Italian Beef Ragu with Penne

If you’re craving a comforting, hearty meal that brings the rich flavors of Italy right to your dinner table, look no further than this Italian Beef Ragu with Penne. This recipe features tender beef chuck simmered slowly in a luscious tomato sauce, infused with classic herbs and aromatic vegetables. Paired perfectly with al dente penne pasta and topped with freshly grated Parmesan and basil, this dish is a celebration of simple ingredients transformed into something extraordinary. Whether it’s a weeknight dinner or a weekend treat, this Italian Beef Ragu with Penne will quickly become a family favorite.

Why This Italian Beef Ragu with Penne Stands Out

What sets this Italian Beef Ragu with Penne apart is its balance of rich, slow-cooked beef and bright, fresh flavors. Unlike quick meat sauces, this ragu uses beef chuck cut into cubes, which slowly breaks down during cooking, creating a tender, melt-in-your-mouth texture that’s bursting with flavor. The combination of onion, garlic, carrot, and celery adds natural sweetness and depth, while dried oregano and basil give it a classic Italian aroma and taste. Cooking the sauce low and slow allows all these flavors to marry perfectly, resulting in a sauce that clings beautifully to every piece of penne pasta.

This recipe also shines in its simplicity. With common pantry staples and fresh produce, you can create a restaurant-quality meal without any fuss. Plus, it’s a fantastic way to enjoy a nourishing, protein-packed dinner that feels indulgent without being complicated.

What Goes In

• 1 pound beef chuck, cut into cubes – for tender, flavorful meat
• 2 tablespoons olive oil – to sauté the vegetables and brown the beef
• 1 onion, chopped – adds sweetness and depth to the sauce
• 2 cloves garlic, minced – for that unmistakable Italian aroma
• 1 carrot, diced – brings natural sweetness and texture
• 1 celery stalk, diced – adds an earthy undertone
• 1 can (28 ounces) crushed tomatoes – the rich tomato base of the ragu
• 1 teaspoon dried oregano – classic Italian herb flavor
• 1 teaspoon dried basil – brightens the sauce with herbaceous notes
• Salt and pepper to taste – to season perfectly
• 2 cups penne pasta – the perfect pasta shape for holding the sauce
• Grated Parmesan cheese for serving – adds a salty, nutty finish
• Fresh basil leaves for garnish – for a fresh, vibrant touch

Tools of the Trade

• Large heavy-bottomed pot or Dutch oven – essential for browning beef and simmering the ragu evenly
• Sharp chef’s knife – for chopping vegetables and cubing beef
• Cutting board – a clean surface for prep work
• Wooden spoon or silicone spatula – perfect for stirring without scratching your cookware
• Colander – to drain cooked pasta
• Measuring spoons and cups – for accurate ingredient measurements

Mastering Italian Beef Ragu with Penne: How-To

Step 1: Prep Your Ingredients

Start by cutting your beef chuck into 1-inch cubes. Chop the onion, dice the carrot and celery, and mince the garlic. Having everything ready before you begin cooking will make the process smooth and enjoyable.

Step 2: Brown the Beef

Heat 2 tablespoons of olive oil in your heavy-bottomed pot over medium-high heat. Add the beef cubes in batches to avoid overcrowding and brown them on all sides. This step is crucial for building flavor. Once browned, transfer the beef to a plate and set aside.

Step 3: Sauté the Vegetables

In the same pot, add the chopped onion, carrot, and celery. Sauté until softened and fragrant, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.

Step 4: Build the Sauce

Return the browned beef to the pot. Pour in the crushed tomatoes along with 1 teaspoon each of dried oregano and basil. Stir to combine and season with salt and pepper. Bring the mixture to a gentle simmer.

Step 5: Simmer Low and Slow

Reduce the heat to low, cover the pot partially, and let the ragu simmer for at least 1.5 to 2 hours. This slow cooking breaks down the beef, making it tender and infusing the sauce with deep, rich flavors. Stir occasionally and add a splash of water if the sauce becomes too thick.

Step 6: Cook the Penne

About 15 minutes before the ragu is done, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

Step 7: Bring It All Together

Taste the ragu and adjust seasoning as needed. Toss the cooked penne pasta into the sauce, coating each piece generously. Let it sit for a minute on low heat to marry the flavors.

Step 8: Serve and Garnish

Serve the Italian Beef Ragu with Penne in bowls, topped with freshly grated Parmesan cheese and a few fresh basil leaves for a pop of color and herby freshness. Enjoy immediately!

Allergy-Friendly Swaps

• If you’re sensitive to garlic or onion, try using garlic-infused oil and celery only for flavor.
• For a gluten-free option, swap the penne pasta with gluten-free pasta varieties made from rice or corn.
• Use nutritional yeast or a plant-based cheese substitute instead of Parmesan for a dairy-free twist.
• Replace olive oil with avocado or sunflower oil if you have olive oil allergies.

If You’re Curious

This dish pairs wonderfully with a simple green salad or roasted vegetables for a complete meal. The robust flavors of the ragu also make it a fantastic filling for stuffed bell peppers or as a hearty topping for polenta. For those who love experimenting, try swapping penne for rigatoni or pappardelle to see how different pasta shapes hold the sauce.

If you enjoy recipes with slow-cooked beef and pasta, you might want to explore Baked Ziti With Italian Sausage And Cheese for a cheesy, baked alternative or The Best Beef Cheeseburger Pasta Casserole for a fun twist on classic comfort food. For a bit of spice and creaminess, One Pot Creamy Cajun Beef Pasta is a must-try.

Leftovers & Meal Prep

This Italian Beef Ragu with Penne tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much.

For meal prep, cook the ragu and pasta separately, then combine just before serving. This helps maintain the pasta’s texture and prevents it from becoming mushy. You can also freeze the ragu (without pasta) in portioned containers for up to 3 months—perfect for a quick, flavorful dinner on busy nights.

Questions People Ask

Can I use ground beef instead of beef chuck cubes?

Absolutely! Ground beef will cook faster and create a different texture but will still be delicious. Brown the ground beef along with the vegetables and proceed with the recipe as usual.

How long should I simmer the ragu for the best flavor?

Simmering for at least 1.5 to 2 hours is ideal to tenderize the beef and deepen the sauce’s flavor. If you have more time, simmering longer on low heat can enhance the richness even more.

Do I need to peel the carrots for this recipe?

Peeling is optional. Just make sure to wash them thoroughly. The diced carrot will soften during cooking, adding natural sweetness and texture to the ragu.

Can I make this recipe in a slow cooker?

Yes! Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and the sauce is rich.

Our Most-Loved Recipes

• Baked Ziti With Italian Sausage And Cheese
• The Best Beef Cheeseburger Pasta Casserole
• One Pot Creamy Cajun Beef Pasta

The Last Word

Italian Beef Ragu with Penne is a timeless dish that brings warmth, comfort, and authentic Italian flavors into your home kitchen. Its tender beef, slow-simmered in a fragrant tomato sauce and paired with perfect penne pasta, creates a satisfying meal that’s both simple and impressive. Whether you’re feeding a family or entertaining guests, this recipe never fails to impress. Give it a try and enjoy a delicious taste of Italy any day of the week!

Share on Pinterest