Name: Beef Ragù
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 2 1/2-3 pounds chuck roast (cut into large chunks); Kosher salt, to taste; black pepper, to taste; 2-3 tablespoons high heat oil (such as avocado); 1 large brown 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); 1 pound Pappardelle pasta

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Beef Ragù is a classic Italian dish that brings warmth and comfort, perfect for family dinners or a gathering of friends. This rich sauce, slow-cooked to perfection, showcases tender chunks of beef melded with aromatic vegetables and a robust tomato base. Imagine each forkful enveloping your senses with deep flavors, while the aromatic herbs weave a fragrant tapestry in your kitchen. Whether you serve it over pasta or polenta, Beef Ragù offers an experience that ordinary store-bought sauces just can’t compete with.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Beef Ragù
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Beef Ragù

I remember the first time I made this dish; it was a rainy Sunday afternoon, and I had no particular plans. Stirring the pot, I was rewarded with an intoxicating aroma that wafted through my home, calling the family to the dinner table. There’s something magical about letting time work its wonders—two to three hours transform simple ingredients into a sumptuous meal. Trust me, after one bite, you’ll be hooked, wishing you could savor every moment of its deliciousness.

Why You’ll Love This Recipe

Simple & Quick: Although it simmers for a good while, the actual prep is quick, taking only about 30 minutes.
Irresistible Flavor: This dish boasts layers of flavor from the slow-cooked beef, fresh vegetables, and aromatic herbs.
Eye-Catching Appeal: The vibrant color and texture of Beef Ragù make it a showstopper at any dinner table.
Flexible Serving: Perfect for a cozy weeknight dinner, family gatherings, or even meal prep for the week ahead.
Diet-Friendly Options: You can explore gluten-free pasta or serve it over polenta for a gluten-free option.

Ingredients You’ll Need

2 1/2-3 pounds chuck roast (cut into large chunks, see Note #1 below): Chuck roast provides rich flavor and tenderness when cooked slowly. It’s the ideal cut for a hearty ragù.
Kosher salt, to taste (or flaky salt): Essential for enhancing flavor; adjust depending on your preference.
Black pepper, to taste: Freshly cracked pepper elevates the dish’s taste profile.
2-3 tablespoons high heat oil (such as avocado): The right oil helps brown the beef perfectly without burning.
1 large brown onion (aka yellow onion) (finely diced, about 1 1/2 cups): Adds sweetness and depth once caramelized.
2 large carrots (finely diced, about 1 cup): Carrots bring natural sweetness to balance the dish.
2 stalks celery (finely diced, about 1 cup): Contributes to the mirepoix base, enhancing the flavor complexity.
4 cloves garlic (minced or crushed, about 2 tablespoons): Garlic is a powerhouse flavor that complements the beef beautifully.
3 tablespoons tomato paste: This ingredient thickens and adds richness to the sauce.
1 cup dry red wine: Choose a wine you enjoy drinking; it enhances flavor during cooking.
1 (28 ounce) can crushed tomatoes: Tomatoes form the sauce’s base, adding both acidity and body.
2 cups beef broth: Building up the flavors of the ragù; homemade is ideal, but store-bought works well.
4 sprigs fresh thyme (or 1 teaspoon dried): Fresh herbs infuse aromatic notes; thyme brings an earthy flavor.
1 bay leaf: Contributes a subtle depth to the overall flavor.
Parmigiano Reggiano rind (optional but an excellent addition, see Note #2 below): Simmering with the rind enhances the umami.
1 pound Pappardelle pasta: Wide noodles are perfect for holding onto the rich ragù, but feel free to substitute with your favorite pasta.

How to Make Beef Ragù

Brown the Beef: In a large heavy-bottom pot or Dutch oven, heat 2-3 tablespoons of high heat oil over medium-high. Season the 2 1/2-3 pounds of chuck roast generously with kosher salt and black pepper. Working in batches, sear the beef chunks until nicely browned on all sides, about 5-7 minutes. Remove and set aside.
Sauté Aromatics: In the same pot, reduce heat to medium and add the finely diced onion. Cook until softened, about 4-5 minutes. Stir in the carrots and celery, cooking for another 5 minutes until the vegetables are fragrant.
Add Garlic and Tomato Paste: Add the minced garlic and the 3 tablespoons of tomato paste to the pot. Stir and cook for about 2 minutes until well combined and fragrant.
Deglaze the Pot: Pour in the 1 cup of dry red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 3-4 minutes, allowing the alcohol to cook off slightly.
Combine All Ingredients: Add the crushed tomatoes, beef broth, fresh thyme (or dried), and the bay leaf to the pot. Stir in the reserved beef chunks, ensuring they’re submerged in the liquid.
Simmer: Bring the mixture to a gentle simmer. Cover partially and cook on low heat for about 2 to 3 hours, stirring occasionally. The beef should be tender and easily shred with a fork.
Finish and Serve: Discard the bay leaf and thyme stem (if using fresh thyme). If using, add the Parmigiano Reggiano rind during the last hour of cooking for an extra layer of flavor. Meanwhile, cook the 1 pound of Pappardelle pasta according to package instructions. Drain and toss with a bit of olive oil. Serve the beef ragù over the pasta, generously topped with extra Parmigiano Reggiano if desired.

Storing & Reheating

Leftover Beef Ragù can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. When reheating, gently warm it on the stove over low heat, adding a splash of beef broth to refresh the flavors and maintain the desired consistency. Keep in mind that while flavors may deepen over time, the texture might change slightly upon reheating.

Chef’s Helpful Tips

Avoid Overcrowding the Pot: When browning the beef, don’t overcrowd the pot, as this can steam the meat instead of browning it.
Use Quality Wine: Cooking with a wine that you enjoy drinking enhances the overall flavor of the ragù.
Consider Make-Ahead: Beef Ragù is even better the next day after the flavors have had time to develop, making it a perfect make-ahead meal.
Adjust Seasoning: Taste as you go; you may find that it needs more salt or herbs based on your palate.
Use Slow Cooker: For a hands-off approach, transfer everything to a slow cooker after browning and set it on low for 6-8 hours.

Beef Ragù isn’t just a dish; it’s an experience to be shared and savored. The time invested in making it is well worth the reward of savory, meltingly tender beef enveloped in a deliciously complex sauce. Experiment with your favorite pasta, and be sure to relish the process as much as the final bite. Enjoy every forkful, and may this hearty meal bring loved ones together around your table.

Recipe FAQs

Can I make Beef Ragù in advance?

Absolutely! Beef Ragù actually tastes better after resting, as the flavors meld together beautifully. You can prepare it in advance, let it cool completely, and refrigerate it for up to four days, or freeze for up to three months. Just heat it on the stove before serving.

What type of pasta pairs best with Beef Ragù?

Pappardelle is a fantastic choice due to its width allowing it to hold more sauce. However, you can use any pasta you prefer, such as fettuccine, tagliatelle, or even gluten-free options like zucchini noodles.

What can I use instead of red wine?

If you prefer not to use wine, you can replace it with an equal amount of beef broth or chicken broth. Adding a tablespoon of balsamic vinegar can also mimic some of the wine’s depth.

Can I add veggies for more nutrition?

Certainly! Feel free to include diced bell peppers, mushrooms, or even spinach towards the end of cooking. They will add more nutritional value and flavor to your Beef Ragù!