Beef Pasta in Tomato Sauce, also known as beef ragu pasta, is a hearty, comforting dish with tender ground beef simmered in a rich tomato sauce. The sauce is thick and flavorful, clinging perfectly to every strand of pasta for a meal that feels warm and satisfying in every bite.
I love making this dish when I want something simple but full of flavor. The slow-cooked beef gives the sauce a deep, meaty taste that’s balanced by the natural sweetness of the tomatoes. I always find it’s a hit with friends and family because it’s like a big, cozy hug on a plate.
My favorite way to serve this pasta is with a sprinkle of freshly grated Parmesan and a side of crusty bread to soak up any extra sauce. It’s great for weeknight dinners or when you want a meal that feels special without a lot of fuss. Plus, it’s one of those recipes that tastes even better the next day, so leftovers are a real treat!
Key Ingredients & Substitutions
Ground Beef: Lean ground beef works best for a hearty, rich sauce without too much grease. If you want a lighter option, ground turkey or chicken make good substitutes, though the flavor will be milder.
Tomatoes: Crushed tomatoes give a nice texture. If you don’t have crushed, use tomato sauce or blend diced canned tomatoes. For a fresher taste, try using fresh tomatoes in season.
Pasta: Rigatoni or any tubular pasta is perfect because it holds the sauce well. Penne, ziti, or even rigatoni-shaped macaroni are great alternatives.
Herbs & Spices: Dried oregano and basil add classic Italian flavors. Fresh herbs work too—add them near the end of cooking for brightness. Skip or reduce red pepper flakes if you prefer no heat.
How Do You Build Deep Flavor in the Beef Ragu?
The secret to a tasty ragu is layering flavor slowly. Here’s how:
- Sauté the onion and garlic: Cook them gently to soften and release sweetness without burning.
- Brown the beef well: Don’t rush this step. Let the beef get a nice crust in the pan for richer flavor.
- Cook with tomato paste: Stirring tomato paste into the beef cooks off bitterness and adds depth.
- Simmer the sauce: Let the sauce cook low and slow so flavors meld and it thickens.
A long simmer is key—at least 15 minutes but closer to 30 if you have time. It really makes a difference in taste and texture!
Equipment You’ll Need
- Large pot – I like it because it cooks the pasta evenly and can hold enough water for al dente pasta.
- Large skillet or saucepan – perfect for browning beef and simmering the sauce all in one pan.
- Wooden spoon or spatula – helps break apart the beef and mix ingredients well.
- Colander – for draining the cooked pasta easily.
- Grater (if using fresh Parmesan) – makes it quick and easy to add a cheesy topping.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey, chicken, or sausage for different flavors and textures.
- Mix in sautéed vegetables like mushrooms, bell peppers, or carrots to add more color and nutrients.
- Use fresh herbs like basil or parsley stirred in at the end for bright flavor.
- Add a splash of red wine to deepen the sauce’s richness before simmering.
Beef Pasta In Tomato Sauce (Beef Ragu Pasta)
Ingredients You’ll Need:
- 12 oz rigatoni or other tubular pasta
- 1 lb ground beef (preferably lean)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup canned crushed tomatoes or tomato sauce
- 2 tbsp tomato paste
- 1/2 cup beef broth or water
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
- Freshly grated Parmesan cheese (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare ingredients, 15 minutes to cook pasta and brown the beef, and another 15-20 minutes to simmer the sauce. Overall, plan for about 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with salted water and bring it to a boil. Add the rigatoni or your choice of pasta and cook according to the package directions until al dente. Drain the pasta and set it aside.
2. Make the Beef Sauce:
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant. Add the ground beef, breaking it apart with a wooden spoon. Cook for 6-8 minutes, or until the beef is browned and cooked through. Drain any excess fat if needed.
3. Simmer the Tomato Sauce:
Mix in the tomato paste and cook for 1-2 minutes to deepen the flavor. Add the crushed tomatoes, beef broth, dried oregano, basil, crushed red pepper flakes (if using), salt, and pepper. Stir everything to combine well. Lower the heat and let the sauce simmer gently for 15-20 minutes, stirring occasionally, until it thickens and the flavors come together.
4. Combine and Serve:
Toss the cooked pasta into the beef tomato sauce until every piece is well coated. Serve the pasta hot, garnished with chopped fresh parsley and a generous sprinkle of freshly grated Parmesan cheese. Enjoy!
Can I Use Frozen Ground Beef for the Ragu?
Yes, you can, but make sure to fully thaw it before cooking. Thaw frozen ground beef in the refrigerator overnight or in a sealed bag submerged in cold water. This helps it cook evenly and prevents excess moisture in the sauce.
Can I Make This Beef Ragu Pasta Ahead of Time?
Absolutely! The sauce actually tastes better the next day. Prepare the sauce and pasta separately, store them in airtight containers in the fridge for up to 3 days, then reheat gently before combining.
What Pasta Can I Use Besides Rigatoni?
Any tubular pasta like penne, ziti, or even farfalle works well as it holds the sauce nicely. You can also try spaghetti or fettuccine if you prefer long pasta shapes.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the pasta and sauce together on the stove or in the microwave until warmed through, adding a splash of broth if the sauce has thickened too much.
