Few dishes can match the rich, comforting appeal of Beef Pasta in Tomato Sauce, commonly known as Beef Ragù Pasta. This Italian classic brings together tender beef, slowly simmered in a robust tomato-based sauce, creating a hearty meal that clings perfectly to the pasta. Whether you’re looking for a cozy family dinner or a special meal to impress your guests, beef ragù pasta is a dish that delivers both flavor and comfort in every bite.
In this article, we’ll guide you through the origins of beef ragù, the essential ingredients, the cooking process, tips for perfecting the dish, and variations that you can try. Get ready to savor a taste of Italy in your own kitchen!
What is Beef Ragù Pasta?
Beef ragù pasta is an Italian dish rooted in the culinary traditions of Emilia-Romagna, particularly Bologna. In fact, one of the most famous ragù sauces is ragù alla bolognese, which uses a mix of meat and tomatoes to create a thick, rich sauce. While bolognese is often served with tagliatelle, beef ragù as a broader category can be enjoyed with a variety of pasta shapes, from pappardelle to rigatoni.
Ragù is different from other pasta sauces because it uses slow-cooked beef and often combines the flavors of onions, garlic, tomatoes, wine, and herbs, resulting in a deep, complex sauce that’s perfect for cozy nights.
Essential Ingredients for Beef Ragù Pasta
To make the perfect beef ragù, it’s important to use high-quality ingredients that will create a flavorful, rich sauce. Here’s what you’ll need:
Beef
The star of the dish, beef is the key component of a good ragù. Choose a cut that’s ideal for slow cooking, such as beef chuck, short ribs, or brisket. These cuts become incredibly tender after simmering for hours, absorbing the flavors of the sauce while breaking down into melt-in-your-mouth goodness.
Tomatoes
Tomatoes form the base of the sauce. You can use canned whole peeled tomatoes or tomato passata (strained tomatoes) for a smooth sauce. The tomatoes break down during the cooking process, enriching the sauce with their sweetness and acidity.
Aromatics: Onion, Carrot, and Celery
The Italian soffritto (a base of finely chopped onions, carrots, and celery) forms the foundation of the sauce. These ingredients are sautéed in olive oil to bring out their sweetness and depth, adding a complexity to the sauce that enhances the overall flavor.
Garlic
Garlic brings an earthy, pungent flavor that pairs beautifully with the tomatoes and beef. Use fresh garlic for the best flavor and aroma.
Red Wine
A splash of red wine adds richness to the ragù, helping to deglaze the pan and infuse the beef with deeper flavor. The alcohol cooks off during the simmering process, leaving behind the wine’s rich, fruity notes.
Herbs: Bay Leaves, Rosemary, and Thyme
Fresh or dried herbs such as bay leaves, rosemary, and thyme bring an earthy fragrance to the sauce. These herbs enhance the complexity of the ragù, infusing it with a Mediterranean warmth.
Parmesan Cheese
A sprinkle of freshly grated Parmesan cheese is the finishing touch that adds a salty, nutty flavor to the dish, enhancing the richness of the sauce and bringing everything together.
Pasta
The pasta choice is important. Pappardelle, tagliatelle, or fettuccine are traditional options, as their wide, flat surfaces hold onto the sauce beautifully. However, shorter pasta like rigatoni or penne can also work well.
Step-by-Step Beef Ragù Pasta Recipe
Let’s dive into the step-by-step process of creating a flavorful beef ragù pasta that will become a family favorite.
Ingredients:
- 1 lb (450g) beef chuck or short ribs (cut into chunks)
- 2 tbsp olive oil
- 1 onion (finely chopped)
- 2 carrots (finely chopped)
- 2 celery stalks (finely chopped)
- 4 garlic cloves (minced)
- 1 cup red wine
- 28 oz (800g) canned whole peeled tomatoes
- 1 tbsp tomato paste
- 2 bay leaves
- 1 sprig rosemary
- 1 tsp dried thyme (or 1 fresh sprig)
- Salt and pepper to taste
- 1 lb (450g) pasta (pappardelle, tagliatelle, or rigatoni)
- Freshly grated Parmesan cheese (for serving)
- Fresh basil (optional, for garnish)
Instructions:
- Sear the Beef
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Season the beef chunks with salt and pepper, then add them to the pot in batches to sear on all sides until browned. This step adds depth of flavor to the meat and the sauce. Remove the beef from the pot and set it aside. - Prepare the Soffritto
In the same pot, lower the heat to medium and add the chopped onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and fragrant. Add the minced garlic and cook for another minute until fragrant. - Deglaze with Red Wine
Pour the red wine into the pot to deglaze, scraping up the browned bits from the bottom. Let the wine simmer for about 2-3 minutes, allowing the alcohol to cook off while the flavor intensifies. - Add the Tomatoes and Herbs
Stir in the tomato paste, followed by the canned tomatoes (crushing them with your hands as you add them to the pot). Add the bay leaves, rosemary, and thyme. Bring the sauce to a boil, then reduce the heat to low. Return the beef to the pot, cover it, and let the sauce simmer for 2-3 hours, stirring occasionally. - Cook the Pasta
About 20 minutes before the sauce is done, bring a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining. - Shred the Beef
Once the beef is tender and the sauce has thickened, remove the bay leaves and herb sprigs. Use two forks to shred the beef into bite-sized pieces. Stir the shredded beef back into the sauce. - Combine and Serve
Add the cooked pasta to the ragù sauce, tossing to combine. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Serve the pasta hot, garnished with freshly grated Parmesan cheese and basil if desired.
Tips for Perfect Beef Ragù Pasta
Slow Cooking for Tender Beef
The secret to a great ragù is low and slow cooking. Simmering the beef in the tomato sauce for hours ensures it becomes tender and fully infused with flavor.
Use Good Quality Wine
Since the wine plays an important role in flavoring the sauce, use a good quality red wine that you enjoy drinking. Avoid cooking wines, which tend to be overly salty.
Balance the Flavors
Ragù is all about balance. The sweetness of the tomatoes should be complemented by the depth of the beef and the brightness of the herbs. Taste your sauce as it simmers and adjust the seasoning with salt and pepper as needed.
Variations of Beef Ragù Pasta
Although this traditional version of beef ragù is a classic, you can try a few variations to suit your taste or dietary preferences.
Spicy Beef Ragù
For those who enjoy a little heat, add crushed red pepper flakes or chopped chili peppers to the soffritto. This adds a spicy kick to the sauce, giving it a different dimension of flavor.
Creamy Beef Ragù
If you prefer a richer sauce, stir in a splash of heavy cream or whole milk during the last 10 minutes of cooking. This creates a velvety texture that coats the pasta even more luxuriously.
Vegetarian Ragù
For a meatless version, swap the beef for a variety of mushrooms, such as portobello, shiitake, or cremini. The mushrooms provide a meaty texture and umami flavor that mimics the richness of beef.
Serving Suggestions for Beef Ragù Pasta
Beef ragù pasta is a hearty dish that pairs well with simple sides to complete the meal. Here are a few suggestions:
- Garlic Bread: Perfect for mopping up the extra sauce.
- Green Salad: A crisp green salad with a light vinaigrette helps balance the richness of the ragù.
- Roasted Vegetables: Roasted Brussels sprouts, zucchini, or asparagus make for a flavorful side.
Frequently Asked Questions
Can I make beef ragù ahead of time?
Yes! In fact, beef ragù often tastes better the next day as the flavors have more time to meld. You can make the sauce ahead of time, store it in the refrigerator, and reheat it before serving.
Can I freeze beef ragù?
Absolutely. Beef ragù freezes very well. Store it in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.
What’s the best pasta for beef ragù?
Wide noodles like pappardelle, tagliatelle, or fettuccine are traditional, but rigatoni, penne, or even gnocchi also pair beautifully with the sauce.
Can I use white wine instead of red wine?
Yes, you can substitute red wine with white wine if that’s what you have on hand. The flavor will be slightly lighter, but it will still be delicious.
Conclusion
Beef Pasta in Tomato Sauce (Beef Ragù Pasta) is a heartwarming and flavorful dish that brings the richness of slow-cooked beef and the tangy sweetness of tomatoes together in perfect harmony. With simple ingredients and a little patience, you can create a meal that is both comforting and impressive. Whether you’re serving it for a family dinner or a special occasion, this beef ragù pasta is sure to be a hit at the table. So, roll up your sleeves and get ready to make an Italian classic that will warm your soul!