Description
This Easy and Hearty Beef Ragu recipe is a comforting Italian main course perfect for a satisfying dinner. Ground beef is simmered with fresh vegetables, aromatic herbs, and rich tomato sauce, then finished with a touch of cream for depth of flavor. Served over pappardelle or rigatoni pasta and topped with Parmesan and fresh parsley, this ragu offers a classic, flavorful meal that’s easy to prepare and family-friendly.
Ingredients
Scale
Ragu Sauce
- 1 tablespoon olive oil
- 1 pound ground beef (or beef chuck, finely chopped)
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 1 carrot (diced)
- 1 celery stalk (diced)
- 2 tablespoons tomato paste
- 1 can (28 oz) crushed tomatoes
- ½ cup beef broth or red wine
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- ½ cup whole milk or heavy cream (optional, for richness)
Pasta & Garnish
- 12 ounces pasta (pappardelle or rigatoni)
- Grated Parmesan cheese
- Fresh parsley for serving
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the finely diced onion, diced carrot, and diced celery. Cook for 4 to 5 minutes until the vegetables are softened and fragrant.
- Add Garlic and Beef: Stir in the minced garlic and sauté for 30 seconds until aromatic. Add the ground beef and cook for 6 to 8 minutes, breaking it apart with a spoon, until browned and fully cooked. Drain excess fat if necessary to avoid greasiness.
- Incorporate Tomato Paste: Stir in the tomato paste and cook for 1 minute. This step deepens the flavor by lightly caramelizing the tomato paste.
- Add Liquids and Herbs: Pour in the crushed tomatoes and beef broth or red wine. Add dried oregano, dried basil, crushed red pepper flakes if using, and season with salt and black pepper. Stir everything together thoroughly and bring the mixture to a simmer.
- Simmer the Ragu: Partially cover the pot, reduce the heat to low, and let the ragu simmer gently for 25 to 30 minutes, stirring occasionally to prevent sticking and to develop flavors.
- Finish with Milk or Cream: During the last 5 minutes of cooking, stir in the whole milk or heavy cream if you want a richer sauce. This will mellow the acidity and add a creamy texture.
- Cook Pasta: While the ragu simmers, cook your chosen pasta according to the package directions until al dente. Drain the pasta well.
- Toss and Serve: Combine the cooked pasta with the beef ragu sauce, tossing thoroughly to coat. Serve hot, topped with grated Parmesan cheese and fresh parsley for garnish.
Notes
- This ragu can also be served over creamy polenta or mashed potatoes for a comforting alternative.
- For a deeper, richer flavor, let the ragu simmer longer or prepare it a day ahead to allow flavors to meld.
- Ground turkey or pork can be used in place of beef for a lighter variation.
- Ensure to drain excess fat after browning the meat to keep the dish from becoming too oily.
- Adjust red pepper flakes to suit your preferred spice level or omit for a milder sauce.
