Classic Beef Ragu Pasta in Homemade Tomato Sauce
A hearty dish featuring tender beef in a rich tomato sauce, perfect for family dinners or special gatherings.
Equipment
- Large Pot
- Wooden Spoon
- Cutting Board
- Knife
Ingredients
Ingredients
- 1 pound Ground Beef Opt for a blend with some fat content for moisture and flavor.
- 28 ounces Crushed Tomatoes Use high-quality canned or fresh tomatoes for better flavor.
- 1 medium Onion Finely chopped.
- 4 cloves Garlic Minced.
- 1 medium Carrot Finely diced.
- 1 stalk Celery Finely chopped.
- 2 tablespoons Olive Oil Extra virgin, for sautéing.
- to taste Salt
- to taste Pepper
- 2 Bay Leaves Remove before serving.
- handful Fresh Basil Torn, added at the end of cooking.
- to serve Parmesan Cheese Grated, for serving.
- 12 ounces Pasta Such as tagliatelle or fettuccine.
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Stir in diced carrot and chopped celery, cooking for another 3-4 minutes until softened.
- Add ground beef, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned.
- Season with salt and pepper, then add crushed tomatoes. Stir to combine.
- Add bay leaves and let the sauce simmer on low heat for 30-45 minutes.
- Meanwhile, cook pasta in salted boiling water according to package instructions until al dente.
- Once pasta is cooked, reserve a cup of pasta water, then drain and add to the ragu, tossing to coat.
- Remove bay leaves, stir in torn basil, and serve hot with grated Parmesan cheese.
Notes
For variations, consider adding bell peppers, different herbs, or even mushrooms for a lighter version.