Beef Ragu

A Rich and Comforting Italian Classic

Beef Ragu is a slow-cooked, deeply flavorful Italian sauce made with tender beef, tomatoes, and aromatic herbs. It’s the perfect dish to serve over pasta, polenta, or even mashed potatoes for a cozy and satisfying meal. Whether you’re making it for a special occasion or a comforting weeknight dinner, this ragu will fill your home with irresistible aromas and flavors.

Why You’ll Love This Recipe?

• Deep, rich flavor – Slow-cooked beef and tomatoes create an incredibly robust sauce.
• Comfort food at its best – Perfect for chilly nights and cozy gatherings.
• Versatile and meal-prep friendly – Freezes beautifully and can be used in multiple dishes.

Ingredient Notes

• Beef – Chuck roast or short ribs work best for tender, flavorful meat.
• Onion, Carrot & Celery – The classic Italian soffritto base for depth of flavor.
• Garlic – Enhances the richness of the sauce.
• Red Wine – Adds depth and acidity (substitute with beef broth if preferred).
• Tomatoes – Use crushed San Marzano tomatoes for the best taste.
• Tomato Paste – Intensifies the tomato flavor and thickens the sauce.
• Beef Broth – Provides extra richness and moisture.
• Bay Leaves & Fresh Thyme – Essential for a fragrant, well-balanced ragu.
• Parmesan Rind – A secret ingredient that adds umami to the sauce.

Step-by-Step Instructions

1. Sear the Beef

• Heat olive oil in a Dutch oven over medium-high heat.
• Season the beef with salt and pepper, then sear on all sides until browned.
• Remove from the pot and set aside.

2. Sauté the Aromatics

• In the same pot, add diced onion, carrot, and celery.
• Cook until softened, then stir in minced garlic and tomato paste.

3. Deglaze and Simmer

• Pour in red wine and scrape up any browned bits from the bottom.
• Add crushed tomatoes, beef broth, bay leaves, thyme, and the Parmesan rind.
• Return the beef to the pot, cover, and simmer on low for 2.5 to 3 hours, stirring occasionally.

4. Shred and Finish

• Once the beef is fork-tender, remove it from the pot and shred it with two forks.
• Return the shredded meat to the sauce and stir to combine.
• Adjust seasoning with salt and pepper as needed.

5. Serve and Enjoy

• Toss with pappardelle pasta or serve over polenta.
• Garnish with freshly grated Parmesan and chopped basil.

Expert Tips for the Best Beef Ragu

• Sear the meat well – This step builds deep, rich flavor in the sauce.
• Low and slow is key – Simmering for several hours ensures tender beef and a thick, luscious sauce.
• Don’t skip the Parmesan rind – It adds a subtle umami depth that makes a big difference.

Serving Suggestions

• Pair with pappardelle, tagliatelle, or rigatoni.
• Serve over creamy polenta or mashed potatoes for extra comfort.
• Add a side of garlic bread or roasted vegetables.

Storage and Reheating Tips

Storing Leftovers

• Store in an airtight container in the fridge for up to 4 days.
• Freeze for up to 3 months in a sealed container.

Reheating Instructions

• Reheat on the stovetop over low heat, adding a splash of broth if needed.
• Microwave in short intervals, stirring in between to distribute heat evenly.

Frequently Asked Questions

Can I make this in a slow cooker?

Yes! Sear the beef first, then transfer everything to a slow cooker and cook on low for 6-8 hours.

What can I use instead of red wine?

Beef broth or a mix of balsamic vinegar and water works well.

Can I use ground beef instead?

Yes, but the texture will be different. Cook ground beef fully before adding the tomatoes and broth.

Final Thoughts

This Beef Ragu is the ultimate comfort food, packed with rich flavors and melt-in-your-mouth beef. Try it for your next family dinner and let me know how it turns out!

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