Italian Beef Ragu with Penne
This Italian Beef Ragu with Penne is SO comforting! Tender beef simmered in rich tomato sauce served with perfectly cooked penne and fresh Parmesan.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Sharp chef’s knife
- Cutting Board
- Wooden Spoon or Silicone Spatula
- Colander
- Measuring spoons and cups
Ingredients
- 1 pound beef chuck cut into cubes
- 2 tablespoons olive oil to sauté the vegetables and brown the beef
- 1 onion chopped
- 2 cloves garlic minced
- 1 carrot diced
- 1 stalk celery diced
- 28 ounces crushed tomatoes 1 can
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups penne pasta the perfect pasta shape for holding the sauce
- Grated Parmesan cheese for serving
- Fresh basil leaves for garnish
Instructions
- Start by cutting your beef chuck into 1-inch cubes. Chop the onion, dice the carrot and celery, and mince the garlic.
- 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. Once browned, transfer the beef to a plate and set aside.
- 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.
- 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.
- Reduce the heat to low, cover the pot partially, and let the ragu simmer for at least 1.5 to 2 hours. Stir occasionally and add a splash of water if the sauce becomes too thick.
- 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.
- 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.
- Serve the Italian Beef Ragu with Penne in bowls, topped with freshly grated Parmesan cheese and a few fresh basil leaves. Enjoy immediately!
Notes
- For a gluten-free version, substitute penne with gluten-free pasta.
- Store leftovers in the refrigerator for up to 3 days or freeze the ragu without pasta for up to 3 months.
- Ground beef can be used instead of beef chuck for a quicker cooking time.
- Peeling carrots is optional; just wash thoroughly before dicing.
- Make this recipe dairy-free by using nutritional yeast or plant-based cheese instead of Parmesan.