Beef Ragù

Beef Ragù is one of those magical meals that satisfies not just hunger but also the soul. Rich with flavor, this hearty sauce made from slow-cooked beef is a classic in Italian kitchens and for good reason. Imagine tender chunks of beef, perfectly seasoned, simmered in a luscious tomato sauce, served over warm pasta—every bite inviting, every aroma deeply comforting.

For many of us, Beef Ragù evokes cherished memories of family gatherings, dinners with friends, or simply an evening at home when you crave something warm and delicious. Whether you’re hosting a dinner party or just looking to indulge in a cozy home-cooked meal, this recipe does it all. And let’s be honest—it’s way better than anything you’d find in a jar or a restaurant! Take a chance on this crowd-pleaser, and prepare to be amazed by the flavors you can create in your kitchen.

How to Make Beef Ragù

1. Prep the Beef: Start by seasoning the 2 1/2-3 pounds of chuck roast with kosher salt and black pepper. Heat 2-3 tablespoons of high heat oil in a large, heavy pot over medium-high heat. Once hot, add the beef chunks and sear them on all sides until browned, about 5-7 minutes. Remove the beef from the pot and set it aside.

2. Sauté the Aromatics: In the same pot, add the finely diced brown onion, carrots, and celery. Lower the heat to medium and sauté for about 7-10 minutes until they are softened and fragrant. Add the minced garlic and cook for an additional minute, stirring constantly to avoid burning.

3. Flavor It Up: Stir in the 3 tablespoons of tomato paste and cook for a couple of minutes until it’s starting to caramelize. This step intensifies the tomato flavor significantly!

4. Deglaze the Pot: Pour in 1 cup of dry red wine to deglaze the pot, scraping up all those delicious bits stuck on the bottom. Bring the wine to a simmer and let it reduce by half, approximately 5 minutes.

5. Add the Rest: Once the wine has reduced, return the beef to the pot along with the crushed tomatoes, beef broth, fresh thyme, bay leaf, and Parmigiano Reggiano rind if using. Stir everything to combine and bring the sauce to a gentle simmer.

6. Slow Cook: Reduce the heat to low, cover the pot, and let it simmer for at least 2 hours, or until the beef is tender and easily shreds with a fork. You can also transfer it to a slow cooker at this point and let it cook on low for 6-8 hours.

7. Prepare the Pasta: About 15 minutes before you’re ready to serve, cook the 1 pound of Pappardelle pasta in salted boiling water according to package instructions until al dente. Drain and reserve some of the pasta water.

8. Finish the Sauce: Once the beef is fork-tender, remove it from the pot, shred it with two forks, and return it to the sauce. If it’s too thick, you can add a bit of the reserved pasta water to reach your desired consistency.

9. Serve It Up: Serve this hearty beef ragù over your freshly cooked Pappardelle and garnish with additional grated Parmigiano Reggiano if desired.

Storing & Reheating

To store leftovers, place the Beef Ragù in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 3 months. Make sure to cool it completely before freezing to maintain its flavor. When ready to enjoy, gently reheat in a saucepan over low heat, stirring occasionally until warmed through. You might need to add a splash of beef broth or water to refresh the sauce’s consistency.

There’s something about the rich aroma wafting from a pot of simmering Beef Ragù that promises comfort and warmth. Each serving becomes a moment shared, a story waiting to unfold. So grab a bowl, bring your loved ones together, and relish the love that’s stirred into each bite.

Recipe FAQs

Can I use a different cut of beef?

Absolutely! While chuck roast is ideal for its marbling, you can use brisket or short ribs. Just keep cooking times in mind as they may vary based on the cut and thickness.

Is Beef Ragù the same as Bolognese?

While both are hearty meat sauces, Bolognese is a specific type of ragù that often includes milk and is cooked for a longer time. This recipe is a simpler variation, emphasizing robust flavors with fewer ingredients.

Can I make this recipe ahead?

Yes, it’s a perfect dish to make ahead! This ragù actually tastes better the next day as the flavors meld together while resting in the fridge. Just reheat gently before serving.

What kind of wine is best for this recipe?

Choose a dry red wine that you would enjoy drinking, such as Chianti or Merlot. Avoid sweet wines, as they can alter the sauce’s intended depth and flavor.

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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 is a comforting dish with tender chunks of chuck roast simmered in red wine, tomatoes, and fresh herbs. Perfect for family dinners or special occasions, it’s easy to make and absolutely delicious. Serve it over pappardelle pasta for a satisfying meal.

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Ingredients

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• 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

1. Pat the roast dry with paper towels and season generously with kosher salt and black pepper.
2. Heat a heavy-bottomed enameled Dutch oven over medium-high heat with a small amount of oil to coat the bottom.
3. Sear the beef in batches until deeply browned on all sides. Remove and set aside.
4. Lower heat to medium, then add the onion, carrots, and celery. Cook until very soft and sweet, about 12-15 minutes.
5. Stir in the tomato paste and cook for 2-3 minutes until it darkens and becomes aromatic.
6. Add minced garlic and cook for about 30 seconds until fragrant.
7. Pour in the red wine, scraping up any browned bits. Simmer until reduced by half and no longer smells of alcohol.
8. Return the beef to the pot. Add crushed tomatoes, thyme, bay leaf, and enough beef broth to just cover the meat. Bring to a gentle simmer.
9. Cover and cook on low heat for 2½-3½ hours, stirring occasionally, until the beef shreds easily.
10. Remove herb stems and bay leaf. Shred the beef using two forks and stir into the sauce until thick and glossy.
11. Turn off the heat and let Ragù rest for 15-30 minutes to deepen flavors.
12. Boil pasta until just shy of al dente. Transfer directly to the Ragù with about 1/2 cup of pasta water, tossing gently. Garnish with parmesan, olive oil, and torn basil leaves.

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Notes

For best flavor, allow the ragù to rest before serving.
Choosing high-quality beef and wine enhances the overall taste of the dish.
The ragù can be made a day in advance and reheated for a more profound flavor.

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Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 6g
• Sodium: 800mg
• Fat: 27g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 2g
• Protein: 34g
• Cholesterol: 95mg

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