Best 3 Pasta With Hearty Beef Ragu Recipes

Indulge in a culinary journey with our hearty beef ragu pasta, a symphony of flavors that will tantalize your taste buds. This classic Italian dish features tender chunks of beef braised in a rich, flavorful sauce, nestled atop a bed of perfectly cooked pasta. Savor the explosion of savory spices and herbs that dance on your palate, creating a harmonious blend of rustic charm and culinary refinement. Discover the secrets behind crafting the perfect ragu, from selecting the finest cuts of beef to mastering the art of slow-simmering to extract the essence of each ingredient. Elevate your pasta game with our collection of delectable ragu recipes, ranging from traditional Italian favorites to creative fusion twists. Prepare to embark on a culinary adventure that will leave you craving more.

Here are our top 3 tried and tested recipes!

HEARTY VEGETABLE BEEF RAGU

Hearty Vegetable Beef Ragu image

This recipe is healthy yet satisfying, quick yet delicious. It's on the table in less than 30 minutes-and one that my children will gobble up! If you are not fond of kale, stir in baby spinach or chopped broccoli instead. -Kim Van Dunk, Caldwell, New Jersey

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

4 cups uncooked whole wheat spiral pasta
1 pound lean ground beef (90% lean)
1 large onion, chopped
3 garlic cloves, minced
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 jar (24 ounces) meatless spaghetti sauce
2 cups finely chopped fresh kale
1 package (9 ounces) frozen peas, thawed
3/4 teaspoon garlic powder
1/4 teaspoon pepper
Grated Parmesan cheese, optional

Steps:

Cook pasta according to package directions; drain. Meanwhile, in a Dutch oven, cook beef, onion and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain., Stir in tomatoes, spaghetti sauce, kale, peas, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until kale is tender, 8-10 minutes. Stir pasta into sauce. If desired, serve with cheese.

Nutrition Facts : Calories 302 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 837mg sodium, Carbohydrate 43g carbohydrate (15g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges

JAMIE OLIVER'S PAPPARDELLE WITH BEEF RAGU

Jamie Oliver's Pappardelle With Beef Ragu image

This wonderful recipe from Jamie Oliver is hearty and uncomplicated with a surprising pop of flavor thanks to the addition of rosemary and orange zest. Mr. Oliver prepares his in a pressure cooker, but if you don't have one, it can be cooked in a covered Dutch oven on the stove over low heat, or in a 275 degree oven, for about 3 hours. Stir occasionally.

Provided by Amanda Hesser

Categories dinner, pastas, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 3/4 pounds boneless beef chuck roast, in 2-inch cubes
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
2 sprigs rosemary, plus 1 tablespoon finely chopped leaves for garnish
2 sprigs sage
1 small red onion, peeled and cut in chunks
4 cloves garlic, finely chopped
1 carrot, peeled and thickly sliced
1 celery stalk, thickly sliced
2 cups Chianti
1 28-ounce can peeled whole cherry or plum tomatoes
1 pound pappardelle
3 tablespoons butter
1 tablespoon finely grated orange zest
1/2 cup freshly grated Parmigiano-Reggiano

Steps:

Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, and if using pressure cooker, 1/2 cup water. Secure lid and pressure gauge of pressure cooker, and follow manufacturer's instructions to bring contents of pot to a simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven, simmer, covered, in a 275-degree oven, or on the stove over low heat, for 3 to 3 1/2 hours.
Place a large pot of lightly salted water over high heat to bring to a boil. Remove pressure cooker from heat, or Dutch oven from oven. After pressure has dropped in pressure cooker, follow manufacturer's instructions to remove lid. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.
Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.

Nutrition Facts : @context http, Calories 738, UnsaturatedFat 17 grams, Carbohydrate 67 grams, Fat 35 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 917 milligrams, Sugar 7 grams, TransFat 2 grams

PASTA WITH HEARTY BEEF RAGU

Pasta With Hearty Beef Ragu image

Make and share this Pasta With Hearty Beef Ragu recipe from Food.com.

Provided by ratherbeswimmin

Categories Meat

Time 2h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

6 tablespoons olive oil
1 small yellow onion, finely chopped
3 garlic cloves, mince
1 carrot, finely chopped
1 stalk celery, finely chopped
1 teaspoon minced fresh rosemary
3/4 lb ground beef
1/2 cup dry red wine
3 tablespoons tomato paste
2 1/2 cups canned plum tomatoes, chopped, with juice
salt
fresh ground pepper
1 lb penne or 1 lb rigatoni pasta

Steps:

In a large deep frying pan or Dutch oven over med-low heat, warm the oil.
Add the onion, garlic, carrot, celery, and rosemary and cook, stirring frequently, until the vegetables are softened, about 8 minutes.
Add 1-2 tablespoons water if necessary to keep the vegetables from browning.
Add the beef and cook, breaking it up with a wooden spoon, until it is browned, about 10 minutes.
Add the wine and tomato paste.
Cook, stirring occasionally, until the wine evaporates slightly, 3-4 minutes.
Add the tomatoes, 1 teaspoon salt, and ½ teaspoon pepper.
Reduce the heat to low, cover partially, and cook, stirring occasionally, until the ragu is thick and aromatic, about 1 hour.
Just before the sauce is done, bring a large pot of water to a boil.
Add 2 tablespoons salt and the pasta to the boiling water.
Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions.
Drain and add to the sauce, stirring to combine.
Warm briefly over low heat to blend the flavors.
Season to taste with salt and pepper and serve.

Nutrition Facts : Calories 840.6, Fat 35.7, SaturatedFat 8.2, Cholesterol 57.8, Sodium 181.5, Carbohydrate 101.5, Fiber 15.3, Sugar 6.3, Protein 26.4

Tips:

For a richer flavor, use a combination of ground beef and ground pork.
Brown the meat in batches to prevent it from steaming and becoming tough.
Add a splash of red wine to the sauce for a deeper flavor.
Simmer the sauce for at least 1 hour, or up to 3 hours, to allow the flavors to develop.
Serve the pasta with a sprinkling of grated Parmesan cheese and a side of crusty bread.

Conclusion:

This pasta with hearty beef ragu is a delicious and comforting dish that is perfect for a cold winter night. The rich, flavorful sauce is made with ground beef, tomatoes, and a variety of herbs and spices. The pasta is cooked al dente and tossed with the sauce, then topped with grated Parmesan cheese. This dish is sure to be a hit with your family and friends.