Name: Beef and Mushroom Ragu Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 lb ground beef; 8 oz mushrooms, finely minced; 1 onion, finely minced; 1 clove garlic, finely minced; 3 (14 oz) cans diced tomatoes; 4 Tbsp tomato paste; 1/4 cup fresh basil; Salt, to taste; Pepper, to taste; 3 Tbsp olive oil (or butter or ghee)

There’s something deeply comforting about a slow-simmered sauce that fills your kitchen with rich, savory aromas — that’s exactly what I get every time I make this Beef and Mushroom Ragu Recipe. It’s hearty, flavorful, and perfect for feeding a crowd or savoring leftovers all week long.

A white bowl sits in the center of a white marbled surface, filled with two layers: the base is spiraled pasta, ivory in color with a soft, smooth texture, arranged around the inner edges of the bowl, and the top layer is a chunky red tomato sauce mixed with ground meat and small bits of onion, sprinkled with thin green basil strips scattered on top. Nearby, there is a smaller white bowl filled with dark purple olives and a clear glass of water. A white cloth napkin is draped across a rusty baking tray under the bowl, next to a fork and spoon placed side by side. A fresh green basil leaf rests slightly under the bowl's edge. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Beef and Mushroom Ragu Recipe
Top Tip
How to Serve Beef and Mushroom Ragu Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Beef and Mushroom Ragu Recipe

Why You'll Love This Recipe

Honestly, this Beef and Mushroom Ragu Recipe hits all the right notes for me: it’s simple, yet packed with deep, layered flavors. The way the beef melds with the earthy mushrooms and slowly reduces with tomato creates a sauce that’s insanely delicious without needing a million ingredients.

Rich, comforting flavors: The slow cooking and mushrooms give the sauce intense depth that feels like a warm hug.
Easy to make: Minimal chopping, straightforward steps — plus it’s a one-pot recipe that’s practically foolproof.
Totally versatile: Serve it over pasta, polenta, or even mashed potatoes — it’s a crowd-pleaser every time.
Feeds a crowd and keeps well: Perfect for meal prep and tastes even better the next day.

Ingredients & Why They Work

The beauty of this Beef and Mushroom Ragu Recipe lies in its simplicity. Each ingredient adds a layer of flavor without overwhelming the dish, and it’s easy to find everything at your local market without any special trips.

Flat lay of raw ground beef formed into a neat mound, finely minced brown mushrooms arranged in a small pile, a whole unpeeled yellow onion, a single whole garlic clove, three small white ceramic bowls each filled with bright red diced tomatoes, a small white bowl with deep red thick tomato paste, a few sprigs of fresh green basil leaves, two small white bowls containing fine white salt crystals and coarse black peppercorns, and a small white bowl of golden olive oil, all placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground beef: Opt for a nicely marbled ground beef (80/20) for flavor and a bit of fat that keeps the ragu succulent.
Mushrooms: Finely minced mushrooms melt into the sauce, adding that earthy umami punch that feels luxurious and meaty.
Onion: The finely minced onion softens and sweetens as it cooks, balancing the acidity of the tomatoes.
Garlic: A little goes a long way in building flavor — freshly minced gives the best aroma.
Diced tomatoes: Canned diced tomatoes work best here for consistency and a rich tomato base.
Tomato paste: This concentrates the tomato flavor and thickens the sauce beautifully — don’t skimp on this!
Fresh basil: Added at the end for a bright herbal note that lifts the entire dish.
Olive oil (or butter or ghee): For sautéing — my go-to is olive oil, but butter or ghee adds a wonderful richness.
Salt and pepper: To taste — essential for seasoning and enhancing all those layers.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Beef and Mushroom Ragu Recipe is how easy it is to tweak based on what you have or your mood. I often experiment with different mushrooms or add a splash of red wine when I have it on hand.

Variation: I sometimes swap ground beef for ground pork or a mix of both — the pork adds a nice sweetness that balances the tomato perfectly.
Vegetarian option: Skip the beef and add extra mushrooms, maybe some chopped walnuts for texture; still super satisfying.
Heat it up: If you like a little kick, toss in some crushed red pepper flakes when you sauté the onions and garlic.
Herbs: While basil is my favorite, you can add rosemary or thyme for a different herbaceous twist.

Step-by-Step: How I Make Beef and Mushroom Ragu Recipe

A white bowl sits on a white marbled surface, filled with light beige spiral pasta arranged in a single even layer. On top, a chunky red tomato sauce with browned ground meat, diced onions, and herbs adds a vibrant second layer. Small pieces of fresh green basil are scattered over the sauce, providing contrast. The bowl is placed on a white cloth with two forks resting beside it on a dark metallic tray. The overall look is simple and inviting with warm, natural colors photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Base Aromatics

Start by heating your olive oil (or butter/ghee) in a large, heavy-bottomed pan over medium heat. Add the finely minced onion and garlic, stirring often, until they soften and become fragrant—about 5 minutes. This slow gentle sweating builds the flavor foundation for the ragu, so resist the urge to crank the heat and brown them too quickly.

Step 2: Brown the Ground Beef and Mushrooms

Add the ground beef and finely minced mushrooms right into the pan with the aromatics. Spread them out so they’re in contact with the pan and let them brown undisturbed for a few minutes before stirring. Browning adds that deep, savory flavor you want in a ragu. Break up the meat as it cooks but aim to keep some texture, and cook until no longer pink.

Step 3: Add Tomato Elements and Season

Stir in the tomato paste and let it cook for a minute or two to caramelize—a game changer for flavor depth. Then pour in the diced tomatoes along with their juices. Season with salt and freshly cracked pepper to taste. Bring the mixture to a gentle simmer.

Step 4: Let It Slowly Simmer and Thicken

Reduce the heat to low, cover the pan partially, and let the ragu simmer for at least 45 minutes, stirring occasionally. This slow cooking melts all the flavors together and thickens the sauce. I recommend simmering longer if you have the time — the sauce only gets better.

Step 5: Finish with Fresh Basil and Adjust to Taste

Right before serving, stir in the fresh basil leaves to brighten up the sauce. Taste the ragu and add more salt or pepper if needed. Serve hot over your favorite pasta or polenta and enjoy that cozy goodness.

Top Tip

Over the years, I’ve learned little tricks that take this Beef and Mushroom Ragu Recipe from good to unforgettable. Here are some gems that will help you nail it every time.

Don’t rush the browning: Taking your time to brown the beef and mushrooms properly builds a richer flavor base that makes the whole sauce sing.
Use fresh basil last: Adding basil too early mutes its fragrance. Toss it in right at the end for a vibrant pop.
Simmer low and slow: The longer you let the sauce reduce gently, the more the flavors meld and deepen — patience definitely pays off here.
Adjust seasoning gradually: I like to season in stages as it cooks — it’s easier to get it just right than salting heavily upfront.

How to Serve Beef and Mushroom Ragu Recipe

Beef and Mushroom Ragu - Serving Suggestion

Garnishes

I always top my ragu with a generous handful of freshly grated Parmesan, a sprinkle of chopped fresh parsley, and sometimes a little drizzle of good-quality extra virgin olive oil. It’s amazing how those simple finishes elevate the dish to restaurant-level deliciousness right at home.

Side Dishes

This ragu pairs wonderfully with classic spaghetti or wide pappardelle noodles. For something cozy and different, I love serving it over creamy polenta or buttered egg noodles. A crisp, green salad or garlic bread on the side rounds out the meal perfectly.

Creative Ways to Present

For a special dinner, try spooning the ragu over roasted spaghetti squash halves or stuffed roasted portobello caps for a fun twist. I’ve also enjoyed it layered in a baked pasta dish with mozzarella and béchamel — a great way to impress guests without a lot of extra fuss.

Make Ahead and Storage

Storing Leftovers

This ragu keeps beautifully in an airtight container in the fridge for up to 4 days. When I make a big batch, I usually let it cool completely before storing to keep the texture just right.

Freezing

I freeze portions in freezer-safe containers or bags, and it reheats like a charm. Just be sure to cool it fully first — that helps avoid an ice crystal mess and keeps the sauce silky once thawed.

Reheating

Reheat gently on the stove over low heat, stirring often, to bring the ragu back to life without drying it out. If it looks too thick, splash in a bit of broth or water to loosen it up while warming.

Frequently Asked Questions:

Can I use other types of mushrooms in this ragu?

Absolutely! While I usually use button or cremini mushrooms, you can mix in shiitake or portobello for different textures and flavors.

What’s the best pasta to serve with Beef and Mushroom Ragu Recipe?

It’s really versatile, but wide noodles like pappardelle or fettuccine catch the chunky sauce beautifully. Classic spaghetti works great too if that’s what you have.

Can I make this recipe ahead of time?

Yes! In fact, this ragu tastes even better the next day as the flavors develop. Just store it covered in the fridge and reheat gently before serving.

Is this beef ragu gluten free?

The ragu itself is gluten free as it contains no wheat-based ingredients. Just be sure to pair it with gluten-free pasta or another gluten-free side if you need to avoid gluten entirely.

Final Thoughts

This Beef and Mushroom Ragu Recipe has become one of those meals I reach for when I want simple, satisfying comfort food that doesn’t feel basic. Sharing it with friends and family always feels special — plus, the leftovers mean I get to enjoy it all over again. I hope you give it a try and make it your own — there’s nothing quite like a cozy bowl of perfectly savory ragu on a chilly night.