Slow-Simmered Roasted Tomato Beef Ragù

This slow-simmered roasted tomato beef ragù is the ultimate cozy pasta dinner. Ground beef is seared with carrots, celery, onion, and garlic until deeply caramelized, then simmered with crushed San Marzano tomatoes and oregano.

Toss in al dente tagliatelle, fold in parmesan and fresh mozzarella, and finish with basil. The result is a rich, silky, deeply satisfying sauce that clings to every ribbon of pasta. Perfect for a comforting weeknight meal or a special Sunday supper.

This ragù is all about layering flavor. The beef is browned until it forms a dark crust, then the vegetables soften in the same pan, picking up all those savory bits. Tomato paste adds a concentrated sweetness, and a long, slow simmer lets the sauce thicken and meld.

Fresh tagliatelle provides the perfect vehicle, and the combination of parmesan and fresh mozzarella makes everything luxuriously creamy. It is a simple dish that delivers restaurant-quality comfort at home.

Ingredients

Why this recipe works

Browning the ground beef thoroughly is the first secret. As the meat caramelizes, it develops a deep, beefy flavor that infuses the entire sauce.

Cooking the vegetables in the same pan after the beef means they absorb those browned bits, adding another layer of savory depth.

The slow simmer is the second secret. Thirty minutes on low heat allows the tomatoes to break down, the flavors to meld, and the sauce to reduce to a rich, glossy consistency.

Adding pasta water at the end helps the sauce emulsify and cling to the noodles, just like a proper Italian ragù.

Notes and substitutions

Use good-quality crushed San Marzano tomatoes for the sweetest, most balanced sauce. If you can only find whole peeled, crush them by hand before adding. Fresh tagliatelle is ideal, but dried fettuccine or pappardelle work well—just adjust the cooking time to al dente.

The cheese is what makes this ragù silky. Grate the parmesan yourself for the best melt and flavor. Fresh mozzarella should be cubed and folded in off the heat so it softens but doesn't turn rubbery. If you have leftover basil, tear it over the top just before serving.

• ground beef: ground pork, ground turkey, or a mix of ground beef and pork
• fresh tagliatelle: dried tagliatelle, fettuccine, or pappardelle (adjust cooking time)
• crushed San Marzano tomatoes: crushed regular tomatoes or whole peeled tomatoes (crush by hand)
• fresh mozzarella: shredded low-moisture mozzarella or burrata (add at the end)

Equipment

• Large skillet or Dutch oven
• Large pot for pasta
• Colander
• Tongs
• Wooden spoon
• Chef's knife
• Cutting board
• Measuring cups and spoons