Beef Ragù is one of those hearty dishes that wrap you in warmth with every bite. It’s a comforting blend of tender beef slow-cooked in a rich tomato sauce, perfect for curling up with on a chilly evening. This dish delivers that deep, savory flavor that only comes from time and love in the kitchen. As the beef braises, it transforms into luscious shreds, soaking up all the wonderful aromatics and spices. And when served over pappardelle pasta, you have a meal that’s not just filling, but also utterly delightful.

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 remember the first time I made Beef Ragù; my kitchen was filled with the scent of sautéing onions and garlic bubbling away on the stove. My family couldn’t wait for dinner and it quickly became a staple in our home during the colder months. The combination of simple ingredients creates an impressive and satisfying meal. This Beef Ragù recipe is not just easy on your wallet, but it’s also an absolute crowd-pleaser, compelling anyone to come back for seconds. I hope you’ll dive into this dish and create your delicious version soon!

Why You’ll Love This Recipe

Simple & Quick: With a 30-minute prep time, it’s surprisingly easy to make, especially for a special occasion!
Irresistible Flavor: Slow-cooked to perfection, you’ll savor every bite of this robust and savory dish.
Eye-Catching Appeal: That vibrant red sauce looks as good as it tastes, making it perfect for impressing guests.
Flexible Serving: Beef Ragù is great for family dinners, Sunday feasts, or even meal prep for the week.
Diet-Friendly Options: Easily adaptable for gluten-free diets by choosing suitable pasta alternatives.

Ingredients You’ll Need

2 1/2-3 pounds chuck roast (cut into large chunks, see Note #1 below): Chuck roast is perfect for braising, becoming tender and flavorful. If you can’t find chuck, a brisket or round roast works too.
Kosher salt, to taste (or flaky salt): Essential for seasoning the meat and enhancing all the flavors. Flaky salt is great for finishing touches.
Black pepper, to taste: Adds a mild heat that balances the dish beautifully.
2-3 tablespoons high heat oil (such as avocado): This oil is ideal for browning the beef, giving it a nice crust. Olive oil works too but avoid using extra virgin for high heat.
1 large brown onion (aka yellow onion) (finely diced, about 1 1/2 cups): Provides a sweet base flavor; white onions can be substituted but will be slightly sharper.
2 large carrots (finely diced, about 1 cup): Adds sweetness and complexity to the sauce; you can replace them with parsnips for a different flavor.
2 stalks celery (finely diced, about 1 cup): Contributes to the classic mirepoix, bringing depth to the broth.
4 cloves garlic (minced or crushed, about 2 tablespoons): Garlic adds an aromatic quality that is essential for flavoring the ragù.
3 tablespoons tomato paste: Intensifies the tomato flavor and richness; you can omit it if you prefer a lighter sauce.
1 cup dry red wine: Adds acidity and complexity; look for a wine you’d drink, as it affects the dish’s flavor.
1 (28 ounce) can crushed tomatoes: The base of the ragù, giving it that signature rich tomato flavor. Use San Marzano tomatoes for the best taste.
2 cups beef broth: Enhances the sauce while adding moisture; homemade or store-bought both work.
4 sprigs fresh thyme (or 1 teaspoon dried): A fragrant herb that pairs wonderfully with beef; feel free to use rosemary or oregano for a twist.
1 bay leaf: Adds a subtle aroma and flavor; always remember to remove it before serving!
Parmigiano Reggiano rind (optional but an excellent addition, see Note #2 below): This gives the sauce a wonderful savory depth; if you have it, toss it in!
1 pound pappardelle pasta: The wide ribbons of pasta catch the ragù perfectly; tagliatelle or fettuccine can work too.

How to Make Beef Ragù

Prep the Beef: Season the chuck roast chunks generously with kosher salt and black pepper. Heat the high heat oil in a large dutch oven over medium-high heat until shimmering. Sear the beef on all sides until deeply browned, about 8-10 minutes. Remove the beef and set it aside on a plate.
Sauté the Aromatics: In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until they are softened and the onion becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Add Tomato Paste and Wine: Stir in the tomato paste, combining it with the vegetables. Pour in the dry red wine, scraping any brown bits from the bottom of the pot. Allow the wine to simmer and reduce by half, about 5 minutes.
Combine Remaining Ingredients: Add the crushed tomatoes, beef broth, thyme, bay leaf, and Parmigiano Reggiano rind. Stir everything together and bring to a gentle simmer.
Braise the Beef: Return the browned beef to the pot, cover it with a lid, and reduce the heat to low. Allow it to braise for 2-3 hours, stirring occasionally, until the beef is tender and can be shredded easily.
Cook the Pasta: About 15-20 minutes before serving, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
Finish the Dish: Remove the bay leaf and thyme sprigs from the pot. Shred the beef using two forks and stir back into the ragù. Adjust seasoning with additional salt and pepper, if needed.
Serve: In a large bowl, combine the cooked pappardelle with the ragù or plate it individually. Top with freshly grated Parmigiano Reggiano, if desired.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the beef ragù in a freezer-safe container for up to 3 months. To reheat, simply thaw in the fridge overnight, then warm on the stove over medium heat until heated through. Adding a splash of beef broth or water can help rehydrate the sauce, bringing it back to its savory glory.

Chef’s Helpful Tips

Avoid crowding the pot when searing the beef; this ensures you get a great crust rather than steaming.
Always taste the ragù before serving; a little more seasoning goes a long way in enhancing the flavors.
Consider making the ragù a day ahead; flavors often intensify overnight, creating an even richer experience.
Use a slow cooker if you prefer; just reduce cooking time to about 6-8 hours on low, and enjoy a no-fuss meal!

There’s something incredibly fulfilling about crafting a dish like Beef Ragù. It’s comforting and comes with a sense of nostalgia, reminiscent of family dinners and special occasions. This recipe is straightforward yet deeply satisfying, allowing you to channel your inner chef without the overwhelming complexity. Whether you’re sharing it with loved ones or enjoying a cozy meal solo, I hope you relish every single bite. Enjoy the process, tweak it to your taste, and most importantly, savor those moments around the dinner table!

Recipe FAQs

Can I make Beef Ragù ahead of time?

Absolutely! Beef Ragù benefits from being made a day ahead, as the flavors deepen and meld together when stored overnight in the refrigerator. Just reheat gently before serving for the best results.

What can I serve with Beef Ragù?

This dish shines when served over pappardelle pasta, but it pairs beautifully with polenta, risotto, or even on crusty bread as a warm sandwich. A fresh salad or garlic bread can complete the meal nicely!

Can I use other cuts of beef for this recipe?

Yes, you can! While chuck roast is ideal, other cuts like brisket or round are suitable alternatives. Just remember, tougher cuts benefit more from slow cooking to break down the connective tissues.

Is there a vegetarian version of Beef Ragù?

Certainly! You can substitute the beef with mushrooms, lentils, or a plant-based meat alternative. Adjust the cooking time to ensure the vegetables are tender but not mushy, and you’ll have a delicious vegetarian ragù!

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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 Cook
Cuisine: Italian

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Description

This beef ragù delivers exceptional flavor with tender chunks of meat simmered slowly to perfection. It’s an ideal comfort food for family dinners or gatherings, featuring rich tomato sauce and fresh ingredients. Perfectly paired with pasta for a satisfying meal!

Ingredients

Scale

2 1/2–3 pounds chuck roast (cut into large chunks)
Kosher salt, to taste
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

Pat the roast dry with paper towels and season generously with kosher salt and black pepper.
Heat a heavy-bottomed enameled Dutch oven over medium-high heat and coat the bottom with oil.
Sear the beef in batches until browned on all sides and set aside.
Lower the heat to medium and add onion, carrots, and celery, cooking until soft and sweet.
Stir in tomato paste and cook for 2-3 minutes, then add minced garlic and cook for about 30 seconds.
Pour in red wine to deglaze the pot, scraping up browned bits, 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 gentle simmer and cover the pot, cooking on low heat for 2½–3½ hours, stirring occasionally.
Remove herb stems and bay leaf, shred the beef with two forks and mix into the sauce.
Let the ragù rest for 15-30 minutes to deepen the flavors.
Boil pasta until just shy of al dente, then transfer to the ragù with some pasta water and toss gently.

Notes

For maximum flavor, let the ragù rest before serving.
Using a cast iron Dutch oven helps retain heat and evenly cook the beef.
Adjust seasoning according to your taste preferences.