Name: Beef Ragù
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 2 1/2-3 pounds chuck roast (cut into large chunks); Kosher salt, to taste (or flaky salt); black pepper, to taste; 2-3 tablespoons high heat oil (such as avocado); 1 large brown onion (finely diced, about 1 1/2 cups); 2 large carrots (finely diced, about 1 cup); 2 stalks celery (finely diced, about 1 cup); 4 cloves garlic (minced or crushed, about 2 tablespoons); 3 tablespoons tomato paste; 1 cup dry red wine; 1 (28 ounce) can crushed tomatoes; 2 cups beef broth; 4 sprigs fresh thyme (or 1 teaspoon dried); 1 bay leaf; Parmigiano Reggiano rind (optional but an excellent addition); 1 pound Pappardelle pasta

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Beef ragù is a luxurious, hearty Italian dish that warms your soul and fills your kitchen with inviting aromas. This rich, slow-cooked sauce boasts tender chunks of beef enveloped in a deep, flavorful sauce infused with the sweetness of simmered vegetables and the vibrancy of tomatoes and red wine. Whether served over pillows of pappardelle or your favorite pasta, every bite is a comforting hug.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Beef Ragù
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Beef Ragù

I first discovered beef ragù during a family trip to Italy, where the rustic flavors and comforting textures captivated me. Fast forward to countless attempts in my own kitchen, and I’ve perfected a recipe that brings a slice of that Italian magic home. It’s a satisfying meal that beckons for gatherings with family and friends, striking the perfect balance between simple and elegant. If you’re looking for a meal that checks all the boxes of comfort, flavor, and satisfaction, you’re in for a treat with this beef ragù.

Why You’ll Love This Recipe

Irresistible Flavor: The combination of beef, vegetables, and a robust red wine creates a symphony of flavor that you’ll crave again and again.
Easy and Worth the Wait: While it simmers for hours, the hands-on prep is only about 30 minutes, allowing you to multitask or simply relax.
Crowd-Pleaser: Perfect for family dinners or gatherings, everyone loves a warm bowl of hearty pasta drenched in beef ragù.
Versatile Servings: Enjoy it over pappardelle, risotto, or polenta, or pair it with crusty bread for a comforting meal.
Freezable: Make extra and save some for later! This dish holds up beautifully in the freezer, making easy weeknight dinners a breeze.

Ingredients You’ll Need

2 1/2-3 pounds chuck roast (cut into large chunks): This cut is ideal for slow cooking, becoming tender and flavorful during the lengthy simmer.
Kosher salt, to taste: Salt enhances all the flavors in the dish, so adjust according to your preference.
Black pepper, to taste: Freshly cracked black pepper adds warmth and depth to the sauce.
2-3 tablespoons high heat oil (such as avocado): A high-smoke-point oil is best for browning the beef effectively.
1 large brown onion (finely diced, about 1 1/2 cups): Onions add sweetness and a solid base for the ragù.
2 large carrots (finely diced, about 1 cup): Carrots bring a touch of sweetness and color, complementing the sauce perfectly.
2 stalks celery (finely diced, about 1 cup): Celery contributes to the aromatic layer and adds crunch before cooking.
4 cloves garlic (minced or crushed, about 2 tablespoons): Garlic enriches the flavor profile, giving a fragrant depth to the dish.
3 tablespoons tomato paste: Tomato paste adds a concentrated flavor and helps thicken the sauce beautifully.
1 cup dry red wine: A good-quality red wine enhances the sauce’s richness, so select one you’d enjoy drinking.
1 (28 ounce) can crushed tomatoes: Crushed tomatoes form the foundation of the ragù, providing its vibrant body.
2 cups beef broth: Beef broth deepens the flavors and ensures the sauce stays moist throughout cooking.
4 sprigs fresh thyme (or 1 teaspoon dried): Fresh herbs brighten this dish, showcasing the natural beef flavor with an aromatic hint.
1 bay leaf: A bay leaf infuses a subtle depth that rounds out the ragù beautifully.
Parmigiano Reggiano rind (optional but an excellent addition): The rind enriches the sauce, lending a creamy, nutty aspect that is hard to resist.
1 pound pappardelle pasta: Pappardelle is ideal for soaking up the ragù, but feel free to use any pasta you love.

How to Make Beef Ragù

Brown the Beef: In a large pot or Dutch oven, heat 2-3 tablespoons of high-heat oil over medium-high heat. Season the chuck roast pieces generously with kosher salt and black pepper. Add the beef to the hot oil and sear until browned on all sides, about 5 minutes. Remove the beef and set aside.
Sauté the Vegetables: In the same pot, add the finely diced onion, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Then, add the minced garlic and continue to cook until fragrant, about 1-2 minutes.
Incorporate Tomato Paste: Stir in the tomato paste, cooking for an additional minute to caramelize slightly, enhancing its sweetness and flavor.
Deglaze with Wine: Pour in 1 cup of dry red wine, scraping up any browned bits from the bottom of the pot. Allow it to simmer for 3-5 minutes until the wine has reduced by half.
Add Tomatoes and Broth: Add the can of crushed tomatoes and 2 cups of beef broth to the pot, mixing well. Bring this mixture to a gentle simmer.
Flavor it Up: Toss in the browned beef chunks, fresh thyme, bay leaf, and optionally, the Parmigiano Reggiano rind. Stir gently to combine all the ingredients.
Slow Cook the Ragù: Cover the pot partially and reduce the heat to low. Allow the ragù to simmer for 2-3 hours, stirring occasionally. The dish is ready when the beef is fork-tender and the sauce has thickened.
Cook the Pasta: When you’re ready to serve, cook 1 pound of pappardelle pasta according to the package instructions until al dente. Drain and set aside.
Serve Together: Remove the bay leaf and any thyme stems from the sauce. Toss the cooked pasta with the beef ragù and serve with additional Parmesan cheese and fresh herbs if desired.

Storing & Reheating

You can store leftover beef ragù in an airtight container at room temperature for up to 2 hours, but for longer storage, refrigerate it for up to 4 days. For optimal preservation, freeze the ragù in freezer-safe containers for up to 3 months. To reheat, gently microwave or warm it on the stove over low heat until hot, adding a splash of broth or water if needed to restore moisture. Keep in mind that the flavors may intensify over time, making your leftovers even more delightful!

Chef’s Helpful Tips

Avoid overcrowding the pot when searing the beef to achieve that beautiful brown crust.
Letting the wine reduce thoroughly helps concentrate flavors, giving your ragù that rich depth.
To enhance the flavor, consider adding a splash of balsamic vinegar just before serving.
For a thicker sauce, let it simmer uncovered for the last hour.
If you want to make this dish in advance, it actually tastes even better the next day!
Always taste your sauce before serving; it might need a sprinkle of extra salt or pepper!

If you’re seeking a comforting dish to serve family and friends or just want to indulge in some hearty, homemade goodness, beef ragù is the answer. With its deep flavors and melt-in-your-mouth texture, this classic dish transcends mere satisfaction; it’s an experience. I encourage you to try this recipe, not just as a cook but as a creator, adding your twist with spices or sides. Your kitchen will fill with a delightful aroma, and soon enough, you’ll be welcoming this recipe as a family favorite!

Recipe FAQs

Can I use a different cut of beef for this ragù?

Absolutely! While chuck roast is ideal for its balance of tenderness and flavor, you can also use brisket or short ribs. Just remember that tougher cuts will yield the best results when slow-cooked.

How can I make beef ragù in a slow cooker?

Simply brown the beef and sauté the vegetables as instructed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours, until the beef is fork-tender.

Is this dish gluten-free?

To make this dish gluten-free, use gluten-free pasta and check that your beef broth is certified gluten-free. The ragù itself is naturally gluten-free, so you’re good to go!

How can I enhance the flavor of my ragù?

Adding a splash of Worcestershire sauce, a tablespoon of sugar to balance acidity, or even a few crushed red pepper flakes will elevate the flavor. Taste and adjust as you go for a personalized finish!

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Beef Ragù

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Author: Peter
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Yield: 8 servings 1x
Category: Main Dishes
Method: Slow cooking
Cuisine: Italian

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Description

This Beef Ragù features tender chuck roast simmered with fresh vegetables, red wine, and crushed tomatoes, creating a rich and hearty sauce perfect for a comforting dinner. Enjoy this easy, flavorful meal that brings warmth and satisfaction to your table.

Ingredients

Scale

2 1/2–3 pounds chuck roast (cut into large chunks)
Kosher salt, to taste (or flaky salt)
black pepper, to taste
2–3 tablespoons high heat oil (such as avocado)
1 large brown onion (finely diced, about 1 1/2 cups)
2 large carrots (finely diced, about 1 cup)
2 stalks celery (finely diced, about 1 cup)
4 cloves garlic (minced or crushed, about 2 tablespoons)
3 tablespoons tomato paste
1 cup dry red wine
1 (28 ounce) can crushed tomatoes
2 cups beef broth
4 sprigs fresh thyme (or 1 teaspoon dried)
1 bay leaf
Parmigiano Reggiano rind (optional but an excellent addition)
1 pound Pappardelle pasta

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Instructions

Season the chuck roast with salt and pepper, patting it dry with paper towels.
Heat oil in a Dutch oven over medium-high and sear the beef in batches until browned on all sides, then set aside.
Lower heat to medium and add onion, carrots, and celery; cook until vegetables are soft, about 12-15 minutes.
Stir in tomato paste and cook for 2-3 minutes until darkened in color; then add minced garlic and cook for about 30 seconds.
Pour in red wine, scraping up browned bits from the pot and simmer until reduced by half.
Return beef to the pot and add crushed tomatoes, thyme, bay leaf, and enough beef broth to cover the meat; bring to a simmer.
Cover and cook on low heat for 2½–3½ hours, or transfer to a 300℉ oven to cook for the same time.
Remove herb stems and bay leaf after cooking, shred beef and stir into the sauce, making sure the sauce is thick and glossy.
Let the Ragù rest for 15-30 minutes to deepen flavors.
Cook Pappardelle pasta until shy of al dente, then transfer to the Ragù along with about 1/2 cup pasta water and toss gently.
Garnish with freshly grated parmesan, olive oil, and torn basil leaves.

Notes

Use chuck roast for the best flavor; it’s ideal for slow cooking.
Add Parmigiano Reggiano rind while slow braising for extra flavor.
Pappardelle pairs perfectly with this rich sauce, but you can also use other pasta types.