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Beef Ragu Pasta in Tomato Sauce

Beef Ragu Pasta in Tomato Sauce
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A rich and hearty Beef Ragu Pasta in Tomato Sauce featuring slow-simmered ground beef in a flavorful tomato base, perfectly paired with pasta for a comforting and satisfying Italian-inspired meal. Easy to make, adaptable, and ideal for weeknight dinners or make-ahead meals.

Ingredients

Scale

Meat and Sauce Base

  • 1 lb ground beef
  • 1 can (24 oz) tomato sauce
  • 1/2 cup dry red wine (optional but recommended)

Vegetables and Aromatics

  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, finely chopped
  • 1 celery stalk, finely chopped

Herbs and Seasonings

  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • Salt and black pepper to taste

Other Ingredients

  • 2 tbsp olive oil
  • 8 oz pasta (fettuccine, pappardelle, or rigatoni recommended)
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Prepare the Sofrito: Heat olive oil in a large pan over medium heat. Add finely chopped onion, carrot, and celery. Sauté gently until soft and fragrant, creating a flavorful base for the sauce.
  2. Brown the Beef: Add ground beef to the pan and cook until browned all over, breaking it up with a wooden spoon. Proper browning adds richness and texture to the ragu.
  3. Add Garlic and Tomato Sauce: Stir in minced garlic and cook for about one minute until fragrant. Pour in the tomato sauce and stir well to coat the meat evenly.
  4. Mix in Wine and Herbs: Pour in the red wine, allowing it to simmer until reduced by half. Add dried oregano, basil, thyme, salt, and pepper to season the sauce evenly.
  5. Simmer Slowly: Reduce heat to low, partially cover the pan, and let the ragu simmer gently for at least 45 minutes. This slow cooking tenderizes the meat and intensifies the flavors.
  6. Cook Pasta and Combine: Boil your chosen pasta according to package directions until al dente. Drain and toss it with the beef ragu sauce, ensuring each piece is generously coated.
  7. Serve with Parmesan: Plate the pasta and sauce, then sprinkle generously with freshly grated Parmesan cheese. Optionally, drizzle with good quality olive oil before serving hot.

Notes

  • Use fresh, lean ground beef for the best texture and flavor balance.
  • Don’t skip the wine; it adds essential depth and complexity to the sauce.
  • Simmer the ragu low and slow to develop a silky texture and tender meat.
  • Reserve some pasta cooking water to adjust sauce consistency if needed.
  • Always use freshly grated Parmesan cheese, not pre-grated, for optimal flavor.

Nutrition

Keywords: Beef Ragu, Italian Pasta, Tomato Sauce, Comfort Food, Slow Simmered Sauce, Weeknight Dinner, Hearty Meal

Find it online: https://marybaking.com/beef-ragu-pasta-in-tomato-sauce/