Description
Rich and hearty beef ragu pasta delivers classic Italian comfort with tender meat sauce clinging to wide noodles. Slow-simmered beef creates deep, robust flavors you’ll savor with each comforting bite.
Ingredients
Scale
Meat and Proteins:
- 1 pound (454 grams) beef chuck or stew meat, cut into chunks
Pasta and Base:
- 12 ounces (340 grams) pasta (such as pappardelle or fettuccine)
- 1 can (28 ounces / 794 grams) crushed tomatoes
- 1 cup (240 milliliters) beef broth
Seasonings and Aromatics:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1/2 cup (120 milliliters) red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Liberally season the beef with salt and pepper, ensuring even coverage for maximum flavor infusion.
- Heat olive oil in a large pot over medium-high heat until shimmering, then meticulously brown the beef on all surfaces, creating a rich caramelized exterior. Transfer the meat to a separate plate.
- In the same pot, sauté the onion, garlic, carrot, and celery until they become translucent and fragrant, approximately 5-7 minutes.
- Deglaze the pot with red wine, using a wooden spoon to scrape up the deeply flavored browned bits clinging to the bottom.
- Incorporate crushed tomatoes, beef broth, tomato paste, oregano, and basil, stirring to create a harmonious sauce base.
- Reintroduce the beef to the pot, reducing heat to low, and allow the mixture to simmer gently for 1.5-2 hours until the meat becomes exceptionally tender and the sauce reaches a luxurious, thick consistency.
- While the ragu develops its complex flavors, prepare the pasta according to package instructions, ensuring al dente texture.
- Plate the pasta and generously ladle the beef ragu over the top, garnishing with freshly chopped parsley or basil for a vibrant finish.
Notes
- Tenderize beef by choosing cuts with good marbling like chuck roast or short ribs for maximum flavor and softness.
- Control sauce thickness by simmering uncovered to allow natural reduction, creating a rich and concentrated ragu consistency.
- Boost umami depth by adding a splash of worcestershire sauce or a parmesan rind during slow cooking for complex flavor layers.
- Make it lighter by substituting beef with ground turkey or using zucchini noodles for a low-carb, healthier alternative without compromising taste.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 555 kcal
- Sugar: 7 g
- Sodium: 390 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 57 g
- Fiber: 7 g
- Protein: 38 g
- Cholesterol: 90 mg