Name: Beef and Mushroom Ragu – Perfect Pasta Sauce
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Italian-inspired
Ingredients: 2 tablespoons olive oil; 1 large onion, finely chopped; 1 pound cremini mushrooms, finely chopped (or pulsed in food processor); 4 cloves garlic, minced; 1.5 pounds ground beef (80/20 preferred); 3 tablespoons tomato paste; 1/2 cup dry red wine (optional but recommended); 1 (28-ounce) can crushed tomatoes; 1 teaspoon dried oregano; 1 teaspoon dried basil (or Italian seasoning); 1/2 teaspoon red pepper flakes (optional, for heat); Salt and black pepper, to taste; 1-2 tablespoons balsamic vinegar (optional, for brightness); Fresh parsley and grated Parmesan, for serving; Cooked pasta (pappardelle, tagliatelle, or spaghetti), for serving

A rich, hearty Beef and Mushroom Ragu simmers ground beef with earthy mushrooms, tomatoes, red wine, and herbs into a deeply flavorful pasta sauce that’s comforting and restaurant-quality at home.

Why You’ll Love This Recipe

This Beef and Mushroom Ragu transforms simple ingredients into something truly magical. The combination of savory ground beef and umami-packed mushrooms creates layers of flavor that taste like they’ve simmered for hours—even if you make a quicker version. It’s incredibly versatile: perfect draped over pasta, polenta, or even baked into dishes.

The slow cooking (or quicker stovetop option) develops a luxurious texture, while balsamic or red wine adds a subtle tang that balances the richness. It’s family-friendly yet feels special enough for date night or entertaining.

Plus, it freezes beautifully, making it ideal for meal prep—nothing beats coming home to a ready-to-reheat batch of this cozy, soul-warming sauce that everyone raves about.

Yield: Serves 6

Beef and Mushroom Ragu – Perfect Pasta Sauce

Hearty, slow-simmered beef and mushroom ragu: rich, umami-packed pasta sauce that's comforting and easy to make.

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Additional Time 10 minutes

Total Time 1 hour 40 minutes

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
1 pound cremini mushrooms, finely chopped (or pulsed in food processor)
4 cloves garlic, minced
1.5 pounds ground beef (80/20 preferred)
3 tablespoons tomato paste
1/2 cup dry red wine (optional but recommended)
1 (28-ounce) can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil (or Italian seasoning)
1/2 teaspoon red pepper flakes (optional, for heat)
Salt and black pepper, to taste
1-2 tablespoons balsamic vinegar (optional, for brightness)
Fresh parsley and grated Parmesan, for serving
Cooked pasta (pappardelle, tagliatelle, or spaghetti), for serving

Instructions

Get everything ready and heat things up — Grab your favorite large pot or Dutch oven, pour in the olive oil, and warm it over medium heat. This is where the magic starts!
Sauté the aromatic base — Toss in the finely chopped onion and cook for 4-5 minutes until soft and golden. Add the minced garlic and stir for another minute—your kitchen will smell incredible.
Bring in the mushrooms — Add the finely chopped mushrooms with a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until they release their moisture and turn beautifully browned. They'll shrink and add tons of earthy flavor.
Brown the beef — Crumble in the ground beef, breaking it up with your spoon. Cook until no pink remains and it's nicely browned (about 8 minutes). Drain excess fat if needed, but a little keeps it juicy.
Build the flavor foundation — Stir in the tomato paste and cook for 2-3 minutes to caramelize it—this step makes the sauce extra rich and deep.
Deglaze and pour the good stuff — Pour in the red wine (if using) and scrape up all those tasty browned bits from the bottom. Let it bubble for 2 minutes to reduce slightly.
Add the tomatoes and seasonings — Stir in the crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Bring to a gentle simmer—give it a taste and adjust seasoning.
Simmer low and slow — Reduce heat to low, cover partially, and let it bubble gently for at least 1 hour (or up to 3-4 hours for melt-in-your-mouth depth). Stir occasionally; add a splash of water if it gets too thick.
Finish with flair — Stir in balsamic vinegar (if using) for a bright lift. Taste again—add more salt, pepper, or herbs as needed. Your ragu should be thick, rich, and irresistible!
Serve and enjoy — Toss with hot cooked pasta (reserve some pasta water to loosen if needed). Top with chopped fresh parsley and a generous shower of Parmesan. Dive in—this is comfort food at its finest!

Notes

For a baked mushroom dish variation, mix the finished ragu with cooked pasta, transfer to a baking dish, top with mozzarella and breadcrumbs, then bake at 375°F (190°C) for 20-25 minutes until golden and bubbly. Use low-sodium tomatoes/broth if watching salt. This sauce gets even better the next day!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 418Total Fat 25gSaturated Fat 8gUnsaturated Fat 16gCholesterol 102mgSodium 152mgCarbohydrates 10gFiber 2gSugar 4gProtein 34g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Finely chop the mushrooms and onions to blend seamlessly into the sauce for a meatier texture without big chunks.
Brown the beef well before adding liquids—this builds deep flavor through caramelization.
Use a heavy-bottomed pot or Dutch oven to prevent scorching during simmering.
Deglaze with red wine to lift all those tasty browned bits from the pan.
Taste and adjust seasoning at the end—mushrooms absorb salt, so you may need extra.
For extra depth, add a splash of balsamic vinegar or a Parmesan rind during simmering.
If the sauce thickens too much, stir in a bit of pasta water when tossing with noodles.
For a baked version, layer with pasta and cheese, then bake until bubbly.

Ingredients Notes

Ground beef (lean or 80/20) provides the hearty base—choose quality for better flavor, and avoid super-lean to keep the sauce moist and rich. Cremini (baby bella) mushrooms are ideal for their earthy depth and firm texture; white button work too, but avoid overly delicate varieties.

Use good-quality canned crushed tomatoes or whole San Marzano for sweetness and body. Red wine (dry like Cabernet or Merlot) adds complexity—don’t use “cooking wine”; a cheap bottle you enjoy drinking is perfect.

Tomato paste intensifies the tomato flavor, while garlic, onion, and Italian herbs (oregano, basil) build the classic ragu profile. Olive oil for sautéing, salt/pepper to taste, and optional balsamic for brightness round it out. Fresh parsley or Parmesan for finishing elevate the dish.

Variations and Substitutions

Make it richer with diced pancetta or bacon for smoky notes. Swap ground beef for ground turkey or chicken for a lighter version, or use shredded slow-cooked chuck/short ribs for ultra-tender luxury.

Vegetarian? Omit beef and double mushrooms (add lentils or walnuts for texture). For gluten-free, serve over zucchini noodles or gluten-free pasta. Dairy-free: skip cheese topping. Use white wine instead of red for a lighter twist, or balsamic vinegar if no wine.

Porcini or shiitake mushrooms boost umami—rehydrate dried ones in hot water and add the liquid. Add carrots/celery for a classic soffritto base, or spice it up with red pepper flakes. For baked dishes, mix with cooked pasta, top with mozzarella/bechamel, and bake until golden.

Storage Options

Refrigerate cooled ragu in an airtight container for up to 4-5 days. Reheat gently on the stovetop with a splash of water or broth to loosen. Freeze in portioned containers or zip-top bags (flatten for quick thawing) for up to 3 months—thaw overnight in the fridge before reheating. The flavors often deepen after freezing, making it even better the second time around.