Dinner

Beef Ragu with Spaghetti Recipe

Name: Beef Ragu with Spaghetti Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: ⅓ cup extra virgin olive oil; 1 large carrot, peeled and finely chopped; 1 celery stalk, finely chopped; 1 small red onion, finely chopped; 2 cloves garlic, minced; 1 pound lean ground beef; 3 cups tomato sauce (preferably San Marzano tomatoes); 1 tsp salt; 1 pound spaghetti, cooked according to package directions; Fresh basil leaves; Parmesan cheese (optional)

ByThomas Greene November 1, 2025November 1, 2025

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Introduction

Beef Ragu is a comforting Italian classic that brings rich, savory flavors to your dinner table. Slow-cooked with aromatic vegetables and tender ground beef, this sauce pairs perfectly with spaghetti for a satisfying meal.

A white bowl filled with a serving of spaghetti pasta coated lightly with a reddish-brown meat sauce containing ground beef and small pieces of tomato, topped with chopped fresh green basil leaves scattered over the top. The spaghetti noodles have a smooth texture and are slightly twirled in layers, with some sauce clinging to them. In the blurred background, there is a stainless steel pan and a dark bottle with a gold and white label, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅓ cup extra virgin olive oil
1 large carrot (peeled and finely chopped)
1 celery stalk (finely chopped)
1 small red onion (finely chopped)
2 cloves garlic (minced)
1 pound lean ground beef
3 cups tomato sauce (preferably San Marzano tomatoes)
1 tsp salt
1 pound spaghetti (cooked according to the package directions)
Basil leaves for garnish
Parmesan cheese (optional)

Instructions

Step 1: In a large pot, heat the olive oil over medium heat. Add the carrots, celery, onion, and garlic. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 10–15 minutes.
Step 2: Add the ground beef to the pot, breaking it into small clumps with a spoon. Cook until the meat is browned and no longer pink, about 10 minutes.
Step 3: Stir in the tomato sauce and salt until well combined. Reduce the heat to low and let the sauce simmer gently for 25 minutes, stirring occasionally to prevent sticking.
Step 4: Remove the sauce from heat. Toss the cooked spaghetti with the ragu until well coated.
Step 5: Serve hot, garnished with fresh basil leaves and a sprinkle of Parmesan cheese if desired.

Tips & Variations

For deeper flavor, allow the sauce to simmer longer, up to 1 hour on low heat.
Substitute ground beef with ground pork or a mix of beef and pork for a richer taste.
Add a splash of red wine to the sauce with the tomatoes for added complexity.
Serve over pappardelle or tagliatelle for a traditional Italian experience.
Use freshly grated Parmesan cheese and torn basil leaves for a fresher taste.

Storage

Store leftover beef ragu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much. You can also freeze the sauce for up to 3 months—thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl holds a serving of spaghetti tossed with a light red meat sauce mixed with small chunks of browned ground meat and bits of carrots. The pasta is piled in a loose mound with strands weaving through the dish, topped with a sprinkle of fresh, chopped green basil leaves. The bowl sits on a white marbled texture surface, with a blurred large metal pot and slices of white bread in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make beef ragu ahead of time?

Yes, beef ragu develops even better flavor when made ahead. Prepare it a day before serving and refrigerate; just reheat thoroughly before serving.

What type of tomato sauce is best for this recipe?

Using tomato sauce made from San Marzano tomatoes is recommended for its natural sweetness and rich flavor, but any good quality tomato sauce will work well.