Beef Pasta in Tomato Sauce

Beef Pasta in Tomato Sauce {Beef Ragu Pasta}

There’s something magical about the smell of beef slowly simmering in a rich tomato sauce that fills your entire house. I remember the first time I attempted to make beef ragu pasta – I was convinced it would be this incredibly complicated, chef-only kind of dish. Turns out, I was totally wrong. This beef pasta in tomato sauce has become one of my family’s most requested Sunday dinners, and honestly, it’s way easier than you’d think.

The secret isn’t some fancy technique or expensive ingredients. It’s just good beef, quality tomatoes, and a little patience. My kids now come running to the kitchen when they smell this cooking, and my husband always asks if there are leftovers he can take to work the next day. That’s when you know you’ve got a winner.

Why You’ll Love This Beef Ragu Pasta

This isn’t your typical quick weeknight pasta sauce. This beef pasta in tomato sauce is the kind of recipe that makes your house smell like an Italian grandmother’s kitchen. The beef becomes so tender it practically falls apart with a fork, and the tomato sauce gets this deep, complex flavor that only comes from slow cooking.

What I love most about this recipe is how forgiving it is. I’ve accidentally let it simmer too long, forgotten to add the wine at the right time, and even used different cuts of beef when I couldn’t find what I needed. Every single time, it still turned out incredible. That’s the beauty of a good ragu – it’s rustic, it’s meant to be a little imperfect, and it gets better with time.

The sauce clings to every piece of pasta perfectly, and you get these amazing chunks of tender beef in every bite. It’s comfort food at its finest, and it’s the kind of meal that brings everyone to the table without any complaints.

What You’ll Need

For the Beef Ragu:

• 2 lbs beef chuck roast or beef short ribs – cut into 2-inch chunks. Don’t trim all the fat; it adds flavor and richness to the sauce
• 1 large onion – diced (about 1 cup)
• 3 carrots – diced
• 3 celery stalks – diced
• 4 cloves garlic – minced (or 1 tablespoon from a jar)
• 1 cup red wine – I use whatever I have open, but a good Chianti or Cabernet works great
• 28 oz can crushed tomatoes – San Marzano if you can find them, but regular crushed tomatoes work fine
• 2 tablespoons tomato paste – this deepens the flavor so much
• 2 cups beef broth – low sodium preferred
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons butter

For Serving:

• 1 lb pasta – pappardelle, rigatoni, or any hearty pasta shape
• Fresh parmesan cheese – for grating
• Fresh basil or parsley – for garnish

Let’s Make It

Getting Started

First things first – pat that beef completely dry with paper towels and season it generously with salt and pepper. I mean really generously. This is where a lot of people go wrong; they’re too shy with the seasoning. The beef needs to be well-seasoned to develop that beautiful crust we’re after.

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. You want it hot enough that the beef sizzles when it hits the pan, but not so hot that the oil starts smoking.

Browning the Beef

Working in batches (don’t overcrowd the pot), brown the beef chunks on all sides. This takes about 8-10 minutes per batch, and honestly, this step is crucial. You’re not trying to cook the beef through – you’re just getting that gorgeous golden-brown crust that adds so much flavor to the final sauce.

I learned this the hard way when I tried to rush through browning once. The beef looked gray and sad, and the whole dish lacked that deep, rich flavor I was expecting. Take your time here – it’s worth it.

Once all the beef is browned, remove it to a plate and set aside. Don’t clean the pot – all those brown bits on the bottom are flavor gold.

Building the Base

Reduce the heat to medium and add the diced onion, carrots, and celery to the same pot. Cook for about 5-6 minutes, stirring occasionally, until the vegetables start to soften. The onions should be translucent and everything should smell amazing.

Add the minced garlic and cook for another minute until fragrant. Then stir in the tomato paste and cook for about 2 minutes. This step helps concentrate the tomato flavor and gets rid of any raw taste.

The Wine Magic

Pour in the red wine and use a wooden spoon to scrape up all those beautiful brown bits from the bottom of the pot. This is called deglazing, and it’s where so much flavor comes from. Let the wine simmer for about 3-4 minutes to cook off some of the alcohol.

Bringing It All Together

Add the crushed tomatoes, beef broth, bay leaves, oregano, and thyme. Stir everything together and bring to a gentle simmer. Return the browned beef to the pot, making sure it’s mostly covered by the liquid.

Reduce the heat to low, cover the pot, and let it simmer gently for about 2-2.5 hours. You want just tiny bubbles breaking the surface – not a rolling boil. Stir occasionally and add more broth if needed to keep the beef covered.

The Final Touch

After about 2 hours, the beef should be fork-tender and easily shredded. Remove the bay leaves and stir in the butter for extra richness. Taste and adjust seasoning with salt and pepper.

Tips from My Kitchen

Don’t skip the browning step – I know it seems like extra work, but it makes all the difference in flavor. That caramelization is what gives the sauce its depth.

Use the right cut of beef – Chuck roast and short ribs are perfect because they have enough fat and connective tissue to become incredibly tender during the long cooking process. Lean cuts like sirloin will just get tough.

Let it simmer low and slow – High heat will make the beef tough. Keep it at a gentle simmer and be patient. Good ragu can’t be rushed.

Make it ahead – This beef pasta sauce actually tastes better the next day. The flavors have time to meld together, and it reheats beautifully.

Pasta water is your friend – Save a cup of the starchy pasta cooking water before draining. If your sauce seems too thick when you’re tossing it with the pasta, add a splash of pasta water to loosen it up.

Serving Suggestions

I love serving this beef ragu pasta with a simple salad dressed with olive oil and lemon – something light to balance all that rich, meaty goodness. Crusty bread is always a hit too, perfect for soaking up any extra sauce.

For the pasta, I usually go with pappardelle or rigatoni because the wide surfaces and ridges hold onto the sauce so well. But honestly, any pasta shape will work. I’ve even used it over polenta when I wanted to switch things up.

Don’t forget to grate fresh parmesan over the top – it adds a sharp, nutty flavor that complements the rich beef perfectly. A sprinkle of fresh basil or parsley brightens everything up and adds a pop of color.

How to Store & Reheat

Leftover beef ragu pasta keeps in the refrigerator for up to 4 days in an airtight container. To reheat, I usually add a splash of beef broth or pasta water to loosen it up, then warm it gently on the stovetop over low heat.

You can also freeze the ragu sauce (without the pasta) for up to 3 months. Just thaw it overnight in the fridge and reheat gently. Cook fresh pasta when you’re ready to serve.

This beef pasta in tomato sauce has become such a staple in our house that I often double the recipe just so we have leftovers. There’s something so satisfying about having a container of homemade ragu in the fridge, ready to transform into a quick dinner when life gets busy. It’s the kind of recipe that makes you feel like you’ve got this whole cooking thing figured out, even on the craziest days.