If you’re craving a comforting and flavorful Italian dinner, this Beef Ragu with Homemade Pasta recipe is your go-to. It combines tender, slow-cooked beef in a rich tomato sauce with fresh, silky homemade pasta that will impress any loved one. This meal is perfect for cozy nights, family gatherings, or whenever you want to treat yourself to authentic Italian flavors without complicated steps. The harmony between the hearty ragu and fresh pasta makes this dish both satisfying and memorable.
Why You’ll Love This Recipe
- Rich and flavorful: The slow-cooked beef absorbs all the herbs and spices, creating a deep, savory sauce.
- Homemade touch: Making pasta from scratch adds a fresh texture you won’t find in store-bought options.
- Comfort food: It’s warm, filling, and perfect to enjoy on a chilly evening with family or friends.
- Impressively simple: Despite seeming complex, the ingredients and steps are straightforward for any home cook.
- Versatile meal: Easy to adapt with your favorite herbs, veggies, or protein for personalized flavor twists.
Ingredients You’ll Need
To create this classic Beef Ragu with Homemade Pasta, you’ll rely on simple yet carefully chosen ingredients. Each is essential, adding layers of taste, texture, and inviting aroma that build the dish’s signature character.
- Beef chuck roast: This cut becomes incredibly tender and juicy when slow-cooked, perfect for ragu.
- Onion, garlic, and carrots: Basic soffritto that creates a natural sweetness and depth in the sauce.
- Crushed tomatoes: Provides vibrant color and a tangy base for the rich sauce.
- Red wine: Adds acidity and complexity to balance the beef’s richness.
- Fresh herbs (rosemary, thyme, bay leaves): Aromatics that elevate the sauce with earthy, fragrant notes.
- All-purpose flour, eggs, olive oil: Key ingredients for making the fresh pasta dough silky and elastic.
- Parmesan cheese: A finishing touch that gives a nutty, salty flavor contrast to the dish.
Variations for Beef Ragu with Homemade Pasta
This recipe is wonderfully adaptable, making it easy to tweak based on seasonal ingredients, preferences, or dietary requirements. Feel free to experiment with these ideas to make the dish your own.
- Slow-cooked lamb ragu: Swap beef for lamb for a richer, gamey flavor that works beautifully with pasta.
- Vegetarian ragu: Use mushrooms, lentils, or chickpeas instead of meat for a wholesome meat-free version.
- Gluten-free pasta: Substitute regular flour with gluten-free alternatives like rice or chickpea flour.
- Spicy kick: Add crushed red pepper flakes or a dash of chili powder for an extra layer of heat.
- Herb variations: Experiment with basil, oregano, or sage to tailor the aromatic profile.
How to Make Beef Ragu with Homemade Pasta
Step 1: Prepare the Homemade Pasta Dough
Mix all-purpose flour, eggs, a pinch of salt, and olive oil in a bowl, then knead until smooth and elastic. Let the dough rest for at least 30 minutes to develop gluten, which makes the pasta tender but firm when cooked.
Step 2: Make the Ragu Base
Start by finely chopping onions, garlic, and carrots. Sauté them in olive oil until softened and fragrant, creating the foundation of your sauce.
Step 3: Brown the Beef
Cube the beef chuck and sear it in a hot pan until browned on all sides. This caramelization locks in the flavor and adds complexity to the ragu.
Step 4: Deglaze and Simmer
Pour in red wine to deglaze the pan, scraping up any browned bits, then add crushed tomatoes, herbs, and beef back to the pot. Let the ragu simmer gently for 2–3 hours until the meat becomes fall-apart tender.
Step 5: Roll and Cut the Pasta
Roll out your rested dough using a pasta machine or a rolling pin into thin sheets. Cut into your preferred shape, such as fettuccine or tagliatelle, and set aside for cooking.
Step 6: Cook and Combine
Boil fresh pasta in salted water for 2–3 minutes or until al dente. Drain and toss immediately with a few spoonfuls of the ragu, allowing the sauce to coat every strand beautifully.
Pro Tips for Making Beef Ragu with Homemade Pasta
- Brown the beef well: This step enhances flavor through caramelization, making the sauce more delicious.
- Low and slow simmer: Cook the ragu gently to develop tender meat and rich flavors without bitterness.
- Rest your pasta dough: Don’t skip resting—the gluten needs time to relax for easier rolling and better texture.
- Use quality tomatoes: Choose canned San Marzano tomatoes for their natural sweetness and thickness.
- Let it cool before seasoning: Adjust salt and pepper after cooking to avoid over-seasoning early on.
How to Serve Beef Ragu with Homemade Pasta
Garnishes
A sprinkle of freshly grated Parmesan cheese and a few torn basil leaves or chopped parsley add brightness and balance to the rich beef ragu.
Side Dishes
Pair with a crisp green salad or garlic bread to provide textural contrast and complementary flavors to the hearty meal.
Creative Ways to Present
Serve the ragu atop nests of fresh pasta plated in shallow bowls, drizzled with extra virgin olive oil and black pepper for an elegant finish.
Make Ahead and Storage
Storing Leftovers
Store any leftover beef ragu and pasta separately in airtight containers in the refrigerator for up to 3 days to preserve texture and flavor.
Freezing
The beef ragu freezes beautifully in a sealed container for up to 3 months, making it convenient for future meals; however, freshly cooked pasta is best enjoyed immediately.
Reheating
Warm the ragu slowly on low heat, adding a splash of water or broth to loosen the sauce if needed. Reheat pasta briefly in boiling water or sauté with a little oil to restore texture.
FAQs
Can I use ground beef instead of chuck roast?
Yes, ground beef can be used for a quicker version, but it won’t have the same depth of texture and richness as slow-cooked chunks of chuck roast.
How long should I knead the pasta dough?
Knead the dough for about 8 to 10 minutes by hand until it becomes smooth and elastic, which helps create tender pasta.
Is red wine necessary in the ragu?
While red wine adds complexity, you can substitute with beef broth or omit it if preferred, though the flavor profile will be slightly different.
Can I make the ragu in a slow cooker?
Absolutely! Brown the beef first, then transfer all ingredients to a slow cooker and cook on low for 6–8 hours for convenient, hands-off preparation.
What pasta types work best with beef ragu?
Long, flat noodles like tagliatelle, pappardelle, or fettuccine work wonderfully as their wide surfaces hold the chunky sauce beautifully.
Final Thoughts
This Beef Ragu with Homemade Pasta recipe is a true celebration of Italian cooking done right—simple ingredients, careful technique, and plenty of love. Whether you’re cooking for a casual weeknight or a special occasion, this dish brings warmth and satisfaction to the table. Give it a try and discover why homemade pasta paired with slow-cooked ragu is one of my absolute favorites to share with family and friends.
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Beef Ragu with Homemade Pasta
- Total Time: 3 hours 45 minutes
- Yield: 4-6 servings 1x
- Diet: Vegetarian option available; Gluten-free if using alternative flour
Description
This comforting Beef Ragu with Homemade Pasta recipe features tender, slow-cooked beef in a rich tomato and herb sauce, paired with fresh, silky handmade pasta. Perfect for cozy dinners and family gatherings, it’s an authentic Italian meal that balances hearty flavors with simple techniques.
Ingredients
For the Beef Ragu
- 1.5 to 2 lbs beef chuck roast, cut into cubes
- 1 medium onion, finely chopped
- 2–3 garlic cloves, minced
- 2 medium carrots, finely chopped
- 2 cups crushed San Marzano tomatoes (canned preferred)
- 1 cup dry red wine
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Homemade Pasta Dough
- 2 cups all-purpose flour (or gluten-free flour alternative)
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For Serving and Garnish
- Freshly grated Parmesan cheese, as needed
- Fresh basil leaves or chopped parsley, for garnish
- Extra virgin olive oil, for drizzling (optional)
Instructions
- Prepare the Homemade Pasta Dough: In a large bowl, combine the flour, salt, eggs, and olive oil. Mix and knead by hand for 8 to 10 minutes until the dough is smooth and elastic. Cover and let rest for at least 30 minutes to develop gluten for tender but firm pasta.
- Make the Ragu Base: Finely chop the onion, garlic, and carrots. Heat olive oil in a large pan over medium heat and sauté the vegetables until softened and fragrant, about 5-7 minutes, creating a flavorful base for the sauce.
- Brown the Beef: Cube the beef chuck roast and increase the heat. Add the beef cubes to the pan and sear on all sides until evenly browned and caramelized, which will deepen the flavor of the ragu.
- Deglaze and Simmer: Pour in the red wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Add crushed tomatoes, rosemary, thyme, bay leaves, and return the beef to the pot. Season with salt and pepper. Reduce to low heat and let simmer gently for 2 to 3 hours, until the beef is fall-apart tender and the flavors meld beautifully.
- Roll and Cut the Pasta: After resting, roll out the dough thinly using a pasta machine or rolling pin. Cut into your preferred shapes such as fettuccine or tagliatelle. Set aside on a lightly floured surface or hang to dry briefly before cooking.
- Cook and Combine: Bring a large pot of salted water to a boil. Cook the fresh pasta 2 to 3 minutes or until al dente. Drain and immediately toss the pasta with several spoonfuls of the hot beef ragu sauce to coat each strand evenly.
Notes
- Brown the beef well to enhance flavor through caramelization.
- Simmer the ragu slowly on low heat to develop tender meat and rich sauce without bitterness.
- Rest the pasta dough for better texture and easier rolling.
- Choose quality canned San Marzano tomatoes for natural sweetness and thickness.
- Adjust salt and pepper after cooking to avoid over-seasoning early on.
- Store leftover ragu and pasta separately to preserve texture.
- The beef ragu can be frozen up to 3 months; freshly made pasta is best enjoyed immediately.
- Reheat ragu slowly with a splash of water or broth; reheat pasta briefly in boiling water or sauté with oil.
- Prep Time: 45 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Simmering and boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 150 mg