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; 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 one of those comforting dishes that warms not only your stomach but also your heart. This slow-cooked sauce is rich, hearty, and bursting with flavor, thanks to the tender chunks of chuck roast, aromatic vegetables, and a blend of savory herbs. When simmered together, these components create a divine sauce that transforms humble pasta into a gourmet meal. Each bite brings together the depth of the beef and the freshness of tomatoes, making it a staple in many households and a must-try in yours.

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

The magic of beef ragù is its ability to cater to gatherings, cozy date nights, or even those lazy Sundays when you crave something fulfilling. Let’s be honest: who can resist a bowl of fresh pappardelle nestled under a generous helping of thick, luscious sauce? What’s even better is how simple it is to make—if you’ve got the time to let things simmer, you’re almost there! I can’t wait for you to experience this delight.

Why You’ll Love This Recipe

Simple & Quick: With a prep time of just 30 minutes, you’ll have a delightful dinner simmering on the stove.
Irresistible Flavor: The combination of tender beef, rich tomatoes, and aromatic herbs results in a sauce that’s deeply satisfying.
Eye-Catching Appeal: Pappardelle pasta glistening with a luscious sauce is sure to impress family and friends.
Flexible Serving: This dish is perfect for gatherings, family dinners, or a cozy night in with a glass of red wine.
Make-Ahead Option: This beef ragù tastes even better the next day, making it ideal for meal prep.

Ingredients You’ll Need

2 1/2-3 pounds chuck roast: Cut into large chunks to ensure even cooking and tenderness. If you don’t have chuck roast, brisket or round roast can work as alternatives.
Kosher salt, to taste: Essential for enhancing the flavors throughout the dish.
Black pepper, to taste: For subtle heat and additional flavor.
2-3 tablespoons high heat oil (such as avocado): This choice of oil is ideal for browning the beef without smoking.
1 large brown onion (finely diced, about 1 1/2 cups): Adds sweetness and depth to the sauce.
2 large carrots (finely diced, about 1 cup): Grounded sweetness complements the beef beautifully.
2 stalks celery (finely diced, about 1 cup): Provides an earthy flavor that rounds out the vegetable base.
4 cloves garlic (minced or crushed, about 2 tablespoons): Fresh garlic gives a fragrant kick to the sauce.
3 tablespoons tomato paste: Concentrated tomato flavor adds richness and depth.
1 cup dry red wine: Adds acidity and richness; choose a wine you’d enjoy drinking.
1 (28 ounce) can crushed tomatoes: The base of your sauce, imparting a lovely tomato flavor.
2 cups beef broth: For cooking the sauce slowly and bringing a rich flavor.
4 sprigs fresh thyme (or 1 teaspoon dried): Infuses a bright herbal note.
1 bay leaf: Imparts a subtle complexity.
Parmigiano Reggiano rind (optional): A delicious addition that adds umami flavor to the sauce while it cooks.
1 pound pappardelle pasta: This wide pasta holds up beautifully against the hearty sauce.

How to Make Beef Ragù

Sear the Beef: In a large heavy-bottomed pot, heat 2-3 tablespoons of high heat oil over medium-high heat. Season the chunks of chuck roast with kosher salt and black pepper. When the oil is shimmering, add the beef in batches, browning on all sides, about 8 minutes. Remove and set aside.
Sauté the Aromatics: In the same pot, add the finely diced onion, carrots, and celery. Sauté these vegetables until they are soft, about 6-8 minutes. Stir in the minced garlic and continue cooking until fragrant, about 1 minute.
Incorporate Tomato Components: Add the tomato paste. Stir and cook for about 2 minutes until it darkens slightly. Pour in 1 cup of dry red wine, scraping the pot to deglaze and bring up all those delicious brown bits.
Add in Tomatoes and Broth: Stir in the crushed tomatoes and 2 cups of beef broth. Then, add the seared beef back into the pot along with the thyme, bay leaf, and Parmigiano Reggiano rind if using. Bring to a gentle simmer.
Simmer: Lower the heat to maintain a gentle simmer, cover partially with a lid, and cook for at least 2-3 hours. The longer, the better; this allows the flavors to develop and the beef to become fork-tender. Check occasionally and stir, adding more broth if necessary.
Cook the Pasta: In the last 10 minutes of cooking time, bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Drain and reserve a bit of the pasta water.
Combine and Serve: Remove the bay leaf and thyme sprigs from the beef ragù. If the sauce is too thick, add a little pasta water to reach your desired consistency. Toss the pasta with the ragù until well combined. Serve with a sprinkle of freshly grated Parmigiano Reggiano on top.

Storing & Reheating

Leftover beef ragù can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the ragù for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium heat until warmed through, adding a splash of beef broth or water if needed to refresh the texture. Expect the flavors to deepen after sitting, making each bite even more flavorful!

Chef’s Helpful Tips

Ensure the beef is well-browned to create a depth of flavor in your sauce—don’t rush this step.
If your sauce is too thick, a little reserved pasta water can help loosen it up.
Using high heat for browning prevents the meat from steaming; it gives an excellent crust and flavor.
Allowing the sauce to simmer longer enhances the flavor significantly—don’t skip this even if you’re rushed!
You can substitute fresh thyme with dried, but adjust the quantity as dried thyme is more potent.
Make this dish a day ahead! It’s perfect for meal prep, as the flavors continue to meld overnight.

Rich, hearty, and oh-so-satisfying, beef ragù is more than just a meal; it’s an experience that invites you to gather around the dinner table with loved ones. The slow cooking process allows the beef to become tender while the flavors intertwine, creating a sauce that’s simply irresistible. Feel free to experiment with different pasta types or seasonings; this dish is forgiving and adaptable. Enjoy this delicious journey into Italian comfort food, and don’t hesitate to make this your go-to recipe!

Recipe FAQs

Can I use a different cut of beef?

Absolutely! While chuck roast is perfect for its rich flavor and tenderness when cooked slowly, you could also use brisket or even short ribs if you prefer a different texture.

How long does it take to cook?

Allow 2-3 hours for simmering to ensure that the beef is tender and the flavors meld beautifully. If you’re short on time, consider using a pressure cooker for quicker results.

Can I make beef ragù in advance?

Yes! In fact, it often tastes better the next day as the flavors continue to marry. Just store it in the fridge and reheat before serving.

What can I serve with beef ragù besides pappardelle?

While pappardelle pairs beautifully, you can also serve beef ragù over polenta, gnocchi, or even with crusty bread for dipping. Enjoy experimenting!

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Beef Ragù

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

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Description

This Beef Ragù features tender, slow-cooked chuck roast combined with aromatic vegetables and red wine. Perfect for a comforting dinner or special occasion!

Ingredients

Scale

2 1/2–3 pounds chuck roast (cut into large chunks)
Kosher salt, to taste
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 and season generously with salt and pepper.
Heat oil in a heavy-bottomed Dutch oven over medium-high heat and sear the beef until browned on all sides, then set aside.
Lower heat to medium, adding onion, carrots, and celery into the pot.
Cook the vegetables for 12-15 minutes until soft.
Stir in the tomato paste and cook until it darkens, then add garlic for 30 seconds until fragrant.
Deglaze with red wine, scraping up any browned bits, reducing the wine by half.
Return the beef to the pot, add tomatoes, thyme, bay leaf, and broth to cover the meat, and bring to a gentle simmer.
Cover and cook on low heat for 2½-3½ hours until the beef shreds easily.
Remove the bay leaf and shred the beef, stirring into the sauce.
Let the ragù rest for 15-30 minutes to deepen flavors.
Boil pasta until just shy of al dente, then toss with the ragù and add some pasta water if needed.

Notes

For best results, let the ragù rest before serving to enhance the flavors.
Substitute other types of pasta if Pappardelle is not available for a different texture.
Feel free to adjust the seasoning with more salt and pepper as desired.