Beef Ragu Pasta

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There’s something undeniably comforting about a bowl of rich, hearty Beef Ragu Pasta. This dish is all about bold, meaty flavor nestled in perfectly cooked pasta, making it the kind of meal that turns a simple dinner into something memorable. Whether you’re feeding a crowd or cozying up for a night in, this ragu delivers everything you want: warmth, depth, and satisfying texture.

The slow-simmered sauce clings to every ridge of the pasta, making each bite loaded with flavor. With a touch of red wine, hints of garlic, and the richness of ground beef, it creates a sauce that’s both rustic and luxurious. Pair it with crusty bread and a sprinkle of freshly grated Parmesan, and you’ve got a weeknight winner or a Sunday supper showstopper.

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What Kind of Pasta Works Best with Beef Ragu?

Beef Ragu is all about a robust, chunky sauce, so it needs a pasta that can hold its own. Rigatoni is a top choice because its large tubes and ridged surface are perfect for catching every bit of that flavorful meat sauce. Other good options include pappardelle or tagliatelle for a more traditional Italian touch.

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Ingredients for the Beef Ragu Pasta

• Ground Beef: The foundation of the ragu. Look for an 80/20 blend for the best balance of flavor and fat.
• Yellow Onion: Adds natural sweetness and depth to the base of the sauce.
• Garlic: Essential for a fragrant, savory backbone.
• Tomato Paste: Intensifies the tomato flavor and helps thicken the sauce.
• Crushed Tomatoes: The bulk of the sauce, providing a rich, tangy tomato base.
• Red Wine: Adds a deep, slightly acidic complexity that elevates the meat.
• Beef Broth: Enhances the beefy flavor and helps to simmer everything into a rich sauce.
• Olive Oil: Used to sauté the aromatics and brown the beef.
• Italian Seasoning: A blend of herbs to give the sauce its classic flavor.
• Salt and Pepper: To bring out all the other flavors.
• Rigatoni Pasta: Thick and ridged, it clings beautifully to the sauce.
• Parmesan Cheese: For finishing, it adds a salty, nutty topping that melts into the dish.
• Fresh Parsley (optional): Adds a pop of color and brightness to the final presentation.

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How To Make the Beef Ragu Pasta

Step 1: Sauté the Aromatics

Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped yellow onion and cook for about 5 minutes until soft and translucent. Stir in minced garlic and cook for another 1–2 minutes until fragrant.

Step 2: Brown the Ground Beef

Add the ground beef to the skillet. Break it up with a spoon and cook until fully browned. This step is key to building that rich flavor base.

Step 3: Add Tomato Paste and Wine

Stir in the tomato paste and cook for 2–3 minutes to caramelize slightly. Pour in the red wine and let it simmer for 3–5 minutes to reduce and concentrate the flavor.

Step 4: Build the Sauce

Add crushed tomatoes, beef broth, Italian seasoning, salt, and pepper. Stir to combine, then reduce the heat and let the sauce simmer gently for 30–40 minutes, uncovered. Stir occasionally until the sauce thickens and flavors deepen.

Step 5: Cook the Pasta

While the ragu simmers, bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Reserve about a half-cup of pasta water before draining.

Step 6: Combine Pasta and Sauce

Add the drained pasta to the sauce and toss gently to coat. If needed, use a splash of reserved pasta water to loosen the sauce. Let it cook together for 1–2 minutes so the pasta absorbs all that goodness.

Step 7: Finish and Serve

Plate the Beef Ragu Pasta and top with freshly grated Parmesan and a sprinkle of fresh parsley if desired. Serve warm with crusty bread and maybe even a glass of that red wine you cooked with.

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Serving and Storing Beef Ragu Pasta

This pasta is best served hot, straight from the pan, with a generous sprinkle of Parmesan and some chopped parsley on top. Pair it with a side of garlic bread or a crisp green salad to round out the meal. For an extra indulgent touch, drizzle with a little extra virgin olive oil just before serving.

Beef Ragu Pasta stores incredibly well. Let leftovers cool completely, then store them in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce. You can also freeze the ragu sauce separately for up to 3 months, then boil fresh pasta when you’re ready to enjoy it again.

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Frequently Asked Questions

What if I don’t have red wine?

No worries—you can substitute with beef broth or even a splash of balsamic vinegar for depth.

Can I use a different type of meat?

Yes! Ground pork, turkey, or a beef-pork blend all work beautifully. Just aim for a bit of fat to maintain richness.

Is this a good make-ahead meal?

Absolutely. The ragu tastes even better the next day. Make the sauce ahead and cook the pasta fresh when you’re ready to serve.

Can I make this gluten-free?

Definitely. Just use your favorite gluten-free pasta and double-check your beef broth and seasoning blends for hidden gluten.

How can I make it spicier?

Add red pepper flakes while cooking the garlic, or finish with a dash of hot sauce for a kick.

Should I rinse the pasta after boiling?

No, don’t rinse it. The starch helps the sauce stick better to the pasta, making every bite more flavorful.

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Want More Pasta Dinner Ideas?

If this Beef Ragu Pasta hit the spot, you’ll definitely want to explore more comforting, flavor-packed dinners like these:

• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta if you’re craving buttery richness.
• Creamy Cajun Shrimp Pasta for a spicy twist with seafood flair.
• Bowtie Pasta with Creamy Velveeta Beef Sauce when you want cheesy indulgence.
• Garlic Parmesan Beef Spaghetti Pasta for another take on beefy pasta comfort.
• Creamy Garlic Parmesan Tortellini with Chicken and Broccoli to sneak in some greens while still staying creamy and cozy.

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And let me know how your Beef Ragu Pasta turned out! Did you use wine or skip it? Try a different pasta shape? I love seeing your creations and hearing how you made the recipe your own. Don’t hesitate to drop questions or share your tweaks in the comments — let’s make dinner even better together!

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