Ragù Pasta

4 Servings | 1/1.5 Hours

Beef ragù pasta is a timeless classic that brings comfort and warmth to any table. Slow-cooked meat sauce, enhanced by a splash of milk for extra tenderness, coats every strand of pasta with rich, hearty flavor. This dish is perfect for a family lunch or cozy dinner, and you can even prepare the ragù the night before to save time. The final touch of Parmesan or Pecorino cheese makes it irresistibly satisfying.

Ingredients and Quantities

  • 320 g (11 oz) dried pasta
  • 300 g (10.5 oz) lean ground beef
  • 1 yellow onion
  • 1 carrot
  • 1 celery stalk
  • 2 tbsp extra virgin olive oil
  • 500 ml (2 cups) tomato purée
  • 1 glass (about 200 ml) whole milk
  • Salt to taste
  • Grated Parmesan or Pecorino cheese (optional)

Tools

  • 2 Saucepans
  • Cutting board
  • Knife
  • Wooden spoon
  • Ladle

Step by Step Recipe


  1. Peel and finely dice the onion, carrot, and celery.

  2. In a saucepan, heat the olive oil over medium heat. Add the diced vegetables and sauté until softened and fragrant. Add the ground beef, a pinch of salt, and cook for about 5 minutes, stirring often.

  3. Pour in the milk and let it cook until fully absorbed—this trick helps keep the meat tender and juicy, a tip passed down from my mother.

  4. Stir in the tomato purée, adjust salt, and let the sauce simmer gently for about 30 minutes, stirring occasionally.

  5. In a large pot, bring salted water to a boil. Cook the pasta according to the package instructions until al dente, then drain and return it to the pot.

  6. Add 3–4 ladles of ragù to the pasta and stir well to combine.

  7. Plate the pasta and top each serving with additional ragù to taste, or transfer all the pasta to a large serving dish and spoon the remaining sauce over the top. Finish with grated Parmesan or Pecorino if desired.


Tip: If you’re lactose intolerant, you can skip the milk and deglaze the meat with a splash of dry white wine before adding the tomato purée.