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Beef Ragu Pasta

Beef ragu pasta with wide noodles draped in a slow-simmered, wine-rich ragu that clings to every strand. Browned ground beef, crushed tomatoes, and a reduced red wine base create an intensely savory Italian-American pasta sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb ground beef 80/20
  • 1 onion large, finely diced
  • 2 carrots finely diced
  • 2 celery stalks, finely diced
  • 5 cloves garlic minced
  • 0.5 cup dry red wine
  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 bay leaf
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 1 lb pappardelle or tagliatelle pasta
  • fresh basil for serving
  • parmesan for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and build the ragu
  1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat, then brown the ground beef until well-browned. Drain excess fat and set the beef aside.
  2. Sauté the onion, carrots, and celery in the same pot for 5–6 minutes until softened. Add the minced garlic and tomato paste, then cook for 1 minute.
  3. Pour in the dry red wine and simmer for 2 minutes until reduced by half. Stir to scrape up browned bits from the bottom.
  4. Return the browned beef to the pot and add the crushed tomatoes, Italian seasoning, and bay leaf. Bring the mixture to a simmer, then reduce heat to low and continue simmering for 30 minutes until thick and rich.
  5. Remove the bay leaf, then season the ragu with salt and pepper to taste. Simmer briefly if needed to reach a clinging consistency.
Cook pasta and serve
  1. Cook the pappardelle or tagliatelle pasta according to package directions until al dente. Reserve a splash of pasta water if the ragu looks too thick.
  2. Toss the cooked pasta with the beef ragu until the noodles are coated. Serve immediately topped with fresh basil and generous parmesan.

Notes

Pro tip: Use a Dutch oven with a wide base so the wine reduces quickly and the ragu thickens evenly. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently with a splash of water or broth. Freezing is yes—freeze ragu (without pasta) up to 3 months, then simmer to rewarm and toss with freshly cooked noodles. For a lower-fat swap, choose 90/10 ground beef (the sauce will be slightly less rich, but still flavorful).