Hearty Beef and Mushroom Ragu

Tired of the same old pasta for dinner? Try this hearty beef and mushroom ragu with rigatoni instead! Full of flavor and easy to prepare, this one-pot meal will win over the whole family.

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Recipe

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5 from 2 votes

Hearty Beef and Mushroom Ragu

Total Time1 hour hr 30 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: pasta

Servings: 6

Author: Christine Ma

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium red onion chopped
• 1 pound cremini mushrooms finely chopped
• 4 garlic cloves minced
• 3 tablespoons tomato paste
• ½ cup red wine
• 28 ounces canned crushed tomatoes
• ½ teaspoon red pepper flakes
• ½ teaspoon ground fennel
• ½ teaspoon dried oregano
• 2 tablespoons balsamic vinegar
• salt and pepper
• 1 pound rigatoni
• 1 cup grated parmesan plus extra for serving
• freshly cracked black pepper

Instructions

• Heat olive oil in a large pot over medium heat. Add beef and cook until browned, breaking up the beef into small pieces with a wooden spoon.
• Add chopped red onion and chopped mushrooms, stirring to combine. Saute until vegetables are softened, about 7-8 minutes. Season with salt and pepper.
• Add garlic and tomato paste, stirring to combine. Saute for 1 minute. Add red wine and bring to a simmer.
• Add canned tomatoes, red pepper flakes, ground fennel, and dried oregano. Bring to a simmer, reduce heat to low, and continue to simmer for 1 hour, stirring occasionally. Add balsamic vinegar, stirring to combine. Season ragu with salt and pepper and keep warm.
• Meanwhile, cook pasta according to directions on package. Drain, reserving 1 cup of pasta water.
• Toss pasta with ½ cup pasta water, ragu, and 1 cup grated parmesan. Heat until pasta is well coated with sauce and the cheese has melted. Portion pasta into bowls and sprinkle extra parmesan on top. Finish with freshly cracked black pepper and serve immediately.

Notes

You can prepare the ragu up to 2 days in advance and reheat it before serving. 

Step-by-step instructions

Step 1: Brown the beef

Although this beef and mushroom ragu takes over an hour to cook, most of the time is spent waiting for the sauce to simmer. So don't fret, it's still an easy dish to prepare!

Let's start by preparing the beef. I like to use lean ground beef to avoid having an oily sauce.

Heat a tablespoon of olive oil in a large pot over medium heat. Once the oil is hot, add the ground beef and cook until browned, breaking it into small pieces with a wooden spoon.

After the beef is browned, add chopped red onion and finely chopped cremini mushrooms to the pot. Now, how finely you want to chop the mushrooms is entirely up to you.

If you want more texture, you can roughly chop the mushrooms. If you want them to blend in with the sauce, use a food processor to mince the mushrooms.

Stir to combine and sauté the mixture for about 7-8 minutes, or until the vegetables are softened. Season with salt and pepper to taste.

Step 2: Simmer

Next, add minced garlic cloves and tomato paste to the pot, stirring to incorporate them into the mixture. Sauté for an additional minute to allow the garlic to become fragrant.

Pour half a cup of red wine, bringing it to a simmer while scraping up any browned bits from the bottom of the pot. When I worked as a catering chef, and we would prepare large quantities of sauce, we would go through bottles of red wine. But we never skipped this step because it adds incredible depth of flavor to the ragu.

Once the wine has reduced slightly, add 28 ounces of canned crushed tomatoes, half a teaspoon of red pepper flakes, half a teaspoon of ground fennel, and half a teaspoon of dried oregano. Stir everything together and bring the mixture to a simmer.

Reduce the heat to low and let it simmer gently for about 1 hour, stirring occasionally. This slow cooking process allows the flavors to meld beautifully.

After an hour, stir in two tablespoons of balsamic vinegar and adjust the seasoning with additional salt and pepper as needed. 

Step 3: Toss with pasta

While the ragu is simmering, cook the rigatoni according to the instructions on the package. Once cooked al dente, drain the pasta but reserve one cup of water. The starchy water acts as a natural thickener, helping to bind the sauce to the pasta and creating a silky texture.

Combine the cooked rigatoni with the ragu in the pot, adding half a cup of reserved pasta water and one cup of grated Parmesan cheese. Toss everything together over low heat until the pasta is well coated with sauce and the cheese has melted into a creamy consistency.

Portion the pasta into bowls and sprinkle extra grated parmesan on top. Finish with freshly cracked black pepper and dig in!

This beef and mushroom ragu is a fairly simple recipe, but the slow cooking process and addition of balsamic vinegar make it truly special. I will be enjoying this pasta year-round, no matter the weather!

For another hearty pasta, check out this elevated one pot hamburger helper!

Make-ahead and storage tips

• Make-ahead: You can cook the ragu up to 2 days in advance and reheat it before serving.
• Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

More hearty Italian recipes

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