Introduction
Beef ragu is one of those classic Italian dishes that warms the soul and nourishes the body. Its rich, hearty sauce envelops pasta in a way that feels both comforting and indulgent. This dish is a perfect choice for home cooks looking to impress family and friends with minimal effort.
The beauty of beef ragu lies not only in its layers of flavor but also in its versatility. Whether served over pappardelle, polenta, or simply on its own, it’s a meal that adapts to different tastes and occasions. Furthermore, the slow-cooking process allows the flavors to deepen, creating a sauce that you’ll crave time and time again.
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cups beef broth
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Parmesan cheese, grated (for serving)
Directions & Preparation
- Heat olive oil in a large Dutch oven over medium-high heat. Once hot, add the beef pieces in batches, browning them on all sides. Remove and set aside.
- In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes, stirring occasionally.
- Add the minced garlic and cook for an additional minute, until fragrant.
- Return the browned beef to the pot and stir in the tomato paste, coating the meat thoroughly. Cook for 1-2 minutes to enhance the flavors.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 3-4 minutes, allowing the alcohol to evaporate.
- Add the crushed tomatoes, beef broth, dried oregano, dried thyme, bay leaf, salt, and black pepper. Stir well to combine all ingredients.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 2 to 3 hours, stirring occasionally, until the beef is fork-tender.
- Once cooked, remove the bay leaf and adjust seasoning if needed. Shred the beef lightly in the sauce for a rustic texture.
- Serve hot over your choice of pasta or polenta, garnished with fresh parsley and grated Parmesan cheese.
FAQs
What type of beef is best for ragu?
Beef chuck roast is ideal due to its marbling, which adds flavor and tenderness.
Can I use a slow cooker for this ragu?
Yes, after browning the meat and vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.
What if my ragu is too thick?
Add a bit more beef broth or water until you achieve your desired consistency.
Is there a way to make ragu vegetarian?
Yes, substitute beef with hearty vegetables like mushrooms and use vegetable broth instead.
How can I enhance the flavor if it tastes bland?
Consider adding a splash of red wine or a touch more salt to brighten the flavors.
Can I use ground beef instead of chunks?
Yes, but cooking times will be shorter; brown the ground beef in the pot and reduce total simmering time.
What should I serve with beef ragu?
Pair it with pasta, polenta, or crusty bread to soak up the delicious sauce.
How do I store ragu if I have leftovers?
Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
Conclusion
Beef ragu is more than just a meal; it’s a canvas for creativity and love in the kitchen. As you master this recipe, allow yourself to experiment with different herbs and spices to suit your palate.
The next time you crave something hearty and satisfying, remember this dish and the joy it brings to a dining table. Enjoy the process and celebrate the flavors that develop in this timeless classic.
Recipe Card
Rich and Flavorful Beef Ragu for Home Cooks
Ingredients
- 2 pounds beef chuck roast cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 carrots finely chopped
- 2 celery stalks finely chopped
- 4 cloves garlic minced
- 1 can 28 ounces crushed tomatoes
- 2 cups beef broth
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt to taste
- Black pepper to taste
- Fresh parsley chopped (for garnish)
- Parmesan cheese grated (for serving)
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Once hot, add the beef pieces in batches, browning them on all sides. Remove and set aside.
- In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes, stirring occasionally.
- Add the minced garlic and cook for an additional minute, until fragrant.
- Return the browned beef to the pot and stir in the tomato paste, coating the meat thoroughly. Cook for 1-2 minutes to enhance the flavors.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 3-4 minutes, allowing the alcohol to evaporate.
- Add the crushed tomatoes, beef broth, dried oregano, dried thyme, bay leaf, salt, and black pepper. Stir well to combine all ingredients.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 2 to 3 hours, stirring occasionally, until the beef is fork-tender.
- Once cooked, remove the bay leaf and adjust seasoning if needed. Shred the beef lightly in the sauce for a rustic texture.
- Serve hot over your choice of pasta or polenta, garnished with fresh parsley and grated Parmesan cheese.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
