Jul 14 2026
Restaurants›OPSO›Beef Ragu Fusilli Recipe

Beef Ragu Fusilli Recipe

Inspired by OPSO
Time1h
Serves4

Tomato beef ragu, graviera cheese

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Ingredients

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Ragu

Pasta & Finishing

Method

Ragu

  1. 1

    Prep vegetables

    Finely dice the onion, carrot, and celery so they are approximately the same small dice (brunoise). Mince the garlic and set aside.

  2. 2

    Sweat aromatics

    Heat 2 tablespoons of olive oil in a wide heavy-bottomed skillet or sauté pan over medium heat. Add the diced onion, carrot, and celery and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes; do not brown.

  3. 3

    Add garlic and brown beef

    Add the minced garlic and cook 30 seconds until fragrant. Increase heat to medium-high, add the ground beef, breaking it up with a spoon. Cook until no longer pink and some fond develops, about 6–8 minutes. Season with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper as it browns.

  4. 4

    Tomato build

    Stir in the tomato paste and cook 1–2 minutes, stirring constantly, to remove raw flavor. If using, pour in the red wine to deglaze the pan, scraping up browned bits; simmer until reduced by half, about 2–3 minutes.

  5. 5

    Simmer ragu

    Add the crushed tomatoes, beef stock, dried oregano, dried basil, bay leaf, sugar, remaining 1/2 teaspoon kosher salt, and remaining black pepper. Bring to a gentle simmer, then reduce heat to low. Partially cover and cook until thickened and flavors meld, 25–35 minutes, stirring occasionally. If sauce becomes too thick, add up to 1/4 cup extra beef stock or water.

  6. 6

    Finish ragu

    Taste and adjust seasoning with more salt or pepper if needed. Remove and discard the bay leaf. Keep warm while you cook the pasta.

Pasta & Finishing

  1. 7

    Cook pasta

    Bring a large pot of salted water to a rolling boil. Add the fusilli and cook until just shy of al dente according to package directions (usually 1–2 minutes less than full cooking time). Reserve 1/2 cup of the starchy pasta water, then drain the pasta.

  2. 8

    Combine pasta and ragu

    Return the drained fusilli to the empty pot set over low heat (or use the skillet with the ragu). Add the ragu to the pasta and toss to combine. Add reserved pasta water a few tablespoons at a time to loosen the sauce and help it cling to the pasta; you may not need the full 1/2 cup. Stir in 1 teaspoon olive oil for shine.

  3. 9

    Cheese and herbs

    Off the heat, stir in 1/2 cup of the grated graviera cheese until melted into the sauce and evenly distributed. Taste and adjust seasoning. Sprinkle chopped parsley and the remaining 1/4 cup graviera on top when serving.

  4. 10

    Serve

    Divide the fusilli ragu among plates or bowls, finish with a crack of black pepper and an extra dusting of graviera if desired. Serve immediately.

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