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Beef Ragu recipe

Beef Ragu

A rich, savory sauce made from slow-cooked beef, perfect for serving over wide pasta like pappardelle.
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 3 minutes
Course Main Course
Cuisine Italian
Servings 6 serving
Calories 650 kcal

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
  • 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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Notes

Store in an airtight container in the refrigerator for up to 5 days. Freeze for longer storage.
Keyword Ragu