Description
A comforting and hearty pasta dish featuring wide ribbons of pasta coated in a rich, slow-simmered ragù made with ground meat, aromatic vegetables, and a medley of herbs. Perfect for family dinners or special occasions.
Introduction
Few dishes capture the soul of comfort food quite like pasta with ragù. The aroma of sautéed vegetables and browned meat fills your kitchen, inviting everyone to the table. This recipe blends simplicity with indulgence, transforming humble ingredients into a deeply flavorful meal.
Ingredients
For the Ragù:
- 500 g (1 lb) ground beef or a mix of beef and pork
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 bell peppers, chopped (optional)
- 400 g (14 oz) canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth or water
- ½ cup red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
For the Pasta:
- 400 g (14 oz) tagliatelle or pappardelle
- Reserved pasta water, as needed
To Serve:
- Fresh parsley, chopped
- Grated Parmesan cheese
Instructions
Step 1: Prepare the Vegetables
- Finely chop onion, carrots, celery, and peppers.
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Sauté vegetables until softened and fragrant (5–7 minutes).
Step 2: Cook the Meat
- Add ground meat to the pan.
- Break it apart with a wooden spoon and cook until fully browned.
Step 3: Add Garlic and Tomato Paste
- Stir in minced garlic and tomato paste.
- Cook for 1–2 minutes to deepen the flavor.
Step 4: Deglaze with Wine
- Pour in red wine (if using) and scrape up any browned bits from the pan.
- Let it reduce slightly for 2–3 minutes.
Step 5: Add Tomatoes and Broth
- Stir in crushed tomatoes and beef broth.
- Season with oregano, basil, salt, and black pepper.
- Reduce heat and simmer gently for 45 minutes to 2 hours, stirring occasionally.
Step 6: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package directions until al dente.
- Reserve 1 cup of pasta water before draining.
Step 7: Combine and Serve
- Toss the drained pasta into the sauce.
- Add a splash of reserved pasta water to help coat the noodles evenly.
- Serve hot with chopped parsley and grated Parmesan.
Variations
- Vegetarian Ragù: Substitute lentils, mushrooms, or plant-based meat.
- White Ragù: Skip tomatoes and make a creamy sauce with broth, wine, and a touch of cream.
- Spicy Ragù: Add chili flakes or hot peppers for a kick.
- Seafood Ragù: Use shrimp, clams, or squid instead of meat.
- Light Ragù: Use ground turkey or chicken with plenty of vegetables.
Tips for Best Results
- Mix meats for richer flavor.
- Simmer slowly to deepen taste.
- Taste and season gradually.
- Reserve pasta water; starch helps bind sauce.
- Fresh pasta works best but dried pasta is fine too.
Storage Tips
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze in portions for up to 3 months.
- Reheat gently with a splash of broth or water.
Serving Suggestions
- Pair with a fresh green salad or roasted vegetables.
- Serve with crusty or garlic bread.
- A glass of red wine, like Chianti, complements the meal.
FAQ
Q1: Can I make ragù ahead of time?
Yes, it tastes even better the next day.
Q2: What pasta works best?
Wide noodles like tagliatelle or pappardelle hold sauce well.
Q3: Can I make it vegetarian or vegan?
Yes, replace meat with lentils, mushrooms, or plant-based meat and skip cheese for vegan.
Q4: How to make ragù more flavorful?
Brown the meat, simmer slowly, use wine, and season gradually.
Q5: Can I use canned tomatoes?
Absolutely, they provide consistent flavor.
Q6: How to prevent pasta from sticking to the sauce?
Reserve pasta water and toss pasta in the sauce immediately.
Conclusion
Homemade pasta with ragù is timeless, versatile, and comforting. It blends rich flavors with simple ingredients, making it a dish that brings people together. Serve it with love, and it will always impress.