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Beef Ragu Pasta

Beef ragu pasta is a slow-simmered Italian-style meat sauce with wine-rich depth that clings to every strand. Ground beef is browned, simmered with crushed tomatoes, and tossed with pappardelle for an intensely savory, fork-tender bite.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Ground beef (80/20)
  • 1.5 lb ground beef (80/20) Use for a rich, flavorful ragu.
Onion
  • 1 large onion, finely diced Finely dice so it melts into the sauce.
Carrots
  • 2 carrots, finely diced Keeps a subtle sweet note.
Celery
  • 2 stalks celery, finely diced Adds classic aromatic base.
Garlic
  • 5 cloves garlic, minced Minced for even distribution.
Dry red wine
  • 0.5 cup dry red wine Reduces for a deeper, wine-rich flavor.
Crushed tomatoes
  • 1 can (28 oz) crushed tomatoes Provides body and tang.
Tomato paste
  • 2 tbsp tomato paste Adds concentrated tomato flavor.
Italian seasoning
  • 1 tsp Italian seasoning Seasoning blend for classic ragu.
Bay leaf
  • 1 bay leaf Remove before seasoning to finish.
Salt and pepper
  • 0.25 tsp Salt and pepper to taste Adjust at the end.
Olive oil
  • 2 tbsp olive oil Used to brown beef and sauté vegetables.
Pappardelle or tagliatelle pasta
  • 1 lb pappardelle or tagliatelle pasta Wide noodles hold the ragu well.
Fresh basil for serving
  • 0.5 cup fresh basil for serving Tear for bright finish.
Parmesan for serving
  • 0.25 cup parmesan for serving Shaved or grated generously.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat the olive oil in a large Dutch oven over medium-high heat and add the ground beef. Cook until browned, then drain excess fat and set the beef aside.
Build the ragu base
  1. Add the onion, carrots, and celery to the Dutch oven and sauté for 5–6 minutes until softened. Stir until the vegetables look glossy and slightly translucent.
  2. Add the garlic and tomato paste and cook for 1 minute. Cook while stirring so the paste darkens slightly and smells fragrant.
  3. Pour in the red wine and simmer for 2 minutes until reduced by half. Keep at a steady simmer until the liquid looks thicker and more concentrated.
Slow simmer
  1. Return the beef to the pot and add the crushed tomatoes, Italian seasoning, and bay leaf, then bring to a simmer. You should see active bubbling across the surface.
  2. Reduce the heat to low and simmer for 30 minutes until the sauce is thick and rich. Remove the bay leaf, then season with salt and pepper to taste.
Cook and serve
  1. Cook the pappardelle or tagliatelle pasta according to package directions. Drain when tender and steaming-hot.
  2. Toss the pasta with the ragu until the noodles are well coated. Serve immediately, topped with fresh basil and generous parmesan.

Notes

Pro tip: For the richest texture, brown the beef well and simmer the sauce on low until it visibly thickens before tossing with pasta. Store leftovers in the refrigerator up to 4 days; reheat gently with a splash of water or broth to loosen the sauce. Freezing is yes—freeze ragu (without pasta) up to 3 months, then thaw and reheat, cooking fresh pasta when ready. For a lighter swap, use 90/10 ground beef and increase olive oil by 1 tsp if needed to keep sautéing smooth.