Beef Ragu Pasta

Created in partnership with Orlando City, this Beef Ragu Pasta is meaty, rich, and comes together quick with a Spice World kick! Whether it’s a cozy weeknight or a special occasion, this delicious pasta dish is sure to shine.
Serves: 8
Total Time: 3 Hours


  • 2 packages of fettuccine
  • 2.5 lb chuck beef or other slow-cooking beef cut, cut into equal 4 pieces
  • 1 Tbsp salt
  • Black pepper
  • 3 Tbsp olive oil
  • 3 tsps of Spice World Ready-to-Use Minced Garlic
  • ½ a cup of Spice World Easy Onion
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 can (28oz) crushed canned tomatoes
  • 3 Tbsp tomato paste
  • 2 beef bouillon cubes
  • 1 cup red wine, or sub with beef broth/stock
  • 1 ½ cups water
  • ¾ tsp dried thyme or 3 sprigs fresh thyme
  • 3 dried bay leaves
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  • Pat the beef dry and sprinkle it with salt and pepper.
  • Heat 1 tablespoon of olive oil over high heat in a heavy-based pot. Add beef and sear each piece aggressively on all sides until very browned (3–5 minutes in total), then remove onto a plate.
  • Turn the stove down to medium-low and add the remaining 2 tablespoons of olive oil.
  • Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
  • Add the remaining Ragu ingredients and return the beef to the pot (including the pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it’s bubbling very gently.
  • Cover the pot and let it cook for 2 hours, or until the beef is tender enough to shred.
  • Remove the beef, then coarsely shred it with two forks. Return the beef to the pot. Simmer for 30 minutes until the sauce is reduced and thickened; the beef will soften slightly more during this step.
  • Bring a very large pot of water with 1 teaspoon of salt to a boil.
  • Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.
  • Meanwhile, place 5 cups of the ragu in a very large fry pan, or Dutch oven, or use 2 normal-size fry pans. Heat over high heat while the pasta is cooking.
  • When the pasta is ready, transfer it directly from the pot into the frying pan using tongs.
  • Add 3/4 cup of pasta water to the frying pan.
  • Gently toss the pasta for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta.
  • Serve with plenty of freshly grated parmesan, or even better, with parmesan.
Beef Ragu Pasta