Slow-Simmered Roasted Tomato Beef Ragu with Tagliatelle Tips, FAQ & printable recipe

Tips for success

For the deepest flavor, take the time to really brown the ground beef. Let it sit in the hot pan without stirring for a minute or two before breaking it up.

This creates a dark crust that adds a rich, savory note to the sauce. Similarly, do not rush the vegetables — let them soften and caramelize until they are sweet and golden.

When tossing the pasta with the sauce, use a gentle hand with the tongs to avoid breaking the delicate tagliatelle ribbons. The pasta water is your friend: add it gradually until the sauce reaches the perfect consistency. If the sauce seems too thick, add a splash more; if it is too thin, let it simmer for a minute longer.

Variations

• Spicy Arrabbiata Ragu: Add 1/2 teaspoon of red pepper flakes along with the garlic for a gentle heat. Finish with a drizzle of extra-virgin olive oil and a pinch of chili flakes on top for a kick.
• Mushroom and Herb Ragu: Sauté 8 oz of sliced cremini mushrooms with the vegetables and add 1 teaspoon of dried oregano. Replace the mozzarella with 1/4 cup of grated pecorino for a earthier flavor.
• Red Wine Ragu: After browning the beef, deglaze the pot with 1/2 cup of dry red wine, scraping up the browned bits. Let it reduce by half before adding the tomato sauce for a deeper, more complex flavor.
• Vegetarian Lentil Ragu: Replace the ground beef with 1 cup of cooked green lentils and add an extra cup of roasted tomato sauce. Simmer for 20 minutes to allow the lentils to absorb the flavors.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water to loosen the sauce.

Freezer

Freeze the sauce (without pasta) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat the ragu in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a splash of water or broth if the sauce is too thick.

Store leftover ragu in an airtight container in the refrigerator for up to 4 days. The sauce actually tastes even better the next day as the flavors continue to meld. Reheat gently on the stovetop, adding a splash of water or broth to loosen the sauce if needed.

The ragu can be made up to 3 days ahead and stored in the refrigerator. Cook the pasta fresh when ready to serve. You can also freeze the sauce for up to 3 months; thaw overnight in the refrigerator and reheat gently.

The pasta is best cooked fresh, but leftover pasta can be stored separately and tossed with a little olive oil to prevent sticking.

Serving ideas

Serve this ragu in wide, shallow bowls to showcase the beautiful ribbons of tagliatelle. A generous shower of freshly grated parmesan and a few torn basil leaves on top add brightness and aroma.

Pair it with a simple green salad and crusty bread to soak up any extra sauce. A glass of medium-bodied red wine, such as Chianti or Sangiovese, complements the rich tomato and beef flavors beautifully.

For a more rustic presentation, spoon the ragu over a bed of soft polenta or toss it with pappardelle instead of tagliatelle.

The sauce also works wonderfully as a filling for lasagna or as a topping for baked potatoes. Leftover ragu can be used in a hearty shepherd's pie or stirred into risotto for an extra layer of flavor.

Frequently asked questions

Recipe card

Slow-Simmered Roasted Tomato Beef Ragu with Tagliatelle

Prep 20 minCook 1 hTotal 1 h 20 minServes 6

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 lb ground beef (85% lean)
• 1 medium carrot, finely diced
• 1 stalk celery, finely diced
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 2 cups roasted tomato sauce
• 1/2 cup reserved pasta water
• 12 oz fresh tagliatelle pasta
• 1/2 cup freshly grated parmesan cheese, plus more for serving
• 4 oz fresh mozzarella, cubed
• 1/4 cup fresh basil leaves, torn, plus more for serving
• kosher salt to taste
• black pepper to taste

Instructions

1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until deeply browned and caramelized, about 8 minutes. Add the diced carrot, celery, onion, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and caramelized, about 6 minutes. Season with salt and pepper.
2. Pour in the roasted tomato sauce and stir to combine, scraping up any browned bits from the bottom of the pot. Bring the sauce to a simmer, then reduce the heat to low. Let it simmer gently, uncovered, for 30 minutes, stirring occasionally, until thickened and rich.
3. Bring a large pot of salted water to a boil. Add the fresh tagliatelle and cook until just al dente, about 2 to 3 minutes. Reserve 1/2 cup of the pasta water before draining.
4. Add the drained tagliatelle directly to the pot with the ragu. Pour in the reserved pasta water and toss with tongs to coat the pasta evenly. Add the grated parmesan and cubed mozzarella, and continue tossing until the cheese melts and the sauce clings to the noodles.
5. Remove the pot from the heat. Tear the basil leaves and scatter them over the pasta, reserving a few for garnish. Serve immediately in wide ceramic bowls, showering each portion with additional grated parmesan and a few torn basil leaves.

Contains: gluten, milk, celery

Estimated nutrition per serving

Calories

620

Protein

32 g

Carbohydrates

58 g

Fat

28 g

Fiber

4 g

Sugar

8 g

Sodium

780 mg

Automatic estimate from the ingredient list, not laboratory-verified.