Beef pasta in tomato sauce, also known as beef ragu pasta, is a classic comfort meal that’s perfect for busy weeknights or family dinners. It features tender ground beef simmered in a rich tomato sauce, paired with your favorite pasta for a hearty, satisfying dish. This recipe is easy to make, uses simple ingredients, and fills your kitchen with amazing aromas that everyone will love.
Whether you’re new to cooking or a seasoned pro, this beef ragu is a foolproof way to bring Italian-inspired flavors to your table without fuss. It’s warm, filling, and perfect for sharing.
Why You’ll Love This Beef Ragu Pasta
You’ll love this beef pasta because it’s packed with rich, savory flavors that come from slow-simmering the beef and tomatoes together. It’s budget-friendly, using ground beef and pantry staples, yet tastes like something from a restaurant.
This dish is also very versatile — great for meal prep and leftovers, as the flavors deepen over time. Plus, it’s free of pork, salami, and alcohol, making it suitable for all kinds of dietary needs.
In short, it’s a tasty, simple, and reliable meal that fits perfectly into any busy lifestyle.
What You’ll Need
To make this delicious beef ragu pasta, you’ll need simple, easy-to-find ingredients. Here’s what you’ll need:
- 1 pound (450g) ground beef (lean or regular)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 8 ounces (about 225g) pasta (penne, rigatoni, or spaghetti work well)
- 1/4 cup grated Parmesan cheese (for serving)
- Fresh basil or parsley (optional, for garnish)
- 1 cup beef broth or water (to add moisture)
All these ingredients come together to create a rich, flavorful sauce that coats the pasta beautifully.
How to Make Beef Ragu Pasta
- Cook the beef: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Sauté aromatics: Add chopped onion and garlic to the beef. Cook until softened and fragrant, about 3-4 minutes.
- Add tomato ingredients: Stir in tomato paste, crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Pour in the beef broth or water to loosen the sauce.
- Simmer: Reduce heat to low and let the sauce simmer gently for 20-25 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken.
- Cook pasta: Meanwhile, cook pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- Combine: Toss the cooked pasta into the beef ragu sauce, stirring well to coat every bite.
- Serve: Garnish with freshly grated Parmesan cheese and herbs if desired.
Your beef ragu pasta is now ready to enjoy!
You Must Know
To get the best beef ragu pasta, start with good ground beef—not too lean, so it stays juicy. Drain excess fat after browning to keep it from getting greasy. Use quality crushed tomatoes for a fresh sauce taste. Don’t skip the simmer—20 minutes helps the flavors deepen and the sauce thicken.
Salt your pasta water well and cook the pasta al dente so it doesn’t get mushy when mixed with the sauce. Fresh herbs added at the end brighten the dish and add fresh flavor.
Perfecting the Cooking Process
Brown the beef thoroughly for rich flavor, then cook the onions and garlic until soft. Stir in tomato paste and let it caramelize briefly to boost taste. Simmer the sauce slowly for a thick, flavorful result. If too thick, add a splash of beef broth or water.
Cook pasta just until al dente, then toss with sauce off the heat. Adding reserved pasta water can help the sauce stick better to the noodles. Let them mingle for a minute before serving.
Add Your Touch Beef Ragu Pasta
Make this beef ragu pasta your own by adding ingredients you love! Want extra veggies? Toss in chopped bell peppers, mushrooms, or spinach when sautéing the onions. For a bit of smoky depth, add a dash of smoked paprika or a splash of balsamic vinegar at the end.
If you like it spicy, increase the red pepper flakes or add a pinch of chili powder. For creaminess, stir in a little heavy cream or a spoonful of ricotta cheese just before serving. Fresh herbs like basil or parsley sprinkled on top bring a bright finish.
Don’t forget cheese! Besides Parmesan, you can add mozzarella or Pecorino Romano for extra cheesy goodness. Feel free to experiment and find your perfect flavor combo.
Storing & Reheating
Beef ragu pasta keeps well, making it great for leftovers. Store it in an airtight container in the fridge for up to 3-4 days. To reheat, warm it gently in a pan over medium-low heat, adding a splash of water or broth to loosen the sauce if needed.
Healthy and hearty meal options
You can also freeze the cooked beef ragu sauce (without pasta) in a freezer-safe container for up to 3 months. When ready, thaw in the fridge overnight and reheat on the stove before mixing with freshly cooked pasta.
Avoid reheating pasta in the microwave without moisture, as it can dry out. Reheating slowly preserves the sauce’s texture and flavor for the best taste.
Chef’s Helpful Tips for Beef Ragu Pasta
To make your beef ragu pasta shine, always start with fresh ingredients and don’t rush the simmering. Browning the beef well adds rich flavor, so take your time. Drain excess fat to keep the sauce balanced.
Simple recipes with big flavor
Use good-quality canned tomatoes—they’re the base of your sauce, so they matter. Don’t forget to salt your pasta water well; it seasons the noodles from the inside out.
If your sauce is too thick, add a splash of beef broth or reserved pasta water. For a smoother texture, you can blend the sauce before mixing with pasta.
Finally, taste and adjust seasoning at the end—sometimes a pinch of sugar or a dash of vinegar balances acidity perfectly.
FAQ for Beef Ragu Pasta
Q: Can I use ground turkey instead of beef?
A: Yes! Ground turkey is a leaner option and works well but may need extra seasoning for richness.
Q: Can I make this recipe vegetarian?
A: Substitute the beef with mushrooms or lentils for a hearty, meat-free version.
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Q: How do I prevent pasta from sticking?
A: Use plenty of salted water, stir occasionally while cooking, and don’t overcook.
Q: Can I prepare the sauce ahead of time?
A: Absolutely! The sauce tastes even better the next day and freezes well.
Q: What pasta shapes work best?
A: Penne, rigatoni, or spaghetti all work great—choose your favorite!
Conclusion
Beef Pasta in Tomato Sauce, or beef ragu pasta, is a timeless, hearty dish that’s simple to make and full of flavor. With just a few pantry staples and some basic cooking steps, you can create a comforting meal perfect for any night of the week. Its rich tomato sauce, tender beef, and perfectly cooked pasta combine to make a satisfying dinner that both kids and adults love.
This recipe is flexible, budget-friendly, and ideal for meal prepping, making it a great addition to your weekly menu. Plus, it’s free from pork and alcohol, catering to a wide range of tastes and dietary needs.
Whether you stick to the classic method or add your own personal touches, this beef ragu pasta will quickly become a family favorite. So grab your ingredients, get cooking, and enjoy a delicious, homemade Italian-inspired meal!
How to Make Beef Pasta in Tomato Sauce (Authentic Beef Ragu Pasta)
Description
A hearty and flavorful beef ragu simmered in rich tomato sauce, tossed with your favorite pasta. Perfect for quick, comforting dinners that satisfy the whole family.
Ingredients
Instructions
Heat olive oil in a skillet over medium heat. Brown the ground beef, then drain excess fat.
Add onion and garlic; cook until softened, about 3 minutes.
Stir in tomato paste, crushed tomatoes, herbs, red pepper flakes, salt, pepper, and broth.
Reduce heat to low and simmer for 20-25 minutes, stirring occasionally.
Meanwhile, cook pasta in salted boiling water until al dente. Drain.
Toss pasta with the sauce. Garnish with Parmesan and herbs. Serve warm.
Notes
- Use lean ground beef to reduce fat but keep flavor balanced.
For thicker sauce, simmer longer or add less broth.
Reserve a bit of pasta water to loosen sauce if needed.
Add fresh basil or parsley for brightness.