Beef Ragu Pasta
This flavorful and totally irresistible Beef Ragu Pasta is pure comfort food! It’s a cousin to boeuf bourguignon & perfect for a chilly night.
This Pot Roast Pasta is slow-cooked in the oven with a beef chuck roast, tomatoes, red wine, and aromatics to make a flavorful pasta sauce.
Why You Must Make
- When fall arrives, this hearty, filling, and delicious pasta makes the perfect dinner.
- It’s an excellent reason to crank up the oven and let the beef, veggies, and wine commingle and magically transform into a flavorful pasta topping.
- It’s a family-friendly recipe, but tasty enough for a casual dinner with friends.
We are huge fans of Julia Child’s classic Boeuf Bourguignon or beef burgundy. This recipe utilizes many of the same ingredients, though without mushrooms or bacon. Also, instead of simmering beef chunks in a wine sauce, the chuck or pot roast is shredded and then combined with the penne pasta, veggies, and juices. This entree has become a family favorite and I put it on the menu at least once in the dead of winter.
- Use a chuck roast as it’s more flavorful than a leaner cut of beef. Just make sure to remove some of the excess fat when prepping and/or shredding the meat.
- Wine, like salt, is a flavor enhancer. It adds a lovely depth of flavor to the sauce. If you’re concerned about feeding this pasta to children due to the alcohol, most will evaporate during the cooking process.
- Cook your pasta in well-salted water; it should taste like the sea. This allows the salt to infuse into the pasta, which enhances the flavor of your noodles.
- Cook your pasta al dente, or “to the tooth.” It should offer a bit of resistance when biting, not overly soft. Often, the pasta box will offer the timing for al dente pasta.
Buy an extra chuck roast and make my Easy Pot Roast Recipe, too.
Frequently Asked Questions
According to Food and Wine Maganize, ragu is an Italian meat-based sauce often served with pasta. The typical ingredients are meat and vegetables with the occasional tomatoes.
Ragout, on the other hand, is a French slow-cooked stew, not a sauce, that can be made with meat, fish, and/or vegetables. Bolognese sauce is another example of a ragu.
Pot roasts are typically made with less expensive, less tender cuts of beef. When they are slowly braised, the tough connective tissue is broken down, making for tender and flavorful beef.
Chuck roasts work best as they slice and shred easily, but round roasts and brisket are also great choices and will both slice nicely after slow cooking.
Wine, just like salt, is a flavor enhancer. With the long cooking time, much of the alcohol will cook off/evaporate and leave a wonderful depth of flavor.
You May Also Like:
- Slow Cooker Beef Stew with Mushrooms
- Beef Chuck Roast
- Beef Stew with Red Wine and Carrots
- Grilled Korean Steaks
- Mushroom Topped Pepper Steaks
- More Beef Recipes
Beef Ragu Recipe with Pasta
A twist on the classic boeuf bourguignon in a pasta dish! Pure comfort.
- 3 tablespoons olive oil
- 3-pound chuck roast
- 1 1/2 cups chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 cloves garlic, slivered
- 1 teaspoon minced garlic
- 1 cup beef broth
- 1 can (28 ounces) plum tomatoes, drained and roughly chopped
- 3 tablespoons tomato paste
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon dried thyme
- 1/2 cup burgundy or another favorite red wine
- 1 pound penne pasta
- Preheat the oven to 350º.
- Heat the oil in a large pot with a lid (like a Dutch oven) over medium heat. Season beef with salt and pepper. Brown roast on all sides. Remove the meat from the pan, and set it aside.
- Add the onions, carrots, celery, and slivered garlic and sauté until the vegetables are soft, about 10 minutes. Remove the vegetables and set them aside.
- Return the pot roast to the pot and add the stock. Heat the meat and stock till the stock comes to a boil. Put the lid on the pot and place it in the oven for an hour.
- Remove the pot from the oven, and slice the meat into 1/4 inch slices. Return the meat to the pot.
- Add the tomatoes, tomato paste, minced garlic, pepper, salt, thyme, bay leaf, red wine, and reserved vegetables. Bring to a boil, transfer pot to the oven, and bake, covered, until the meat is very tender, about 1 1/2 hours.
- Remove the meat and bay leaf from the pot, and allow to cool slightly. Shred the meat (removing any fatty areas) and return it to the pot. Mix to combine.
- Bring a large pot of water to a boil. Add a generous amount of salt, 1+ tablespoon. Add the pasta, and cook at a rolling boil until just tender. Drain. Toss the sauce with the hot pasta.
Adapted from The New Basics Cookbook.
Wine, like salt, is a flavor enhancer. Most of the alcohol will evaporate throughout the cooking time.
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Amount Per Serving: Calories: 774Total Fat: 43gSaturated Fat: 16gTrans Fat: 2gUnsaturated Fat: 24gCholesterol: 188mgSodium: 550mgCarbohydrates: 36gFiber: 4gSugar: 6gProtein: 63g
54 Comments on “Beef Ragu Pasta”
Didn’t know the difference between ragu and ragout. Thanks! Between your beef ragu and a pot roast I just looked at I think I’m being told that it’s time to buy a chuck roast. Haven’t bought one in years but this dish looks so good that now I have a craving for it.
Believe it or not, I am trying to incorporate more meat into my diet! Who does that? I did buy a small slow cooker recently and have a Dutch oven here so can scale this recipe down quite easily. I know many say it’s easy to half or third recipes but that is just not true for all kinds of reasons. This one works well.
We got 6 inches of snow yesterday and this is exactly the kind of comfort food I’m craving! That beef looks so tender and flavorful! Definitely a must try recipe.
With daytime temps hovering around 19, this belly-warming dish would go down real easy. Give me a chunk of crusty bread and I would be very satisfied.
I know exactly how you feel about the cold, this year I treated myself to heated insoles for my boots and heated gloves! It’s made being outside so much more comfortable. Inside, we keep the house at 22C (72F) so it’s not that bad. My little desk in the kitchen has a heater underneath it so it’s super toasty warm.
This looks like the perfect winter meal, just love the pasta addition to an already favourite (we love JC’s Bourguignon too). We’re in another lockdown but as soon as it’s lifted, I’ll get this on my list to serve in our outdoor oasis.
Now this is some major comfort food. All the deliciousness of a beef burgundy but will the comfort of pasta is a winner recipe for sure. The boys are going to love this recipe.
I just made it for dinner and it turned out so good! Everyone loved it!
This is classic, solid, pure comfort food in our opinion! Nothing drives away the chill like a hearty bowl of this pasta. It’s delicious!
Now this is serious comfort food. I’m right with you in the need for heat. It’s time for warmer weather. Snow be gone!!!!
Wonderful recipe Liz! We never put a whole pot in the oven before, interesting technique. Thank you!
I love Boeuf Bourguignon so I know I’d love this pasta!
I can’t even imagine the weather you’re having, Liz. We had one week in Vancouver this month that saw temperatures of -15 degrees C (with wind chill) and we were dying! I’m glad you have recipes like this up your sleeve to provide comfort. This looks amazing! I’m saving this so that I can make it asap.
I love robust flavors — like the one in beef burgundy. I could eat all this pasta by myself! I love the homey food styling, Liz!