Beef tomato pasta sauce with ‘nduja have your rapid ragú prayers answered. Volcano-red ground beef and tomato sauce flavoured with fiery ‘nduja flowing through tubular paccheri pasta is the quickest route to faking ragú and just as tasty. 12 hours versus 20 minutes? On a weekday, yes please!

If you switched off at ‘fiery ‘nduja’, switch back on! For a milder ground beef pasta recipe (not a chilli in sight), try these easy stuffed shells with pesto and tomato beef sauce. This baked pasta dish is basil-rich, topped with mozzarella and can be prepped in stages.

Close up shot of paccheri pasta in beef and tomato sauce with nduja and topped with Parmesan cheese

Would you like to save this recipe?

We'll email this recipe to you, so you can come back to it later!

This post contains affiliate links. When you purchase through our links, we may earn a commission.

What is ‘nduja and how to use it

‘N do ya? Or ‘n don’t ya? Despite its recent explosion in popularity, I’m guessing most people ‘n don’t. Maybe because they can’t pronounce it? (It’s en-doo-ya, by the way.) Or maybe because they don’t know what it is? Or how to use it. Well, I certainly ‘n do, so let me help.

Most easily described as ‘meat jam’ thanks to its temptingly sticky texture and its pot packaging, it’s a jar of savoury, spreadable salami. Containing pork, Calabrian chillies and herbs it’s a fire-cracking condiment that belongs in your store cupboard.

And there are plenty of spicy ways to use it. Here’s a few:

Subtle: spoon into tomato pasta sauces like this one, Bolognese, or sausage gnocchi soup.

Conspicuous: spread over a burger bun or quesadilla.

Sledgehammer: serve as an accompaniment to hard cheese on a cheese board, or on bruschetta or crostini.

So, ‘now ya dooo.

Top down shot of pasta with beef tomato sauce in a bowl with a fork topped with grated Parmesan

Recipe tips and notes

For a lighter, more economical but just as impressive pasta dish, you can leave out the beef. The ‘nduja paste will do all the hard flavour work.
‘Nduja paste is pretty easy to find these days. It’s stocked by most UK supermarkets and is found near the pasta sauces and pesto. Sometimes it’s in the refrigerated section (in M&S).
If you can’t source any during your weekly supermarket shop, try an Italian deli if you have a local one, or buy online.
Pastes can vary in texture and colour (see photos) – don’t worry!
Canned tomatoes are key to this ingredient-low recipe. For any minimalistic recipe like this one, I urge you to use the best quality tinned tomatoes you can afford. It makes ALL the difference. Cheap ones can be very sour.
Double or triple this recipe for life-saving freezer meals!
Paccheri pasta shapes are smooth, stout tubes, ideal for trapping ground beef in tomato sauce. Ribbed penne, rigatoni and pappardelle are all worthy rivals too.

Process shots of nduja paste and tomato sauce being cooked into with ground beef to make a pasta sauce in a deep pot

Serving suggestions

‘Nduja pasta with homemade tomato sauce is an all-weather winner. In the summer serve with a cool garden salad or Caprese salad. The mild mozzarella and fragrant basil balance the rich meats and fiery chillies wonderfully.

In winter, warm up with this oven roasted vegetables side or zucchini salad.

‘N don’t forget the garlic bread. Fluffy focaccia is my current fave.

close up of a beef and tomato sauce in a pan with a wooden spoon in

Storage and leftovers

Any leftover ‘nduja pasta will keep covered in the fridge for 2-3 days. Reheat with a splash of water on the hob.

This is also a perfect recipe to double down on and freeze for future meals. Freeze the cooked homemade tomato sauce (separate from the pasta) for up to 6 months. When ready for it, defrost overnight in the fridge and then heat up on the hob in the time it takes to cook the pasta. Feel free to add some of that precious pasta water to the sauce if it’s looking too thick.

More pasta recipes to try