Description
This Easy Beef Ragu Pasta is a hearty, flavorful Italian-inspired dish perfect for weeknight dinners. Ground beef is simmered with aromatic vegetables, tomatoes, and herbs to create a rich ragu sauce that clings beautifully to rigatoni pasta. Garnished with fresh parsley and Parmesan cheese, this comforting recipe is straightforward to prepare and delivers deep, satisfying flavors in under an hour.
Ingredients
Scale
Meat & Protein
- 1 pound ground beef
Pasta
- 12 ounces rigatoni pasta (or pasta of choice)
Vegetables
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
Pantry Items
- 1 tablespoon olive oil
- 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)
- 1 cup beef broth or water
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped
- Grated Parmesan cheese (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until softened, about 2 to 3 minutes, ensuring the onion becomes translucent and fragrant.
- Add Garlic and Mirepoix: Add minced garlic, diced carrot, and diced celery to the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender and aromatic.
- Brown the Beef: Increase the heat to medium-high and add the ground beef. Cook until the beef is browned evenly, breaking it up with a spoon, about 5 to 7 minutes. Drain any excess fat if necessary to keep the sauce from becoming greasy.
- Add Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes (if using), and beef broth or water. Season with salt and pepper to taste and mix everything well to combine.
- Simmer the Sauce: Bring the mixture to a gentle simmer. Then reduce the heat to low and let it cook uncovered for 20 to 30 minutes, stirring occasionally to allow the flavors to meld and the sauce to thicken.
- Cook the Pasta: While the sauce simmers, cook the rigatoni pasta according to the package instructions in salted boiling water until al dente. Drain the pasta, reserving a small amount of the pasta cooking water for later use.
- Combine Pasta and Sauce: Once the sauce has thickened and the pasta is cooked, add the pasta to the pot with the sauce. If needed, add some reserved pasta water to loosen the sauce and help it coat the pasta evenly.
- Finish Cooking: Stir the pasta and sauce together and cook over low heat for 2 to 3 minutes to allow the flavors to blend and the dish to heat through completely.
- Serve: Serve the beef ragu pasta hot, garnished with freshly chopped parsley and grated Parmesan cheese if desired, for an extra boost of flavor.
Notes
- For a spicier kick, increase the amount of red pepper flakes or add fresh chili.
- You can substitute ground beef with ground turkey or plant-based alternatives for a different twist.
- Reserve some pasta water to adjust the sauciness of the final dish for perfect texture.
- Parmesan cheese is optional but highly recommended for added richness and flavor.
- Leftover ragu makes great leftovers and can be stored in the refrigerator for up to 3 days.
