Description
This easy beef ragu pasta recipe is a hearty and comforting Italian-inspired dish featuring a rich, slow-simmered beef and tomato sauce served over perfectly cooked rigatoni. With simple ingredients and straightforward steps, it’s perfect for a weeknight dinner that feels both satisfying and delicious.
Ingredients
Scale
Meat and Protein
- 1 pound ground beef
Vegetables and Aromatics
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
Tomato and Seasonings
- 1 can (14 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
Other Ingredients
- 12 ounces rigatoni pasta (or pasta of choice)
- 1 tablespoon olive oil
- 1 cup beef broth or water
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened, about 2–3 minutes.
- Cook Vegetables: Add minced garlic, diced carrot, and celery to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
- Brown the Beef: Increase heat to medium-high and add ground beef. Cook until browned, breaking it up with a spoon, about 5–7 minutes. Drain excess fat if needed.
- Add Tomatoes and Seasonings: Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, and red pepper flakes if using. Pour in beef broth, then season with salt and pepper. Mix everything well.
- Simmer the Sauce: Bring the sauce to a simmer, then reduce heat to low. Let it cook uncovered for 20–30 minutes, stirring occasionally so the flavors meld.
- Cook Pasta: Meanwhile, cook rigatoni pasta according to package instructions in salted boiling water until al dente. Drain the pasta, reserving a small amount of the pasta water.
- Combine Pasta and Sauce: Add the cooked pasta to the pot with the sauce. Use some reserved pasta water to loosen the sauce if needed.
- Heat Together: Stir to coat the pasta evenly with the sauce and cook together for 2–3 minutes until heated through.
- Serve: Serve the beef ragu pasta hot, garnished with fresh chopped parsley and grated Parmesan cheese if desired.
Notes
- For a spicier kick, increase the amount of red pepper flakes.
- You can substitute ground beef with ground turkey or plant-based meat alternatives.
- Reserve some pasta water to adjust sauce consistency for a perfectly coated pasta.
- Leftover ragu tastes even better the next day as the flavors deepen.
- To keep this dish gluten-free, use gluten-free pasta varieties.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
