Italian Beef Ragu with Pasta
Italian Beef Ragu with Pasta is a hearty, slow-cooked meat sauce, typically made with beef, tomatoes, onions, carrots, celery, and herbs, simmered until tender. Originating from the Emilia-Romagna region of Italy, it's a classic comfort food often served with tagliatelle or pappardelle pasta.
🍽️ Nutrition at a glance
This dish is a balanced source of protein from the beef and carbohydrates from the pasta, with moderate fat content depending on the cut of meat used. A typical serving provides around 500-700 calories, along with iron, B vitamins, and lycopene from the tomatoes.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 30 g |
| Carbs | 45 g |
| Fat | 15 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 800 mg |
| Iron | 4.5 mg |
| Potassium | 600 mg |
| Vitamin A | 150 mcg RAE |
| Vitamin C | 8 mg |
| Calcium | 80 mg |
| Phosphorus | 300 mg |
| Zinc | 5 mg |
| Vitamin B12 | 2.5 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, ragù alla Bolognese is a cornerstone of Italian Sunday family meals, with recipes often passed down through generations. Nutritionally, the slow-cooking process helps break down the meat's connective tissue, making nutrients more bioavailable while developing deep, complex flavors.
