Description
This Easy Beef Ragu Pasta is a hearty and flavorful Italian-inspired dish featuring tender ground beef simmered in a rich tomato sauce with aromatic vegetables and herbs, tossed with perfectly cooked rigatoni pasta. It’s a comforting meal that comes together quickly with simple ingredients, making it perfect for weeknight dinners.
Ingredients
Scale
Beef Ragu Sauce
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 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
Pasta
- 12 ounces rigatoni pasta (or pasta of choice)
Garnish (optional)
- Fresh parsley, chopped
- Grated Parmesan cheese
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add finely chopped onion and sauté until softened, about 2–3 minutes.
- Cook Vegetables: Add minced garlic, diced carrot, and celery to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
- Brown Ground Beef: Increase heat to medium-high and add the ground beef. Cook until browned, breaking it up with a spoon, about 5–7 minutes. Drain excess fat if necessary.
- Add Tomato and Seasonings: Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes (if using), and beef broth. Season with salt and pepper. Mix well to combine.
- Simmer Sauce: Bring the sauce to a simmer, then reduce heat to low. Let it cook for 20–30 minutes, stirring occasionally, to allow the flavors to meld.
- Cook Pasta: Meanwhile, cook rigatoni pasta according to package instructions in salted boiling water until al dente. Drain the pasta, reserving a small amount of pasta water.
- Combine Pasta and Sauce: Once the sauce has thickened and the pasta is ready, add the pasta to the sauce in the pot. Add reserved pasta water as needed to loosen the sauce for better coating.
- Final Simmer: Stir everything together and cook for an additional 2–3 minutes until the pasta is well coated and heated through.
- Serve: Serve the beef ragu pasta hot, garnished with chopped fresh parsley and grated Parmesan cheese if desired.
Notes
- For a spicier sauce, increase the amount of red pepper flakes or add a dash of hot sauce.
- You can substitute ground beef with ground turkey or pork for variation.
- Reserve some pasta water to adjust sauce consistency for the perfect coat on the pasta.
- Fresh herbs like basil or oregano can be added at the end for a fresher flavor.
- Make sure to drain excess fat after browning the beef to keep the sauce from being greasy.
