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Beef Pasta Recipe in Tomato Sauce – Beef Ragu Pasta Recipe

Sink your fork into this Beef Pasta Recipe in Tomato Sauce – Beef Ragu Pasta Recipe, a hearty Italian-inspired dish featuring tender, slow-simmered beef in a rich tomato sauce tossed with perfectly cooked pasta. This easy dinner is ideal for family meals, weekend gatherings, and meal prep, delivering restaurant-quality flavor with simple ingredients. If you’re searching for comforting dinner ideas, an easy recipe, satisfying food ideas, or a cozy homemade meal, this beef ragu is sure to become a favorite.

Ingredients

Scale

For the Beef Ragu

  • 2 tablespoons olive oil
  • 2 pounds beef chuck roast, cut into 1½-inch cubes
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 large yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 2 celery stalks, finely diced
  • 5 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons tomato sauce (optional)
  • 2 cups beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon Italian seasoning
  • 2 bay leaves
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon balsamic vinegar
  • Salt and black pepper, to taste

For the Pasta

  • 1 pound pappardelle, tagliatelle, rigatoni, or fettuccine
  • 1 cup reserved pasta water (as needed)
  • Freshly grated Parmesan cheese
  • Fresh parsley or basil, chopped, for garnish

Instructions

  1. Pat the beef dry with paper towels and season with the salt and pepper.
  2. Heat the olive oil in a Dutch oven over medium-high heat and brown the beef in batches. Remove and set aside.
  3. Add the onion, carrots, and celery to the same pot and cook until softened. Stir in the garlic.
  4. Mix in the tomato paste and cook for 2 minutes.
  5. Add the crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, balsamic vinegar, oregano, thyme, Italian seasoning, bay leaves, and red pepper flakes.
  6. Return the beef to the pot and bring to a gentle simmer.
  7. Cover partially and cook on low for 2½–3 hours, stirring occasionally, until the beef is fork-tender.
  8. Remove the bay leaves and shred the beef directly into the sauce.
  9. Cook the pasta until al dente, reserving 1 cup of pasta water before draining.
  10. Toss the pasta with the beef ragu, adding reserved pasta water as needed for a silky sauce.
  11. Serve with freshly grated Parmesan and chopped parsley or basil.

Cooking Information

  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 6 servings
  • Category: Dinner

Notes

  • Brown the beef in batches to develop the richest flavor.
  • Simmer the ragu gently to keep the beef tender and the sauce flavorful.
  • Freshly grated Parmesan and fresh herbs add the perfect finishing touch.
  • Author: Emmy Carter

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