Description
Beef Ragu Pasta Recipe is a hearty and savory Italian dish featuring tender beef and rich tomato sauce, ideal for a comforting dinner.
Ingredients
- 1 lb beef chuck roast, cut into small cubes
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 cup red wine
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 12 oz pasta (pappardelle or rigatoni)
- Grated Parmesan cheese (for garnish)
- Fresh basil, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides. Remove beef from pot and set aside.
- In the same pot, add onion, garlic, carrot, and celery. Sauté until vegetables are soft, about 5 minutes.
- Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom.
- Add crushed tomatoes, tomato paste, oregano, and basil. Stir well to combine.
- Return the browned beef to the pot. Bring to a boil, then reduce heat to low and simmer for 45 minutes, or until beef is tender.
- Cook pasta according to package instructions. Drain and set aside.
- Season the ragu sauce with salt and pepper to taste.
- Serve the beef ragu over the cooked pasta, garnished with grated Parmesan cheese and fresh basil.
Notes
- For a deeper flavor, cook the ragu sauce longer, up to 2 hours, if time allows.
- Substitute the red wine with beef broth if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
Keywords: Beef Ragu Pasta, Italian Beef Ragu, Hearty Pasta Dish, Comfort Food, Savory Ragu Sauce
