Name: Beef Ragu
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Italian
Ingredients: 2 lbs boneless beef chuck, cut into large chunks; Salt and freshly ground black pepper, to taste; 2 tablespoons olive oil; 1 medium onion, finely diced; 2 carrots, finely diced; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1/2 cup red wine (optional); 1 can (28 oz) crushed tomatoes; 1 teaspoon sugar; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 2 bay leaves; 1/2 cup beef broth or water; Fresh basil or parsley, chopped (for garnish); Freshly grated Parmesan cheese, for serving

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Okay, hear me out—there is nothing like the smell of beef ragu bubbling away on the stove or in the slow cooker on a chilly afternoon. This is the kind of meal that feels like a warm hug. Rich, savory, and deeply satisfying, it’s one of those dishes that looks fancy but is secretly low-effort and foolproof. Whether you’re hosting friends or just feeding your own crew, this one always gets rave reviews.

A Little Bit About This Comforting Classic

Beef ragu is basically the Italian cousin of a really good beef stew, except instead of being served in a bowl, it’s ladled generously over pasta (or even creamy polenta if you’re in the mood). The magic comes from a long simmer, which breaks the beef down into fall-apart tender strands and infuses everything with flavor.

Why You’ll Love This Recipe

It’s super hands-off once everything is in the pot
Freezes beautifully for future dinners
Feels fancy, tastes rich, but is made with simple ingredients
Versatile enough for pasta, gnocchi, polenta, or even a baked potato

Ingredients (Just a Sneak Peek)

You’ll find the full list of ingredients and measurements below, but here’s what you’ll need to get started:

Boneless beef chuck (or stew meat)
Crushed tomatoes
Carrot, onion, and garlic for that classic soffritto base
Red wine (totally optional, but recommended)
Tomato paste, herbs, and a touch of sugar

Directions

Sear the Beef for Flavor

Start by patting your beef dry and seasoning it well with salt and pepper. Heat up a little oil in a Dutch oven or large pot and sear the beef in batches until it’s golden brown on all sides. Don’t skip this step—it builds deep, meaty flavor into the sauce.

Sauté the Aromatics

In the same pot, add diced onion, carrot, and garlic. Cook until soft and golden, scraping up any browned bits from the bottom of the pot. That’s all flavor!

Add the Wine and Tomatoes

Pour in a splash of red wine (if using) and let it reduce slightly. Then stir in the tomato paste, crushed tomatoes, a pinch of sugar, and your herbs. Return the beef to the pot and nestle it down into the sauce.

Simmer Low and Slow

Cover and let everything simmer for 2.5 to 3 hours, stirring occasionally. You’ll know it’s ready when the beef is fork-tender and practically falls apart when you stir it.

Shred the Beef and Finish the Sauce

Once the beef is tender, remove it from the pot and shred it with two forks. Return it to the sauce, give everything a good stir, and let it simmer uncovered for another 10–15 minutes so the sauce thickens just a bit.

Serve It Up

Ladle the ragu over your pasta of choice (pappardelle is my favorite), sprinkle with parmesan, and serve it with crusty bread on the side.

Expert Tips and Tricks

If your sauce starts to dry out during simmering, add a splash of broth or water
A parmesan rind added to the sauce while simmering gives it a deeper umami flavor
Chop the veggies super fine so they melt into the sauce
This tastes even better the next day, so consider making it ahead

Recipe Variations and Possible Substitutions

Swap the beef for pork shoulder or even lamb for a different spin
Want to skip the wine? Just use extra broth or a splash of balsamic vinegar for depth
Toss in a pinch of red pepper flakes if you like a little heat
You can use a slow cooker instead of the stovetop—just cook on low for 8 hours

Serving and Pairing Suggestions

Beef ragu is traditionally served over wide noodles like pappardelle or tagliatelle, but it’s equally dreamy on creamy polenta. I’ve even served it over mashed potatoes on lazy Sundays. Pair it with a bold red wine (think Chianti or Cabernet), a simple green salad, and some warm, crusty bread for mopping up every last bit of sauce.

Storage and Reheating Tips

This ragu stores beautifully in the fridge for up to 4 days and can be frozen for up to 3 months. Reheat gently on the stove or in the microwave with a splash of water or broth to loosen it up.

FAQs

Can I make this in a slow cooker?
Absolutely! After searing the beef and sautéing the veggies, transfer everything to a slow cooker and cook on low for about 8 hours.

What pasta is best with beef ragu?
Pappardelle is my go-to, but rigatoni, tagliatelle, or even spaghetti will work just fine.

Can I freeze this?
Yes! Let it cool completely, then portion into freezer-safe containers. Thaw in the fridge overnight before reheating.

Is there a vegetarian version?
Try replacing the beef with lentils and mushrooms and follow the same steps. It won’t be traditional, but it’ll still be rich and comforting.

Conclusion

If you’re craving something hearty and slow-simmered that’ll make your kitchen smell amazing, beef ragu is the answer. It’s one of those recipes that feels special every single time you make it, and trust me—it’ll become one of your go-tos. Let me know how you serve yours!

Beef Ragu

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A rich and comforting Italian classic featuring slow-simmered beef in a savory tomato and herb sauce. Perfect over pasta, polenta, or mashed potatoes, this dish is ideal for cozy nights or entertaining guests.

Author: Touria Elkoudssi
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Yield: 6–8 servings 1x
Category: Main Course
Method: Braising
Cuisine: Italian

Instructions

Sear the Beef: Pat the beef dry and season with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
Sauté Aromatics: In the same pot, add diced onion and carrots. Cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
Deglaze and Build Sauce: Stir in tomato paste and cook for 2 minutes. Pour in red wine (if using) to deglaze the pot, scraping up any browned bits. Let it simmer for 2-3 minutes.
Simmer: Add crushed tomatoes, sugar, oregano, thyme, bay leaves, and beef broth. Return the seared beef to the pot, ensuring it’s submerged in the sauce. Bring to a simmer.
Cook Low and Slow: Cover and simmer on low heat for 2.5 to 3 hours, stirring occasionally, until the beef is fork-tender.
Shred and Finish: Remove the beef, shred it using two forks, and return it to the sauce. Simmer uncovered for an additional 10-15 minutes to thicken the sauce.
Serve: Serve the ragu over your choice of pasta, polenta, or mashed potatoes. Garnish with chopped fresh herbs and grated Parmesan cheese.

Notes

If the sauce becomes too thick during simmering, add a splash of broth or water to adjust consistency.
Adding a Parmesan rind during simmering can enhance the umami flavor.
For a gluten-free version, serve over gluten-free pasta or polenta.
This dish tastes even better the next day; consider making it ahead of time.