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Italian Beef Ragu

Italian Beef Ragu

Italian Beef Ragu


SERVINGS: 4 servings

PREP TIME: 10 minutes

TOTAL TIME: 40 minutes


  • 2 tablespoons olive oil
  • ½ cup diced carrot
  • ½ cup diced celery
  • ½ cup diced onion
  • 1 clove garlic, minced
  • ½ cup red wine
  • 1 tablespoon tomato paste
  • 1 (24-ounce) jar marinara sauce
  • 1 (15-ounce) package HORMEL® SQUARE TABLE™ Italian Seasoned Roast Beef Au Jus and Savory Sauce
  • 14 ounces pappardelle or other pasta, cooked and drained
  • Grated Parmesan cheese and chopped Italian parsley for serving


In large saucepan over medium heat, heat olive oil. Add carrot, celery and onion. Cook 6 to 8 minutes or until soft and translucent. Stir in garlic. Cook 2 minutes. Add red wine. Cook 3 to 4 minutes or until reduced by half.

Stir in tomato paste. Add marinara sauce. Simmer 10 minutes. Stir in shredded beef and juices. Cook 5 minutes or until heated through. Add pasta to pan and toss together or serve ragu over cooked pasta.

Serve with Parmesan cheese and parsley.

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