Easy Beef Ragu with Homemade Pasta Recipe

If you’re craving a hearty, comforting meal that feels like a warm hug on a plate, look no further than this easy Beef Ragu with Homemade Pasta. Combining tender, slow-cooked beef in a rich tomato sauce paired with fresh, hand-crafted pasta, this recipe delivers deep, savory flavors that will have everyone gathering around the table. The beauty of this dish is in its simplicity and authenticity, transforming basic ingredients into an unforgettable family dinner experience.

Why You’ll Love This Recipe

• Rich, Robust Flavors: Slow cooking the beef allows the meaty flavors to deepen and meld perfectly with the tomato base.
• Fresh Homemade Pasta: Crafting your own pasta adds an unbeatable texture and freshness that store-bought versions can’t match.
• Perfect for Cozy Dinners: This dish brings warmth and comfort, ideal for family nights or special occasions alike.
• Make Ahead Friendly: Both the ragu and pasta can be made in advance, saving time without sacrificing taste.
• Customizable and Flexible: You can easily tweak ingredients to suit dietary needs or flavor preferences.

Ingredients You’ll Need

The ingredient list for this Beef Ragu with Homemade Pasta is straightforward but thoughtfully chosen to build layers of flavor, texture, and vibrant color in the dish. Each one is essential to create the balanced richness and authenticity this recipe is known for.

• Beef Chuck: This cut has the perfect marbling for tender, flavorful ragu when slow-cooked.
• Canned San Marzano Tomatoes: They offer a natural sweetness and low acidity to create a smooth sauce.
• Fresh Garlic and Onion: These aromatic vegetables lay the foundational flavor for the sauce.
• Carrots and Celery: The classic soffritto combo adds subtle sweetness and texture to the base.
• Red Wine: Enhances depth and complexity — allow it to reduce to avoid bitterness.
• Fresh Herbs: Rosemary and thyme bring earthy, fragrant notes that elevate the sauce.
• All-Purpose Flour and Eggs: For the homemade pasta, these basic ingredients combine into silky, tender dough.
• Olive Oil: Adds richness and helps sauté vegetables evenly.
• Parmesan Cheese: Essential for serving, offering a salty, nutty finish.
• Salt and Pepper: To balance and enhance all the natural flavors.

Variations for Beef Ragu with Homemade Pasta

This Beef Ragu with Homemade Pasta recipe is wonderfully adaptable. Whether you want to experiment with different proteins or accommodate special diets, it’s easy to make this dish your own.

• Swap Proteins: Use ground beef, pork, or even a mix of veal and beef for variation in texture.
• Vegetarian Twist: Replace beef with hearty mushrooms and lentils to keep it rich and satisfying.
• Gluten-Free Pasta: Try gluten-free flour blends or use zucchini noodles for a lighter option.
• Spicy Kick: Add red pepper flakes or a dash of hot paprika for a subtle heat.
• Herb Variations: Swap rosemary for sage or oregano based on your taste preferences.

How to Make Beef Ragu with Homemade Pasta

Step 1: Prepare the Sofritto

Begin by finely chopping onions, carrots, celery, and garlic. Sauté them gently in olive oil over medium heat until soft and fragrant, creating a rich flavor base for the ragu.

Step 2: Brown the Beef

Cut the beef chuck into large chunks and sear them in batches until deeply browned on all sides. This step locks in flavor and develops a caramelized crust essential for the sauce.

Step 3: Deglaze with Red Wine

Pour red wine into the pan to lift all the brown bits off the bottom, stirring well and allowing the wine to reduce by half to concentrate flavor while softening any sharp notes.

Step 4: Add Tomatoes and Herbs

Stir in crushed San Marzano tomatoes, rosemary, thyme, and season with salt and pepper. Return the browned beef pieces to the pot, making sure they are submerged in the sauce.

Step 5: Slow Cook the Ragu

Cover and simmer on low heat for 2 to 3 hours until the beef is melt-in-your-mouth tender and the sauce thickens to a luscious consistency.

Step 6: Prepare the Homemade Pasta

While the ragu nears completion, combine all-purpose flour with beaten eggs and a pinch of salt. Knead until smooth, rest for 30 minutes, then roll and cut into your favorite pasta shapes such as tagliatelle or pappardelle.

Step 7: Cook Pasta and Combine

Boil the fresh pasta in salted water until just tender (about 2-3 minutes). Drain and toss immediately with the steaming hot beef ragu so the sauce clings beautifully to every strand.

Pro Tips for Making Beef Ragu with Homemade Pasta

• Patience is Key: Low and slow cooking ensures tender beef and rich sauce development.
• Use Quality Ingredients: Fresh herbs and high-grade tomatoes make a noticeable difference in flavor.
• Don’t Skip the Pasta Rest: Resting dough allows gluten to relax, making rolling out easier.
• Reserve Pasta Water: A splash can help loosen the ragu if it gets too thick when tossed with pasta.
• Finish with Cheese: Always top with freshly grated Parmesan for that authentic Italian touch.

How to Serve Beef Ragu with Homemade Pasta

Garnishes

Fresh basil leaves, a sprinkle of extra Parmesan, and a drizzle of high-quality olive oil add color and flavor, elevating presentation.

Side Dishes

Pair this meal with a crisp green salad, garlic bread, or roasted vegetables to balance the richness and add variety.

Creative Ways to Present

Serve the pasta in large rustic bowls or family-style on a wooden board for a communal dining feel, perfect for sharing stories and laughter.

Make Ahead and Storage

Storing Leftovers

Keep leftover beef ragu and pasta separate in airtight containers in the refrigerator for up to 3 days, preserving freshness and texture.

Freezing

The ragu freezes exceptionally well. Store it in freezer-safe containers for up to 3 months. Homemade pasta is best made fresh but can be frozen if laid flat and separated.

Reheating

Gently reheat ragu on the stovetop with a splash of water or broth. Warm pasta quickly in boiling water or pan toss with sauce to revive the vibrant texture.

FAQs

Can I use store-bought pasta instead of homemade?

Absolutely! While homemade pasta adds a special touch, quality store-bought pasta still pairs wonderfully with the rich beef ragu.

How long does it take to make Beef Ragu with Homemade Pasta?

Including prep, cooking, and pasta making, allow about 3 to 4 hours, mostly hands-off while the ragu simmers slowly.

Is this recipe suitable for beginners?

Yes, the straightforward steps and common ingredients make this recipe accessible even for home cooks new to making pasta or slow cooking beef.

Can I make the ragu in a slow cooker?

Definitely! After browning the beef and sweating the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.

What’s the best wine to cook with beef ragu?

Use a dry red wine like Chianti, Merlot, or Cabernet Sauvignon to enhance richness without overpowering the sauce.

Final Thoughts

There’s something genuinely special about sharing a homemade meal that fills the kitchen with tantalizing aromas and the plate with comforting flavors. This Beef Ragu with Homemade Pasta recipe is a celebration of that joy—easy enough to make any night, yet elegant enough to impress your loved ones. So gather your ingredients, roll up your sleeves, and dive into a culinary experience that’s as rewarding as it is delicious. Happy cooking!

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