Description
This Beef Ragu is a slow-cooked, deeply flavorful Italian sauce made with tender beef, tomatoes, red wine, and aromatic herbs. Perfectly rich and comforting, this dish pairs beautifully with pasta, polenta, or mashed potatoes. Whether for a cozy family dinner or meal prep, this ragu is sure to be a hit!
Ingredients
For the Ragu:
- 2.5 lbs beef chuck roast (or short ribs), cut into large chunks
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine (or beef broth)
- 1 can (28 oz) crushed San Marzano tomatoes
- 1 cup beef broth
- 2 bay leaves
- 2 sprigs fresh thyme (or 1 teaspoon dried)
- 1 Parmesan rind (optional, but recommended)
For Serving:
- 1 lb pappardelle or tagliatelle pasta (or polenta/mashed potatoes)
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
Instructions
- Sear the Beef
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Heat olive oil in a Dutch oven over medium-high heat.
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Season beef with salt and pepper, then sear on all sides until browned.
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Remove from the pot and set aside.
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Sauté the Aromatics
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In the same pot, add onion, carrot, and celery.
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Cook for 5 minutes, stirring occasionally, until softened.
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Stir in garlic and tomato paste; cook for 1 minute.
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Deglaze and Simmer
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Pour in red wine, scraping up browned bits from the bottom.
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Stir in crushed tomatoes, beef broth, bay leaves, thyme, and Parmesan rind.
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Return the seared beef to the pot, submerging it in the sauce.
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Cover and simmer on low heat for 2.5 to 3 hours, stirring occasionally.
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Shred and Finish
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Once the beef is fork-tender, remove it from the pot and shred with two forks.
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Return the shredded beef to the sauce and stir to combine.
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Adjust seasoning with additional salt and pepper, if needed.
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Serve and Enjoy
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Toss with cooked pasta or serve over polenta.
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Garnish with grated Parmesan and fresh basil.
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Notes
- Sear the meat well – This builds a deep, rich flavor base for the sauce.
- Simmer low and slow – The longer it cooks, the more tender and flavorful the beef will be.
- Parmesan rind trick – It melts slightly into the sauce, adding a savory umami depth.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 7g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg