If you are looking for a dish that is both comforting and full of flavor, your search ends with beef ragu. This slow-cooked masterpiece turns simple ingredients into a rich, savory sauce that clings perfectly to wide pasta noodles. With tender chunks of beef, aromatic vegetables, and a sauce that simmers for hours, you can create a meal that feels like a restaurant-quality experience in your own kitchen. Beef ragu is more than just dinner—it’s a culinary journey that fills your home with irresistible aromas and leaves everyone asking for seconds.
Why We Love This Beef Ragu Recipe
You will fall in love with this beef ragu because it takes ordinary ingredients and transforms them into something extraordinary. The long cooking process allows the beef to absorb every bit of flavor from the vegetables, herbs, and tomato base, creating a depth that’s hard to match. It’s versatile, comforting, and perfect for serving over pappardelle or your favorite pasta. This recipe is not only satisfying but also impressive, making it ideal for gatherings or a cozy weeknight dinner where you want to treat yourself. Once you taste the rich, hearty sauce and tender beef, you’ll understand why this recipe has become a favorite in many kitchens.
Ingredients for Beef Ragu
You will need the following ingredients to create your beef ragu:
- 3 lb (1.4 kg) chuck roast, 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
- 2 celery stalks (112 g), chopped
- 1 medium yellow onion (185 g), diced
- 1 ½ tablespoons minced garlic (about 5-6 cloves)
- 3 tablespoons tomato paste
- ⅓ cup (78 ml) red wine vinegar
- 2 cups beef broth
- 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
- Parmesan cheese for serving
How to Make Beef Ragu
Start by arranging your oven rack in the center and preheating to 350°F (165°C). Season your beef chunks with salt and pepper on all sides. Heat the olive oil in a large enameled Dutch oven over medium-high heat. Once the oil shimmers, carefully add the beef and sear it until every side is deeply browned. Let it sit for 2–3 minutes before turning to ensure a perfect sear. Once seared, remove the beef and set aside, leaving the browned bits in the pot—they add incredible flavor to your sauce.
Next, reduce the heat to medium and melt the butter. Add the chopped carrots, celery, and onions, cooking them until softened, about 3–5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the tomato paste and mix it well with the vegetables. Slowly pour in the red wine vinegar to deglaze the pan, scraping up the brown bits. Let it cook until the vinegar reduces by half and the sharp aroma dissipates.
Pour in the beef broth, water, crushed tomatoes, and crushed red pepper if using. Stir occasionally and bring the mixture to a gentle simmer. Return the seared beef to the pot along with the bay leaves and thyme, ensuring the beef is submerged. Cover the pot with a lid and transfer it to the oven. Let it cook for three hours or until the beef becomes extremely tender and can be shredded easily with a fork.
After cooking, remove the beef from the pot. Use a potato masher to gently break up the vegetables for a smoother texture or leave it chunky for a heartier sauce. Shred the beef and return it to the pot. Taste and adjust seasoning with additional salt or pepper if necessary. Your rich, flavorful beef ragu is now ready to enjoy.
How to Serve Beef Ragu
You can serve your beef ragu over freshly cooked pappardelle, tossing the pasta in the sauce for a perfect coating. Reserve about ½ cup of pasta water to add into the sauce while mixing with noodles, which helps the sauce cling beautifully. Sprinkle generously with freshly grated Parmesan cheese before serving. The deep, rich red sauce against the wide, flat noodles creates a visually stunning dish, perfect for impressing your family or guests. Pair it with a simple green salad or roasted vegetables to complete the meal. You can also serve it in individual bowls for a rustic, Italian-style presentation that looks as good as it tastes.
Expert Tips for Perfect Beef Ragu
For the best results, always sear your beef properly to lock in juices and flavor. Take your time with each step, especially the sautéing of vegetables and deglazing with vinegar, as these build the depth of flavor in the final sauce. If you want a smoother texture, use an immersion blender on the vegetables before returning the shredded beef to the sauce. Slow cooking is key—don’t rush it. For even more flavor, consider letting the ragu sit for a few hours or overnight; the sauce deepens and tastes even richer the next day. Choosing the right cut of beef is important, and chuck roast works best because it becomes tender and flavorful after slow cooking.
How to Store Beef Ragu
Beef ragu stores beautifully. Place it in an airtight container in the refrigerator, and it will stay fresh for up to five days. For longer storage, freeze in a freezer-safe container for several months. When reheating, do so gently over low heat, stirring occasionally to prevent sticking. You can also freeze in portions, so you always have ready-made, restaurant-quality ragu at home. Reheating in the oven or on the stovetop brings back the rich flavors without losing texture.
Variations of Beef Ragu
You can adapt this beef ragu recipe to suit your taste. Try adding mushrooms for an earthy depth or a splash of cream at the end for a silky sauce. Swap the pappardelle for rigatoni or spaghetti if you prefer. Herbs like rosemary or oregano can replace thyme for a different aromatic profile. If you want a spicier version, increase the crushed red pepper slightly. For a slow-cooker version, follow the initial steps for searing and sautéing, then transfer everything to the slow cooker and cook on low for 7–8 hours. Each variation offers a unique twist on this classic, making it versatile for any occasion.
Frequently Asked Questions About Beef Ragu
What is the best cut of beef for ragu?
Chuck roast is ideal because it becomes tender and flavorful during long cooking. Avoid lean cuts, as they may dry out.
Can I make beef ragu ahead of time?
Yes, beef ragu tastes even better the next day. Store in the refrigerator or freeze for later use.
What pasta works best with beef ragu?
Wide, flat noodles like pappardelle are perfect for clinging to the thick sauce, but rigatoni or fettuccine also work well.
Can I make beef ragu without wine or vinegar?
Yes, you can use extra beef broth or a small splash of lemon juice to maintain flavor depth.
How do I thicken my beef ragu sauce?
Simmer uncovered for a few minutes or mash some of the cooked vegetables into the sauce for natural thickening.
Beef Ragu
Equipment
- Dutch Oven
- Measuring cups and spoons
Ingredients
- 3 lb. chuck roast cut into fist-sized pieces
- 1 tsp. table salt
- 1 tsp. ground black pepper
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. butter salted or unsalted
- 2 medium carrots chopped
- 2 stalks celery chopped
- 1 medium yellow onion diced
- 1 ½ Tbsp. minced garlic about 5-6 cloves
- 3 Tbsp. tomato paste
- ⅓ cup red wine vinegar
- 2 cups beef broth
- ¼ cup water
- 28 oz. crushed tomatoes
- ¼ tsp. crushed red pepper optional
- 2-3 sprigs fresh thyme or 1 tsp dried thyme
- 2 dried bay leaves
- 12 oz. pappardelle pasta or preferred pasta
- Parmesan cheese for serving
Instructions
- Preheat your oven to 350°F (165°C) and season beef with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove beef and set aside.
- Reduce heat to medium and melt butter. Add carrots, celery, and onion, cooking until softened (3-5 minutes). Stir in garlic and cook for 30 seconds.
- Add tomato paste and mix well. Pour in red wine vinegar to deglaze, scraping up brown bits. Cook until reduced by half.
- Add beef broth, water, crushed tomatoes, and crushed red pepper if using. Stir and bring to a gentle simmer.
- Return seared beef to the pot, add bay leaves and thyme, ensuring beef is submerged. Cover and transfer to the oven.
- Cook for 3 hours or until beef is tender and easily shredded with a fork.
- Remove beef, shred it, and return it to the pot. Adjust seasoning as needed.
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