Creamy Beef Ragu with Penne Pasta Recipe

If you’re looking for a pasta night showstopper that’s pure comfort with an irresistible Italian twist, you’re about to fall in love with Italian Creamy Beef Ragu. This rich, velvety sauce hugs every bite of pasta with melt-in-your-mouth ground beef, soft vegetables, a splash of cream, and a swirl of fragrant basil pesto. Once you try it, you’ll find yourself craving it again and again!

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Ingredients You’ll Need

These simple, hearty ingredients form the soul of Italian Creamy Beef Ragu—each one adding its unique touch, whether it’s a subtle sweetness, velvety richness, or that signature fresh Italian aroma. Assemble everything before you start, and you’ll enjoy a totally stress-free cooking experience!

• Penne pasta (14 oz): Penne holds the sauce in its tubes, but feel free to use your favorite shape—even gluten-free pasta works wonderfully.
• Ground beef (1 lb): Classic choice for body and flavor; a beef and pork mix also works if you want extra savory depth.
• Onion (1, finely chopped): Adds gentle sweetness and forms the aromatic base.
• Carrots (2, finely chopped): For a subtle hint of sweetness and gorgeous color.
• Celery (2 stalks, finely chopped): Brings earthiness and balance to the sauce.
• Tomato passata or canned peeled tomatoes (2.5 cups): The heart of the ragu—opt for high-quality tomatoes for best results.
• Extra virgin olive oil (3 tbsp): For sautéing vegetables and building rich Mediterranean flavor.
• Fresh basil leaves: Adds a burst of freshness both during cooking and as a garnish.
• Salt and freshly ground black pepper: Essential for seasoning every layer.
• Basil pesto (3 tbsp): Delivers extra herby, nutty, cheesy complexity in the final step.
• Fresh cream (1 cup/250ml): The secret to irresistible creaminess; choose a high-quality fresh cream for silkiness.
• White wine (2.5 fl oz): Adds a gentle brightness and depth—don’t worry, the alcohol cooks off!
• Parmigiano Reggiano or Grana, grated (optional): For those glorious, salty-sweet finishing touches.

Variations

The beauty of Italian Creamy Beef Ragu lies in its flexibility—feel free to experiment and tailor it to your mood, what’s in your fridge, or your family’s dietary needs. Here are some simple ways to shake things up and make this recipe completely your own!

• Vegetarian Twist: Skip the meat and double the carrots and celery for a creamy, dreamy veggie ragu—toss in lentils or mushrooms for extra heartiness.
• No-Cream Option: For a lighter version, swap the cream for a swirl of whole milk, or leave it out for a more traditional tomato-based ragu.
• Spicy Kick: Add a pinch of red pepper flakes or diced chili with the vegetables for a gentle heat.
• Pesto-Free: Not a pesto fan? Simply skip it, or try folding in a spoonful of sun-dried tomato paste instead for a tangy Italian twist.

How to Make Italian Creamy Beef Ragu

Step 1: Prep Your Vegetables

Start by finely chopping your onion, carrots, and celery—this trio, known as soffritto, forms the aromatic backbone of any good Italian sauce. Wash and dry your basil leaves now, so you’re ready to layer in freshness at the end.

Step 2: Sauté Vegetables and Brown the Beef

In a large skillet or Dutch oven, heat the olive oil over medium. Add your chopped veggies and cook until just softened and fragrant—patience here builds flavor! Next, add the ground beef, breaking it up as it browns, ensuring you don’t have big clumps. This gives the ragu its irresistible meaty texture.

Step 3: Add Wine & Tomatoes

Pour in the white wine and let it sizzle for a minute or two until the alcohol aroma fades. Stir in the tomato passata (or crushed tomatoes), season with salt and pepper, and mix everything together so the flavors start to mingle. This is where the magic begins!

Step 4: Simmer Low and Slow

Reduce the heat and let the ragu simmer gently for 30-40 minutes. This patient simmer unlocks sweetness from the tomatoes and ensures the beef becomes truly tender. Stir occasionally, and enjoy how your kitchen fills with that classic Italian aroma.

Step 5: Creamy Finish & Pasta Time

Once your ragu is luscious and thick, stir in the fresh cream and let it rest while you cook your pasta. Cook penne (or your chosen pasta) in a large pot of boiling, salted water until al dente—don’t overcook!—then drain.

Step 6: Bring It All Together

Tip your cooked pasta right into the pan with the Italian Creamy Beef Ragu. Stir over medium heat for about a minute so the pasta soaks up all that incredible sauce. Finish with a generous swirl of basil pesto, mix, and get ready to serve immediately—this is pasta bliss at its finest!

How to Serve Italian Creamy Beef Ragu

Garnishes

Nothing completes Italian Creamy Beef Ragu quite like a flourish of fresh basil leaves and a heavy sprinkle of grated Parmigiano Reggiano. The cheese adds salty depth, while basil elevates those fresh, herby flavors—don’t forget a quick twist of black pepper right before serving for an extra pop!

Side Dishes

Balance out the richness with a crunchy green salad tossed in a zesty vinaigrette, some classic garlic bread for scooping up leftover sauce, or even gently roasted vegetables. If you’re going all out, a Chianti or Italian red wine pairs perfectly too.

Creative Ways to Present

For family dinners, serve Italian Creamy Beef Ragu straight from the pan with a big ladle for a rustic, shareable feast. Entertaining guests? Plate it in shallow bowls, swirl the pasta high, and finish with a drizzle of good olive oil, a dollop of pesto, or edible flowers for a restaurant-worthy look.

Make Ahead and Storage

Storing Leftovers

Place cooled leftovers in an airtight container and store in the fridge for up to 3 days. The flavors deepen overnight, making Italian Creamy Beef Ragu even more delicious the second day!

Freezing

This ragu freezes beautifully—just pack the sauce (without pasta) into containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating, then mix with fresh pasta for best texture.

Reheating

Gently reheat the ragu in a saucepan over low heat, adding a splash of cream or milk to loosen the sauce if needed. If it’s already mixed with pasta, sprinkle a tiny bit of water before microwaving to prevent it drying out.

FAQs

Final Thoughts

This Italian Creamy Beef Ragu is the pasta dish I come back to when I want both comfort and a taste of Italy in my own kitchen. I promise—whether it’s weeknight dinner or a special gathering, it’s guaranteed to bring smiles around the table. Give it a try, and let it become your new favorite too!

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