Beef Ragu Italiano

Smothered in a homemade cheddar cheese sauce, Beef Ragu Italiano is comfort food at its finest. Oozing cheese and a tasty tomato sauce top a deliciously seasoned ground beef ragu and mounds of macaroni. So savory and flavorful, this creamy casserole is an Italian food lover’s dream!

Why We Love It

Okay, show of hands: who here likes Italian food? Definitely me and everyone in this house! It’s one of our favorite cuisines without a doubt. Italian dishes are often cheesy, packed with noodles, have great seasoned sauce and a ton of flavor. What’s not to like about that?

This Beef Ragu Italiano is no exception and is a fantastic family meal. In fact, it’s so incredibly delicious, it should probably stand in a food category all by itself!

Beef Ragu Italiano has all the best parts about Italian food, but super-sized. It has a wonderfully flavored ragu that simmers to perfection. It has tons of noodles. And the best part–well, that’s the super creamy, out of this world, cheesy topping–which comes together so nicely on the stove.

My family loves this recipe because of the noodles and cheese. It reminds them of my Cheddar Parmesan Mac and Cheese, which they always go gaga for. I love Beef Ragu Italiano for the same reason, but also because it’s a one dish meal that’s packed full of protein and flavor. And even though there’s a little bit of work up front with this recipe, I get a whole extra meal out of it that’s hassle-free for later in the week. That’s always a bonus in my book!

I don’t know about you, but I don’t mind putting in a little bit of effort when I can serve a tasty meal again that heats up great with minimal effort on a busy night!

Why You’ll Love It

Here are some great reasons to make Beef Ragu Italiano:

Packed full of protein- This recipe is loaded with lean ground beef and a ton of cheddar cheese Easy oven bake- After the prep work is out of the way, this bakes in one dish for only 30 minutes in the oven Easy serving- Because it’s a casserole, there’s no need for additional sides, other than a simple slice of bread or salad Stores well- This keeps well in the fridge and reheats nicely with minimal effort; it can also be frozen

As an added bonus, you can assemble Beef Ragu Italiano (minus the cheese sauce) several hours ahead of baking it, which can be a huge timesaver on a busy weeknight!

For another great casserole, check out Three Layer Cheesy Taco Bake!

Ingredients for Beef Ragu Italiano

• 2 cups uncooked macaroni– to make life easier, cook the noodles before you start on the ragu

For the ragu:

• 1 pound lean ground beef– 85% or above recommended
• 1/2 cup chopped onions– brings out the flavor
• 1/4 cup chopped green pepper– adds a little spice and crunch
• 1 (15 oz.) can tomato sauce, divided (some is reserved as a topping)– any variety of plain tomato sauce is fine
• 1/4 cup water
• 1 teaspoon sweet basil– may substitute dried basil
• 1 teaspoon salt
• 1/2 teaspoon Italian seasoning– if you don’t have this on hand, use oregano
• 1 tablespoon sugar- cuts down on the acidity in the tomato sauce

For the cheese sauce:

• 2 tablespoons butter
• 3 tablespoons flour– thickening agent for the sauce
• 2 cups whole milk– whole milk is the best for a creamy sauce
• 8 ounces shredded cheddar cheese– you may choose to grate it yourself for a smoother texture
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

How to make Beef Ragu Italiano

You’ll want to gather the following equipment:

• 2 medium saucepans with lids (for macaroni & for cheese sauce)
• colander
• chef’s knife
• cutting board
• large skillet with lid (for beef ragu)
• meat chopper (optional, but handy)
• measuring cups
• measuring spoons
• large mixing bowl
• mixing/stirring spoon
• 13×9 glass baking dish (lightly greased) or 3-quart casserole dish

Before starting:

• Preheat oven to 400 degrees
• Cook macaroni according to package directions for al dente in medium saucepan; drain in colander
• Chop onions and pepper

Getting Started

In a large saucepan, make the ragu. Cook ground beef with onions and pepper over medium heat until beef is browned; drain excess grease.

Add 1 & 1/4 cups of the tomato sauce, water, seasonings (for the ragu portion of the recipe) and sugar. Bring to a boil and then cook for 5 minutes, stirring often. Remove saucepan from heat and set aside.

In a medium saucepan, make the cheese sauce. Melt the butter. Add the flour and gradually blend in milk. Stir constantly and cook until thick.

Remove from heat and add cheese, salt and pepper. Stir until cheese melts.

Transfer beef ragu to prepared 3-quart casserole dish or 13×9 baking dish. Top with cooked macaroni.

Smother the noodles in the cheese sauce. Then drizzle the remaining tomato sauce on top. Use a spoon to gently spread the sauce so that it covers the cheese.

Bake uncovered in a preheated 400 degree oven for 30 minutes. Let stand 5 minutes and enjoy!

We enjoy Beef Ragu Italiano with garlic bread and a tossed salad for a complete meal.

Beef Ragu Italiano Leftovers?

Store in an airtight container and refrigerate. Enjoy within five days.

Once cooled, you may also freeze leftovers in freezer-safe packaging for up to 3 months.

Reheating Instructions:

• Place in a covered casserole dish. Bake in 350° oven for 20-25 minutes or until heated through.
• If cooking frozen leftovers, thaw overnight in fridge and then follow the above.