Beef Ragù

Slow-Cooked Beef Ragu on Pappardelle, served on a light brownish-grey plate atop a cement countertop.

Beef Ragù is the ultimate Italian comfort food, with tender slow-cooked beef in a rich, savory tomato sauce that clings to every strand of pasta. This classic recipe uses simple ingredients and easy steps. It's perfect for beginners or anyone craving a cozy, restaurant-quality meal at home.

Course Dinner

Cuisine Italian

Keyword Beef Ragù, Beef Ragù with Pappardelle, Chuck Roast Ragù

Prep Time 30

Cook Time 3 40

Resting Time 30

Servings servings

Calories 589kcal

Author Heather

Equipment

Large Enameled Cast Iron Dutch Oven

Ingredients

2 1/2-3 pounds chuck roast *cut into large chunks, see Note #1 below
Kosher salt, to taste *or flaky salt
black pepper, to taste
2-3 tablespoons high heat oil *such as avocado
1 large brown onion (aka yellow 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, see Note #2 below
1 pound Pappardelle pasta

Instructions

Season and Sear the Beef

Pat the roast dry with paper towels. Season all sides generously with kosher salt and black pepper.
Heat a heavy-bottomed enameled Dutch oven over medium-high heat and add a small amount of oil, enough to coat the bottom.
Sear the beef in batches until deeply browned on all sides. Remove and set aside. See Note #3 below.

Build the Soffritto

Lower heat to medium. Add the onion, carrots and celery.
Cook, stirring often, until the veggies are very soft and sweet but not caramelized, about 12-15 minutes. See Note #4 below.

Add Tomato Paste and Garlic

Stir in the tomato paste and cook for 2-3 minutes, until it darkens and smells rich.
Add the minced garlic and cook for about 30 seconds, just until fragrant.

Deglaze with Wine

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer until the wine is reduced by at least half and no longer smells of alcohol.

Slow Braise

Return the beef to the pot. Add crushed tomatoes, thyme, bay leaf and enough beef broth to just barely cover the meat. (Add Parmigiano Reggiano rind now, if using.) Bring to a gently simmer.

Cook Low and Slow

Cover the pot and cook on low heat for 2½–3½ hours, stirring occasionally, until the beef shreds easily. (Alternatively, transfer to a 300℉ oven for the same amount of time.)

Shred Beef

Remove herb stems and bay leaf. Shred the beef using two forks and stir into sauce. The sauce should be thick, glossy and deeply savory.

Rest the Sauce

Turn off the heat and let Ragù rest for 15-30 minutes to allow the flavors to deepen.

Cook and Finish with the Pasta

Boil pasta until just shy of al dente. Using tongs (or a spider strainer), transfer pasta directly to the Ragù with about 1/2 cup of pasta water, if needed. Toss gently and garnish with freshly grated parmesan, a drizzle of good quality olive oil and torn basil leaves.

Video

Notes

Note #1- Chuck roast is a classic choice for Beef Ragù because it's affordable and its marbling ensures tender, flavorful results. For even deeper richness, swap the chuck for beef short ribs. Their extra collagen and bone add true 5 star restaurant-quality. Avoid lean cuts, which can dry out.

Note #2- For the best value on authentic Parmigiano Reggiano, check Costco. They offer excellent quality at a great price.

Note #3- For beautifully seared beef, add the oil into the hot pan. When the oil shimmers, add the beef in a single layer, making sure not to crowd the pan. Let the meat cook without moving it. If it sticks when you try to turn it, wait another minute. The beef will release easily once a golden crust has formed. Sear all sides in batches for the richest flavor.

Note #4- Cook the onion, carrot and celery (soffritto) slowly over medium heat, stirring often. You're not looking to caramelize, just to gently soften and draw out their sweetness. This patient step builds a rich, flavorful base for your sauce.

Nutrition