Pasta with Beef Ragu


  1. Start by finely dicing a small onion and two cloves of garlic. Place a pot over medium heat and pour in a generous amount of olive oil. Once the oil is hot, add the diced onion and let it cook until translucent, about 1 minute. Following this, add the diced garlic and let it sauté for an additional 30 seconds to release its aroma.
  2. Add about 700 grams of chuck steak into the pot. Ensure that the steak pieces are not diced too small to maintain texture. Season the meat with salt and cracked black pepper. Stir the mixture until all the steak pieces achieve a golden color.
  3. Proceed to add two bottles (750 ml each) of passata sauce to the pot. Pour in a ½ cup of water and a ½ cup of red wine. Remember, always choose a wine that you enjoy drinking, as this significantly affects the final flavor of your dish. Bring the mixture to a boil.
  4. Once your sauce is boiling, incorporate some fresh basil and parsley. Adjust the heat to low, allowing the sauce to simmer for about 2 hours. This slow-cooking process will make the steak so tender that it pulls apart easily with a fork. At this juncture, season the sauce further with salt and pepper according to your taste. For a spicy kick, add chili flakes if desired.
  5. Once the steak is tender enough to be pulled apart, turn off the heat and set the sauce aside. Meanwhile, boil a pot of water and cook your pasta of choice according to the instructions on the package. When the pasta is cooked to your liking, strain it and return it to the pot.
  6. To prevent the pasta from sticking together, add some of the Ragu sauce and mix it through. Finally, serve the pasta on a dish, generously ladle the beef Ragu sauce on top, and enjoy your homemade Pasta with Beef Ragu.
Pasta with Beef Ragu

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