Italian Creamy Beef Ragu Recipe

Brace yourself for the ultimate comfort dinner: Creamy Beef Ragu with Pesto Pasta. Imagine rich, slow-simmered ragu tossed with silky cream and dolloped with vibrant basil pesto—all clinging to perfectly al dente pasta. This is the kind of meal that tastes like an Italian grandmother spent all afternoon in your kitchen (but, between us, it comes together in under an hour!).

Ingredients You’ll Need

Every ingredient in this Creamy Beef Ragu with Pesto Pasta has a delicious job to do. Together, they build a sauce that’s rich, herbaceous, and deliciously cozy—so don’t be tempted to skip anything! Let’s break down what makes each element shine.

• Penne pasta (14 oz): Holds heaps of sauce in every nook—I love penne, but feel free to grab your favorite pasta, including gluten-free options.
• Ground beef or beef & pork mix (1 lb): The soul of the ragu! For even more depth, try a mix of beef and pork.
• Onion (1, finely chopped): Gives the sauce a sweet, aromatic base.
• Carrots (2, finely chopped): Add natural sweetness and warmth, adding color and body to the ragu.
• Celery (2 stalks, finely chopped): Lends an essential savory note and classic Italian foundation.
• Tomato passata or canned peeled tomatoes (2.5 cups): These bring brightness and a deep, familiar tomato hug to the sauce.
• Extra virgin olive oil (3 tbsp): For sautéing and adding that signature Mediterranean flavor.
• Fresh basil leaves: Don’t skip this—fresh basil screams summer Italian and balances the richness.
• Salt and black pepper: For seasoning your pasta water and building bold flavor.
• Basil pesto (3 tbsp): This is your shortcut to intense herby deliciousness—use a good-quality jar or homemade if you have some handy!
• Fresh cream (1 cup): The secret to that creamy, glossy finish. I recommend heavy or whipping cream.
• White wine (2.5 fl oz): A splash deglazes the pan and adds subtle acidity—don’t worry, the alcohol cooks off.
• Parmigiano Reggiano or Grana Padano (for serving): Optional, but absolutely irresistible as a final flourish.

Variations

One of the best things about Creamy Beef Ragu with Pesto Pasta? You can tweak it easily to fit whatever’s in your pantry, your dietary needs, or your wildest flavor whims. Here are a few favorite twists to try:

• Go Meatless: Swap out the beef for finely diced mushrooms and lentils for a hearty, satisfying vegetarian version.
• Try a Different Pasta: Rigatoni, fusilli, or even spaghetti all drink up the creamy ragu beautifully—use what you love or have on hand.
• No Cream? Use whole milk with a splash of pasta water or even a plant-based alternative for a lighter but still velvety sauce.
• Extra Veggies: Stir in a handful of baby spinach or roasted red peppers right at the end for more color and nutrition.
• No Pesto: If you’re not a fan or left the jar in the store, just leave it out—the creamy beef ragu alone is still spectacular.

How to Make Creamy Beef Ragu with Pesto Pasta

Step 1: Prepare Your Vegetable Base

Start by finely chopping your onion, carrots, and celery—these will melt into the ragu, packing every spoonful with flavor. Give your basil leaves a quick wash and pat them dry so they’re ready for finishing.

Step 2: Sauté the Vegetables

Warm the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onions, carrots, and celery, sprinkling in a pinch of salt. Sauté until the veggies are softened and fragrant, stirring occasionally for even cooking—about 6-7 minutes.

Step 3: Brown the Beef

Crumble in the ground beef (or beef-pork mix) and cook, breaking up any clumps with a spoon. You want all those delicious meaty bits to brown nicely—this takes about 6-8 minutes. Drain any excess fat, if needed.

Step 4: Add Wine and Tomato

Pour in the white wine and stir, letting it sizzle and evaporate for a minute or two (you’ll smell the goodness!). Add the tomato passata or canned tomatoes, season with salt and pepper, and toss in a few torn basil leaves. Bring to a gentle simmer.

Step 5: Slow Simmer

Turn the heat to low and let the ragu bubble away—uncovered—for 30-40 minutes. This is where everything melds together. Give an occasional stir and adjust the seasoning as you go. Meanwhile, get your salted pasta water boiling.

Step 6: Stir in the Cream

Once the ragu is thick and rich, pour in the cream and stir gently. You’ll see the whole pan transform into a luscious, velvety sauce! Let it rest while you finish the pasta.

Step 7: Cook the Pasta & Combine

Boil the penne (or your chosen pasta) until it’s perfectly al dente, then drain. Add the hot pasta directly into the creamy ragu and mix well over medium heat for about 1 minute—this step helps every tube soak up those savory flavors.

Step 8: Finish with Pesto

Right before you serve, spoon in the basil pesto and gently fold it through the hot pasta and sauce. You’ll see gorgeous streaks of green and catch a burst of basil aroma—now it’s truly Creamy Beef Ragu with Pesto Pasta!

How to Serve Creamy Beef Ragu with Pesto Pasta

Garnishes

For a restaurant-worthy flourish, shower your pasta with torn fresh basil and a generous amount of grated Parmigiano Reggiano. A drizzle of extra virgin olive oil or some cracked black pepper takes it up yet another level!

Side Dishes

A crisp green salad with a zippy vinaigrette cuts through the richness perfectly. A few slices of garlic bread or a rustic Italian loaf are ideal for swiping up all that leftover creamy beef ragu!

Creative Ways to Present

If you’re feeling fancy, swirl the pasta into shallow bowls and dot with extra pesto for color contrast. For gatherings, serve family-style on a big platter and let everyone scoop their own. Little individual ramekins also make a cozy appetizer-sized treat.

Make Ahead and Storage

Storing Leftovers

Let the Creamy Beef Ragu with Pesto Pasta cool to room temperature, then pack leftovers into an airtight container. It’ll keep beautifully in the fridge for up to 3 days—if you manage to have any left!

Freezing

The ragu (before adding cream and pesto) freezes perfectly in zip-top bags or containers for up to 2 months. Thaw overnight in the fridge, then reheat gently and add cream and pesto before serving for maximum freshness.

Reheating

Reheat gently in a pan over low heat, with a splash of milk or pasta water to restore creaminess. Stir well and top off with a fresh hit of pesto and basil to revive all those lush flavors.

FAQs

Final Thoughts

I hope you’re as excited as I am to dish up this Creamy Beef Ragu with Pesto Pasta—it’s a weeknight wonder but special enough for Sunday dinners, too. Gather your favorite people, pass the Parmesan, and prepare for happy, satisfied silence around the table. Buon appetito!

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