A bowl of beef ragu pasta, on the left a piece of romano cheese, above the bowl is a dish with tomatoes and olives and a couple of pieces of bread.

Greek Beef Ragú Pasta

  • Author: Jenny
  • Prep Time: 20 min
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Category: Main
  • Cuisine: Greek


A Greek Beef Ragú Pasta that tastes like home. Cooked for a long time, is comforting and delicious with deep flavors to satisfy the most difficult palette.



  • 2 lb ground beef
  • 32 oz San Marzano tomatoes like Gustarosso.
  • 2 tbs tomato paste 
  • 1 medium onion diced
  • 2 cloves garlic sliced
  • 2 celery stalks diced
  • 2 carrots diced
  • 3 tbsp olive oil
  • 1 bouillon (preferably the ones without palm oil)
  • 1 bay leaf
  • 1 cinnamon stick
  • dry oregano 
  • 34 cloves 
  • salt
  • fresh ground pepper


  1. Add 2–3 Tbsp olive oil in a large pot. In medium heat, add the onion. Season with a pinch of salt. Stir and sauté until onion is translucent. 
  2. Add the celery and carrots. Stir well. Add 2 tbsp of tomato paste. Stir everything well and season with salt, fresh ground pepper and a generous pinch of dry oregano. Add the bay leaf. Keeping sautéing for 2-3 min and let flavors develop. 
  3. Add 1/2 cup water, add the bouillon, stir everything well and lower heat. Simmer for 15 min or so. 
  4. Increase heat to medium and add the ground beef. Break the meat with a wooden spoon to avoid large chunks. Brown the beef all over.
  5. Add the wine. Increase heat to high and let the alcohol evaporate for 1-2 minutes.
  6. Add the tomatoes and cinnamon stick. Stir everything well, add 1/2 cup of water.
  7. Lower heat and simmer ragu sauce for 3 hours, checking occasionally in case you need to add more water. 
  8. The more the sauce cooks the better it will taste. If you can afford 3-4 hours of simmer you will discover a deep, wonderful flavor in your ragu.

Serve with fat macaroni or the pasta of your  choice. I recommend pappardelle or tagliatelle pasta.

Keywords: Greek beef Ragu pasta

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