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
Scale
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