Pasta with Beef Ragu

Indulge in the rich, hearty flavors of this classic Pasta with Beef Ragu, a comforting Italian-inspired dish perfect for any occasion. Slow-simmered for over an hour, this robust sauce combines tender ground beef, aromatic vegetables, and a splash of red wine for depth of flavor, all brought together with crushed tomatoes, thyme, and a hint of beef stock. Tossed with perfectly al dente pasta—tagliatelle or pappardelle work beautifully—this dish is finished with a topping of freshly grated Parmesan and fragrant basil, elevating every bite. Ideal for a cozy dinner or to impress guests, this recipe is simple yet sophisticated, delivering authentic taste and textures that satisfy. With just 20 minutes of prep and an irresistible slow-cooked richness, this beef ragu is destined to become a family favorite. Perfect keywords for SEO: Pasta with Beef Ragu, Italian beef ragu recipe, easy beef ragu pasta, slow-cooked ragu sauce.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 cloves garlic, minced
• 500 grams ground beef
• 1 cup dry red wine
• 800 grams canned crushed tomatoes
• 1 cup beef stock
• 1 bay leaf
• 1 teaspoon dried thyme
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 500 grams pasta (such as tagliatelle or pappardelle)
• 0.5 cup Parmesan cheese, grated
• 2 tablespoons fresh basil leaves, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery, and cook until the vegetables are softened, about 8 minutes.

Step 2

Stir in the garlic and cook for an additional 1 minute until fragrant.

Step 3

Add the ground beef to the pot and cook, breaking it up with a wooden spoon, until browned and most of the liquid has evaporated, about 10 minutes.

Step 4

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer for about 5 minutes until it reduces by half.

Step 5

Stir in the crushed tomatoes, beef stock, bay leaf, dried thyme, salt, and pepper. Bring the mixture to a gentle simmer.

Step 6

Reduce the heat to low and cover the pot. Allow the ragu to simmer for about 1.5 hours, stirring occasionally, until the sauce is thick and flavorful.

Step 7

Once the ragu is nearly finished, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.

Step 8

Remove the bay leaf from the ragu. Taste and adjust seasoning if necessary.

Step 9

Toss the cooked pasta with the beef ragu, ensuring the pasta is well-coated with the sauce.

Step 10

Serve the pasta with a generous sprinkling of grated Parmesan cheese and fresh basil on top.

Nutrition Facts

Serving size	(2665.0g)

Amount per serving	% Daily Value*
Calories	2704.6

Total Fat 136.8g	0%
Saturated Fat 49.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 394.0mg	0%
Sodium 4249.3mg	0%
Total Carbohydrate 204.9g	0%
Dietary Fiber 26.5g	0%
Total Sugars 49.5g
Protein 132.8g	0%

Vitamin D 0IU	0%
Calcium 876.4mg	0%
Iron 21.6mg	0%
Potassium 5120.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.7%

Protein: 20.6%

Carbs: 31.7%