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No. 0105 Italian Free recipe

Spaghetti with Beef Ragu, Cherry Tomatoes and Basil

A spoonful of slow-cooked beef ragu sits on a nest of spaghetti, ringed with sweet cherry tomatoes and peppery greens. The fresh tomatoes and arugula lighten the rich meat sauce, making this a brighter, summery take on a Sunday staple that still delivers deep, savory flavor.

4.5 from 278 cooks

Spaghetti topped with beef ragu, halved cherry tomatoes, basil and arugula in a white bowl
Photo: Vano Pereira on Pexels
Prep
15 min
Cook
1 hr
Total
1 hr 15 min
Serves
4
Level
Medium
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Method 6 steps

  1. Heat the olive oil in a heavy pot over medium heat. Cook the onion and carrot with a pinch of salt for 8 minutes until soft, then add the garlic for 1 minute.

  2. Raise the heat, add the beef and break it up with a spoon. Cook until the moisture evaporates and the meat browns in spots, about 8 minutes.

  3. Stir in the tomato paste and cook 2 minutes until it darkens. Pour in the wine and scrape the bottom of the pot until it has almost evaporated.

  4. Add the crushed tomatoes, lower the heat and simmer uncovered for 40 minutes, stirring occasionally, until thick and glossy. Season with salt and pepper.

  5. Cook the spaghetti in salted boiling water until al dente. Toss with a ladle of ragu and a splash of pasta water.

  6. Twirl the spaghetti into bowls, spoon more ragu on top and arrange the cherry tomatoes, arugula and basil around it.

Tap a step to mark it done.

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