5 from 90 votes
Italian creamy beef ragu recipe
This Italian creamy beef ragu recipe combines ground beef cooked with sautéed onion, celery, and carrot in a tomato-based sauce enriched with cream and basil pesto. It simmers slowly to develop a rich flavor and is served tossed with penne or your preferred pasta. The creamy addition creates a smoother sauce compared to traditional ragu, with fresh basil enhancing the aromatic finish.
Prep Time
15 mins
Cook Time
45 mins
Servings:
4
Calories:
644 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
Ingredients
- 14 oz penne pasta or pasta of your choice including gluten free.
- 1 lb ground beef or beef and pork mix
- 1 onion peeled and finely chopped
- 2 carrot washed and finely chopped
- 2 talks celery washed and finely chopped
- 2.5 cups tomato passata or canned peeled tomatoes
- 3 tablespoon extra virgin olive oil
- basil fresh leaves
- salt for pasta and to taste
- black pepper to taste, freshly ground
- 3 tablespoon basil pesto
- 1 cup cream fresh, 250ml
- 2.5 floz white wine
- Parmigiano Reggiano cheese grated (optional, or grana cheese
Instructions
- Peel the onion and chop it finely. Then wash and chop the celery and carrots and chop them too. Wash the fresh basil and pat dry.
- Sauté the vegetables in olive oil over a medium heat until they start to soften and then add the ground beef and brown it. Break the beef up as it browns, so that you don’t have large clumps in the sauce. Once the beef has browned add the wine.
- Let the alcohol evaporate and then add the tomato passata (purée). Mix everything together and season with salt and pepper and let the ragu simmer on a low heat for about 30-40 minutes. Once the ragu is ready stir in the cream and let the ragu rest while you cook the pasta.
- Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Once the pasta is ready, drain it and add it to the creamy beef ragu.
- Mix everything together well over a medium heat for 1 minute. This will help infuse the pasta with the flavours from the sauce. Finally, add the pesto and mix again. Serve immediately with some fresh basil and grated Parmigiano if required.
Cup of Yum
Notes
- This dish can be made with any pasta type, including gluten-free options.
- Check pesto labels for gluten content when gluten-free is required.
- You may omit pesto if preferred without compromising the dish’s core flavor.
- If preparing with leftover ragu and store-bought pesto, cooking time is reduced significantly.
- Leftovers can be stored and reheated; flavor develops further after resting.
Nutrition Information
Calories
644kcal
(32%)
Carbohydrates
64g
(21%)
Protein
13g
(26%)
Fat
38g
(58%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
14g
(70%)
Trans Fat
0.04g
(2%)
Cholesterol
71mg
(24%)
Sodium
197mg
(8%)
Potassium
1031mg
(22%)
Fiber
6g
(24%)
Sugar
14g
(28%)
Vitamin A
7003IU
(140%)
Vitamin C
21mg
(23%)
Calcium
117mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 644
% Daily Value*
| Calories | 644kcal | 32% |
| Carbohydrates | 64g | 21% |
| Protein | 13g | 26% |
| Fat | 38g | 58% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 71mg | 24% |
| Sodium | 197mg | 8% |
| Potassium | 1031mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 7003IU | 140% |
| Vitamin C | 21mg | 23% |
| Calcium | 117mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.