Beef Ragu Recipe

Rich, hearty, and deeply flavorful, this Beef Ragu Recipe is a comforting Italian-style meat sauce that’s slow-cooked to perfection. Made with tender chunks of beef, tomatoes, red wine, and aromatic herbs, it’s the kind of dish that fills your kitchen with mouthwatering smells. Serve it over pasta, creamy polenta, or crusty bread for a satisfying, rustic meal. The best part? It’s simple to make with minimal ingredients and big flavor. Whether you’re entertaining guests or meal prepping, beef ragu never disappoints.

Ingredients

• 2 tablespoons olive oil
• 2 pounds beef chuck roast (cut into large chunks)
• Salt and black pepper to taste
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine (optional, or use beef broth)
• 1 (28 oz) can crushed tomatoes
• 1 cup beef broth
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• Fresh parsley or basil, for garnish
• Grated Parmesan, for serving
• Cooked pasta or polenta, for serving

Instructions

1. Season beef chunks with salt and pepper.
2. Heat olive oil in a Dutch oven over medium-high heat; sear beef on all sides until browned, then remove.
3. In the same pot, add onion, carrots, and celery; cook until softened (about 5–6 minutes).
4. Stir in garlic and tomato paste; cook for 1 minute.
5. Pour in red wine and simmer for 2–3 minutes, scraping the bottom of the pot.
6. Add crushed tomatoes, beef broth, oregano, thyme, bay leaf, and return beef to the pot.
7. Stir well, cover, and simmer on low for 2½ to 3 hours until beef is fork-tender.
8. Remove bay leaf and shred the beef using two forks.
9. Let simmer uncovered for 15–20 minutes to thicken the sauce.
10. Serve hot over pasta or polenta with Parmesan and herbs.

Tips

• Use a marbled cut like chuck roast for the best flavor and tenderness.
• Red wine adds depth, but you can substitute beef broth if preferred.
• Cook low and slow to let the flavors fully develop.
• Make ahead—ragu tastes even better the next day!

Variations & Substitutions

• No wine? Just use extra beef broth.
• Want it spicy? Add a pinch of red pepper flakes while cooking.
• No chuck roast? Use short ribs or brisket instead.
• Vegetable boost: Add mushrooms or bell peppers for added richness.

Serving Suggestions

• Serve over pappardelle, tagliatelle, rigatoni, or creamy polenta.
• Add a sprinkle of Parmesan cheese and fresh basil or parsley.
• Pair with crusty bread and a side salad for a full Italian meal.

Why You Will Love This Recipe

• Deep, slow-cooked flavor with simple ingredients
• Versatile: serve it over pasta, polenta, or bread
• Meal-prep and freezer friendly
• Perfect for cozy dinners or family gatherings
• Classic Italian comfort food that’s always a hit