A slow-simmered Beef Ragù rewards you for the time you give it.
Ragù is a fixture of Italian cooking, and you’ll find it in regular rotation in many families’ recipe collections. In simplest terms, a ragù is a meat-based sauce, though there are many variations of it depending on the region of origin.
This recipe goes for a more classic approach. Beef chuck gets slow-simmered with carrots, celery, onion, crushed tomatoes, and a splash of red wine until it’s practically falling apart. Over time, the sauce develops a deep, ultra-rich flavor that perfectly complements the meat and tastes incredible ladeled over the pasta shape of your choice. A generous sprinkle of Parmesan cheese at the end ties the whole package together with a neat, savory bow.
This is a dish that rewards patience; expect a few hours of cook time on the stove. That said, your patience will be rewarded with a dish that tastes like it came straight from your favorite Italian eatery.
Which wine should I use?
To complement all the flavors in the recipe, I recommend a dry red wine here; apart from that, the choice is really yours. Dry wine simply means a wine that has a minimal amount of sugar remaining after the fermentation process. Red wines that fall within the dry category include cabernet sauvignon, pinot noir, and merlot.
With all that said, I do think it’s important to choose a wine that you also enjoy drinking. The wine in this recipe is a really integral part of the flavor, and you will be rewarded with a more enjoyable final product if you put some extra thought into choosing this ingredient. You know what’s especially enjoyable? Sipping on the remainder of your carefully chosen wine while you savor your finished meal.
How do I store leftovers?
Store your leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the sauce in portions for up to 3 months. Thaw in the fridge and reheat it gently on the stove with a splash of broth or water.
Serving suggestions
While pretty much any pasta you have in your pantry will work well with this beef ragù, I’m especially partial to serving it over a healthy pile of pappardelle. Those extra-wide noodles do a great job of absorbing that flavor and wrapping it all up into a scrumptious and satisfying bite.
I like to keep it simple when it comes to side dishes for this beef ragù. A basket of crusty bread is perfect for soaking up and savoring any remaining sauce at the bottom of your plate. A fresh side salad with Green Goddess Dressing or a Balsamic Vinaigrette would be perfect here. Prefer roasted vegetables? Try this Roasted Asparagus, which is a hit every time I make it.
If there’s room for dessert, keep up the Italian vacation vibes by ending this dreamy meal with Ricotta Pie or a simple Ricotta Cheesecake.
Beef Ragù
Ingredients
- 1 tablespoon olive oil
- 1 pound beef chuck roast cut into large chunks
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 small onion finely chopped
- 1 carrot diced
- 1 celery rib diced
- 1 clove garlic minced
- 1 tablespoon tomato paste
- 1/2 cup dry red wine
- 14 ounces crushed tomatoes
- 1/2 cup beef broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 8 ounces pasta
- Parmesan cheese grated (for serving)
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat.
- Season beef chunks with salt and pepper, then sear in the hot oil until browned on all sides. Remove beef and set aside.
- In the same pot, add onions, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in tomato paste and cook for 2 minutes.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom.
- Add crushed tomatoes, beef broth, bay leaf, and thyme. Return the beef to the pot.
- Bring to a simmer, then reduce heat to low and cover. Cook for about 3 hours, or until the beef is very tender.
- Remove bay leaf. Shred the beef in the pot using two forks.
- Cook your pasta according to package instructions. Drain and add to the pot with the ragù. Stir to combine.
- Serve hot, topped with grated Parmesan cheese.
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