook the beef: Add the ground beef and cook until browned, breaking it apart with a spoon, about 5–6 minutes.
- Add aromatics: Stir in the onion and cook until softened, about 3 minutes. Add the garlic, salt, pepper, Italian seasoning, and red pepper flakes (if using), cooking for 30 seconds until fragrant.
- Simmer the sauce: Stir in the crushed tomatoes, tomato paste, and beef broth or wine. Reduce heat to low, cover partially, and simmer for 20–25 minutes, stirring occasionally, until the sauce thickens and flavors meld.
- Cook the pasta: Meanwhile, cook the pasta according to package directions. Drain and toss the pasta with the ragu.
- Serve: Serve the pasta topped with Parmesan cheese and fresh basil or parsley.
Notes
- For a richer flavor, let the ragu simmer for up to 1 hour, adding a splash of broth if it gets too thick.
- You can also make this ahead—flavors deepen after a day in the fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 9 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 65 mg
