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 and pepper, to taste; 3 tbsp olive oil (or butter or ghee)

There’s something incredibly comforting about a rich, hearty sauce simmering on the stove, and this Beef and Mushroom Ragu Recipe is just that. The deep, meaty flavor mingled with earthy mushrooms makes it a perfect weeknight dinner or a cozy weekend treat you’ll want to make again and again.

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, I can’t get enough of this Beef and Mushroom Ragu Recipe. The flavors are layered but approachable, and it's one of those recipes that just feels like home with every bite. Plus, once you get it going, it’s pretty much hands-off and fills your kitchen with the most inviting aromas.

Comfort food at its best: The slow-simmered beef and mushrooms give this ragu a deep, satisfying flavor that’s perfect over pasta or even polenta.
Simple ingredients, big taste: Using pantry staples like canned tomatoes and fresh herbs makes this recipe easy to pull together any night.
Adaptable for every cook: Whether you like to add a splash of wine or sneak in extra veggies, this recipe welcomes your style.
Great for leftovers: It tastes even better the next day, making it perfect for meal prep or feeding a crowd.

Ingredients & Why They Work

Each ingredient plays an important role in building the rich depth of flavor in this beef and mushroom ragu. Here’s why I choose each one and a few tips to get the most from them.

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: I prefer 80/20 for a good balance of flavor and fat, which keeps the sauce rich and tender.
Mushrooms: Finely minced for texture and umami — they almost melt into the sauce adding earthiness without overpowering.
Onion: Finely minced to distribute sweetness and aroma throughout the sauce.
Garlic: Just a single clove, minced finely — it’s all you need to add warmth and depth.
Diced tomatoes: Canned tomatoes are a staple for me here, giving a consistent, rich tomato base.
Tomato paste: This packs in concentrated tomato flavor and helps thicken the sauce beautifully.
Fresh basil: I always add fresh basil near the end for a bright, herbal note that lifts the whole dish.
Salt and pepper: Essential to round all the flavors out — be generous but taste as you go.
Olive oil (or butter/ghee): Fat is your friend here, helping to brown the beef and cook the veggies evenly.

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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

I love to keep this Beef and Mushroom Ragu Recipe classic, but it’s so flexible you can really make it your own. Sometimes, I swap in ground pork or turkey for a twist, or add a splash of red wine to deepen the flavor. You should definitely experiment a little until you find your version!

Variation: Adding a pinch of red pepper flakes for a subtle kick is one of my favorite tweaks — it gives the ragu a nice warmth without overpowering the other flavors.
Vegetarian option: Swap ground beef for lentils and load up on mushrooms for an earthy, meaty texture.
Make it creamy: Stir in a splash of cream or a dollop of mascarpone at the end for a luscious finish.

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: Prep and Sauté Everything Gently

Start by finely mincing the mushrooms, onion, and garlic. I like to use a sharp knife or a food processor on pulse mode to get everything nicely broken down so it melds into the ragu instead of leaving big chunks. Heat your olive oil (or butter/ghee) in a large skillet over medium heat. Add the onion, garlic, and mushrooms, cooking until softened and fragrant — about 5-7 minutes. This slow sauté builds the base flavor, so be patient and avoid turning up the heat too high to prevent browning too fast.

Step 2: Brown the Beef

Push the veggies to the side and add the ground beef. Break it up with your spoon or spatula, spreading it out for even browning. Let it cook without stirring too much at first so it develops those lovely brown bits that add depth. When it’s mostly browned and no longer pink, mix everything together.

Step 3: Add Tomatoes and Simmer Low and Slow

Pour in the diced tomatoes and stir in the tomato paste. Mix thoroughly so the tomato paste is fully incorporated — this is key for that rich, thick texture. Then add salt, pepper, and most of your fresh basil (save a little for garnish). Turn the heat to low, cover partially, and let it simmer gently for at least 45 minutes, stirring occasionally. This slow cooking step allows all the flavors to marry beautifully.

Step 4: Taste and Adjust Before Serving

Before taking it off the heat, taste and adjust seasoning. Sometimes a touch more salt or a pinch of sugar helps balance the acidity. Stir in the remaining basil just before serving for that fresh, aromatic hit.

Top Tip

Over the years, I’ve learned that patience and attention to detail take this Beef and Mushroom Ragu Recipe from good to unforgettable. Here are a few nuggets that make all the difference when you’re making it at home.

Low and slow simmer: Don’t rush the simmering — this is where the sauce thickens and flavors deepen.
Finely mince mushrooms: It’s all about texture — finely chopped mushrooms blend seamlessly with the beef for an incredibly rich sauce.
Brown the beef well: Proper browning creates those delicious caramelized notes that you want in a ragu.
A dash of fresh herbs: Adding fresh basil at the very end keeps the flavor bright and fresh, don’t skip it!

How to Serve Beef and Mushroom Ragu Recipe

Garnishes

I usually top my ragu with freshly grated Parmesan and a few basil leaves for color and brightness. Sometimes I drizzle a little extra virgin olive oil just before serving — it adds a lovely silkiness to the sauce. If you like a little heat, a pinch of red pepper flakes on top is fantastic.

Side Dishes

This ragu shines over wide pasta noodles like pappardelle or tagliatelle, but I’ve also served it over creamy polenta or buttery mashed potatoes. A simple green salad with a zesty vinaigrette is my go-to on the side to cut through the richness.

Creative Ways to Present

For special dinners, I’ve spooned this ragu inside hollowed-out portobello mushrooms or even on toasted garlic bread to make a rustic appetizer. One time, I layered it in lasagna sheets, turning it into a hearty baked dish. It’s great for playing with!

Make Ahead and Storage

Storing Leftovers

I usually store leftover ragu in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, making it tastier the next day — which makes me look forward to lunch!

Freezing

This ragu freezes beautifully. I portion it into freezer-safe containers or bags, leaving some space for expansion. When you’re ready, just thaw it in the fridge overnight and reheat gently on the stove, stirring occasionally.

Reheating

For the best taste, I reheat leftovers slowly over low heat so the sauce doesn’t dry out. Adding a splash of water, broth, or a touch more olive oil helps bring back that lovely saucy texture.

Frequently Asked Questions:

Can I use other types of ground meat for this ragu?

Absolutely! Ground pork, turkey, or even a mix of meats works well — each will change the flavor slightly, but the sauce remains delicious. Just brown them thoroughly as you would beef.

How long can I store leftover ragu in the fridge?

Leftovers keep well in the fridge for about 4 days when stored in an airtight container. Make sure to cool it down to room temperature before refrigerating to maintain quality.

Can I make this ragu vegetarian?

Definitely! You can omit the beef and double the mushrooms or add lentils for protein. The key is to maintain that hearty, umami-rich base with plenty of seasoning and herbs.

What type of pasta pairs best with this ragu?

I love serving this ragu over wide noodles like pappardelle or tagliatelle because they hold the rich sauce well. But feel free to use spaghetti, rigatoni, or even creamy polenta for a twist!

Final Thoughts

This Beef and Mushroom Ragu Recipe sits in my regular rotation because it’s straightforward, comforting, and endlessly adaptable. I hope you find it just as rewarding to make and share as I do. Give it a try this week and enjoy those rich, hearty flavors that make any meal feel like a hug on a plate.