Description
Beef Ragu simmers with rich, comforting flavors that bring classic Italian tradition straight to your dinner table. Tender meat melts into a silky sauce that turns simple pasta into a hearty, memorable meal your family will crave.
Ingredients
Scale
Protein:
- 3 lbs beef chuck roast
Main Ingredients:
- 28 oz crushed tomatoes
- 14.5 oz diced tomatoes
- 4 cups beef broth
- 1 cup dry red wine
- 1 lb pasta
Aromatics and Seasonings:
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 carrots
- 2 celery stalks
- 4 cloves garlic
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes
- Salt
- Black pepper
Garnish:
- Freshly grated parmesan cheese
- Fresh basil leaves
- Salt for pasta water
Instructions
- Salt and pepper your beef chuck cubes generously, ensuring each piece gets an even coating of seasoning.
- Heat 2 tablespoons olive oil in a large Dutch oven at 375°F. Sear beef cubes in batches until dark golden brown on all sides, about 3-4 minutes per side.
- Lower heat to 325°F. Add 1 chopped onion, 2 chopped carrots, and 2 chopped celery stalks. Saute until vegetables soften and caramelize, approximately 8 minutes.
- Stir in 4 minced garlic cloves and 2 tablespoons tomato paste. Cook for 2 minutes until fragrant and paste darkens slightly.
- Pour 1 cup red wine into the pot, scraping bottom to release browned bits. Allow wine to reduce by half, about 3 minutes.
- Return seared beef to pot. Add 28 ounces crushed tomatoes, 14.5 ounces diced tomatoes, 4 cups beef broth, 2 bay leaves, 1 tablespoon dried oregano, 1 teaspoon dried thyme, and ½ teaspoon red pepper flakes.
- Cover pot and braise at 300°F for 3 hours, stirring every 45 minutes to prevent sticking. Add extra broth if sauce becomes too thick.
- Remove pot from heat. Discard bay leaves and shred beef using two forks into bite-sized pieces.
- Simmer uncovered for 45 minutes at 250°F, stirring occasionally until sauce thickens to desired consistency.
- Taste and adjust seasonings with salt and pepper as needed.
- Boil 1 pound pasta in salted water at rolling boil for 8-10 minutes until al dente.
- Reserve 1 cup pasta water before draining pasta in colander.
- Toss pasta directly in ragu, adding reserved pasta water if sauce needs loosening.
- Plate immediately, topping with ¼ cup freshly grated Parmesan and chopped basil leaves.
Notes
- Choose a well-marbled chuck roast for maximum tenderness and rich flavor in your ragu.
- Let the beef braise slowly and gently to break down tough connective tissues and create melt-in-your-mouth meat.
- If cooking for gluten-sensitive guests, swap regular pasta for gluten-free options like zucchini noodles or chickpea pasta.
- Save leftover ragu for reheating – the flavors actually improve after a day in the refrigerator, making it perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes to 5 hours
- Category: Beef
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 556 kcal
- Sugar: 6 g
- Sodium: 470 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 44 g
- Cholesterol: 110 mg