Beef Ragu Recipe

This Beef Ragu recipe is the ultimate comfort food, featuring tender, slow-cooked chuck roast in a rich, savory tomato sauce with red wine, garlic, and aromatic herbs. Served over pappardelle pasta, it’s a hearty, flavorful dish perfect for family dinners or special occasions. With simple ingredients and easy instructions, this beef ragu is ideal for meal prep or freezing. Learn how to make the best homemade beef ragu with tips, variations, and serving ideas. Enjoy a classic, Italian-inspired meal that’s guaranteed to satisfy!

Ingredients

• 3 lb. beef chuck roast, cut into quarters
• 2 tablespoons olive oil or vegetable oil
• 1 medium onion, finely chopped
• 2 large carrots, peeled and finely chopped
• 2 medium ribs celery, finely chopped
• 2 cloves garlic, minced
• 1 cup dry red wine (a blend works well)
• 1 (28-ounce) can crushed tomatoes
• 1 cup low-sodium beef broth
• 2 tablespoons tomato paste
• ½ teaspoon dried thyme
• ¼ teaspoon crushed red pepper
• ¼ teaspoon freshly ground black pepper
• 2 bay leaves
• 16 ounces pappardelle pasta
• Shredded Parmesan cheese (optional)
• Fresh thyme (optional)
• Chopped fresh basil (optional)

---

Instructions

1. Prepare and Brown the Beef
   Season the quartered chuck roast generously with salt and pepper. Heat 1 tablespoon of oil in a Dutch oven or heavy-bottomed stockpot over medium heat. Sear the beef on all sides until browned. Transfer the browned beef to a plate and set aside.
2. Sauté the Vegetables
   In the same pot, add the remaining tablespoon of oil. Sauté the onion, carrots, and celery over medium heat until softened, about 5-7 minutes. Reduce the heat, add the minced garlic, and cook for 1 minute, stirring frequently.
3. Deglaze the Pot
   Pour in the red wine and scrape the bottom of the pot with a wooden spoon to deglaze, releasing any browned bits.
4. Simmer the Sauce
   Stir in the crushed tomatoes, beef broth, tomato paste, dried thyme, crushed red pepper, black pepper, and bay leaves. Return the browned beef to the pot, submerging it in the sauce. Cover and simmer over low heat for 2 to 2 ½ hours, or until the beef is tender and easy to shred.
5. Shred the Beef
   Remove the beef from the pot and shred it with two forks, discarding any fat, gristle, or cartilage. Return the shredded beef to the sauce and let it simmer on low.
6. Cook the Pasta
   Meanwhile, bring a large pot of salted water to a boil. Cook the pappardelle pasta according to package instructions. Drain well.
7. Combine and Serve
   Toss the cooked pasta with the beef ragu. If desired, garnish with shredded Parmesan cheese, fresh thyme, or chopped basil before serving.

---

Tips

• Searing is Key: Browning the beef before slow-cooking enhances the flavor of the ragu.
• Deglazing Matters: Don’t skip deglazing the pot with wine—it adds depth to the sauce.
• Low and Slow: Simmer the beef gently to ensure it becomes tender and absorbs the rich flavors.

---

Variations and Substitutions

• No Wine? Substitute the red wine with beef broth or grape juice for a non-alcoholic version.
• Vegetables: Add mushrooms or zucchini for extra flavor and texture.
• Different Pasta: Swap pappardelle for tagliatelle, rigatoni, or any hearty pasta shape.
• Herbs: Replace dried thyme with fresh thyme for a more aromatic touch.

---

FAQs

Can I make this recipe ahead of time?
Yes! Beef ragu tastes even better the next day. Store it in the fridge for up to 3 days or freeze it for up to 3 months.

Can I use a slow cooker?
Absolutely. After browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 8 hours or high for 4-5 hours.

What’s the best cut of beef for ragu?
Chuck roast is ideal because it’s flavorful and becomes tender after slow cooking.

---

Serving Suggestions

• Serve the ragu over pasta, polenta, or mashed potatoes.
• Pair it with a side of garlic bread or a simple green salad.
• Enjoy with a glass of the same red wine used in the recipe for a perfect pairing.

---

Why You’ll Love This Recipe

• Rich and Hearty: Slow-cooked beef and a tomato-based sauce create an indulgent, comforting meal.
• Perfect for Entertaining: A dish that feels fancy but is simple to prepare.
• Freezer-Friendly: Make a big batch and freeze leftovers for quick weeknight meals.
• Customizable: Adapt the recipe with your favorite vegetables or pasta shapes.

Savor this decadent Beef Ragu over tender pappardelle pasta for a classic, soul-warming Italian-inspired dish!