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Beef Ragu Recipe

Beef Ragu Recipe
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★★★★★

4.7 from 23 reviews

This Beef Ragu recipe is a hearty and comforting dish that features tender shredded beef in a rich tomato-based sauce, served over pappardelle pasta. It’s a perfect meal for a cozy dinner at home.

Ingredients

Scale

For the Beef:

  • 3 lb. beef chuck roast, quartered
  • Salt and pepper, to taste
  • 2 tablespoons olive oil or vegetable oil, divided

For the Sauce:

  • 1 medium onion, finely chopped
  • 2 large carrots, peeled and finely chopped
  • 2 medium ribs celery, finely chopped
  • 2 cloves garlic, minced
  • 1 cup dry red wine (such as a blend)
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup low-sodium beef broth
  • 2 tablespoons tomato paste
  • ½ teaspoon dried thyme
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon freshly ground black pepper
  • 2 bay leaves

For Serving:

  • 16 ounces pappardelle pasta
  • Optional toppings: Parmesan cheese, fresh thyme, chopped fresh basil

Instructions

  1. Prepare the Beef: Cut the chuck roast into quarters and season generously with salt and pepper. Heat 1 tablespoon of oil in a Dutch oven or heavy stockpot over medium heat. Sear the beef on all sides until browned. Remove and set aside.
  2. Cook the Vegetables: Add the remaining tablespoon of oil to the same pot and heat over medium. Add the onions, carrots, and celery. Cook until softened, about 5-7 minutes. Reduce the heat slightly, add the minced garlic, and cook for 1 minute until fragrant.
  3. Build the Sauce: Pour in the red wine and use a wooden spoon to scrape up the browned bits from the bottom of the pot. Stir in the crushed tomatoes, beef broth, tomato paste, dried thyme, crushed red pepper, black pepper, and bay leaves. Return the seared beef to the pot. Cover and simmer on low heat for 2 to 2½ hours, or until the beef is tender.
  4. Shred the Beef: Remove the beef from the pot, shred using two forks, and discard any unwanted parts. Return the shredded beef to the pot and stir to combine.
  5. Cook the Pasta: Boil a pot of salted water and cook the pappardelle pasta according to package instructions. Drain well. Toss the pasta with the beef ragu until coated.
  6. Serve: Garnish with Parmesan, fresh thyme, and basil. Serve warm and enjoy!

Nutrition

Keywords: Beef Ragu, Beef Ragu Recipe, Pasta Recipe, Italian Beef Ragu

Find it online: https://frommamamaya.com/beef-ragu-recipe/