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Best Pasta to Go With Beef Ragu

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A light blue plate with a serving of rigatoni pasta covered with beef ragu, garnished with green herbs.

Pasta with beef ragu tastes like it took all day but fortunately, you can have it on the table in less than 2 hours. Made with ground beef, tomatoes, red wine, carrots, celery, rosemary, garlic, and onions, it's hearty, filling, and oh-so-satisfying.

A light blue plate with a serving of rigatoni pasta covered with beef ragu, garnished with green herbs.

Adapted from Brigit Binns | The Weeknight Cook | Weldon Owen, 2012

We should all be able to create mouth-watering dishes using fresh, healthy ingredients while spending less time in the kitchen. This quick and easy recipe for pasta with beef ragu provides a truly satisfying dinner made with everyday pantry ingredients.–Brigit Binns

WHAT IS LC HUMP DAY PASTA?

We're glad you asked. LC Hump Day Pasta (#LCHumpDayPasta) is a little something we cooked up to help you on the night of the week that you feel least like cooking. Wednesday was traditionally Prince Spaghetti Day (for those of you old enough to remember). We've revamped and updated that to Hump Day and included every type of pasta there is.

IS BOLOGNESE THE SAME AS RAGU?

Ragu is a class of sauces and Bolognese is a specific sauce (that also happens to be a ragu). Confusing? We promise…it's not. Anything considered a ragu is made with ground or minced meat, vegetables, tomatoes, and some form of liquid–broth, stock, wine, cream. The amount of liquid and tomatoes will vary greatly depending on the region of Italy that the sauce comes from and the kind of ragu being made.

Bolognese is a type of ragu, typical of the region of Bologna where it's customarily used on flat pasta like tagliatelle and to prepare lasagna. A slow-cooked, meat-based sauce that uses soffritto (minced onion, carrot, and celery) and minced beef. White wine, milk, and tomatoes are added to make a thick, rich sauce. Outside of Italy, it's become a standard sauce for spaghetti and occasionally lasagna.

Pasta with Beef Ragu

A light blue plate with a serving of rigatoni pasta covered with beef ragu, garnished with green herbs.

Pasta with beef ragu tastes like it took all day but you can have it on the table in less than 2 hours. Made with ground beef, tomatoes, red wine, carrots, celery, rosemary, garlic, and onions, it's hearty, filling, and oh-so satisfying.

Prep 15 mins

Cook 1 hr 15 mins

Total 1 hr 30 mins

  • 6 tablespoons olive oil
  • 1 small (4 oz) yellow onion finely chopped
  • 3 large garlic cloves minced
  • 1 (3 oz) carrot finely chopped
  • 1 celery stalk finely chopped
  • 1 teaspoon fresh rosemary minced
  • 3/4 pound ground beef
  • 1/2 cup dry red wine
  • 3 tablespoons store-bought or homemade tomato paste
  • 2 1/2 cups canned whole plum tomatoes chopped, juice reserved
  • Kosher salt and freshly ground pepper
  • 1 pound penne or rigatoni

Make the ragu

  • In a large, deep skillet or Dutch oven over medium-low heat, warm oil. Add onion, garlic, carrot, celery, and rosemary and cook, stirring frequently, until vegetables are softened, about 8 minutes. Add 1 to 2 tablespoons water if necessary to keep vegetables from browning.

  • Add beef and cook, breaking it up with a wooden spoon, until browned, 8 to 10 minutes. Add wine and tomato paste. Cook, stirring occasionally, until wine evaporates slightly, 3 to 8 minutes. Add tomatoes, tomato juice, 1 teaspoon salt, and 1/2 teaspoon pepper, and stir.

  • Reduce heat to low, cover partially, and cook, stirring occasionally, until ragu is thick and aromatic, about 1 hour.

Cook the pasta

  • Just before the sauce is done, bring a large pot of water to a boil. Add 2 tablespoons salt and pasta. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions.

  • Drain and add to sauce, stirring to combine. Warm briefly over low heat to blend flavors. Season to taste with salt and pepper and serve.

Serving: 1 serving Calories: 887 kcal (44%) Carbohydrates: 94 g (31%) Protein: 31 g (62%) Fat: 40 g (62%) Saturated Fat: 10 g (63%) Polyunsaturated Fat: 3 g Monounsaturated Fat: 23 g Trans Fat: 1 g Cholesterol: 60 mg (20%) Sodium: 168 mg (7%) Potassium: 968 mg (28%) Fiber: 6 g (25%) Sugar: 8 g (9%) Vitamin A: 1462 IU (29%) Vitamin C: 24 mg (29%) Calcium: 63 mg (6%) Iron: 4 mg (22%)

Recipe Testers' Reviews

Originally published September 8, 2021

Excerpted from The Weeknight Cook © 2012 . © 2021 LC Editors. Photo © 2012 Guilio Di Gregorio . All rights reserved. All materials used with permission.

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