Print

Beef Ragu with Homemade Pasta

Beef Ragu with Homemade Pasta
Print Recipe

A hearty and comforting Beef Ragu slow-cooked in a rich tomato sauce, paired with fresh homemade pasta. This authentic Italian-inspired dish delivers deep, savory flavors and a tender texture, perfect for cozy family dinners and special occasions.

Ingredients

Scale

For the Beef Ragu

  • 2 lbs beef chuck, cut into large chunks
  • 1 can (28 oz) San Marzano tomatoes, crushed
  • 4 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 1 cup dry red wine (Chianti, Merlot, or Cabernet Sauvignon)
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 3 tbsp olive oil
  • Salt and freshly ground black pepper, to taste

For the Homemade Pasta

  • 3 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 4 large eggs, beaten
  • 1/2 tsp salt

To Serve

  • Freshly grated Parmesan cheese
  • Fresh basil leaves (optional)
  • Extra virgin olive oil for drizzling

Instructions

  1. Prepare the Sofritto: Finely chop the onions, carrots, celery, and garlic. Heat olive oil in a large pot over medium heat and gently sauté the vegetables until soft and fragrant, building a rich flavor base for the ragu.
  2. Brown the Beef: Cut the beef chuck into large chunks. In batches, sear the beef in the pot until deeply browned on all sides, developing a caramelized crust and locking in the flavor.
  3. Deglaze with Red Wine: Pour the red wine into the pot to lift the flavorful browned bits from the bottom. Stir well and allow the wine to reduce by half to deepen and soften the flavor.
  4. Add Tomatoes and Herbs: Stir in the crushed San Marzano tomatoes, rosemary, thyme, salt, and pepper. Return the browned beef back into the pot, ensuring it is submerged in the sauce.
  5. Slow Cook the Ragu: Cover and simmer on low heat for 2 to 3 hours until the beef becomes melt-in-your-mouth tender and the sauce thickens to a luscious consistency.
  6. Prepare the Homemade Pasta: Combine the all-purpose flour, beaten eggs, and salt in a large bowl. Knead the mixture into a smooth dough, cover and let it rest for 30 minutes. Roll out the dough and cut it into your preferred pasta shapes like tagliatelle or pappardelle.
  7. Cook Pasta and Combine: Boil the fresh pasta in salted water for 2 to 3 minutes until just tender. Drain and immediately toss with the hot beef ragu so the sauce clings beautifully to each strand.

Notes

  • Patience is Key: Slow cooking on low heat ensures tender beef and rich sauce development.
  • Use Quality Ingredients: Fresh herbs and high-quality tomatoes greatly enhance the flavor.
  • Don’t Skip Pasta Rest: Letting the dough rest makes rolling easier by relaxing the gluten.
  • Reserve Pasta Water: A splash can loosen the ragu if it becomes too thick when combined with pasta.
  • Finish with Cheese: Always top with freshly grated Parmesan for authentic Italian flavor.
  • Make Ahead: Both ragu and pasta can be prepared in advance to save time.
  • Storage: Store leftovers separately in airtight containers in the refrigerator up to 3 days; ragu freezes well up to 3 months.

Nutrition

Keywords: beef ragu, homemade pasta, slow-cooked beef, Italian recipe, comfort food, tagliatelle, pappardelle

Find it online: https://ninagourmet.com/beef-ragu-with-homemade-pasta/