Name: Beef Ragu Pasta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 pound ground beef (preferably ground chuck); 1 small onion, chopped; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1 can (28 ounces) crushed tomatoes; 1/2 cup red wine; 1 teaspoon Italian seasoning; 1 teaspoon sugar; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper (or to taste); 2 tablespoons fresh parsley, chopped; 12 ounces rigatoni pasta; 1/2 cup reserved pasta water (if needed); Parmesan cheese, for serving

Few dishes capture the essence of Italian comfort food quite like Beef Ragu Pasta. Imagine thick, al dente rigatoni coated in a rich, slow-simmered meat sauce, each bite bursting with layers of savory tomato, aromatic herbs, and melt-in-your-mouth beef. It’s a meal that feels both luxurious and rustic, perfect for family dinners or hearty date nights at home.

This Beef Ragu is not your quick-fix sauce; it’s a deeply flavorful, slow-cooked labor of love. The kind of meal that perfumes your kitchen and leaves everyone impatiently waiting for dinner to be served. Serve it over your favorite pasta and pair it with a crisp green salad and some crusty bread for the ultimate Italian experience.

What Kind of Beef Should I Use for Ragu Pasta?

For the richest flavor and texture, use ground chuck or a mix of ground beef and Italian sausage. Ground chuck offers just the right amount of fat to keep the ragu luscious without being greasy. If you want even more depth, a small amount of pancetta or bacon can be added at the start.

Ingredients for the Beef Ragu Pasta

Ground Beef: This forms the hearty base of the ragu, bringing deep umami flavor.

Onion & Garlic: The aromatic backbone of the sauce, giving it warmth and complexity.

Crushed Tomatoes: These create the rich, thick base for the sauce to cling to your pasta.

Tomato Paste: Enhances the tomato flavor and thickens the sauce.

Red Wine: Adds depth and a subtle acidity that balances the richness.

Italian Seasoning: A blend of oregano, basil, thyme, and rosemary infuses the dish with classic Italian notes.

Salt & Pepper: Essential for seasoning each component as you build the sauce.

Sugar: Just a pinch rounds out the acidity of the tomatoes.

Fresh Parsley: Adds a touch of freshness and color at the end.

Rigatoni Pasta: Ideal for catching all that ragu in every groove and bite.

How To Make the Beef Ragu Pasta

Step 1: Build the Flavor Base

Heat olive oil in a large skillet over medium heat. Sauté chopped onions until translucent, about 4 minutes, then add minced garlic and cook for another 30 seconds until fragrant.

Step 2: Brown the Meat

Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Season with salt and pepper.

Step 3: Add the Tomatoes and Wine

Stir in tomato paste, crushed tomatoes, and red wine. Mix well and bring to a simmer.

Step 4: Season and Simmer

Add Italian seasoning, a pinch of sugar, and adjust salt and pepper to taste. Lower the heat and let the sauce simmer gently for 25-30 minutes. Stir occasionally.

Step 5: Cook the Pasta

While the sauce simmers, cook rigatoni according to package instructions in salted water until al dente. Drain and reserve a little pasta water.

Step 6: Combine and Serve

Add the cooked pasta directly into the ragu. Toss to coat well. Add a splash of reserved pasta water if needed to loosen the sauce. Sprinkle with chopped fresh parsley and serve hot.

How to Serve and Store Beef Ragu Pasta

Serve Beef Ragu Pasta hot, straight from the pan with a generous sprinkle of Parmesan cheese. It’s perfect for cozy nights or Sunday suppers.

For storage, allow the pasta and sauce to cool completely. Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the sauce (without pasta) in a freezer-safe container for up to 3 months. Reheat gently on the stovetop.