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 a classic Italian dish that warms the heart and fills the belly, perfect for a cozy family dinner or an exquisite weekend meal. While many opt for the convenience of store-bought sauces, nothing can truly compare to the rich, deeply satisfying flavor of a homemade beef ragù. As the tender chunks of chuck roast simmer in a fragrant sauce of tomatoes, red wine, and aromatic vegetables, your kitchen will be filled with an enticing aroma that beckons everyone to gather around the table.

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

When I first made this dish, I was amazed by how effortlessly the flavors melded together. Beef Ragù is not just a meal; it’s a comforting experience that transports you to a rustic Italian kitchen. Every time I prepare this dish, it reminds me of special family gatherings where everyone enjoyed culinary delights, laughter echoing in the background. Trust me when I say this recipe is a must-try; once you experience the robust taste and comforting texture, you’ll want to make it again and again!

Why You’ll Love This Recipe

Simple & Quick: Prepping takes just 30 minutes, with a hands-off cook time that allows for other activities while it simmers.
Irresistible Flavor: The savory depth of beef and wine mingles perfectly with sweet tomatoes and aromatic vegetables for an unforgettable taste.
Eye-Catching Appeal: Serve it over broad, luxurious pappardelle for a plate that looks as good as it tastes—perfect for gatherings.
Flexible Serving: Ideal for casual family dinners or a sophisticated date night; it adapts beautifully to any occasion.
Meal Prep Friendly: Feeds a crowd, making it great for meal prepping or freezing for later enjoyment.

Ingredients You’ll Need

2 1/2-3 pounds chuck roast: A budget-friendly cut that becomes incredibly tender when cooked low and slow.
Kosher salt, to taste: Enhances the natural flavors; flaky salt can also be used for a gourmet touch.
Black pepper, to taste: Adds a little kick and enhances overall flavor.
2-3 tablespoons high heat oil (such as avocado): Essential for searing the meat to add depth of flavor.
1 large brown onion (finely diced, about 1 1/2 cups): Releases sweetness as it caramelizes for a robust base.
2 large carrots (finely diced, about 1 cup): Their natural sweetness balances the dish beautifully.
2 stalks celery (finely diced, about 1 cup): Adds aromatic notes that boost the flavor profile.
4 cloves garlic (minced or crushed, about 2 tablespoons): Infuses the ragù with delicious fragrance and taste.
3 tablespoons tomato paste: Concentrates the tomato flavor and thickens the sauce.
1 cup dry red wine: Provides acidity and depth; go for a wine you would enjoy drinking.
1 (28-ounce) can crushed tomatoes: The foundation of the sauce; choose a brand that uses quality tomatoes.
2 cups beef broth: Enhances the meat flavor; homemade is best, but store-bought works too.
4 sprigs fresh thyme (or 1 teaspoon dried): Infuses the ragù with earthy aromas.
1 bay leaf: Complements the meaty flavors during cooking.
Parmigiano Reggiano rind (optional): Adds a wonderful umami flavor; don’t throw it away if you have any!
1 pound pappardelle pasta: This wide, flat noodle holds the sauce beautifully.

How to Make Beef Ragù

Prepare the Chuck Roast: Cut the chuck roast into large chunks and season generously with kosher salt and black pepper.
Sear the Meat: In a large heavy pot or Dutch oven, heat 2-3 tablespoons of high heat oil over medium-high heat. Once the oil is shimmering, add the beef in batches so it sears rather than steams. Cook until browned on all sides, about 3-4 minutes per side. Transfer the seared beef to a plate and set aside.
Sauté the Vegetables: In the same pot, add another splash of oil if needed and toss in the diced onion, carrots, and celery. Cook over medium heat, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and stir until fragrant, about 1 minute more.
Incorporate the Tomato Paste: Stir in 3 tablespoons of tomato paste, cooking for another 2-3 minutes until it deepens in color.
Deglaze with Wine: Pour in 1 cup of dry red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Let it simmer until the wine reduces by half, about 4-5 minutes.
Build the Sauce: Add the can of crushed tomatoes, beef broth, thyme, bay leaf, and the seared beef along with any juices collected on the plate. Stir well to combine.
Slow Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 2-3 hours, stirring occasionally, until the beef is tender and the flavors are melded. The longer it simmers, the better it’ll taste!
Cook the Pasta: About 30 minutes before serving, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
Finish the Dish: Discard the bay leaf and thyme sprigs from the ragù. Serve the beef ragù over a generous portion of pappardelle, and top with freshly grated Parmigiano Reggiano if desired.

Storing & Reheating

To store your leftover Beef Ragù, let it cool completely at room temperature before transferring it to an airtight container. It will keep this way for about 3-4 days in the refrigerator. If you’re looking to keep it longer, freeze the ragù for up to 3 months in a freezer-safe container or heavy-duty freezer bags for optimal storage. To reheat, simply thaw in the refrigerator overnight, then gently warm on the stove over low heat, stirring occasionally until heated through. Flavor will be even better the next day, but do note that the texture may slightly change after freezing; adding a splash of beef broth can refresh it!

Chef’s Helpful Tips

Avoid Overcrowding the Pan: When searing your meat, always leave enough space between chunks to ensure they brown properly.
Use High-Quality Ingredients: The deeper the flavors, the better the dish! Choose good quality wine and broth.
Let It Simmer Low and Slow: The flavors marry beautifully over time, so don’t rush the cooking process.
Taste and Adjust Seasoning: Always taste during cooking and adjust salt, pepper, and herbs to your liking.
Add a Splash of Milk or Cream: Adding this toward the end can give your ragù a silky texture and reduce acidity.

This beef ragù is a comforting favorite that’s sure to impress your loved ones with its rich flavor and heartwarming aroma. Don’t hesitate to experiment with ingredients; try adding mushrooms for an earthy twist or a hint of chili if you crave some heat. The beauty of this dish lies in its versatility and the love you put into making it. Enjoy every delicious bite!

Recipe FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While chuck roast is ideal for its balance of flavor and tenderness, you can also use brisket or even round roast. Just keep in mind that different cuts may require different cooking times to become tender.

Can I make this beef ragù in a slow cooker?

Yes! After searing the beef and cooking the vegetables, you can transfer everything to a slow cooker. Cook on low for 6-8 hours or high for about 3-4 hours until the beef is tender and flavors have developed beautifully.

How can I make this dish gluten-free?

To make a gluten-free version, substitute the pappardelle pasta with gluten-free pasta. Many varieties work well and cook similarly; just watch the cooking time!

Can beef ragù be frozen?

Certainly! Beef ragù freezes beautifully. Just ensure it’s cooled completely before transferring to an airtight container. Thaw overnight in the refrigerator and reheat gently on the stovetop.

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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: Braising
Cuisine: Italian

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Description

Savor the comforting flavors of Beef Ragù, made with tender chuck roast, aromatic vegetables, and rich red wine. This recipe ensures a hearty and flavorful dish that’s easy to prepare for any 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 with salt and pepper.
Heat oil in a Dutch oven over medium-high heat and sear the beef in batches until browned; set aside.
Lower the heat and add the onion, carrots, and celery. Cook until soft, about 12-15 minutes.
Stir in the tomato paste and cook for 2-3 minutes until rich in color.
Add minced garlic and cook for 30 seconds until fragrant.
Deglaze the pot with red wine, scraping up browned bits, and reduce wine by half.
Return the beef to the pot and add crushed tomatoes, thyme, bay leaf, and beef broth just to cover the meat.
Bring to a simmer, cover, and cook on low heat for 2½–3½ hours until beef can be shredded easily.
Remove the herbs and bay leaf, shred the beef, and stir into the sauce. Let rest for 15-30 minutes.
Cook the Pappardelle pasta until just shy of al dente, then transfer to the Ragù. Toss gently and serve with grated parmesan and olive oil.

Notes

The chuck roast should be cut into large chunks for even browning.
Add Parmigiano Reggiano rind for extra flavor during the cooking process.
For storage, refrigerate the ragù in an airtight container for up to 3 days.