Name: Hearty Tagliatelle with Beef Ragu Recipe for Cozy Nights
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Ingredients: 2 pounds Beef (Chuck or Brisket) (Consider ground beef for a leaner option.); 2 tablespoons Olive Oil (Avocado oil can be substituted if needed.); 1 medium Onion (Shallots can be used as a mild alternative.); 2 medium Carrots (Diced bell peppers are a tasty swap.); 2 stalks Celery (Leeks can be used for a milder flavor.); 4 cloves Garlic (Use fresh for the best taste.); 1 cup Red Wine (Beef broth or grape juice can be used instead.); 28 ounces Crushed Tomatoes (Fresh tomatoes can be used with more cooking time.); 2 tablespoons Tomato Paste (Optional but highly recommended.); 2 cups Beef Broth (Vegetable broth can be used for a vegetarian alternative.); 1 teaspoon Oregano (Adjust with available dried herbs if needed.); 1 teaspoon Basil; 1 teaspoon Thyme; 2 leaves Bay Leaves (Fresh or dried work equally well.); to taste Salt; to taste Pepper; 12 ounces Tagliatelle Pasta (Fresh pasta cooks quickly, typically in 3-4 minutes.); 1 tablespoon Salt (Add to boiling water for well-seasoned pasta.)

The smell of slow-cooked beef wafting through the kitchen is pure bliss. It takes me right back to cozy family dinners where we’d gather around the table, laughter filling the air, as plates of comforting food graced our bowls. Today, I’m excited to share my favorite Tagliatelle with Beef Ragu Recipe, a dish that’s not just a meal, but a memory-maker. This hearty Italian classic combines tender beef in a rich, flavorful sauce, served over perfectly cooked tagliatelle. The best part? It’s surprisingly quick to prep and endlessly satisfying, making it a must-try for busy weeknights or special occasions alike. Ready to create a delicious masterpiece that transforms your dinner table? Let’s dive in!

Why is This Dish a Must-Try?

Comforting Flavor: This Tagliatelle with Beef Ragu packs a punch of rich flavors, thanks to the slow-cooked beef and aromatic herbs that simmer to perfection.

Easy Preparation: With simple steps, you’ll whip up this classic Italian dish without any fuss. Perfect for both beginner cooks and seasoned chefs looking for an effortless meal.

Crowd-Pleasing Delight: Whether it’s a family dinner or a cozy gathering, this hearty dish promises to impress anyone who takes a bite.

Versatile Substitutions: Don’t have beef? Feel free to experiment with ground beef or turkey to suit your preferences, or even a vegetarian option using mushrooms.

Make-Ahead Convenience: Prepare the ragu ahead of time and let the flavors meld overnight, making weeknight dinners even easier. It’s just as delicious when reheated!

Serve with Style: Complete your meal with a side of garlic bread and a light salad, or enhance the experience with a glass of Chianti for a truly authentic Italian night!

Tagliatelle with Beef Ragu Ingredients

• These ingredients will transform your meal into an authentic Italian feast!

For the Ragu

Beef (Chuck or Brisket) – The star of your dish, providing hearty structure and flavor; consider ground beef for a leaner option.
Olive Oil – Excellent for searing beef and sautéing vegetables; avocado oil can be substituted if needed.
Onion – Adds sweetness and depth to your ragu, with shallots as a mild alternative.
Carrots – Imparts natural sweetness to balance the flavors; diced bell peppers serve as a tasty swap.
Celery – A must for adding fresh, aromatic notes; leeks can provide a milder flavor here.
Garlic – The ragu’s aromatic backbone; use fresh for the best taste, or garlic paste in a pinch.
Red Wine – Essential for deglazing and enriching the ragu’s flavor; opt for beef broth or grape juice if avoiding alcohol.
Crushed Tomatoes – They form the sauce’s base, providing acidity and moisture, though fresh tomatoes can be used with more cooking time.
Tomato Paste – Concentrates tomato flavor, adding richness; it’s optional but highly recommended.
Beef Broth – Deepens the sauce’s flavor; use vegetable broth for a vegetarian alternative.
Oregano, Basil, Thyme – Aromatic herbs that elevate the dish; adjust with available dried herbs if needed.
Bay Leaves – Adds herbal notes; fresh or dried work equally well.
Salt and Pepper – Essential for seasoning; adjust according to your taste preferences.

For Cooking the Tagliatelle

Tagliatelle Pasta – The perfect partner for your ragu; fresh pasta cooks quickly, usually in 3-4 minutes.
Salt – Be sure to add it to the boiling water for well-seasoned pasta!

These ingredients combined will make your Tagliatelle with Beef Ragu Recipe an unforgettable dining experience, perfect for cozy nights. Enjoy!

Step‑by‑Step Instructions for Tagliatelle with Beef Ragu Recipe

Step 1: Sear the Beef
Begin by cutting your beef into 2-inch chunks. Heat a Dutch oven over medium-high heat and drizzle in olive oil. Once the oil is shimmering, add the beef in batches, searing each side for 5-7 minutes until browned and caramelized. Remove the beef and set it aside, allowing the delicious flavors to develop in the pan.

Step 2: Cook the Vegetables
In the same pot, add chopped onions, diced carrots, and celery. Sauté these aromatic vegetables for about 5-7 minutes, stirring occasionally, until they are softened and glistening. Then, introduce minced garlic and cook for an additional 1-2 minutes, just until fragrant; this will enhance the depth of your ragu.

Step 3: Deglaze and Add Ingredients
Pour in the red wine, using a wooden spoon to scrape up any flavorful brown bits from the bottom of the pot. Allow the wine to simmer for 5 minutes, reducing slightly. After that, return the seared beef to the pot and add crushed tomatoes, tomato paste, beef broth, oregano, basil, thyme, bay leaves, and season with salt and pepper. Stir well to incorporate all the flavors for your Tagliatelle with Beef Ragu.

Step 4: Simmer the Ragu
Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pot. Allow your ragu to cook for 2 to 2.5 hours, stirring occasionally to prevent sticking. If you notice the sauce thickening too much, feel free to add more broth to keep it luscious and stew-like.

Step 5: Shred and Finish the Ragu
Once the beef is tender, use two forks to shred it into smaller pieces, then mix it back into the ragu. If you desire a creamier texture, adjust the sauce thickness by adding broth or a splash of milk. Let the ragu simmer for another 15-20 minutes to meld all the flavors beautifully.

Step 6: Cook Tagliatelle
While your ragu simmers, bring a large pot of salted water to a rolling boil. Cook the tagliatelle according to the package instructions, typically around 3-4 minutes for fresh pasta. Reserve ½ cup of pasta water before draining the noodles to help adjust the sauce consistency later.

Step 7: Combine Pasta and Sauce
Once you’ve drained the tagliatelle, toss it directly into the ragu, mixing thoroughly. Add the reserved pasta water gradually, stirring to achieve your desired sauce consistency. Cook for another 1-2 minutes, allowing the pasta to soak up the rich flavors of the ragu for the perfect meld of textures.

Step 8: Serve
Serve your tagliatelle with beef ragu hot, topped with freshly grated Parmesan and a sprinkle of fresh basil or parsley for a burst of color. For even more indulgence, consider adding a splash of heavy cream to the ragu for a finishing touch that enhances the overall richness of this comforting dish.

Make Ahead Options

These Tagliatelle with Beef Ragu are perfect for meal prep enthusiasts! You can prepare the ragu up to 3 days in advance; simply make it through the simmering step, let it cool, and then refrigerate in an airtight container. The flavors will deepen as it sits, making it even more delicious! When you’re ready to serve, just reheat the ragu over low heat, adding a splash of broth or milk if needed to maintain its rich consistency. Cook the tagliatelle fresh right before serving, as it only takes about 3-4 minutes. This way, you’ll save time and still enjoy a meal that tastes just as comforting and satisfying as if you had made it all fresh on the day!

How to Store and Freeze Tagliatelle with Beef Ragu

Fridge: Store leftover Tagliatelle with Beef Ragu in an airtight container for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth as needed.

Freezer: Freeze the ragu (without pasta) in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating for the best texture.

Reheating: To reheat, warm the thawed ragu gently on the stovetop, stirring occasionally. Cook fresh tagliatelle separately for the best experience when serving.

Pasta Storage: If you have leftover pasta, store it separately; it can be refrigerated for up to 2 days but is best fresh. Reheat quickly in boiling water or sauté in a pan.

Tagliatelle with Beef Ragu Variations

Feel free to personalize your meal and explore exciting twists on this classic dish!

Protein Swap: Substitute with ground beef, pork, or turkey for unique flavors in your ragu.
Vegetarian Option: Use hearty mushrooms and vegetable broth instead of beef for a rich, meat-free delight. Portobello mushrooms lend a meaty texture while soaking up the savory sauce.
Spice Up: Add red pepper flakes during simmering for a delightful kick or incorporate a splash of balsamic vinegar for added acidity.
Pasta Variety: Try serving the ragu over pappardelle or even gluten-free pasta to cater to dietary preferences without sacrificing flavor.
Creamy Texture: For a luscious finish, stir in heavy cream or mascarpone cheese right before serving, creating a decadent sauce that coats the pasta beautifully.
Herb Swap: Experiment with different herbs like rosemary or sage for a unique flavor profile, particularly in cooler months when their warmth shines.
Unique Add-ins: Toss in some chopped spinach or kale for extra nutrients while enhancing the color and texture of your ragu.
Ragu with a Twist: For a sweeter hint, add a handful of raisins or a touch of brown sugar to balance the acidity of the tomatoes—your guests may delight in this unexpected surprise!

If you’re also craving some cheesy goodness, check out my Cheesy Ground Beef Melt or try these Ground Beef Enchiladas for more delicious dinner options!

What to Serve with Classic Tagliatelle with Beef Ragu?

To create an unforgettable dining experience around your comforting bowl of beef ragu, consider these delightful pairings that will tantalize your taste buds.

Garlic Bread: The crunchy, buttery goodness of garlic bread is perfect for mopping up the rich sauce. It adds a savory crunch that enhances the meal.
Green Salad: A light, crisp salad with a lemon vinaigrette provides a refreshing contrast to the hearty ragu. Consider adding cucumbers and cherry tomatoes for vibrant flavors.
Roasted Vegetables: Seasonal roasted veggies bring earthy flavors to your plate. Their natural sweetness complements the savory notes of the ragu beautifully.
Parmesan Risotto: Creamy risotto makes for an indulgent side, balancing out the rustic texture of tagliatelle. Their flavors meld, creating a heavenly pairing.
Chianti Wine: Nothing beats a glass of Chianti with this Italian classic! The wine’s acidity and tannins highlight the ragu’s richness, making each sip a delight.
Tiramisu: End your meal on a sweet note with a slice of creamy tiramisu. The coffee and cocoa flavors serve as a perfect contrast to your savory dish.

Creating a complete meal around your Classic Tagliatelle with Beef Ragu is a cinch with these pairings that promise to elevate your dining experience.

Expert Tips for Tagliatelle with Beef Ragu

Browning is Key: Ensure the beef is well-seared to develop rich, deep flavors. Don’t rush this essential step!
Stir Occasionally: While simmering, give your ragu a stir every now and then to prevent it from sticking to the pot.
Adjust Thickness Wisely: For a creamier ragu, add heavy cream or mascarpone at the end, but be careful not to overdo it!
Storage Savvy: Store leftovers in separate containers for optimal freshness—ragu can be refrigerated for up to 3 days or frozen for 3 months.
Don’t Skip the Pasta Water: Reserve some pasta water to add to your ragu when combining; it helps bind the pasta and sauce.

Enjoy these expert tips to make your Tagliatelle with Beef Ragu recipe a resounding success!

Tagliatelle with Beef Ragu Recipe FAQs

What type of beef is best for the ragu?
Absolutely! I suggest using beef chuck or brisket for this Tagliatelle with Beef Ragu recipe. These cuts are ideal because they become tender and flavorful when slow-cooked. If you prefer a leaner option, ground beef or turkey works well, providing a lighter alternative while still preserving the comforting essence of this dish.

How should I store leftover ragu?
Store your leftover Tagliatelle with Beef Ragu in airtight containers in the refrigerator for up to 3 days. To reheat, simply warm it over low heat on the stovetop, adding a splash of broth or water if needed to restore its delightful consistency.

Can I freeze the beef ragu?
Yes, you can! Freeze the ragu (without pasta) in airtight containers for up to 3 months. To freeze, let the ragu cool completely, then transfer it to the freezer. When you’re ready to enjoy it again, thaw it overnight in the fridge before gently reheating on the stovetop.

What if my ragu is too thick?
If you find your Tagliatelle with Beef Ragu is too thick, I recommend adding a bit of reserved pasta water or broth to loosen it up. Gradually stir in the liquid while cooking, until you reach your desired consistency. This will help the sauce adhere beautifully to the pasta!

Is this dish suitable for specific dietary needs?
This dish can accommodate various dietary preferences! For a vegetarian version, replace the beef with mushrooms and use vegetable broth for depth. If you have allergies, always check ingredient labels—especially for things like wine and broth substitutes—to ensure they are safe for your needs.

How can I tell if my beef is cooked correctly?
For a perfectly tender ragu, check that your beef has simmered for at least 2 to 2.5 hours until it easily shreds with forks. The meat should be fork-tender but not mushy. Additionally, a nice, rich aroma should fill your kitchen, signaling that your ragu is developing those wonderful flavors.