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This hearty pasta with ground beef ragu has been my reliable dinner solution for years. The rich tomato sauce simmered with aromatic vegetables creates a classic Italian-inspired meal that satisfies even the pickiest eaters in my household.
I first developed this recipe during a particularly busy work week when I needed something that would please everyone at the table. Now it has become our Sunday dinner tradition, with the leftover sauce making weeknight meals a breeze.
Ingredients
- Olive oil: Adds richness and helps cook the vegetables evenly without burning
- Onion, carrot, and celery: Create the classic Italian soffritto base that builds deep flavor
- Garlic: Provides essential aromatic notes; look for firm bulbs with tight skin
- Ground beef: Brings meaty substance; choose 80/20 for best flavor balance without excess grease
- Tomato paste: Concentrates the umami flavors; get the double concentrated version if available
- Crushed tomatoes: Provide the saucy base; San Marzano variety offers superior flavor if you can find them
- Beef broth or red wine: Deglazes the pan and adds complexity; a dry red wine works beautifully
- Dried herbs: Infuse the sauce with classic Italian flavors; make sure they're not stale for best results
- Pasta: Select a shape that holds the sauce well; wider noodles like tagliatelle or pappardelle are traditional
Step-by-Step Instructions
- Sauté the Aromatics:
- Heat your olive oil in a large heavy bottomed pan over medium heat until it shimmers. Add the finely chopped onion, carrot, and celery and cook for a full 5 to 7 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent. The vegetables should not brown but rather sweat and release their flavors. Once soft, add the minced garlic and cook for just one minute until fragrant, being careful not to burn it as this will create bitterness.
- Brown the Meat:
- Add the ground beef to the vegetable mixture, breaking it apart with a wooden spoon into small pieces. Cook for 5 to 7 minutes until no pink remains, stirring frequently to ensure even cooking. The meat should develop some brown caramelized bits on the bottom of the pan which will add tremendous flavor. If there is excessive fat after browning, drain most of it but leave about a tablespoon for flavor.
- Develop the Base Flavors:
- Add the tomato paste and dried herbs to the meat mixture and stir constantly for about 2 minutes. This crucial step caramelizes the tomato paste which transforms its flavor from tangy to sweet and rich. The dried herbs will bloom in the hot oil, releasing their essential oils and maximizing their flavor impact.
- Simmer the Sauce:
- Pour in the crushed tomatoes and beef broth or wine, scraping the bottom of the pan to incorporate all the flavorful browned bits. Bring the mixture to a gentle boil, then reduce heat to maintain a low simmer. Let the sauce bubble gently uncovered for at least 20 minutes or up to 45 minutes for deeper flavor, stirring occasionally. The sauce should thicken and the flavors will meld together, creating a rich, complex ragu.
- Cook the Pasta and Combine:
- Bring a large pot of water to a rolling boil and add a generous amount of salt until it tastes like seawater. Cook your chosen pasta until just shy of al dente as it will finish cooking in the sauce. Before draining, reserve about half a cup of the starchy pasta water. Add the drained pasta directly to the simmering sauce along with a splash of the reserved pasta water. Toss continuously over medium heat for 1 to 2 minutes until the pasta is perfectly cooked and has absorbed some of the sauce.
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My secret ingredient is actually time. While this sauce is delicious after 30 minutes of simmering, if I have the luxury of letting it bubble away for an hour or more, the depth of flavor becomes absolutely remarkable. My grandmother taught me that patience is the most important ingredient in any good ragu.
Make Ahead and Storage
This beef ragu actually improves with time as the flavors continue to develop. You can make the sauce up to three days ahead and store it in the refrigerator in an airtight container. For longer storage, portion the cooled sauce into freezer-safe containers, leaving about an inch of headspace for expansion. Label with the date and freeze for up to three months. Thaw overnight in the refrigerator before reheating gently on the stovetop, adding a splash of water or broth if needed to loosen the sauce.
Variations to Try
The beauty of this recipe is how adaptable it is to different flavor profiles. For a more complex sauce, try adding two tablespoons of finely chopped pancetta or bacon with the vegetables. For depth, add a quarter teaspoon of ground nutmeg or a small piece of Parmesan rind during simmering. In summer, stir in fresh basil at the end instead of dried herbs. For a spicier version, add red pepper flakes with the dried herbs or try using half Italian sausage and half ground beef for extra flavor.
Serving Suggestions
While this ragu pairs perfectly with pasta, it has many other delicious applications. Serve it over creamy polenta for a comforting alternative to pasta. Use it as a filling for homemade lasagna, layered with bechamel sauce. Spoon it onto toasted bread rubbed with garlic for an elevated bruschetta. For a low carb option, serve it over roasted spaghetti squash or zucchini noodles. Always finish with freshly grated Parmesan cheese, which adds the perfect salty umami element to balance the rich sauce.
Frequently Asked Questions
- → Can I use a different type of meat?
Yes, ground pork, turkey, or even a mix of meats can be used as alternatives to ground beef. Each will bring its own unique flavor to the dish.
- → How can I make the sauce richer?
Add a splash of heavy cream at the end, or incorporate a bit of red wine or beef broth during the simmering process for added depth.
- → What pasta works best with this ragu?
Tagliatelle, spaghetti, or rigatoni are excellent choices. Their textures and shapes cling well to the hearty sauce.
- → Can I make it spicy?
Absolutely! Add red chili flakes to the sauce while it's simmering for a touch of heat.
- → Can the sauce be made ahead of time?
Yes, the ragu sauce freezes well and can be made in advance for convenient meal prep. Reheat gently to serve.
- → What can I use instead of Parmesan for garnish?
Pecorino Romano or Grana Padano are great substitutes. For a non-dairy option, try nutritional yeast.