There’s something timeless and comforting about a bowl of pasta smothered in rich, meaty tomato sauce. Whether you’re planning a cozy dinner at home with loved ones or simply craving a warm, hearty meal after a long day, this Beef Pasta in Tomato Sauce—also known as Beef Ragu Pasta—delivers on all fronts. It’s the kind of dish that wraps you up like a soft blanket, with layers of savory flavor built from slow-simmered beef, aromatic herbs, and a robust tomato base.
This recipe was inspired by classic Italian ragu, a tradition that varies slightly across regions but always celebrates patience and depth of flavor. Growing up, Sunday dinners meant the entire house was filled with the scent of simmering sauce—a blend of onions, garlic, and tomatoes bubbling away for hours. This version captures that spirit but simplifies it for everyday cooking without compromising taste. It’s a dish meant to be shared, passed around a busy table, and remembered with a smile.
Ingredients
- 1 lb ground beef
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1/2 cup red wine (optional)
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1/4 tsp red pepper flakes (optional)
- 12 oz pasta (rigatoni, penne, or spaghetti work well)
- Fresh parsley or basil, for garnish
- Grated Parmesan, for serving
Directions
Creating this rich and hearty beef ragu pasta may seem like a labor of love, but the steps are simple and rewarding. Each phase brings deeper flavor and texture, transforming humble ingredients into a comforting, restaurant-quality dish. Follow along step by step to bring this classic Italian-inspired recipe to life in your kitchen.
1. Sauté the Vegetables
Start by heating 2 tablespoons of olive oil in a large, deep skillet or a heavy-bottomed saucepan over medium heat. Once the oil is warm and shimmering, add the finely chopped onion, carrot, and celery—often referred to as a mirepoix in French and Italian cuisine. This aromatic trio is the foundation of countless sauces and soups because it layers in flavor from the very beginning.
Sauté the vegetables for about 5 to 7 minutes, stirring occasionally. You want them to soften and release their natural sweetness without browning. The onions should become translucent, and the carrot and celery should be tender but not mushy. This stage builds a subtle sweetness and complexity that will later balance the acidity of the tomatoes.
2. Add the Garlic and Ground Beef
Once the vegetables are soft and fragrant, it’s time to infuse the mixture with garlic. Add the minced garlic cloves and cook for just 1 minute, stirring constantly to prevent burning. As soon as the garlic becomes fragrant, add in the ground beef.
Use a wooden spoon or spatula to break the meat into small crumbles as it cooks. Continue browning the beef for about 6–8 minutes, or until it’s fully cooked and no pink remains. If your beef releases a lot of fat, you can drain off the excess to keep the sauce from becoming greasy—but leave a little behind for flavor.
3. Deglaze with Red Wine (Optional)
This step is optional but highly recommended for added depth. If you’re using red wine, pour in about 1/2 cup and stir well to deglaze the pan. Scrape up any browned bits stuck to the bottom—they’re packed with flavor.
Let the wine simmer for 3 to 5 minutes, allowing the alcohol to cook off and the flavors to concentrate. This step adds a richness that mimics slow-cooked sauces from scratch, bringing elegance and complexity to your dish.
4. Build the Tomato Sauce
Now it’s time to transform everything into a true ragu. Stir in the tomato paste, crushed tomatoes, and your herbs: dried oregano and dried basil. Add red pepper flakes for a subtle heat (optional), and season generously with salt and freshly ground black pepper.
Reduce the heat to low and let the sauce simmer uncovered for 25–30 minutes. Stir occasionally to prevent sticking and allow the sauce to thicken slowly. As it simmers, the flavors will meld together, creating a deep, hearty tomato base enhanced by the beef and vegetables.
5. Cook the Pasta
While the sauce bubbles away, bring a large pot of well-salted water to a rolling boil. Add your chosen pasta—rigatoni, penne, or spaghetti all work beautifully—and cook until just al dente, following the package instructions.
Before draining, reserve about 1/2 cup of pasta water. This starchy liquid can help loosen the sauce later and encourage it to cling to the pasta more effectively.
6. Combine Pasta and Sauce
Drain the pasta and immediately add it to the pan with your simmered beef ragu. Toss everything together over low heat until the pasta is coated in that rich, meaty sauce. If the sauce is a bit too thick, add a splash of the reserved pasta water to reach the desired consistency.
Stir gently but thoroughly, making sure every piece of pasta gets its fair share of sauce.
7. Serve
Spoon generous portions onto plates or into wide bowls. Finish each serving with a sprinkle of grated Parmesan cheese and a scattering of freshly chopped parsley or basil. Serve hot and enjoy immediately, perhaps with garlic bread or a fresh salad on the side.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Why You’ll Love This Recipe
1. Comfort Food at Its Finest
This beef ragu pasta is the very definition of a comforting meal. With tender beef, rich tomato sauce, and perfectly cooked pasta, every bite feels like home.
2. Deep, Robust Flavor
Simmering the sauce allows the ingredients to meld beautifully, creating a rich, layered taste that beats any store-bought sauce. The optional splash of red wine adds a depth of flavor reminiscent of authentic Italian ragu.
3. Easy Weeknight Meal
Despite the deep flavor, this recipe is surprisingly quick to make. In under an hour, you can have a restaurant-worthy pasta dish ready to impress your family or guests.
4. Versatile and Customizable
Use any pasta you have on hand—rigatoni, penne, or spaghetti all pair beautifully. You can also make it spicier with more red pepper flakes or swap ground beef for ground turkey or plant-based meat for a different take.
5. Freezer-Friendly
This dish freezes well, making it ideal for meal prep. Simply store the cooled sauce in an airtight container and freeze for up to 3 months. Reheat and toss with fresh pasta whenever the craving strikes.
Tips for the Best Beef Ragu Pasta
- Use Quality Tomatoes: Opt for San Marzano or high-quality crushed tomatoes for the best flavor.
- Don’t Skip the Mirepoix: The onion, carrot, and celery base (known as mirepoix) adds depth and a subtle sweetness that enhances the beef.
- Simmer Low and Slow: While 25–30 minutes works well, letting it go even longer on low heat deepens the flavor.
- Add Pasta Water Carefully: A splash can transform the texture of the sauce, helping it cling to every bite of pasta.
- Top it Right: Fresh herbs and Parmesan cheese aren’t just garnish—they’re flavor boosters. Don’t skip them!
Ingredient Spotlight
Ground Beef
Provides a hearty, meaty base that holds up well against the acidity of tomatoes. Opt for leaner ground beef for a lighter version.
Mirepoix (Onion, Carrot, Celery)
This French culinary staple forms the aromatic foundation of the sauce. Each vegetable contributes its unique sweetness and flavor.
Crushed Tomatoes & Tomato Paste
The heart of the sauce. Crushed tomatoes bring body and brightness, while tomato paste intensifies the tomato flavor and thickens the sauce.
Dried Herbs
Oregano and basil lend a classic Italian profile. You can also use Italian seasoning if you prefer a blend.
Pasta
Choose a shape that holds sauce well. Rigatoni and penne have ridges, while spaghetti swirls up the ragu with every twirl of the fork.
Variations
- Spicy Beef Ragu: Add more red pepper flakes or a dash of hot sauce for a spicy kick.
- Creamy Tomato Ragu: Stir in a splash of heavy cream or a dollop of ricotta at the end for a creamier, richer sauce.
- Vegetable Boost: Add diced bell peppers, mushrooms, or zucchini to sneak in extra veggies.
- Herb Explosion: Use fresh herbs like thyme or rosemary along with the basil and oregano for a more herbaceous take.
- Slow Cooker Version: Brown the beef and vegetables, then transfer everything to a slow cooker. Cook on low for 6–8 hours for an ultra-deep flavor.
What to Serve with Beef Ragu Pasta
- Garlic Bread: Crunchy, buttery garlic bread is the perfect side to mop up any leftover sauce.
- Simple Green Salad: A crisp salad with a tangy vinaigrette balances the richness of the pasta.
- Roasted Vegetables: Broccoli, Brussels sprouts, or carrots make healthy, flavorful additions.
- Red Wine: If you’re not skipping alcohol, a glass of Chianti or Merlot pairs beautifully.
How to Store and Reheat
- Storing Leftovers: Place leftovers in an airtight container and refrigerate for up to 4 days.
- Freezing: Freeze the beef ragu (without pasta) for up to 3 months. When ready to use, thaw overnight and reheat gently on the stove.
- Reheating: Reheat the pasta in a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwave reheating is convenient but may dry out the pasta.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! The sauce tastes even better the next day. Simply refrigerate and reheat when ready to serve.
What’s the best pasta for beef ragu?
Hearty pastas like rigatoni, penne, or pappardelle are ideal because they hold the sauce well.
Is the wine necessary?
No. While wine adds depth, you can skip it or substitute with beef broth or water.
Can I use fresh herbs instead of dried?
Absolutely. Use about three times the amount of fresh herbs compared to dried.
How do I make it gluten-free?
Use gluten-free pasta and check your tomato products for any hidden gluten additives.
Final Thoughts
Beef Pasta in Tomato Sauce is more than just a meal—it’s a delicious way to bring comfort, flavor, and warmth to your dinner table. Whether you’re making it for family dinner, a cozy night in, or a meal prep staple, this dish offers the richness of traditional ragu with the ease of a weeknight recipe. It’s adaptable, satisfying, and sure to become a regular in your kitchen.
So roll up your sleeves, grab your favorite pasta, and simmer up a pot of something truly special. Once you taste this hearty beef ragu, you’ll understand why it’s a classic that never goes out of style.