I just made Ground Beef Pasta with seared beef folded into a garlicky, parmesan-speckled tomato sauce that will have everyone scraping the pan.

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I’m obsessed with this Ground Beef Pasta because it hits every guilty craving without trying too hard. I love the way seared ground beef folds into a thick tomato base, with sharp grated Parmesan melting into warm pockets of salty richness.

This is my go-to Red Sauce Pasta Recipe when I want something honest and loud on a weeknight. It feels like chewing on proper flavor, not fluff.

And the sauce clings to rigatoni or spaghetti in a way that makes you scrape the bowl. No fuss, just me and a plate of messy, satisfying pasta.

Pure dinner joy tonight.

Ingredients

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Ground beef: hearty protein, it’s juicy and gives the sauce real meaty comfort.
Pasta: carb backbone, holds sauce and gives satisfying chew you’ll love.
Olive oil: adds fat and sheen, basically prevents dryness and boosts mouthfeel.
Onion: sweet base flavor, it softens and makes the sauce homey.
Garlic: punchy aroma, it wakes up the whole pot fast.
Crushed tomatoes: tangy body, they make the sauce rich and saucy.
Tomato paste: concentrated tomato oomph, it deepens that tomato flavor.
Beef broth or water: adds moisture and a hint more savory depth.
Red wine: optional warmth and acidity, Plus it gives subtle complexity.
Dried oregano: earthy herb note, it’s classic in tomato sauces.
Basil: fresh lift, basically makes the sauce taste brighter and cleaner.
Red pepper flakes: tiny kick, it’s optional but perks things up.
Sugar: balances tomato tang, it smooths sharp acidity like a charm.
Kosher salt: seasons everything, you’ll notice the difference instantly.
Black pepper: sharp finish, adds a little bite and warmth.
Butter: silkiness at the end, it makes the sauce glossy and smooth.
Parmesan: salty umami, Plus it melts into comforting cheesy goodness.
More Parmesan for serving: extra savory punch, you’ll want that sprinkle.
Fresh parsley or basil garnish: bright finish, it lifts the whole plate.

Ingredient Quantities

1 lb (450 g) ground beef, 80/20 is best

12 oz (340 g) pasta (rigatoni, penne or spaghetti)

2 tbsp olive oil, divided

1 medium yellow onion, finely chopped

3 garlic cloves, minced

28 oz (800 g) can crushed tomatoes

2 tbsp tomato paste

1/2 cup (120 ml) beef broth or water

1/2 cup (120 ml) dry red wine, optional but recommended

1 tsp dried oregano

1 tsp dried basil or 1 tbsp fresh chopped basil

1/4 tsp red pepper flakes, optional for heat

1 tsp granulated sugar (to balance acidity)

1 to 1 1/2 tsp kosher salt, to taste

1/2 tsp freshly ground black pepper

2 tbsp butter, stirred in at the end for silkiness

1/2 to 3/4 cup (50 to 75 g) grated Parmesan, plus more for serving

Fresh parsley or basil leaves for garnish, optional

How to Make this

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1. Heat 1 tbsp olive oil in a large skillet over medium high heat. Add the ground beef, break it up, season with 1/2 tsp salt and 1/4 tsp black pepper, and sear until browned and no longer pink, about 6 to 8 minutes. Drain excess fat if the pan looks greasy, but leave a little for flavor.

2. Push the beef to one side, add the remaining 1 tbsp olive oil, then add the finely chopped onion. Cook until softened and translucent, about 4 minutes. Stir in the minced garlic and cook another 30 seconds until fragrant.

3. Stir in 2 tbsp tomato paste and cook 1 minute to deepen the flavor. Pour in 1/2 cup dry red wine if using, scraping up any browned bits from the bottom, and let it reduce for 2 minutes.

4. Add the 28 oz can crushed tomatoes, 1/2 cup beef broth or water, 1 tsp dried oregano, 1 tsp dried basil (or 1 tbsp fresh basil), 1/4 tsp red pepper flakes if you want heat, and 1 tsp granulated sugar. Stir to combine and bring to a gentle simmer.

5. Lower the heat and simmer uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Taste and adjust salt to 1 to 1 1/2 tsp total, and pepper as needed.

6. While the sauce simmers, bring a large pot of salted water to a boil. Cook 12 oz pasta (rigatoni, penne or spaghetti) according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.

7. Turn off the sauce heat and stir in 2 tbsp butter until melted and silky. Add 1/2 to 3/4 cup grated Parmesan and stir until melted into the sauce. If the sauce seems too thick, loosen it with a splash of the reserved pasta water.

8. Add the drained pasta directly to the sauce and toss well so every piece is coated. If you like it saucier, add more pasta water a little at a time until you get the texture you want.

9. Serve immediately with extra grated Parmesan and chopped fresh parsley or basil on top. Enjoy, and don’t be scared to tweak the salt, cheese, or heat next time to suit your taste.

Equipment Needed

1. Large heavy skillet (12 inch works great)
2. Large pot for boiling pasta
3. Cutting board
4. Chef’s knife
5. Wooden spoon or sturdy spatula for breaking up and stirring the beef
6. Slotted spoon or tongs for transferring pasta if you prefer
7. Colander to drain the pasta (and catch that reserved cooking water)
8. Measuring cups and spoons
9. Can opener for the crushed tomatoes
10. Fine grater for the Parmesan

These are the basics you really need, plus maybe a small bowl to hold the chopped garlic and onion if you like to mise en place.

FAQ

Q: Can I use leaner ground beef or ground turkey instead of 80/20?

A: Yes, you can, but 80/20 gives the best flavor and mouthfeel. If you use leaner meat or turkey, brown it slowly and add a little extra olive oil or butter so the sauce doesnt taste dry.

Q: Do I have to use red wine?

A: No, but it adds depth and acidity. If you skip it, substitute with an equal amount of beef broth or water plus a splash of balsamic vinegar for some brightness.

Q: How long should I simmer the sauce?

A: Simmer at low heat for at least 20 to 30 minutes so flavors meld, but if you have time 45 minutes makes it even better. If it gets too thick, stir in a little water or broth.

Q: Can I make this ahead and reheat?

A: Absolutely. The sauce often tastes better the next day. Cool completely, refrigerate up to 3 days or freeze up to 3 months. Reheat gently and stir in a splash of water or broth and a knob of butter to revive the texture.

Q: How do I get the pasta and sauce to cling together?

A: Save about 1 cup of the pasta cooking water before draining. Add some of that starchy water to the sauce and toss the drained pasta in the sauce for a minute off the heat. Finish with butter and Parmesan to make it silky and well coated.

Q: Can I use fresh tomatoes instead of canned crushed tomatoes?

A: Yes, use ripe tomatoes, peel and seed them, then roughly chop. Youll need about 1 1/2 to 2 pounds. Cook a bit longer so they break down and reduce to a saucy consistency, and taste for seasoning since fresh tomatoes can be less sweet.

Beef Pasta In Tomato Sauce {Beef Ragu Pasta} Recipe Substitutions and Variations

Ground beef: swap with ground turkey or chicken for a leaner ragu, or use ground pork or a 50/50 beef and pork mix for richer flavor. If you want veg, try finely chopped mushrooms or a lentil blend to mimic texture.
Pasta: use whole wheat or a gluten free pasta if needed, or serve the sauce over polenta, mashed potatoes, or spiralized zucchini for a lower carb option. Cook times will vary so watch closely.
Dry red wine: replace with an equal amount of beef broth or water plus 1 tbsp balsamic vinegar for acidity, or use extra crushed tomatoes if you prefer no alcohol.
Parmesan: swap with Pecorino Romano or aged Asiago for a sharper salty bite, or use nutritional yeast for a dairy free option. Freshly grated works way better than pregrated.

Pro Tips

1. Brown the beef well so you get those little crispy bits, they add loads of flavor. Break it up and don’t stir a ton at first, let it sit a bit so it actually sears. If the pan gets too greasy, pour off most of the fat but leave a tablespoon or so for flavor.

2. Always deglaze the pan after you cook the tomato paste and onions, wine or even a splash of the reserved pasta water will do. Scrape the browned bits off the bottom with a wooden spoon, that’s where most of the taste is hiding.

3. Save at least 1/2 cup pasta water and add it slowly to the sauce while tossing the pasta. The starch in the water is magic for making the sauce cling and feel silky without thinning it too much. If you need to loosen the sauce later, add small splashes at a time.

4. Finish off with butter and Parmesan at the very end, off the heat, and taste before adding more salt. Cheese brings saltiness and richness, so you might need less added salt than you think. If it tastes flat, a tiny pinch of sugar or a squeeze of lemon brightens it up.

Beef Pasta In Tomato Sauce {Beef Ragu Pasta} Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just made Ground Beef Pasta with seared beef folded into a garlicky, parmesan-speckled tomato sauce that will have everyone scraping the pan.

Servings

servings

Calories

565

kcal

Equipment: 1. Large heavy skillet (12 inch works great)
2. Large pot for boiling pasta
3. Cutting board
4. Chef’s knife
5. Wooden spoon or sturdy spatula for breaking up and stirring the beef
6. Slotted spoon or tongs for transferring pasta if you prefer
7. Colander to drain the pasta (and catch that reserved cooking water)
8. Measuring cups and spoons
9. Can opener for the crushed tomatoes
10. Fine grater for the Parmesan

These are the basics you really need, plus maybe a small bowl to hold the chopped garlic and onion if you like to mise en place.

Ingredients

1 lb (450 g) ground beef, 80/20 is best
12 oz (340 g) pasta (rigatoni, penne or spaghetti)
2 tbsp olive oil, divided
1 medium yellow onion, finely chopped
3 garlic cloves, minced
28 oz (800 g) can crushed tomatoes
2 tbsp tomato paste
1/2 cup (120 ml) beef broth or water
1/2 cup (120 ml) dry red wine, optional but recommended
1 tsp dried oregano
1 tsp dried basil or 1 tbsp fresh chopped basil
1/4 tsp red pepper flakes, optional for heat
1 tsp granulated sugar (to balance acidity)
1 to 1 1/2 tsp kosher salt, to taste
1/2 tsp freshly ground black pepper
2 tbsp butter, stirred in at the end for silkiness
1/2 to 3/4 cup (50 to 75 g) grated Parmesan, plus more for serving
Fresh parsley or basil leaves for garnish, optional

Directions

Heat 1 tbsp olive oil in a large skillet over medium high heat. Add the ground beef, break it up, season with 1/2 tsp salt and 1/4 tsp black pepper, and sear until browned and no longer pink, about 6 to 8 minutes. Drain excess fat if the pan looks greasy, but leave a little for flavor.
Push the beef to one side, add the remaining 1 tbsp olive oil, then add the finely chopped onion. Cook until softened and translucent, about 4 minutes. Stir in the minced garlic and cook another 30 seconds until fragrant.
Stir in 2 tbsp tomato paste and cook 1 minute to deepen the flavor. Pour in 1/2 cup dry red wine if using, scraping up any browned bits from the bottom, and let it reduce for 2 minutes.
Add the 28 oz can crushed tomatoes, 1/2 cup beef broth or water, 1 tsp dried oregano, 1 tsp dried basil (or 1 tbsp fresh basil), 1/4 tsp red pepper flakes if you want heat, and 1 tsp granulated sugar. Stir to combine and bring to a gentle simmer.
Lower the heat and simmer uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Taste and adjust salt to 1 to 1 1/2 tsp total, and pepper as needed.
While the sauce simmers, bring a large pot of salted water to a boil. Cook 12 oz pasta (rigatoni, penne or spaghetti) according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
Turn off the sauce heat and stir in 2 tbsp butter until melted and silky. Add 1/2 to 3/4 cup grated Parmesan and stir until melted into the sauce. If the sauce seems too thick, loosen it with a splash of the reserved pasta water.
Add the drained pasta directly to the sauce and toss well so every piece is coated. If you like it saucier, add more pasta water a little at a time until you get the texture you want.
Serve immediately with extra grated Parmesan and chopped fresh parsley or basil on top. Enjoy, and don’t be scared to tweak the salt, cheese, or heat next time to suit your taste.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.