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. Served with perfectly cooked rigatoni, this comforting recipe is ideal for a satisfying weeknight meal that comes together quickly with simple ingredients.
Ingredients
Scale
Meat and Protein
- 1 pound ground beef
Pasta
- 12 ounces rigatoni pasta (or pasta of choice)
Vegetables and Aromatics
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
Tomato and Sauces
- 1 can (14 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
Liquids and Fats
- 1 tablespoon olive oil
- 1 cup beef broth or water
Herbs and Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Garnishes
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional)
Instructions
- Prepare the Base: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until softened, about 2 to 3 minutes, to build a flavorful foundation for the sauce.
- Add Vegetables: Incorporate minced garlic, diced carrot, and celery into the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables become tender and aromatic.
- Brown the Beef: Increase heat to medium-high and add the ground beef. Cook, breaking it up with a spoon, until it is browned evenly, approximately 5 to 7 minutes. Drain excess fat from the pot if necessary to prevent greasiness.
- Add Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes if using, and beef broth or water. Season the mixture with salt and pepper to taste and mix thoroughly to combine all ingredients.
- Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low. Let it cook gently for 20 to 30 minutes, stirring occasionally to allow flavors to meld and sauce to thicken.
- Cook the Pasta: While the sauce simmers, cook rigatoni pasta according to package instructions in salted boiling water until al dente. Drain the pasta, reserving a small amount of pasta water to adjust sauce consistency if needed.
- Combine Pasta and Sauce: Once the sauce has thickened and the pasta is ready, add the pasta into the pot with the sauce. Add some reserved pasta water gradually to loosen the sauce if necessary.
- Heat Together: Stir the pasta and sauce together to coat evenly. Cook for an additional 2 to 3 minutes over low heat to allow the pasta to absorb the flavors and heat through completely.
- Serve: Serve the beef ragu pasta hot, garnished with freshly chopped parsley and grated Parmesan cheese if desired, for a delicious and comforting meal.
Notes
- You can substitute rigatoni with other pasta shapes like penne or fusilli based on preference.
- For a spicier dish, increase the amount of red pepper flakes or add a dash of hot sauce.
- Using beef broth instead of water adds more depth of flavor to the sauce.
- Drain the fat after browning the beef to keep the sauce from becoming too greasy.
- Reserved pasta water can help loosen the sauce and make it cling better to the pasta.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
