Beef Ragu Recipe

Introduction

This easy beef ragu delivers a thick, full-bodied meat sauce that crowds-pleases any night of the week. Slow-simmered with wine, tomatoes, and aromatics, it’s rich yet approachable for home cooks.

Ingredients

• 3 pounds beef chuck roast cut into large pieces
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons olive oil, divided
• 1 onion, chopped
• 2 ribs celery, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 2 bay leaves
• 1 cup red wine (Merlot, Pinot Noir, Chianti, or lighter Cabernet)
• 1 cup low-sodium beef broth
• 28 ounces crushed tomatoes
• 1 pound cooked pappardelle pasta (or any ribbon pasta) for serving
• Chopped fresh parsley, optional, for garnish
• Freshly grated Parmesan cheese, optional, for garnish

Instructions

1. Step 1: Season the beef generously with salt and pepper. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat and sear the beef until a rich brown crust forms on all sides. Set the beef aside on a plate.
2. Step 2: Pour the remaining 1 tablespoon of oil into the pot. Add onion, celery, and carrot; season with a pinch of salt and cook until softened, about 5–6 minutes.
3. Step 3: Add garlic, thyme, rosemary, and bay leaves; cook for another minute to wake the aromatics.
4. Step 4: Pour in the red wine and use a wooden spoon to scrape up the browned bits from the bottom of the pan.
5. Step 5: Stir in the beef broth, the seared beef, and the crushed tomatoes. Bring to a boil, then reduce to a simmer.
6. Step 6: Cover and simmer for 2½–4 hours, until the beef is tender enough to shred with a fork.
7. Step 7: Remove bay leaves and beef from the pot, shred the beef, then return it to the sauce and stir to combine. Simmer uncovered for about 20 minutes to deepen the flavors.
8. Step 8: Serve the beef ragu over cooked pappardelle, and finish with chopped parsley and Parmesan cheese if desired.

Tips & Variations

• For the best flavor, consider using a good drinking wine in the sauce rather than cooking wine.
• Make the ragu a day ahead: refrigerate overnight to let the flavors develop even more.
• Other sturdy pasta shapes like fettuccine or tagliatelle also work well if pappardelle isn’t available.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The sauce can also be frozen for up to 3 months. Reheat gently on the stove, adding a splash of water or broth if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes. Beef brisket, shanks, or short ribs can work well in this ragu, though cooking times may vary to achieve tender, shreddable meat.

Is this sauce suitable for freezing?

Absolutely. The sauce freezes well; reheat slowly and adjust seasoning before serving.

Beef Ragu Recipe

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★★★★★

4.6 from 116 reviews

• Author: Lila
• Total Time: 3 hours 40 minutes
• Yield: 6 servings 1x

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Description

This hearty beef ragu braises to tender, shreddable meat in a rich tomato and wine sauce, finished with herbs and served over pappardelle for a cozy, family-friendly Italian dinner.

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Ingredients

Scale 1x2x3x

Beef & Seasoning

• 3 pounds beef chuck roast, cut into large pieces
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons olive oil, divided

Vegetables & Aromatics

• 1 onion, chopped
• 2 ribs celery, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 2 bay leaves

Liquid & Tomatoes

• 1 cup red wine (Merlot, Pinot Noir, Chianti, or lighter Cabernet)
• 1 cup low-sodium beef broth
• 28 ounces crushed tomatoes

Pasta & Finish

• 1 pound cooked pappardelle pasta, for serving
• Chopped fresh parsley, optional
• Freshly grated Parmesan cheese, optional

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Instructions

1. Prepare and season the beef. Generously season the beef with salt and pepper to taste before searing for a deep, caramelized crust.
2. Sear the beef. In a Dutch oven, heat 2 tablespoons of olive oil over medium-high heat and sear the beef on all sides until a rich brown crust forms. Remove beef and set aside on a plate.
3. Sauté the vegetables. Add the remaining 1 tablespoon of olive oil to the pot. Stir in the onion, celery, and carrot with a pinch of salt, cooking until softened, about 5–6 minutes.
4. Aromatics go in. Add garlic, thyme, rosemary, and bay leaves; cook for another minute to release their aroma.
5. Deglaze with wine. Pour in the red wine and use a wooden spoon to scrape up the browned bits from the bottom of the pot, incorporating them into the sauce.
6. Add liquids and beef. Stir in the beef broth and crushed tomatoes, then return the seared beef to the pot.
7. Braise. Bring everything to a boil, then reduce to a simmer. Cover and cook for 2½–4 hours, until the beef is tender and can be shredded easily with a fork.
8. Shred and rejoin. Remove bay leaves and the beef from the pot. Shred the beef and return it to the sauce, stirring to combine. Simmer uncovered for about 20 minutes to deepen the flavors.
9. Finish and serve. Serve the beef ragu over cooked pappardelle pasta. Garnish with chopped parsley and Parmesan cheese if desired.

Notes

• For best flavor, make the sauce a day ahead and refrigerate to develop the flavors overnight.
• You can substitute brisket, shanks, or short ribs for the chuck.
• Nutrition information provided is for the prepared dish with optional garnishes omitted.

• Prep Time: 20 minutes
• Cook Time: 3 hours 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Keywords: beef ragu, pasta sauce, braised beef, pappardelle, Italian, hearty sauce, family dinner