Beef Ragu Recipe

If you’re longing for a comfort food that’s deeply savory, tantalizingly rich, and perfect for sharing, you need to try this Beef Ragu Recipe. Imagine tender, slow-simmered beef in a robust tomato and red wine sauce, tangled with ribbons of pappardelle and crowned with plenty of parmesan. Whether you’re planning a cozy night in or a hearty dinner with friends, this Beef Ragu Recipe is bound to become a beloved classic at your table.

Ingredients You’ll Need

The beauty of a great Beef Ragu Recipe is that it’s built from simple, honest ingredients that, when combined, create astonishing depth of flavor. Each element plays its part—some delivering richness, others brightening things up, but together, they make magic happen. Here’s what you’ll need and why each is essential:

• Beef chuck roast: This cut is perfect for slow braising, becoming incredibly tender and soaking up all the ragu flavors.
• Olive oil or vegetable oil: Just the right amount kick-starts the browning and helps infuse savory notes into the sauce.
• Onion: Adds subtle sweetness and forms a flavor base for the ragu.
• Carrots: Give a touch of natural sweetness and a splash of color to the sauce.
• Celery: Rounds out the soffritto, lending that classic Italian complexity.
• Garlic: Brightens and deepens the overall flavor—don’t skip it.
• Dry red wine: Deglazes the pan and adds incredible richness; pick something you’d enjoy drinking.
• Crushed tomatoes: These create a lush, tangy base for the sauce.
• Low-sodium beef broth: Enhances the meaty flavor without making things too salty.
• Tomato paste: Thickens the sauce and intensifies the tomato flavor.
• Dried thyme: Adds a subtle earthiness that works beautifully with beef.
• Crushed red pepper: A tiny bit gives a gentle warmth without overpowering the dish.
• Freshly ground black pepper: Lends a sharp, aromatic kick that rounds everything out.
• Bay leaves: Infuse the sauce with classic herbal notes as they simmer with the beef.
• Pappardelle pasta: These broad noodles are sturdy enough to catch every drop of hearty ragu.
• Optional toppings (Parmesan, fresh thyme, basil): They’re not strictly required, but they bring freshness, color, and just a bit of flourish to your finished plate.

How to Make Beef Ragu Recipe

Step 1: Prepare the Beef

Start by quartering your beef chuck roast and seasoning it generously with salt and pepper. This first step is crucial for building flavor from the ground up. Heat a tablespoon of oil in your Dutch oven or heavy pot over medium heat. Sear the beef on every side until you have a deep, golden crust. Take your time—these browned bits, or fond, are the secret foundation of the best Beef Ragu Recipe. Once browned, remove the meat and set it aside.

Step 2: Cook the Vegetables

In that same pot (and without cleaning it!), add the second tablespoon of oil. Toss in the chopped onions, carrots, and celery, cooking them over medium heat until they’re soft and fragrant, about 5 to 7 minutes. You’ll know they’re ready when they look glossy and their aroma fills the kitchen. Lower the heat just a bit, add the minced garlic, and cook for a minute to release its fragrance—this step builds the next layer of flavor you’ll taste in every bite of your Beef Ragu Recipe.

Step 3: Build the Sauce

Now for the transformation: pour in the red wine and use a wooden spoon to gently scrape up all those savory browned bits from the bottom of the pot. This deglazing brings an amazing richness to the sauce. Add the crushed tomatoes, beef broth, tomato paste, thyme, crushed red pepper, black pepper, and bay leaves. Give it a good stir, then nestle the seared beef right back into the pot. Cover and let the ragu simmer gently on low heat for 2 to 2½ hours. The long, slow bubble is where the magic happens: the beef relaxes, the sauce thickens, and your kitchen starts to smell absolutely heavenly.

Step 4: Shred the Beef

When the beef is perfectly tender—easily pulled apart with a fork—remove it from the pot and shred it with two forks, discarding any tough bits. The shredded beef soaks up the sauce beautifully, so pile it all back in, stir to combine, and let it gently simmer while you move on to the pasta. This luscious mixture is the heart of your Beef Ragu Recipe.

Step 5: Cook the Pasta

Bring a large pot of salted water to a rolling boil. Drop in the pappardelle and cook according to the package instructions; you’re looking for that perfect al dente bite. Drain the pasta thoroughly and, while it’s still piping hot, toss it straight into your pot of ragu. The sauce clings to those broad noodles, and every bite is pure joy.

Step 6: Serve

Ladle the glorious beef ragu over bowls or plates, topping with plenty of freshly grated Parmesan, a little more fresh thyme, and a shower of chopped basil if you like. Dig in while everything is warm and savory for the most satisfying meal.

How to Serve Beef Ragu Recipe

Garnishes

A final flourish of Parmesan cheese is an absolute must for your Beef Ragu Recipe—it adds salty richness that ties everything together. A sprinkle of fresh thyme or chopped basil not only looks beautiful but lifts the flavors with a burst of freshness. For extra color, try a touch of finely chopped parsley.

Side Dishes

This hearty dish loves accompaniments that are simple and comforting. Crusty bread for mopping up sauce is a classic choice, as is a bright, lemony arugula salad to balance the richness. Some roasted vegetables, like asparagus or broccolini, offer texture and a touch of green that’s always welcome alongside a robust Beef Ragu Recipe.

Creative Ways to Present

While pappardelle is traditional, don’t hesitate to use your Beef Ragu Recipe as a filling for lasagna, in baked stuffed shells, or even spooned over creamy polenta for an elegant twist. For parties, serve mini portions in small bowls or ramekins with tiny forks for a rustic-chic appetizer.

Make Ahead and Storage

Storing Leftovers

Leftovers keep brilliantly! Let the ragu cool completely, then store it in airtight containers in the fridge for up to 4 days. The flavors mellow and deepen overnight, making your Beef Ragu Recipe even more irresistible the next day.

Freezing

Want to stash some away? This ragu freezes like a dream. Transfer cooled sauce (without pasta) to freezer-safe containers or zip-top bags. Label it and freeze for up to 3 months. It’s a lifesaver for busy nights when you crave a homemade feast with zero effort.

Reheating

To reheat, simply thaw frozen ragu in the fridge overnight, then warm gently in a saucepan over low heat until bubbling. If using leftover pasta, add a splash of water or beef broth to loosen the sauce and keep everything luscious.

FAQs

Can I use a different cut of beef for this Beef Ragu Recipe?

Absolutely! While chuck roast is a classic for its marbling and tenderness, you can also use brisket or short ribs. Just ensure your cut has enough fat to stay juicy through the long, slow simmer.

Is it necessary to use red wine?

Red wine adds bold flavor and deepens the sauce, but if you prefer to skip it, use extra beef broth with a splash of balsamic vinegar for a similar effect. Your Beef Ragu Recipe will still be delicious!

Can I make this Beef Ragu Recipe in a slow cooker?

Yes! Sear the beef and sauté your vegetables as directed, then transfer everything to your slow cooker. Cook on low for 8 hours, or until the beef is tender and easy to shred.

What if I don’t have pappardelle?

No worries! Tagliatelle or fettuccine work beautifully, or use any hearty pasta you love. The ragu also shines over polenta or even mashed potatoes.

Can I make this recipe ahead for a dinner party?

Definitely—the flavors only improve after a day in the fridge. Simply reheat gently before serving and toss with freshly cooked pasta for a truly showstopping Beef Ragu Recipe.

Final Thoughts

I hope you’re as excited to try this Beef Ragu Recipe as I am to share it! There’s nothing more satisfying than bringing friends and family together over a dish that’s made from the heart. Take your time, savor every bite, and enjoy a little taste of Italian comfort in your own kitchen.

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