This Beef Ragu with Rigatoni Pasta is my favorite cozy dinner for weekends at home. The slow-cooked beef and red wine sauce build deep flavor that feels so satisfying. I always serve it with plenty of Parmesan on top.
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Why This Recipe Stands Out
This beef ragu with rigatoni is my go-to when I want something rich, slow-cooked, and deeply satisfying. Here's why I can't stop making it:
- Slow Simmered Flavor: The beef cooks low and slow until it's fall-apart tender, soaking up every bit of the red wine, miso, and roasted pepper sauce.
- Deep and Savory: Miso, garlic, and smoked paprika give this ragu a bold, savory base that feels layered and comforting.
- Perfect Pasta Pairing: Rigatoni holds all that flavorful sauce in every bite. It’s hearty, chewy, and perfect for catching those shredded bits of beef.
- Worth the Wait: This is one of those dishes I make on a slow weekend afternoon. It takes a few hours, but the result is always worth it.
- Dinner Party Ready: I love serving this with a sprinkle of parmesan and a simple salad. It always feels a little special but still cozy, like my Chicken Ragu Pasta.
Key Ingredients
- Beef Chuck Roast – Braised slowly until tender, the beef becomes rich and shreddable, forming the hearty base of the ragu.
- Onion, Carrots & Garlic – Finely diced and sautéed, these vegetables create a flavorful aromatic base that adds depth to the sauce.
- Tomato Paste – Concentrated and savory, tomato paste enhances the body and richness of the ragu.
- Dry Red Wine – Reduces into the sauce, adding acidity and depth that complement the beef.
- Roasted Red Bell Peppers – Pureed or diced, they blend into the sauce for natural sweetness and a smoother texture.
- Beef Broth & White Miso Paste – Combined together, this mix brings umami flavor and saltiness, enriching the overall sauce.
- Dried Oregano & Smoked Paprika – These dried spices bring warmth and complexity, supporting the other savory ingredients.
- Bay Leaf – Simmered in the sauce, bay leaf adds an aromatic note that enhances the slow-cooked flavor.
- Sherry Vinegar – Stirred in at the end, it balances the richness with brightness and acidity.
- Rigatoni Pasta – Ridged and sturdy, rigatoni holds the ragu well and makes each bite satisfying.
- Parmesan Cheese – Sprinkled over the top, Parmesan adds a salty, savory finish to the dish.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Beef Options: Chuck roast works well for slow cooking, but brisket or short ribs can also be used. For a quicker version, try ground beef or even ground turkey, though the texture will be different.
- Pasta Choices: Rigatoni holds the sauce well, but you can also use pappardelle, penne, or even spaghetti.
- Vegetable Add-ins: The onion, carrot, and red bell pepper make a great base, but you can also add finely chopped celery or mushrooms for extra heartiness.
How to Make Beef Ragu
Step 1: Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Sear beef chunks for 2–3 minutes per side until browned. Transfer to a plate.
Step 2: Add remaining 1 tablespoon olive oil to the pot. Sauté onion and carrots for 5–7 minutes until softened.
Step 3: Stir in garlic and tomato paste. Cook for 1 minute.
Step 4: Pour in red wine and scrape up browned bits. Simmer for 2 minutes.
Step 5: Return beef to the pot. Add pureed bell peppers, beef broth mixed with miso, bay leaf, oregano, paprika, salt, and pepper.
Step 6: Cover and simmer on low heat for 2½–3 hours until beef is fork-tender.
Step 7: Shred the beef with a fork and return to the pot. Simmer uncovered for 5–10 minutes to thicken the sauce.
Step 8: Stir in sherry vinegar. Adjust seasoning and remove from heat.
Step 9: Cook rigatoni according to package instructions. Drain and add to the ragu. Stir gently to coat.
Step 10: Divide between bowls, top with grated Parmesan, and serve immediately.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Beef Ragu Pasta
Fresh Salads
- A crisp microgreens salad with lemon vinaigrette adds just the right amount of brightness.
- You can also serve it with a simple radicchio salad or a chopped tomato and cucumber salad with herbs and red wine vinegar.
Vegetable Sides
- Roasted broccolini or sautéed spinach with garlic makes a great match for this rich, meaty ragu.
- If you're looking for something cozy, serve with a side of garlic almond green beans or air fryer carrots for a touch of sweetness.
Bread and Extras
- A crusty no knead bread or warm garlic focaccia is perfect for scooping up the extra sauce.
- For something lighter, serve with a small plate of marinated olives or roasted red peppers to complement the Italian flavors.
Frequently Asked Questions
No. Red wine adds depth, but you can substitute it with additional beef broth or a splash of balsamic vinegar for acidity. If you want a non-alcoholic option with complexity, use a mix of broth and grape juice with a dash of vinegar.
Miso adds umami and richness. If you don’t have it, you can use a teaspoon of Worcestershire sauce or a pinch of anchovy paste. It won’t taste exactly the same but will still enhance the flavor.
Yes, jarred roasted red peppers work perfectly in this recipe. Just drain them well before puréeing or finely chopping them.
Store the ragu and pasta separately if possible. Keep in airtight containers in the fridge for up to 3 days. Reheat the sauce in a pan over low heat with a splash of broth or water. Pasta can be reheated in boiling water for 30 seconds or microwaved with a bit of olive oil.
More Pasta Recipes You'll Enjoy
- Easy Spaghetti Carbonara - This Easy Spaghetti Carbonara is comfort food at its best. Made with crispy bacon and a delicious combination of Italian cheeses, this flavorful pasta will quickly become your favorite hearty meal.
- Red Pepper Pasta - This Vegan Red Pepper Pasta features easy roasted sweet red pepper sauce tossed with Fettuccine and a simple Olive Gremolata.
- Creamy Salmon Pasta - Combining quickly seared salmon with a creamy, smoky sauce and your pasta of choice, this dish is a flavorful, satisfying meal that's ready in just 25 minutes!
- Sun Dried Tomato Alfredo - Creamy, flavorful, a bit sweet and tart, this Sun Dried Tomato Alfredo With Zucchini Spaghetti will make a quick and easy dinner recipe that is perfect for busy weekdays.
Recipe
Beef Ragu with Rigatoni Pasta
Ingredients
- 1 ½ lb beef chuck roast cut into large chunks
- 2 tablespoon olive oil for searing
- 1 onion medium, finely diced
- 2 carrots medium, finely diced
- 3 garlic cloves minced
- 2 tablespoon tomato paste
- ½ cup dry red wine
- 2 roasted red bell peppers puréed or finely diced
- 1 cup beef broth
- 1 tablespoon white miso paste whisked into warm broth before adding
- 1 bay leaf
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon sherry vinegar
- 8 oz rigatoni pasta dry
- Parmesan cheese for serving
Instructions
- Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add beef and sear for 2-3 minutes per side until it starts to brown. Transfer to a plate.
- In the same add the remaining 1 tablespoon of olive oil. Add onion and carrot and saute stirring occasionally, until the veggies soften, about 5-7 minutes.
- Stir in garlic and tomato paste and cook for 1 minute.
- Pour in red wine, scraping the brown bits off the bottom of the pan. Simmer for 2 minutes.
- Return the beef to the pan and add pureed bell peppers, miso paste diluted in beef broth, bay leaf, oregano, smoked paprika, salt, and pepper.
- Cover the pan with a lid and simmer on a low heat for 2 ½ -3 hours until the beef is fork-tender and you can easily shred it.
- Using a fork, shred it into small pieces and add back into the pan. Increase the heat to medium and cook for 5-10 more minutes until the sauce thickens slightly.
- Stir in sherry vinegar. Adjust the seasoning and remove from heat.
- Cook rigatoni according to the package instructions.
- Add rigatoni into the pan with beef ragu and gently stir.
- Divide between the serving bowls, sprinkle with grated parmesan cheese and serve immediately.
Notes
- Use beef chuck roast for best results. Its marbling makes it ideal for slow braising and yields tender, flavorful meat after a long simmer.
- Sear the beef in batches if needed. Overcrowding the pot prevents browning. A deep golden crust adds rich flavor to the finished sauce.
- Dice the onion and carrots finely so they melt into the ragu. This gives the sauce a thicker, more cohesive texture.
- Use puréed roasted red peppers for natural sweetness and color. If using store-bought, drain excess liquid before puréeing.
- Cook the rigatoni until just al dente. It will continue to absorb the ragu as you mix it in, so slightly undercooked pasta works best.
- Top with freshly grated Parmesan before serving. The sharp, salty cheese adds the perfect finishing touch to each bowl.
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
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