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 (or flaky salt); 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 comforting dish that wraps you in its warm embrace, transporting you right to Italy with each spoonful. Rich and hearty, this slow-cooked sauce features tender chunks of chuck roast simmered in a luscious tomato and red wine base, creating layers of flavor and texture that simply cannot be replicated by store-bought versions. There’s something incredibly satisfying about the way the robust flavors meld together, making every bite a celebration of homestyle cooking perfect for any occasion.

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 had Beef Ragù at a tiny trattoria in Florence. The aroma wafting through the air was intoxicating; the perfect combination of savory meat, fresh vegetables, and fragrant herbs. It was love at first bite! This recipe mirrors that memory with ease and brings the essence of traditional Italian cuisine into your own kitchen, from a cozy family dinner to a special gathering with friends. You’ll find that it’s not only budget-friendly but also destined to become a staple in your cooking repertoire.

Why You’ll Love This Recipe

Simple & Quick: With a preparation time of just 30 minutes, the rest is hands-off; let it simmer beautifully while you enjoy some downtime.
Irresistible Flavor: The depth of flavor from the slow-cooked chuck roast paired with rich tomatoes and wine will have everyone asking for seconds.
Eye-Catching Appeal: This dish looks as incredible as it tastes, making it perfect for impressing guests or enjoying a cozy night in.
Flexible Serving: Perfect over Pappardelle pasta, polenta, or even crusty bread, it’s versatile enough to please every palate.
Diet-Friendly Options: Easily adaptable for gluten-free diets by serving over zucchini noodles or mashed potatoes.

Ingredients You’ll Need

2 1/2-3 pounds chuck roast: This cut is ideal for slow cooking, resulting in tender, melt-in-your-mouth pieces. You can substitute with brisket if needed.
Kosher salt, to taste: Enhances all other flavors. For flakier textures, flaky salt can be used.
Black pepper, to taste: Use fresh cracked pepper for a more vibrant flavor.
2-3 tablespoons high heat oil: Avocado oil is great for searing and doesn’t impart flavor. Olive oil works too, but be cautious of its smoke point.
1 large brown onion (finely diced, about 1 1/2 cups): Adds a sweet, aromatic base to your ragù.
2 large carrots (finely diced, about 1 cup): Contributes natural sweetness to balance the acidity of tomatoes.
2 stalks celery (finely diced, about 1 cup): This adds wonderful earthiness and enhances the overall flavor.
4 cloves garlic (minced or crushed, about 2 tablespoons): Brings pungency and a rich aroma to the dish.
3 tablespoons tomato paste: Concentrated flavor helps deepen the ragù’s sweetness and complexity.
1 cup dry red wine: Choose a full-bodied wine for richness; cabernet or merlot works well.
1 (28 ounce) can crushed tomatoes: The key base for the sauce, providing sweetness and acidity.
2 cups beef broth: Adds more depth and a savory base; homemade if you have it is best.
4 sprigs fresh thyme (or 1 teaspoon dried): Harmonizes flavors with its herby goodness.
1 bay leaf: A subtle taste that rounds out the dish perfectly.
Parmigiano Reggiano rind: This is optional but highly recommended for an extra layer of umami depth.
1 pound Pappardelle pasta: Smooth, wide noodles that capture the sauce beautifully.

How to Make Beef Ragù

Prepare the Meat: Season the chuck roast chunks generously with kosher salt and black pepper. This step helps infuse flavor right from the start.
Sear the Meat: In a large Dutch oven, heat 2-3 tablespoons of high heat oil over medium-high. Once hot, sear the beef pieces until they are deeply browned on all sides, about 5-7 minutes. Remove and set aside.
Sauté Aromatics: In the same pot, add the diced onion, carrots, and celery. Cook until softened, stirring occasionally, about 5 minutes. Toss in the minced garlic and cook for an additional minute until fragrant.
Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes to caramelize the sugars, enhancing the overall flavor.
Deglaze with Wine: Pour in 1 cup of dry red wine, scraping up any browned bits at the bottom. Let it simmer for about 2-3 minutes until reduced by half.
Incorporate the Tomatoes and Broth: Add the crushed tomatoes and beef broth, stirring to combine. Return the seared beef and any juices back to the pot.
Season and Simmer: Add the thyme sprigs, bay leaf, and Parmigiano Reggiano rind if using. Bring to a gentle simmer, cover, and reduce the heat to low. Let it cook for 2 to 3 hours, stirring occasionally until the beef is fork-tender.
Cook the Pappardelle: About 10 minutes before serving, cook 1 pound of Pappardelle pasta according to package instructions until al dente.
Combine and Serve: Once the ragù is ready, discard the bay leaf and thyme sprigs. Toss the cooked pasta into the sauce and mix well. Serve hot, garnished with freshly grated Parmigiano Reggiano if desired.

Storing & Reheating

To store your Beef Ragù, allow it to cool completely before transferring it into an airtight container. It can be kept in the refrigerator for up to 3 days or frozen for up to 3 months. For freezing, consider using a freezer-safe bag to save space. When you’re ready to enjoy, reheat on the stove over low heat until warmed through; you might want to add a splash of beef broth or water to refresh the sauce’s consistency.

Chef’s Helpful Tips

Avoid overcrowding the pot when searing meat; it can stew rather than brown. Do it in batches if necessary.
For a richer flavor, consider letting it simmer longer; if time permits, a slow cooker is a great alternative.
Is your sauce too thick? Just add a bit more beef broth or water until desired consistency is reached.
Pair it with a full-bodied wine during cooking and serve a glass on the side. It brings everything together beautifully.
Make it ahead of time! Beef Ragù develops even more flavor after a day in the fridge.

There’s little else quite so satisfying as the aromas that drift through your home while this Beef Ragù cooks. Treat yourself and your loved ones to this savory delight, and don’t be afraid to make it your own. Enjoy creamy polenta the next day with leftovers or serve over fresh bread for an incredible snack. The versatility and depth of flavor will surely impress, making it a recipe you return to time and again.

Recipe FAQs

Can I use a different cut of meat for Beef Ragù?

Absolutely! While chuck roast is ideal for its marbling and tenderness, you could also use brisket or even a combination of meats to enrich the flavor. Just keep in mind that cooking times may vary based on the cut.

How do I make Beef Ragù in a slow cooker?

You can easily adapt this recipe for a slow cooker! Follow the same steps for browning the meat and sautéing the vegetables, then transfer everything to your slow cooker and let it cook on low for 6-8 hours or high for 3-4 hours until the meat is tender.

What can I serve with Beef Ragù?

Beef Ragù pairs wonderfully with extensive options! The classic choice is Pappardelle pasta, but it also goes well over polenta, mashed potatoes, or even served alongside crusty bread for a delightful dipping experience.

Can I freeze leftovers?

Yes! Beef Ragù freezes beautifully. Just store it in an airtight container or freezer-safe bag. When you’re ready to enjoy again, thaw in the refrigerator overnight and reheat on the stove for the best results.

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Beef Ragù

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Author: Peter
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Yield: 8 servings 1x
Category: Main Dishes
Method: Slow cooking
Cuisine: Italian

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Description

This Beef Ragù showcases the incredible flavors of chuck roast slow-cooked with tomatoes and red wine. Easily prepared, it delivers a comforting dish perfect for family dinners or gatherings. Serve over Pappardelle pasta for a luscious meal everyone will love!

Ingredients

Scale

2 1/2–3 pounds chuck roast (cut into large chunks)
Kosher salt, to taste (or flaky salt)
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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Instructions

Pat the roast dry with paper towels and season generously with kosher salt and black pepper.
Heat an enameled Dutch oven over medium-high heat and coat the bottom with oil.
Sear the beef in batches until browned on all sides, then remove and set aside.
Lower heat to medium and add onion, carrots, and celery, cooking until the vegetables are soft, about 12-15 minutes.
Stir in tomato paste and cook for 2-3 minutes until it darkens and becomes fragrant, then add garlic and cook for about 30 seconds.
Deglaze the pot with red wine, scraping up browned bits and simmer until reduced by half.
Return beef to the pot and add crushed tomatoes, thyme, bay leaf, and beef broth to cover the meat. Bring to a simmer.
Cover and cook on low heat for 2½-3½ hours or transfer to a 300℉ oven for the same amount of time, stirring occasionally until beef shreds easily.
Remove herb stems and bay leaf, shred the beef with two forks, and stir into the sauce until thick and glossy.
Let Ragù rest for 15-30 minutes to deepen flavors.
Boil pasta until just shy of al dente, then transfer directly to the Ragù with some pasta water and toss gently. Garnish and serve.

Notes

For the best flavor, allow the Ragù to rest after cooking to enhance the depth of flavor.
Feel free to adjust the amount of wine to preference; just ensure it is high quality.