Beef Pasta in Tomato Sauce | Easy Beef Ragu for a Hearty Family Meal

Beef Pasta in Tomato Sauce : There’s something so deeply comforting about a bowl of beef pasta in rich tomato sauce — it wraps you up like a warm hug on a chilly evening. If you’ve been craving a hearty, flavor-packed meal that’s equal parts rustic and elegant, you’re in for a treat. This Beef Ragu Pasta is slow-simmered to perfection, bursting with savory goodness and perfect for everything from weeknight dinners to cozy weekend gatherings.

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Why You’ll Love This Beef Pasta in Tomato Sauce

This isn’t just any tomato-based pasta sauce. This is classic Italian-style beef ragu, slow-cooked until the meat is melt-in-your-mouth tender and the sauce is deep, rich, and clinging beautifully to every strand of pasta. 🍝

Deep flavor: The beef is seared first, then slowly simmered with aromatics and tomatoes to create a sauce that’s anything but basic.
Family-friendly: This is the kind of meal everyone can rally around — kid-approved, husband-approved, even picky-eater-approved!
Freezer-friendly: Make a double batch and freeze half for a rainy day. You’ll thank yourself.

What Does It Taste Like?

Imagine the most luxurious meat sauce you’ve ever had — rich, savory, slightly sweet from the tomatoes, with hints of garlic, herbs, and slow-cooked love. The beef is fall-apart tender and the tomato sauce is thick and velvety. It’s the kind of sauce that clings to your fork and begs for crusty bread to mop it all up. 😍

Benefits of This Recipe

Make-ahead friendly – tastes even better the next day!
Great for batch cooking – it freezes beautifully.
A one-pot wonder – less mess, more flavor.
Packed with protein – hearty and satisfying.
Endlessly customizable – add veggies, swap meats, go gluten-free!

Ingredients You’ll Need

For the Beef Ragu:

2 tablespoons olive oil
1 medium onion, finely chopped
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
1.5 lbs beef chuck or stewing beef, cut into chunks
1 tablespoon tomato paste
1/2 cup red wine (optional, but recommended)
1 can (28 oz) crushed tomatoes
1 teaspoon dried oregano
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
Fresh basil or parsley to finish

Pasta:

12 oz pappardelle, rigatoni, or tagliatelle
Freshly grated Parmesan cheese, to serve

Kitchen Tools You’ll Need

Large Dutch oven or heavy-bottomed pot
Wooden spoon
Sharp knife
Pasta pot & strainer
Ladle for sauce serving

Ingredient Swaps and Additions

I promised you versatile, and here’s proof!

Meat: Try ground beef, pork, or even shredded short ribs.
No wine? Just use beef broth instead.
Want more veg? Add mushrooms, zucchini, or spinach in the last 15 minutes.
Make it spicy: Add red pepper flakes for a kick.

How to Make Beef Ragu Pasta (Step-by-Step)

Step 1: Sear the beef

Heat olive oil in a large pot. Brown beef chunks in batches until a deep crust forms. Remove and set aside.

Step 2: Sauté aromatics

In the same pot, add a touch more oil and cook onion, carrots, and celery until soft. Stir in garlic and tomato paste.

Step 3: Deglaze & simmer

Pour in the red wine and scrape up the brown bits. Add crushed tomatoes, herbs, salt, pepper, and return the beef to the pot.

Step 4: Slow cook

Simmer covered on low for 2 to 2.5 hours, until beef is fork-tender. Shred beef in the pot and stir back into the sauce.

Step 5: Cook pasta

Boil pasta in salted water until al dente. Drain and toss with ragu sauce.

Step 6: Serve & enjoy!

Top with Parmesan, fresh basil, and a drizzle of olive oil. Serve hot!

What to Serve With This

Garlic bread or crusty ciabatta
A simple arugula salad with balsamic glaze
Roasted green beans or broccolini
A bold red wine like Chianti or Cabernet Sauvignon

Tips for the Best Ragu Ever

Brown your beef – this step builds flavor from the start.
Low and slow is the name of the game – don’t rush it.
Use quality tomatoes – San Marzano if you can find them.
Let it rest – just 10 minutes before serving improves the flavor.

Storage and Freezing Instructions

Fridge: Store in an airtight container for up to 4 days.
Freezer: Cool completely, then freeze in a zip-top bag for up to 3 months.
To Reheat: Thaw overnight and warm gently on the stove with a splash of water or broth.

Frequently Asked Questions

Can I use ground beef instead of stew meat?

Absolutely! It won’t be quite as rich, but still very delicious. Just brown it fully before adding the rest of the ingredients.

Can I make this in a slow cooker?

Yes! Sear the beef first, then cook everything in the slow cooker on low for 6-8 hours.

Is this gluten-free?

The sauce is! Just pair it with your favorite gluten-free pasta.

In Conclusion

This Beef Ragu Pasta is everything you want in a comforting meal — warm, rich, satisfying, and made with love. Whether it’s a Sunday dinner or a weeknight treat, it’s a recipe you’ll come back to again and again. ❤️

If you loved this dish, don’t miss these peachy pasta pairings:

💬 Share Your Creations!

Tried this recipe? Leave a review below and tag me on Pinterest with your photos! I love seeing your kitchen wins and how you made the recipe your own.

Nutritional Information (Per Serving, approx.)

Calories: 580
Protein: 36g
Fat: 22g
Carbs: 52g
Fiber: 6g
Sugar: 9g
Sodium: 720mg

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Beef Pasta in Tomato Sauce {Beef Ragu Pasta}