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    Home ยป Recipes ยป Savory

    Beef Ragu

    January 30, 2023 By Sam 40 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    collage of beef ragu, top image was taken of bowl of ragu from above, bottom image taken from side view

    My Beef Ragu recipe cooks for hours until the beef is incredibly tender and flavorful. Serve it with pappardelle pasta for a hearty and impressive dinner! Recipe includes a how-to video!

    Two bowls of wide, long pasta noodles tossed in a shredded beef and tomato sauce.

    Beef Ragu with Pappardelle

    This cozy and satisfying beef ragu recipe is inspired by my late Italian great-grandmotherโ€™s family-famous fettuccine. While I should preface this recipe with the fact that this is not her recipe (sadly, I donโ€™t have it), she did teach me what good Italian food should taste like, and this is most definitely it.

    My version is rich, thick, hearty, and warm-you-straight-down-to-your-toes satisfying. It is *perfect* cold weather comfort food, and takes only 30 minutes to prep before going in the oven. Youโ€™ll love how tender the meat gets after cooking for hours, (much like with my beef stew).

    If youโ€™re intimidated about cooking a roastโ€“donโ€™t be. Weโ€™ll be breaking it down into smaller pieces and searing on the stove for just a few minutes before the oven does the rest. This is a mostly hands-off recipe, and great for preparing in advance! I highly recommend serving with some garlic knots or breadsticks for the full stick-to-your-ribs experience.

    One note before we begin: Do not use a non-enameled cast iron pot! The iron will react with the tomato sauce and will make the final dish taste distinctly metallic after cooking all that time. Iโ€™ve learned this the hard way ๐Ÿ™

    What You Need

    Overhead view of ingredients including beef, carrots, pasta, parmesan, and more.

    This beef ragu is a flavor explosion of carefully-selected ingredients, including:

    • Beef. Chuck roast is the best choice here. It shreds nicely and becomes super tender and flavorful after cooking for a few hours.
    • Veggies. We use a mirepoix; carrots, celery, onion, garlic, and tomatoes. Weโ€™ll also throw in some herbs including bay leaves and thyme.
    • Red wine vinegar. Itโ€™s Imperative (Yes, capital โ€œIโ€ โ€” itโ€™s very important!) that you cook down the red wine vinegar as indicated, otherwise your beef ragu will have a vinegary taste. When cooked properly, it improves the tenderness of the beef and makes the sauce rich and flavorful. Cook it until you can no longer smell the acidity when you waft the steam from the pot towards you. When in doubt, always opt to cook for more time rather than less.
    • Pasta. I like to use thick pappardelle or tagliatelle noodles or even fettuccine. Broad noodles are best for this type of sauce. 

    SAMโ€™S TIP: If you donโ€™t want to use vinegar, a dry red wine (like merlot) could be used instead. You can increase this to ยฝ cup, but still reduce it on the stovetop as indicated. 

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Beef Ragu

    Collage of four photos showing beef searing in a pot before being removed so veggies can be added.
    1. Sear the meat โ€“ Season your beef with salt and pepper, then sear it over medium high heat until browned on all sides. Remove the beef to a plate.
    2. Cook the veggies โ€“ Reduce the heat to medium and add the butter. Once melted, toss in the carrots, celery, and onion and cook until softened.
    3. Create a flavorful base โ€“ Add the garlic and cook for 30 seconds, then stir in the tomato paste.
    4. Deglaze the pan โ€“ Add the red wine vinegar, scraping the pan as you do to incorporate any browned bits on the bottom of the pot. Cook until the vinegar is 50% reduced and no longer has a pungent odor.
    Collage of four photos showing beef being added to a tomato sauce, covered, and baked until tender.
    1. Add the remaining ingredients โ€“ Stir in the beef broth, tomatoes, water, and crushed red pepper. Once simmering, add the beef and herbs.
    2. Cover and cook โ€“ Cover the pot with a lid and cook at 350F for 3 hours.
    3. Test for doneness โ€“ Once the beef is tender, remove it to a plate.
    4. Create the sauce โ€“ Mash the vegetables in the pot until smooth.
    Collage of two photos shredded beef being added to a pot of tomato sauce and tossed with wide pasta noodles.
    1. Shred the meat โ€“ Shred the beef, then return it to the pot. Taste test for seasoning.
    2. Enjoy! Toss with cooked pasta and top with grated parmesan, or serve as desired.

    SAMโ€™S TIP: If you plan to serve your beef ragu with noodles, save some of the pasta water! It helps the sauce cling beautifully to the noodles. If youโ€™re tossing everything together, I also recommend just starting with ยพ lb of noodles (as the noodles absorb a lot of the sauce) and only add more if needed. 

    Overhead view of shredded beef in a tomato sauce.

    Frequently Asked Questions

    What is beef ragu served with?

    I prefer a broad pasta noodle like pappardelle, fettuccini, or tagliatelle. You could also do rigatoni, gnocchi, or cavatappi. If you donโ€™t want to serve your beef ragu over pasta, any other grain could work (like polenta!) or you could even serve it over mashed potatoes.

    What beef cut is best for ragu?

    A beef cut that shreds nicely is best; for me, thatโ€™s chuck roast. Brisket could also work, but itโ€™s not my favorite choice here. As a bonus, chuck roast is generally pretty inexpensive, and while itโ€™s a tough cut of meat, the long, slow cooking process makes it unbelievably melt-in-your-mouth tender by dinnertime.

    Can you freeze this?

    Yes! Beef ragu will keep in the freezer in an airtight container for several months. To thaw, let sit in the fridge overnight before reheating.

    Overhead view of bowls of beef ragu served with wide pasta noodles.

    Looking for more comfort food? Try my baked ziti or stuffed shells!

    Enjoy!

    Letโ€™s bake together! Iโ€™ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    Overhead view of a bowl of beef ragu served with wide pasta noodles.

    Beef Ragu

    My beef ragu recipe cooks for hours until it is incredibly tender and flavorful. Serve it with pappardelle pasta for a hearty and impressive dinner!
    Recipe includes a how-to video!
    4.94 from 29 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dinner
    Cuisine: American, Italian
    Prep Time: 30 minutes minutes
    Cook Time: 3 hours hours
    Total Time: 3 hours hours 30 minutes minutes
    Servings: 8 servings
    Calories: 565kcal
    Author: Sam Merritt

    Ingredients

    • 3 lb (1.4 kg) chuck roast patted dry and 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 (154 g) carrots chopped (about 1 heaping cup)
    • 2 (112 g) celery stalks chopped (about 1 cup)
    • 1 (185 g) medium yellow onion diced (about 1 ยฝ cup)
    • 1 ยฝ Tablespoons minced garlic about 5-6 cloves
    • 3 Tablespoons tomato paste
    • โ…“ cup (78 ml) red wine vinegar may substitute a dry red wine
    • 2 cups beef broth may substitute chicken broth or chicken stock
    • ยผ cup (60 ml) water
    • 28 oz (794 g) crushed tomatoes
    • ยผ teaspoon crushed red pepper optional
    • 2-3 fresh thyme springs or 1 teaspoon dried thyme
    • 2 dried bay leaves

    For Serving

    • 12 oz-1 lb (375-500 g) Pappardelle or preferred pasta for serving
    • Parmesan cheese for serving

    Recommended Equipment

    • Large enameled Dutch Oven with lid (I do not recommend using cast iron that is not enameled)

    Instructions

    • Arrange rack to center of oven and preheat oven to 350F (165C).
    • Season beef on all sides with salt and pepper.
      3 lb (1.4 kg) chuck roast, 1 teaspoon table salt, 1 teaspoon ground black pepper
    • Heat oil in a large enameled Dutch oven over medium/high heat. Once oil is shimmering, add beef and sear on all sides until deep brown in color (once you place the beef in the pot, let it sit for about 2-3 minutes before touching/turning it so you get a nice sear). After searing, remove to a plate and set aside. There should be lots of browned bits on the bottom of the pot โ€“ leave those, theyโ€™re great for flavor.
      2 Tablespoons extra virgin olive oil
    • Reduce heat to medium. Add butter to the pot and, once melted, add carrot, celery, and onion and cook, stirring occasionally, until softened (about 3-5 minutes).
      1 Tablespoon butter, 2 (154 g) carrots, 2 (112 g) celery stalks, 1 (185 g) medium yellow onion
    • Add garlic and cook, stirring frequently, until fragrant (about 30 seconds).
      1 ยฝ Tablespoons minced garlic
    • Add tomato paste and stir until well-incorporated with veggies.
      3 Tablespoons tomato paste
    • Deglaze the pan by slowly pouring in red wine vinegar and scraping the bottom of the pan to loosen any brown bits. Cook until the vinegar is reduced by about 50% and the steam from the pot no longer has a pungent vinegar odor.
      โ…“ cup (78 ml) red wine vinegar
    • Add beef broth, water, crushed tomatoes, and crushed red pepper (if using). Bring to a simmer, stirring occasionally.
      2 cups beef broth, ยผ cup (60 ml) water, 28 oz (794 g) crushed tomatoes, ยผ teaspoon crushed red pepper
    • Return beef to the pot and add bay leaves and thyme (make sure they are submerged), cover with lid, and transfer to the oven.
      2-3 fresh thyme springs, 2 dried bay leaves
    • Cook for 3 hours or until beef is extremely tender and may be easily shredded with a fork (but donโ€™t shred it yet).
    • Remove beef from the pot. Use a potato masher to break up the vegetables in the pot (for a smoother sauce, use an immersion blender, but I like mine a bit heartier). Shred the beef and return to the pot. Taste-test and add additional salt/pepper as needed.

    Serving

    • Serve as desired, I like to serve mine over pappardelle. If youโ€™d like to toss the noodles with the bolognese sauce, reserve a bit of the pasta water (about ยฝ cup) and add it into the sauce with the noodles and simmer over low heat for several minutes until thickened and clinging to the noodles before serving. Top with freshly grated parmesan cheese.
      12 oz-1 lb (375-500 g) Pappardelle or preferred pasta, Parmesan cheese

    Notes

    Slow Cooker

    For best flavor in a slow cooker, I recommend first following steps 1-7 then transferring everything (beef, veggies/vinegar in pot and remaining ingredients) to the slow cooker and cooking for 7-8 hours on low or 5 hours on high. Donโ€™t skip the steps or the sauce will be thin and vinegary tasting.

    Storing

    Store in an airtight container in the refrigerator for up to 5 days or in the freezer for several months.

    Nutrition

    Serving: 1serving | Calories: 565kcal | Carbohydrates: 41g | Protein: 42g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 854mg | Potassium: 1092mg | Fiber: 4g | Sugar: 7g | Vitamin A: 448IU | Vitamin C: 12mg | Calcium: 94mg | Iron: 6mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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      Comments

      1. Aubrey Sorenson

        March 03, 2025 at 11:16 am

        4 stars
        The flavor of this was very good, but when I pulled it from the oven there was absolutely no liquid left whatsoever. Iโ€™m assuming it has to do with my pot, though. Really tasty with homemade noodles or even just by itself in a bowl.

        Reply
        • Sam

          March 07, 2025 at 2:40 pm

          Hi Aubrey! Iโ€™m so glad you enjoyed overall! Was the pot completely covered in the oven? Iโ€™m so curious where the liquid went!

          Reply
          • Aubrey

            March 07, 2025 at 3:37 pm

            yep, totally covered. I wonder if my enameled cast iron pot didnโ€™t fit properly?

      2. Samantha

        March 30, 2024 at 11:31 am

        5 stars
        love this recipe, literally one of my favorite dinners. im actually planning to make this for Easter dinner tomorrow. I have a roast that is 5.3 lbs, should i just double everything else?

        Reply
        • Sam

          March 30, 2024 at 9:20 pm

          Hi Samantha! It will be pretty saucy if you double it. You could try increasing it by 50%. Personally I think I would just add some extra salt and pepper. ๐Ÿ™‚

          Reply
      3. Jes

        February 22, 2024 at 7:55 pm

        5 stars
        This was so delicious! Very flavorful, easy to prepare, and great as leftovers too. My husband said this is a definite keeper, and I completely agree! I really appreciate how you write each step of the instructions to include the ingredients for each step. It saves from having to scroll back and forth. I have always had great success with your recipes!

        Reply
        • Sam

          February 22, 2024 at 9:08 pm

          Iโ€™m so glad you enjoyed it so much, Jes! ๐Ÿ™‚

          Reply
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      4.94 from 29 votes (15 ratings without comment)

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