Beef pasta in tomato sauce is a hearty and flavorful meal that combines tender ground beef with perfectly cooked al dente pasta, all enveloped in a savory, herb-infused tomato sauce. This dish is a classic family favorite, offering a balance of rich flavors and comforting textures that everyone will love. The juicy ground beef melds beautifully with the tangy sweetness of the tomatoes, creating a savory sauce that coats each pasta bite perfectly. With the addition of aromatic herbs and spices, this recipe packs a depth of flavor that’s both satisfying and comforting.
Whether you’re looking for a quick weeknight dinner or a meal to enjoy on a cozy evening, this beef pasta is an ideal choice. It’s incredibly versatile, easy to prepare, and will have your kitchen filled with mouthwatering aromas. Plus, it’s a great way to feed a crowd or make a meal ahead of time. This dish can be served on its own or paired with a simple green salad and some garlic bread for a complete, satisfying meal. The best part? It’s a dish that can be customized to your liking by adding vegetables, cheeses, or other seasonings to suit your taste. Perfect for any occasion, this beef pasta in tomato sauce will quickly become a go-to recipe in your dinner rotation.
Why You’ll Love This Recipe?
- Quick and easy to prepare, with just a few simple steps.
- Versatile and customizable with different vegetables or proteins.
- A comforting classic that never goes out of style.
- Made with pantry staples, so it’s budget-friendly.
Ingredients
Here are the key ingredients and why they’re essential:
- Ground beef: Provides the dish with rich, savory flavor and hearty protein.
- Pasta (e.g., penne or fusilli): Acts as the base, soaking up the delicious tomato sauce for a perfect bite.
- Tomato sauce: The star of the dish, offering a tangy and slightly sweet backbone to the flavors.
- Onion and garlic: Add depth and aroma to the sauce, creating a savory base layer of flavor.
- Olive oil: Used to sauté the aromatics and enhance the richness of the sauce.
- Italian seasoning: A blend of herbs like oregano, basil, and thyme that adds a classic Mediterranean touch.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Steps
- Cook the pasta: Bring a pot of salted water to a boil and cook pasta until al dente. Drain and set aside.
- Sauté the aromatics: Heat olive oil in a large skillet. Add diced onion and minced garlic, cooking until softened and fragrant.
- Cook the beef: Add ground beef, breaking it up with a spoon, and cook until browned. Drain excess fat if needed.
- Add tomato sauce and seasoning: Stir in tomato sauce, Italian seasoning, salt, and pepper. Simmer for 10–15 minutes to allow the flavors to meld.
- Combine with pasta: Toss the cooked pasta into the skillet with the beef and sauce. Mix well and cook for 2–3 minutes to heat through.
Variations
- Add Veggies: Stir in spinach, mushrooms, or diced bell peppers for extra nutrients.
- Cheesy Addition: Mix in grated Parmesan or a dollop of ricotta for added creaminess.
- Spice it Up: Sprinkle in crushed red pepper flakes for a spicy kick.
- Swap the Meat: Use ground turkey or plant-based crumbles for a different protein option.
Tips and Tricks
- Use fresh garlic for the most robust flavor.
- Reserve some pasta water to thin the sauce if needed.
- For a slightly smoky flavor, try adding a pinch of smoked paprika.
How to Serve?
Serve hot, garnished with fresh basil or parsley and a sprinkle of Parmesan cheese. Pair with a side of garlic bread and a simple green salad for a complete meal.
Make Ahead and Storage
- Make Ahead: Prepare the sauce up to two days ahead and store it in the refrigerator. Combine with freshly cooked pasta when ready to serve.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.
- Freezing: Freeze the sauce alone for up to 2 months. Thaw overnight in the fridge and reheat before mixing with fresh pasta.
FAQs
Can I use whole-wheat pasta for this recipe?
Yes, whole-wheat pasta works wonderfully and adds a nutty flavor and extra fiber.
What’s the best way to reheat this dish?
Reheat on the stovetop with a splash of water or broth to loosen the sauce.
Can I make this dairy-free?
The recipe is naturally dairy-free, but ensure no cheese is added for serving if you want to keep it that way.
Beef Pasta in Tomato Sauce
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
- Diet: Gluten Free
Description
This Beef Ragu Pasta features slow-cooked beef simmered in a savory tomato sauce, creating a flavorful and satisfying dish that’s perfect for any occasion.
Ingredients
- 2 tablespoons olive oil
- 1 pound (450g) beef chuck, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup (240ml) red wine (optional; can substitute with beef broth)
- 1 can (28 ounces/800g) crushed tomatoes
- 1 cup (240ml) beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 12 ounces (340g) pappardelle or your preferred pasta
- Freshly grated Parmesan cheese, for serving
- Fresh basil or parsley, for garnish
Instructions
- Sear the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef with salt and pepper. Add the beef to the pot and sear until browned on all sides. Remove the beef and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
- Add Tomato Paste and Wine: Stir in the tomato paste and cook for 2 minutes. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
- Combine Ingredients: Return the seared beef to the pot. Add the crushed tomatoes, beef broth, dried thyme, dried oregano, and bay leaves. Stir to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 2-3 hours, or until the beef is tender and the sauce has thickened. Stir occasionally to prevent sticking.
- Cook Pasta: About 20 minutes before serving, cook the pasta according to package instructions until al dente. Drain and set aside.
- Serve: Remove the bay leaves from the ragu. Serve the beef ragu over the cooked pasta. Top with freshly grated Parmesan cheese and garnish with fresh basil or parsley.
Notes
- For a richer flavor, consider adding a splash of balsamic vinegar or a pinch of red pepper flakes to the sauce.
- This ragu can be made ahead and reheated; the flavors often deepen over time.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: Approximately 1.5 cups
- Calories: 650
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg