Beef Pasta Recipes
A hearty, classic beef pasta recipe featuring a rich tomato‑based Bolognese sauce tossed with al dente tagliatelle—perfect for family dinners or meal prep.
Ingredients
- 1 lb 450 g ground beef (80/20)
- 12 oz 340 g tagliatelle (or your favorite pasta)
- 2 tbsp extra‑virgin olive oil
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 large carrot finely chopped
- 1 celery stalk finely chopped
- 3 tbsp tomato paste
- 1 cup 240 ml crushed tomatoes or tomato passata
- ½ cup 120 ml beef broth or dry red wine
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and freshly ground black pepper to taste
- Grated Parmesan for serving
- Fresh basil leaves for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add tagliatelle and cook until 1–2 minutes shy of al dente. Reserve ½ cup pasta water, then drain.
- Brown the Beef: In a wide skillet over medium‑high heat, warm olive oil. Add ground beef in an even layer and let it sear, undisturbed, for 2–3 minutes. Break up the meat and cook until fully browned. Transfer to a bowl.
- Sauté Aromatics: In the same pan, add onion, carrot, and celery. Sauté 5–6 minutes until softened. Stir in garlic and tomato paste; cook 1–2 minutes until fragrant.
- Build the Sauce: Return beef to the pan. Pour in wine or broth, scraping up browned bits. Stir in crushed tomatoes, oregano, and basil. Season with salt and pepper. Reduce heat and simmer 20–25 minutes, stirring occasionally.
- Combine Pasta & Sauce: Add drained tagliatelle to the sauce. Toss to coat, adding reserved pasta water as needed to achieve a silky consistency. Adjust seasoning.
- Serve: Divide among bowls, top with Parmesan and basil, and drizzle with extra‑virgin olive oil if desired.
Notes
- Make‑Ahead: Sauce can be prepared 1–2 days in advance; store in the refrigerator.
- Freezing: Freeze cooled sauce in airtight containers for up to 3 months. Thaw in the refrigerator overnight.
- Variations: Stir in sautéed mushrooms for Earthy Mushroom Beef Pasta, or finish with a splash of heavy cream for a creamier texture.
- Storage: Store leftovers (pasta and sauce combined) in an airtight container in the fridge for up to 3 days.