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Beef Ragu Pasta with Parmesan

Beef Ragu Pasta with Parmesan
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A rich and comforting Beef Ragu Pasta with Parmesan recipe featuring tender, slow-simmered ground beef in a flavorful tomato sauce served over your favorite pasta and topped with freshly grated Parmesan. Perfect for a quick, satisfying weeknight dinner that combines hearty Italian flavors with simple pantry ingredients.

Ingredients

Scale

Meat and Sauce Base

  • 1 lb ground beef (lean or regular)
  • 2 cups crushed tomatoes
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/2 cup red wine (optional)
  • 2 tbsp fresh basil or oregano, chopped
  • Salt and black pepper, to taste

Pasta

  • 12 oz pasta (such as pappardelle or rigatoni)

Toppings and Optional Additions

  • 1 cup freshly grated Parmesan cheese
  • Optional: diced carrots, celery, mushrooms for vegetable boost
  • Optional: red pepper flakes or chili oil for a spicy kick
  • Optional: splash of heavy cream or mascarpone for creaminess

Instructions

  1. Prepare the Aromatic Base: Heat olive oil in a large pan over medium heat. Add finely chopped onions and minced garlic, cooking until softened and fragrant to form the flavor foundation of the sauce.
  2. Brown the Beef: Add ground beef to the pan, breaking it up with a spatula. Cook until browned and no longer pink, developing a rich, meaty texture.
  3. Deglaze and Simmer: If using, pour in red wine to deglaze the pan, scraping up any browned bits. Add crushed tomatoes, fresh herbs, salt, and pepper. Reduce heat to low and simmer gently for 20–30 minutes to thicken the sauce and meld flavors.
  4. Cook the Pasta: While the sauce simmers, boil pasta according to package instructions until al dente. Drain, reserving some pasta water to adjust sauce consistency if needed.
  5. Combine and Serve: Toss the cooked pasta into the ragu sauce, adding reserved pasta water if the sauce is too thick. Serve immediately topped generously with freshly grated Parmesan cheese.

Notes

  • Use quality Parmesan cheese and grate it fresh for best flavor and texture.
  • Simmer the ragu sauce low and slow to develop deeper flavor.
  • Reserve some pasta cooking water to loosen the sauce and help it cling to the pasta.
  • Do not overcook the pasta; al dente texture works best with hearty ragu.
  • Adjust seasoning with salt and pepper toward the end of cooking to balance flavors.

Nutrition

Keywords: Beef ragu, pasta with beef sauce, Italian beef pasta, parmesan pasta, comfort food, weeknight dinner, easy ragu recipe

Find it online: https://mydishez.com/beef-ragu-pasta-with-parmesan/