Easy Beef Ragu Pasta Recipe

If you’re craving a hearty, comforting meal that feels like a warm hug in a bowl, this Easy Beef Ragu Pasta Recipe is exactly what you need. Thick, rich beef ragu simmered with fresh vegetables and aromatic herbs coats perfectly cooked pasta, creating a dish that’s both simple and deeply satisfying. Whether you’re whipping it up for a weeknight dinner or impressing friends at a weekend gathering, this recipe brings together bold flavors and rustic charm without any fuss.

Ingredients You’ll Need

This recipe is all about uncomplicated ingredients that build layers of flavor and texture, making every bite delightful. Each component plays a vital role, from the juicy ground beef to the fragrant herbs, creating a balanced and colorful plate.

• 1 pound ground beef: The star protein that provides richness and substance to the ragu.
• 12 ounces rigatoni pasta (or pasta of choice): Firm, tubular pasta that soaks up the sauce beautifully.
• 1 tablespoon olive oil: Helps sauté vegetables and adds subtle fruity notes.
• 1 onion, finely chopped: Offers sweetness and depth once softened.
• 2 cloves garlic, minced: Adds a savory kick without overpowering the dish.
• 1 carrot, diced: Brings a natural sweetness and a bit of crunch.
• 1 celery stalk, diced: Enhances the base with fresh, earthy undertones.
• 1 can (14 ounces) crushed tomatoes: The luscious tomato base that ties everything together.
• 1 can (6 ounces) tomato paste: Concentrates the tomato flavor for richness and color.
• 1 teaspoon dried oregano: Infuses warm, herbaceous notes to the sauce.
• 1 teaspoon dried basil: Adds a hint of sweet, aromatic flavor.
• ½ teaspoon red pepper flakes (optional): Gives a gentle spicy lift if you like a bit of heat.
• 1 cup beef broth or water: Keeps the ragu saucy and adds flavor depth.
• Salt and pepper to taste: Essential seasoning to bring all flavors into harmony.
• Fresh parsley, chopped (for garnish): Brightens and adds freshness at the end.
• Grated Parmesan cheese (optional): Complements the dish with savory, nutty notes.

How to Make Easy Beef Ragu Pasta Recipe

Step 1: Sauté Aromatics Until Tender

Start by heating olive oil in a large pot over medium heat. Toss in the finely chopped onion and cook until softened and translucent, about 2 to 3 minutes. This step releases the sweet, mellow flavors that form the foundation of your ragu.

Step 2: Build Flavor with Garlic, Carrot, and Celery

Next, add the minced garlic, diced carrot, and celery. Stir and cook these fragrant vegetables for about 5 minutes until they become tender. This mirepoix mixture gives the sauce a subtle sweetness and complexity that you’ll truly notice in every bite.

Step 3: Brown the Ground Beef

Turn up the heat to medium-high and add your ground beef to the pot. Break it up with a spoon and cook until browned and no longer pink, roughly 5 to 7 minutes. If there’s excess fat, drain it so your sauce doesn’t get greasy but stays perfectly rich.

Step 4: Combine Tomatoes and Seasonings

Time to bring in the tomato magic! Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, and the optional red pepper flakes if you enjoy a spicy touch. Pour in the beef broth and season with salt and pepper. Mix everything well so the flavors start melding together beautifully.

Step 5: Let the Sauce Simmer

Bring your sauce to a gentle simmer, then reduce the heat to low. Allow it to cook uncovered for 20 to 30 minutes, stirring occasionally. This slow simmer deepens the flavors and thickens the sauce, resulting in a ragu that’s velvety and rich.

Step 6: Cook the Rigatoni Pasta

While your ragu simmers, boil the pasta in salted water according to the package instructions until al dente. Reserve a small cup of pasta water before draining — this starchy liquid is pure gold for adjusting your sauce’s consistency later.

Step 7: Combine Pasta and Sauce

Once your sauce has thickened and your pasta is ready, toss the rigatoni into the pot with the ragu. Add bits of the reserved pasta water as needed to loosen it just right. Stir everything together so each piece gets generously coated with that savory, meaty sauce.

Step 8: Finish Cooking Together

Let the pasta and sauce cook together for another 2 to 3 minutes over low heat. This final step helps the flavors marry perfectly, ensuring every bite is comforting and delicious.

Step 9: Serve with Fresh Garnishes

Serve your Easy Beef Ragu Pasta Recipe piping hot, topped with fresh chopped parsley and a sprinkle of grated Parmesan if you like. The bright herbs and salty cheese take the dish from great to unforgettable!

How to Serve Easy Beef Ragu Pasta Recipe

Garnishes

Fresh parsley is an absolute must to add a vibrant pop of green and fresh aroma to this hearty dish. Grated Parmesan cheese offers a salty, nutty finish that complements the rich meat sauce perfectly. If you want to get adventurous, a drizzle of good-quality extra virgin olive oil or a few torn basil leaves can elevate the presentation and flavor.

Side Dishes

This dish pairs wonderfully with simple sides like a crisp green salad dressed lightly with lemon vinaigrette or a plate of garlic bread to soak up every last bit of ragu. Roasted vegetables, such as asparagus or Brussels sprouts, also make a lovely, balanced accompaniment full of color and texture contrast.

Creative Ways to Present

For a fun twist, consider serving the ragu stuffed inside hollowed-out bell peppers or atop creamy polenta instead of pasta. Another idea is layering the ragu and pasta in a baking dish topped with mozzarella for a baked ragu casserole that’s perfect for family-style meals or potlucks.

Make Ahead and Storage

Storing Leftovers

Store any leftover Easy Beef Ragu Pasta Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, making your next meal just as delicious — if not better — than the first.

Freezing

You can freeze the beef ragu sauce separately in freezer-safe containers for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat gently on the stove. Freezing pasta together isn’t recommended as it can become mushy, but you can always cook fresh pasta to serve with your frozen sauce.

Reheating

Reheat refrigerated ragu gently on the stovetop over medium-low heat, adding a splash of water or broth if the sauce feels too thick. If reheating pasta and sauce together, do so carefully to avoid overcooking the pasta. Use a microwave or pan, stirring occasionally until warmed through.

FAQs

Can I use a different type of pasta for this recipe?

Absolutely! While rigatoni is perfect because it holds the chunky sauce well, you can swap in penne, fettuccine, or even spaghetti depending on what you have on hand or prefer.

Is ground beef the only meat option for the ragu?

You can experiment with ground pork, turkey, or a mix of beef and pork for a slightly different flavor profile. Each type brings its own unique richness to the sauce.

How spicy is this recipe if I use red pepper flakes?

The half teaspoon of red pepper flakes adds just a gentle warmth without overwhelming the other flavors. Feel free to adjust or omit the flakes if you prefer a milder dish.

Can I make this recipe vegetarian?

You can create a vegetarian version by replacing ground beef with lentils or finely chopped mushrooms, and using vegetable broth instead of beef broth. The result will be hearty and flavorful, though with a different texture.

What can I do if my sauce is too thick or too thin?

If your sauce thickens too much while simmering, add a splash of broth or the reserved pasta water to loosen it. If it’s too thin, continue simmering uncovered to reduce and concentrate the flavors until it reaches your desired consistency.

Final Thoughts

This Easy Beef Ragu Pasta Recipe is a wonderful way to bring comfort and joy to your dinner table with minimal effort and maximum flavor. It’s the kind of dish that feels homemade and special, yet comes together with ease — perfect for busy weeknights or casual gatherings. I can’t wait for you to try it and make it your own classic!

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