Beef Ragu is the ultimate comfort dish, blending tender, slow-cooked beef with a rich, velvety tomato sauce. The three-hour simmering process allows the flavors to meld beautifully, creating a depth that’s both hearty and satisfying. Each bite offers a perfect balance of savory meat, aromatic herbs, and a hint of sweetness from the tomatoes. Served over pasta, it’s a meal that feels indulgent yet wholesome, perfect for cozy gatherings or a comforting weeknight dinner.
This recipe delivers a symphony of textures, from the melt-in-your-mouth beef to the silky sauce clinging to every strand of pasta. Packed with protein and fiber, it’s as nourishing as it is delicious. The long cooking time is worth every minute, filling your kitchen with irresistible aromas that promise a meal to remember. Whether you’re feeding a crowd or savoring leftovers, Beef Ragu is a timeless classic that never disappoints.
Ingredients for Beef Ragu
- 3 lb (1.4 kg) chuck roast (pat dry and cut into fist-sized pieces)
- 1 teaspoon table salt
- 1 teaspoon ground black pepper
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon butter (salted or unsalted)
- 2 carrots (154 g) (chopped, about 1 heaping cup)
- 2 celery stalks (112 g) (chopped, about 1 cup)
- 1 medium yellow onion (185 g) (diced, about 1 ½ cups)
- 1 ½ Tablespoons minced garlic (about 5-6 cloves)
- 3 Tablespoons tomato paste
- ⅓ cup (78 ml) red wine vinegar (may substitute dry red wine)
- 2 cups beef broth (may substitute chicken broth or stock)
- ¼ cup (60 ml) water
- 28 oz (794 g) crushed tomatoes
- ¼ teaspoon crushed red pepper (optional)
- 2-3 fresh thyme sprigs (or 1 teaspoon dried thyme)
- 2 dried bay leaves
- 12 oz-1 lb (375-500 g) pappardelle (or preferred pasta, for serving)
- Parmesan cheese (for serving)
Step-by-Step Instructions
- Preheat oven: Arrange rack to the center and preheat to 350°F (165°C).
- Season beef: Pat chuck roast dry and season all sides with salt and pepper.
- Sear beef: Heat olive oil in a large Dutch oven over medium/high heat. Once shimmering, add beef and sear on all sides until deep brown (2-3 minutes per side). Remove beef and set aside, leaving browned bits in the pot.
- Cook vegetables: Reduce heat to medium. Add butter, then carrots, celery, and onion. Cook, stirring occasionally, until softened (3-5 minutes).
- Add garlic: Stir in minced garlic and cook until fragrant (about 30 seconds).
- Incorporate tomato paste: Add tomato paste and stir until well combined with the vegetables.
- Deglaze pot: Slowly pour in red wine vinegar, scraping the bottom to loosen browned bits. Cook until vinegar is reduced by 50% and steam no longer smells pungent.
- Add liquids: Stir in beef broth, water, crushed tomatoes, and crushed red pepper (if using). Bring to a simmer, stirring occasionally.
- Return beef: Add seared beef back to the pot, along with thyme sprigs and bay leaves (submerge them). Cover with a lid and transfer to the oven.
- Bake: Cook for 3 hours or until beef is extremely tender and easily shredded with a fork.
- Shred beef: Remove beef from the pot. Use a potato masher to break up vegetables (or immersion blender for a smoother sauce). Shred beef and return to the pot. Taste and adjust seasoning if needed.
- Serve: Serve over pappardelle or preferred pasta. For a richer sauce, toss noodles with reserved pasta water (½ cup) and simmer until thickened. Top with freshly grated Parmesan cheese.
Perfect Pairings: Serving Suggestions for Beef Ragu
Beef Ragu is a versatile dish that pairs beautifully with a variety of sides. Serve it over pappardelle for a classic Italian experience, or try it with polenta or mashed potatoes for a comforting twist. Don’t forget to top it with freshly grated Parmesan cheese for an extra layer of flavor. For a complete meal, add a side of garlic bread or a simple green salad with a tangy vinaigrette.
Make It Ahead: Storage and Reheating Tips
Beef Ragu tastes even better the next day! Store it in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm it gently on the stovetop over low heat, adding a splash of beef broth or water to loosen the sauce if needed. It’s perfect for meal prep or busy weeknights!
Switch It Up: Recipe Variations to Try
Customize your Beef Ragu to suit your taste! Swap the chuck roast for short ribs or brisket for a richer flavor. If you prefer a deeper sauce, substitute the red wine vinegar with a dry red wine like Cabernet Sauvignon. For a spicier kick, increase the crushed red pepper or add a pinch of chili flakes. Vegetarian? Use mushrooms or lentils as a hearty substitute for the beef.
Time-Saving Hacks for Busy Cooks
Short on time? Use a pressure cooker or Instant Pot to cut the cooking time to about 1 hour. You can also prep the vegetables and beef the night before to streamline the process. If you’re in a rush, skip the oven step and simmer the ragu on the stovetop for 2-3 hours, stirring occasionally to prevent sticking.
Essential Equipment for the Best Beef Ragu
A large enameled Dutch oven is ideal for this recipe, as it distributes heat evenly and transitions seamlessly from stovetop to oven. If you don’t have one, a heavy-bottomed pot will work too. For shredding the beef, use two forks or a pair of meat claws. To achieve a smoother sauce, an immersion blender is a handy tool, though a potato masher works great for a chunkier texture.
Beef Ragu
Ingredients
- 3 lb chuck roast patted dry and cut into fist-sized pieces
- 1 teaspoon table salt
- 1 teaspoon ground black pepper
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon butter salted or unsalted
- 2 carrots chopped (about 1 heaping cup)
- 2 celery stalks chopped (about 1 cup)
- 1 medium yellow onion diced (about 1 ½ cup)
- 1 ½ Tablespoons minced garlic about 5-6 cloves
- 3 Tablespoons tomato paste
- ⅓ cup red wine vinegar may substitute a dry red wine
- 2 cups beef broth may substitute chicken broth or chicken stock
- ¼ cup water
- 28 oz crushed tomatoes
- ¼ teaspoon crushed red pepper optional
- 2-3 fresh thyme springs or 1 teaspoon dried thyme
- 2 dried bay leaves
For Serving
- 12 oz-1 lb Pappardelle or preferred pasta for serving
- Parmesan cheese for serving
Instructions
- Arrange rack to center of oven and preheat oven to 350F (165C).
- Season beef on all sides with salt and pepper.
- Heat oil in a large enameled Dutch oven over medium/high heat. Once oil is shimmering, add beef and sear on all sides until deep brown in color (once you place the beef in the pot, let it sit for about 2-3 minutes before touching/turning it so you get a nice sear). After searing, remove to a plate and set aside. There should be lots of browned bits on the bottom of the pot – leave those, they’re great for flavor.
- Reduce heat to medium. Add butter to the pot and, once melted, add carrot, celery, and onion and cook, stirring occasionally, until softened (about 3-5 minutes).
- Add garlic and cook, stirring frequently, until fragrant (about 30 seconds).
- Add tomato paste and stir until well-incorporated with veggies.
- Deglaze the pan by slowly pouring in red wine vinegar and scraping the bottom of the pan to loosen any brown bits. Cook until the vinegar is reduced by about 50% and the steam from the pot no longer has a pungent vinegar odor.
- Add beef broth, water, crushed tomatoes, and crushed red pepper (if using). Bring to a simmer, stirring occasionally.
- Return beef to the pot and add bay leaves and thyme (make sure they are submerged), cover with lid, and transfer to the oven.
- Cook for 3 hours or until beef is extremely tender and may be easily shredded with a fork (but don’t shred it yet).
- Remove beef from the pot. Use a potato masher to break up the vegetables in the pot (for a smoother sauce, use an immersion blender, but I like mine a bit heartier). Shred the beef and return to the pot. Taste-test and add additional salt/pepper as needed.
- Serve as desired, I like to serve mine over pappardelle. If you’d like to toss the noodles with the bolognese sauce, reserve a bit of the pasta water (about ½ cup) and add it into the sauce with the noodles and simmer over low heat for several minutes until thickened and clinging to the noodles before serving. Top with freshly grated parmesan cheese.