Beef ragù is one of those dishes that truly embodies comfort food at its finest. Tender chunks of chuck roast simmered in a rich sauce make for a perfect weekend meal, whether you’re entertaining friends or simply indulging in a cozy night at home. As the aromas waft through your kitchen, you can almost hear the chorus of “What’s cooking?” It’s the kind of meal that warms your soul, inviting you to gather around the table with loved ones. While many may opt for the convenience of store-bought sauces, nothing quite compares to a homemade beef ragù. The combination of fresh ingredients marinated with time is simply unmatched.

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

This beef ragù recipe strikes a balance between simplicity and depth of flavor. With just a handful of ingredients and a leisurely cooking period, it really allows the flavors to meld together beautifully. Prepared with love and care, this dish turns even the simplest occasions into unforgettable meals. So, roll up your sleeves and ready your pots because you’re about to discover a recipe that you’ll love to make again and again!

Why You’ll Love This Recipe

Simple & Quick: With only 30 minutes of prep time, this dish is an easy way to impress friends and family.
Irresistible Flavor: The combination of slow-cooked beef and aromatic vegetables melds into a sauce that’s both hearty and satisfying.
Eye-Catching Appeal: Serve it over pappardelle pasta for an Instagram-worthy dish that tastes as good as it looks.
Flexible Serving: Perfect for both casual weeknight dinners and special occasions, you’ll always find a reason to make this beef ragù.
Diet-Friendly Options: Made with quality ingredients, this recipe can be adapted for various dietary preferences.

Ingredients You’ll Need

2 1/2-3 pounds chuck roast (cut into large chunks, see Note #1 below): This cut is ideal for slow cooking; its marbled fat keeps the meat tender and juicy.
Kosher salt, to taste (or flaky salt): Enhances the flavors, so season throughout the cooking process for the best taste.
Black pepper, to taste: Adds a mild heat that complements the richness of the beef.
2-3 tablespoons high heat oil (such as avocado): High smoke point oils are perfect for searing meat to lock in flavor.
1 large brown onion (finely diced, about 1 1/2 cups): A foundational flavor that helps create a rich sauce.
2 large carrots (finely diced, about 1 cup): Sweetness balances the savory notes in the dish.
2 stalks celery (finely diced, about 1 cup): Adds depth and earthiness, essential in a classic sauce.
4 cloves garlic (minced or crushed, about 2 tablespoons): Provides an aromatic warmth that melds beautifully with cooking meat.
3 tablespoons tomato paste: Concentrated flavor that reinforces the tomatoes in the dish.
1 cup dry red wine: This adds acidity and richness—always use a wine you’d enjoy drinking!
1 (28-ounce) can crushed tomatoes: Forms the base of the sauce, providing the necessary moisture and flavor.
2 cups beef broth: Enhances flavor depth and keeps the sauce beautifully saucy.
4 sprigs fresh thyme (or 1 teaspoon dried): Offers an aromatic layer that brightens the overall flavor profile.
1 bay leaf: Adds subtle complexity and is traditionally used for slow-cooked sauces.
Parmigiano Reggiano rind (optional but an excellent addition, see Note #2 below): Melts into the sauce, adding an umami richness that elevates the dish.
1 pound pappardelle pasta: Wide noodles that hold the hearty sauce wonderfully, ensuring each bite is packed with flavor.

How to Make Beef Ragù

Prepare the Meat: Season the chuck roast chunks generously with kosher salt and black pepper. Heating 2-3 tablespoons of avocado oil in a large Dutch oven over medium-high heat, sear the beef in batches until brown on all sides, about 3-4 minutes per side. Remove from the pot and set aside.
Sauté Vegetables: In the same pot, add the finely diced onion, carrots, and celery. Cook until softened, stirring occasionally, for about 5-7 minutes. Add the minced garlic and tomato paste; cook for another 1-2 minutes until fragrant.
Deglaze the Pot: Pour in the dry red wine, scraping up all the brown bits from the bottom of the pot. Allow it to simmer for about 5 minutes, which reduces the wine slightly.
Combine Ingredients: Return the browned chuck roast to the pot, along with any juices that may have collected. Add the crushed tomatoes, beef broth, fresh thyme, bay leaf, and Parmigiano Reggiano rind if using.
Simmer: Bring the mixture to a simmer. Cover with a lid and reduce to low heat, allowing it to simmer gently for 2.5-3 hours, or until the beef is fork-tender. Stir occasionally, adding water if the mixture starts to dry out.
Cook the Pasta: About 15 minutes before you’re ready to serve, cook the pappardelle pasta in salted boiling water according to package instructions. Drain and set aside, reserving a little pasta water.
Finish & Combine: Once the beef is tender, remove the rosemary sprigs and bay leaf. Using two forks, shred the meat directly in the sauce. If needed, adjust seasoning with more salt and pepper. Toss the pasta with the ragù, adding a splash of reserved pasta water for creaminess.
Serve: Divide the pasta into bowls and top with freshly grated Parmigiano Reggiano. Enjoy the comfort of this beef ragù with a side salad or crusty bread.

Storing & Reheating

Beef ragù can be kept at room temperature for up to 2 hours. Afterward, transfer it to an airtight container and refrigerate for up to 5 days. For longer storage, consider freezing it in portions; it can last for up to 3 months. To reheat, gently warm it on the stovetop over low heat, adding a splash of beef broth or water to restore its desired consistency and flavor.

Chef’s Helpful Tips

To avoid tough meat, don’t rush the searing process; a good brown crust develops flavor.
Use room temperature beef for even cooking.
Keep an eye on the sauce: If it’s too thick, add more broth or water; if too thin, let it simmer longer uncovered.
Feel free to experiment with fresh herbs; bay leaf and thyme add wonderful flavor.
If you have leftovers, this dish tastes even better the next day as the flavors deepen!

Rich, hearty, and filled with warmth, beef ragù is the perfect way to bring everyone together around the dinner table. The great thing about this dish is how adaptable it is—there’s plenty of room for innovation while still delivering that cozy feel. Don’t hesitate to play with flavors or create your own take on this classic! Enjoy every bite, and may your kitchen be filled with delicious scents and happy faces!

Recipe FAQs

Can I use a different cut of beef for ragù?

Absolutely! While chuck roast is ideal for its flavor and tenderness, you can also use brisket, short ribs, or round for a different texture. Just ensure it has enough fat to keep the meat juicy during cooking.

Can I make this recipe ahead of time?

Certainly! In fact, beef ragù tastes even better after a day’s rest as flavors meld together. Simply prepare it ahead of time and store it in the refrigerator. Reheat gently on the stove before serving.

What can I serve with beef ragù?

Besides pappardelle, consider serving it with polenta, risotto, or even on crusty bread for a comforting sandwich. A simple green salad pairs beautifully to balance the richness.

Can I make this dish in a slow cooker?

Yes! After browning the meat and sautéing the vegetables, transfer everything to your slow cooker and let it cook on low for 6-8 hours. This method continues to develop those deep, rich flavors while you go about your day.

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Beef Ragù

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

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Description

This Beef Ragù is a comfort food favorite, packed with tender beef, rich flavors from red wine and simmered vegetables, making it an ideal choice for a delightful homemade meal.

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 but an excellent addition)
1 pound Pappardelle pasta

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Instructions

Pat the roast dry with paper towels and season all sides generously with kosher salt and black pepper.
Heat a heavy-bottomed enameled Dutch oven over medium-high heat, adding enough oil to coat the bottom.
Sear the beef in batches until deeply browned on all sides. Remove from the pot and set aside.
Lower the heat to medium and add the onion, carrots, and celery, cooking until they are very soft but not caramelized, about 12-15 minutes.
Stir in the tomato paste, cooking for 2-3 minutes until it darkens and smells rich. Then add the minced garlic and cook for about 30 seconds until fragrant.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer until the wine is reduced by at least half.
Return the beef to the pot and add the crushed tomatoes, thyme, bay leaf, and enough beef broth to just cover the meat. Bring to a gentle simmer.
Cover the pot and cook on low heat for 2½–3½ hours, stirring occasionally, until the beef shreds easily.
Remove herb stems and bay leaf, and shred the beef with two forks, stirring it into the sauce until it's thick and glossy.
Turn off the heat and let the Ragù rest for 15-30 minutes to deepen the flavors.
Boil the pasta until just shy of al dente. Transfer the pasta directly to the Ragù with some pasta water, if needed. Toss gently and garnish with parmesan, olive oil, and torn basil leaves.

Notes

If available, use a good quality red wine for the best flavor.
The addition of Parmigiano Reggiano rind while cooking adds an incredible depth to the sauce.
Allowing the Ragù to rest enhances its overall flavor profile.