This Beef Ragu with Tagliatelle blends deep, savory beef flavor with bright tomato and warm herbs. The sauce is thick and chunky, the beef melts into the sauce, and the tagliatelle holds the ragu in every ribbon. It’s special because it tastes like it simmered all day, even if you make a quicker version on a weeknight. If you love hearty pasta dinners, you might also enjoy a similar comfort dish like creamy Rotel pasta with ground beef for a spicy twist.
Top reasons to make it: it’s comforting, uses simple ingredients, and makes great leftovers for busy days.
Why You’ll Love This Recipe
- Comforting, hearty meal that feels like a hug on a plate
- Uses simple pantry staples and veggies you likely have on hand
- Great for feeding a family or making extra for lunches
- Rich, slow-simmered flavor with tender beef and silky tagliatelle
Ingredients for Beef Ragu with Tagliatelle
- 300 g tagliatelle pasta
- 500 g beef (chuck or brisket), cut into chunks
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 400 g canned tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Olive oil, for cooking
- Grated Parmesan cheese, for serving (for Beef Ragu with Tagliatelle)
Step-by-Step Instructions of Beef Ragu with Tagliatelle
- Heat a large pot or Dutch oven over medium-high heat and add a splash of olive oil.
- Brown the beef chunks in batches until nicely seared on all sides; remove and set aside.
- Reduce heat to medium and sauté the chopped onion, carrot, and celery until soft, about 5–7 minutes.
- Add the minced garlic and cook 30 seconds until fragrant.
- Stir in the tomato paste and cook 1–2 minutes to deepen the flavor.
- Return the beef to the pot and add the canned tomatoes, beef broth, dried oregano, and dried basil.
- Season with salt and pepper, bring to a simmer, then reduce heat to low. Cover and simmer gently for 1.5–2 hours, or until the beef is very tender.
- Taste and adjust seasoning. If the sauce is too thin, simmer uncovered for 10–15 minutes to thicken.
- Cook the tagliatelle in salted boiling water until al dente according to package directions; drain, reserving a little pasta water.
- Toss the tagliatelle with several ladles of ragu, adding a splash of reserved pasta water if needed to loosen the sauce.
- Serve immediately with grated Parmesan on top and extra sauce on the side.
Tips for Success
- Brown the beef well that caramelized crust adds deep flavor.
- Simmer low and slow for the most tender meat; pressure cook if you’re short on time.
- Save a cup of pasta water to help the sauce cling to the tagliatelle.
- Use a heavy pot (Dutch oven) to keep heat even and prevent burning.
Substitutions & Variations of Beef Ragu with Tagliatelle
To Make It Vegan/Gluten-Free:
- Vegan: Replace beef with a mix of lentils and chopped mushrooms, use vegetable broth, and finish with a splash of soy sauce for umami.
- Gluten-Free: Use gluten-free tagliatelle or other favorite gluten-free pasta.
Variations:
- Add a splash of red wine with the tomatoes for a richer sauce.
- Stir in chopped mushrooms during the veg sauté for extra texture.
- Finish with a knob of butter or a splash of cream for a silkier sauce.
- Toss through fresh chopped parsley or basil before serving for brightness.
Storage Instructions of Beef Ragu with Tagliatelle
Refrigerator:
- Store leftover ragu in an airtight container for up to 4 days. Keep pasta separate if possible; combine and reheat gently.
Freezer:
- Freeze the ragu sauce (without pasta) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Make-Ahead:
- Make the ragu a day or two ahead it often tastes better the next day as flavors meld. Cook pasta fresh before serving for best texture.
Frequently Asked Questions (FAQ) of Beef Ragu with Tagliatelle
Can I use ground beef instead of chunks?
Yes. Brown ground beef, then follow the same steps; the sauce will be quicker but still tasty.
How long should I simmer the ragu?
For chunks of chuck or brisket, simmer 1.5–2 hours until the meat is tender. Use a pressure cooker for about 35–45 minutes.
Can I make the ragu in a slow cooker?
Absolutely. Sear meat and sauté veggies first, then combine in a slow cooker and cook on low for 6–8 hours.
Final Thoughts
Beef Ragu with Tagliatelle is a warm, family-friendly dish that turns pantry staples into a memorable meal. It’s forgiving, makes the house smell heavenly, and gives you tasty leftovers for the week. Try it on a busy night or make a big batch for a cozy weekend dinner and if you give it a go, leave a comment and a star rating to let others know how it turned out.
Print
Beef Ragu with Tagliatelle
A comforting, hearty Beef Ragu with Tagliatelle that blends deep, savory beef flavor with bright tomato and warm herbs.
- Total Time: 135 minutes
- Yield: 4 servings
Ingredients
- 300 g tagliatelle pasta
- 500 g beef (chuck or brisket), cut into chunks
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 400 g canned tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Olive oil, for cooking
- Grated Parmesan cheese, for serving
Instructions
- Heat a large pot or Dutch oven over medium-high heat and add a splash of olive oil.
- Brown the beef chunks in batches until nicely seared on all sides; remove and set aside.
- Reduce heat to medium and sauté the chopped onion, carrot, and celery until soft, about 5–7 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
- Return the beef to the pot and add the canned tomatoes, beef broth, dried oregano, and dried basil.
- Season with salt and pepper, bring to a simmer, then reduce heat to low.
- Cover and simmer gently for 1.5–2 hours, or until the beef is very tender.
- Taste and adjust seasoning. If the sauce is too thin, simmer uncovered for 10–15 minutes to thicken.
- Cook the tagliatelle in salted boiling water until al dente according to package directions; drain, reserving a little pasta water.
- Toss the tagliatelle with several ladles of ragu, adding a splash of reserved pasta water if needed to loosen the sauce.
- Serve immediately with grated Parmesan on top and extra sauce on the side.
Notes
Brown the beef well for deep flavor. Use a heavy pot to keep heat even and prevent burning.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
- Diet: None