Description
This hearty Beef Ragu Pasta is the ultimate comfort food. Featuring a rich, slow-simmered tomato and beef sauce tossed with perfectly cooked rigatoni, it’s finished with a touch of Parmesan for an indulgent, satisfying dinner. Ideal for busy weeknights or a cozy weekend meal.
Ingredients
1 pound ground beef
1 medium yellow onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 can (28 ounces) crushed tomatoes
1 cup red wine
1 cup beef broth
2 tablespoons olive oil
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
12 ounces rigatoni pasta
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional)
Instructions
1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and sauté for 5 minutes until soft and translucent. Add garlic and cook for 1–2 minutes until fragrant.
2. Add ground beef. Break up the meat and cook until browned and no longer pink.
3. Stir in tomato paste and cook for 2–3 minutes. Pour in red wine and simmer for 3–5 minutes until slightly reduced.
4. Add crushed tomatoes, beef broth, Italian seasoning, salt, and pepper. Stir and reduce heat. Simmer uncovered for 30–40 minutes, stirring occasionally.
5. Meanwhile, cook rigatoni in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
6. Add drained pasta to the sauce. Toss to coat. Add a splash of reserved pasta water if needed.
7. Serve hot topped with grated Parmesan and optional parsley. Enjoy with bread or salad on the side.
Notes
Let the sauce simmer uncovered to thicken naturally and deepen in flavor.
For a silky finish, stir in a tablespoon of butter before serving.
Always reserve some pasta water—it helps bind the sauce to the pasta perfectly.
Nutrition
- Serving Size: 1.5 cups
- Calories: 620
- Sugar: 8g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg
Keywords: beef ragu, pasta, rigatoni, meat sauce