Beef Pasta in Tomato Sauce Recipe

If you dream of restaurant-style comfort on a weeknight, this Beef Ragu Pasta will absolutely steal your heart. Imagine tender strands of pasta tangled with rich, savory beef in a lush tomato sauce—this is the kind of meal that makes you close your eyes and savor every single bite!

Ingredients You’ll Need

The best part about Beef Ragu Pasta is how you can whip up incredible flavor with just a handful of everyday staples. Not only are these ingredients fuss-free, but each one layers on savory depth, texture, and that gorgeous Italian color we all love!

• Pasta (8 ounces): Use your favorite shape—penne, rigatoni, or spaghetti all soak up the ragu sauce deliciously.
• Olive oil (1 tablespoon): Gives a silky, aromatic base for sautéing the onions and spices.
• Lean ground beef (1 pound): The star of the show—chose lean for just the right balance between flavor and richness.
• Sweet onion (1/2, chopped): Lends a gentle sweetness and cozy depth to the sauce.
• Garlic (2 cloves, minced): Fresh garlic is key for authentic Italian flavor—don’t skip it!
• Italian seasoning (1 1/2 teaspoons): A blend of dried herbs that gives the dish its classic Mediterranean warmth.
• Instant bouillon cube (1 tablespoon, chicken or beef): Adds an instant punch of savory richness—no long simmer required!
• Marinara tomato sauce (15-ounce can): A shortcut to deep tomato flavor—pick your favorite brand for best results.
• Kosher salt and freshly ground black pepper (to taste): Enhances every layer of the dish and brings all the flavors together.
• Shredded parmesan cheese (1 cup): Melts into the sauce, making it luxuriously creamy and savory.
• Fresh chopped parsley (1 tablespoon): For a pop of freshness and vibrant color at the finish line.

Variations

Recipes like Beef Ragu Pasta are endlessly adaptable—so don’t be afraid to get creative! Whether you’re catering to picky eaters, dietary needs, or whatever’s in your pantry, here are a few ways to make it your own.

• Veggie Boost: Add diced carrots, celery, or bell pepper when sautéing the onions for extra flavor and color.
• Make It Spicy: Stir in a pinch of red pepper flakes as you cook the garlic if you love a little heat.
• Go Dairy-Free: Skip the parmesan or substitute with your favorite plant-based cheese for a lactose-free version.
• Swap the Meat: Ground turkey or chicken both work beautifully if you want to lighten things up, or try a plant-based ground for a vegetarian spin!

How to Make Beef Ragu Pasta

Step 1: Cook the Pasta

Begin by bringing a large pot of salted water to a boil. Add your pasta of choice and cook according to the package instructions—just until al dente. Drain well, set aside, and get excited for what’s coming next!

Step 2: Build the Flavor Base

While the pasta cooks, heat olive oil in a large skillet over medium-high. Toss in the chopped onion and sauté until translucent and just softened, about 2-3 minutes. Sprinkle in the minced garlic, bouillon, and Italian seasoning; let everything mingle for a minute until your kitchen smells like an Italian bistro.

Step 3: Brown the Beef

Time for the star ingredient! Crumble in the ground beef, breaking it up with a spoon as it browns. Cook for about 5 minutes, until the beef is nicely browned and no longer pink—don’t forget to drain away any excess fat for a lighter, cleaner sauce.

Step 4: Simmer the Ragu

Pour in the marinara tomato sauce, give it a sturdy stir, and lower the heat slightly. Simmer for roughly 8 minutes so the flavors can blend together into a hearty, aromatic ragu.

Step 5: Toss and Finish

Season with salt and black pepper to your liking. Gently fold the cooked pasta into the sauce to coat every piece in that glorious beefy ragu. Add the fresh chopped parsley and heap in the shredded parmesan—stir until it’s just melted and serve the Beef Ragu Pasta immediately, piping hot!

How to Serve Beef Ragu Pasta

Garnishes

A generous sprinkle of freshly grated parmesan is classic, but don’t stop there—a handful of chopped parsley or basil adds color, herbaceous pop, and freshness. If you adore a little heat, a dusting of red pepper flakes puts a bold twist on your Beef Ragu Pasta.

Side Dishes

Round out your plate with a crisp green salad dressed in lemon vinaigrette, or perhaps a loaf of warm, crusty Italian bread for dipping in any extra sauce. A side of garlicky roasted broccoli or classic steamed green beans makes it a full-on family feast!

Creative Ways to Present

If you’re feeling fancy, try piling the ragu-tossed pasta high in wide, shallow bowls and topping each with a swirl of parmesan and a tiny parsley sprig. Tapas-style, serve mini portions in ramekins as party bites, or bake leftovers in a casserole dish for a cozy next-day “pasta bake.”

Make Ahead and Storage

Storing Leftovers

Leftover Beef Ragu Pasta is the definition of a happy fridge moment! Simply cool, then transfer to airtight containers and keep in the refrigerator for up to 4 days. The flavors deepen, making tomorrow’s lunch even better!

Freezing

This ragu sauce freezes like a dream—just store the sauce (separate from the pasta for best texture) in freezer-friendly bags or containers for up to 2 months. Thaw overnight in the fridge before reheating and tossing with freshly cooked pasta.

Reheating

To reheat, warm the Beef Ragu Pasta gently in a skillet over low-medium heat, adding a splash of water or broth if needed to loosen things up. A quick zap in the microwave works too, especially if you stir every 30 seconds for even heating.

FAQs

Final Thoughts

If you’re craving big, beautiful flavors without any fuss, give this Beef Ragu Pasta a try. It’s guaranteed to become a fast favorite at your table—so pour yourself something nice, dish up a hearty bowl, and enjoy every cozy, satisfying bite!

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