Beef Ragu Pasta
Beef Ragu Pasta
Ingredients
For the Beef Ragu
- 1 pound beef roast, cut into 1-inch cubes
- 1/2 teaspoon salt, or as needed
- 1/4 teaspoon black pepper, freshly ground, or as needed
- 2 tablespoons olive oil
- 1 cup onion, diced
- 1/2 cup carrot, diced
- 1/2 cup celery, diced
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes, or to taste
- 1 1/2 tablespoons tomato paste
- 1/2 cup red wine, dry
- 1 beef bouillon cube, crumbled
- 15 ounces crushed tomatoes
- 1 cup beef broth
- 2 bay leaves
- 1/2 teaspoon dried thyme
For Serving
- 8 ounces pasta, such as pappardelle or tagliatelle
- 1/4 cup Parmesan cheese, grated, for garnish (optional)
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Season the cubed beef roast generously with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 2 min
- 2
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned beef in batches, if necessary, to avoid overcrowding the pan. Sear the beef until a deep brown crust forms on all sides, about 3-4 minutes per side. Remove the seared beef from the pot and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the diced onion, carrot, and celery to the same pot. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes.
⏱️ 7 min
- 4
Add the minced garlic, a pinch of salt, and red pepper flakes to the pot. Cook for 1 minute until fragrant. Stir in the tomato paste and cook for another 2 minutes, stirring constantly, to deepen its flavor.
⏱️ 3 min
- 5
Pour in the red wine and add the crumbled beef bouillon cube. Bring to a simmer, scraping the bottom of the pot to deglaze and loosen any browned bits. Let it simmer for 2-3 minutes until the wine has slightly reduced.
⏱️ 3 min
- 6
Stir in the crushed tomatoes, beef broth, bay leaves, and dried thyme. Return the seared beef to the pot, ensuring it is mostly submerged in the liquid. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 7
Reduce the heat to low, cover the pot, and let the ragu simmer for 2 hours, stirring occasionally, until the beef is very tender and most of the liquid has cooked off, resulting in a rich, thick sauce.
⏱️ 120 min
- 8
While the ragu is simmering during the last 15-20 minutes, cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta cooking water before draining.
⏱️ 15 min
- 9
Carefully remove and discard the 2 bay leaves from the ragu. Add the cooked pasta directly to the ragu. Add 1/4 to 1/2 cup of the reserved pasta water, or as needed, to help the sauce cling to the pasta and achieve your desired consistency. Mix everything together until the pasta is well coated.
⏱️ 5 min
- 10
Serve the Beef Ragu Pasta immediately, garnished with grated Parmesan cheese and fresh chopped parsley, if desired.
Kitchen Tools
Nutrition Facts (per serving)
For the Beef Ragu
- 1 pound beef roast, cut into 1-inch cubes
- 1/2 teaspoon salt, or as needed
- 1/4 teaspoon black pepper, freshly ground, or as needed
- 2 tablespoons olive oil
- 1 cup onion, diced
- 1/2 cup carrot, diced
- 1/2 cup celery, diced
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes, or to taste
- 1 1/2 tablespoons tomato paste
- 1/2 cup red wine, dry
- 1 beef bouillon cube, crumbled
- 15 ounces crushed tomatoes
- 1 cup beef broth
- 2 bay leaves
- 1/2 teaspoon dried thyme
For Serving
- 8 ounces pasta, such as pappardelle or tagliatelle
- 1/4 cup Parmesan cheese, grated, for garnish (optional)
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Season the cubed beef roast generously with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 2 min - 2
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned beef in batches, if necessary, to avoid overcrowding the pan. Sear the beef until a deep brown crust forms on all sides, about 3-4 minutes per side. Remove the seared beef from the pot and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the diced onion, carrot, and celery to the same pot. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced garlic, a pinch of salt, and red pepper flakes to the pot. Cook for 1 minute until fragrant. Stir in the tomato paste and cook for another 2 minutes, stirring constantly, to deepen its flavor.
⏱️ 3 min - 5
Pour in the red wine and add the crumbled beef bouillon cube. Bring to a simmer, scraping the bottom of the pot to deglaze and loosen any browned bits. Let it simmer for 2-3 minutes until the wine has slightly reduced.
⏱️ 3 min - 6
Stir in the crushed tomatoes, beef broth, bay leaves, and dried thyme. Return the seared beef to the pot, ensuring it is mostly submerged in the liquid. Bring the mixture to a gentle simmer.
⏱️ 5 min - 7
Reduce the heat to low, cover the pot, and let the ragu simmer for 2 hours, stirring occasionally, until the beef is very tender and most of the liquid has cooked off, resulting in a rich, thick sauce.
⏱️ 120 min - 8
While the ragu is simmering during the last 15-20 minutes, cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta cooking water before draining.
⏱️ 15 min - 9
Carefully remove and discard the 2 bay leaves from the ragu. Add the cooked pasta directly to the ragu. Add 1/4 to 1/2 cup of the reserved pasta water, or as needed, to help the sauce cling to the pasta and achieve your desired consistency. Mix everything together until the pasta is well coated.
⏱️ 5 min - 10
Serve the Beef Ragu Pasta immediately, garnished with grated Parmesan cheese and fresh chopped parsley, if desired.