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 one of those heartwarming dishes that transports you to another place entirely, filled with rich, deep flavors that linger long after the meal is over. This Italian-inspired sauce combines tender pieces of beef with a medley of fragrant vegetables, simmered for hours until everything melds into a velvety goodness that just begs to be paired with a hearty pasta like pappardelle. When the first bite hits your palate, you can almost hear the clinking of plates in a rustic Italian kitchen, welcoming you in with open arms.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Beef Ragù
Storing & Reheating
Chef’s Helpful Tips
Beef Ragù

The beauty of Beef Ragù lies in its simplicity. It’s a one-pot wonder that allows you to sit back and let the ingredients work their magic. Perfect for a cozy family dinner or a special occasion, this dish is sure to become a staple in your culinary repertoire. Packed with flavor and comforting, there’s nothing quite like a bowl of Beef Ragù to chase away the chill on a brisk evening. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: With just 30 minutes of prep, this dish cooks up in a leisurely manner, allowing you to savor the aromas as it simmers for about three hours.
Irresistible Flavor: Every spoonful bursts with a balance of sweet, savory, and earthy notes, thanks to the combination of tomatoes, wine, and fresh herbs.
Eye-Catching Appeal: The rich red color and meaty texture make for a wonderfully rustic presentation, perfect for impressing guests.
Flexible Serving: Serve it as a dinner centerpiece or a make-ahead meal that only gets better the next day!
Diet-Friendly Options: Easily make adjustments for gluten-free pasta or add extra vegetables for a vegetarian twist.

Ingredients You’ll Need

2 1/2-3 pounds chuck roast: This cut is well-marbled and becomes incredibly tender as it simmers. If you can’t find chuck, brisket or round can work as alternatives.
Kosher salt, to taste: Essential for enhancing the flavors in the dish. Flaky salt is great but adjust quantity based on your preference.
Black pepper, to taste: This adds warmth but start light—you can always add more later.
2-3 tablespoons high heat oil: Avocado oil is perfect for browning meat due to its high smoke point. Olive oil would also work beautifully.
1 large brown onion: Finely diced (about 1 1/2 cups). This forms the flavor base, so don’t skip it! Yellow onions are a great substitute.
2 large carrots: Cut into a fine dice (about 1 cup). They add sweetness to balance the savory.
2 stalks celery: Diced (about 1 cup). This aromatic veggie gives depth to the flavor profile.
4 cloves garlic: Minced or crushed (about 2 tablespoons). Garlic is key to infusing rich flavor.
3 tablespoons tomato paste: This concentrated ingredient boosts umami and gives the sauce a beautiful richness.
1 cup dry red wine: Adds acidity and complexity. Merlot or Cabernet Sauvignon work well, but choose a wine you enjoy drinking!
1 (28 ounce) can crushed tomatoes: Use high-quality brand for the best flavor. Fresh tomatoes can also be used if in season.
2 cups beef broth: This adds more depth and heartiness to the sauce. Homemade is best but store-bought works fine.
4 sprigs fresh thyme: Adds a lovely aromatic note. If you use dried thyme, use about 1 teaspoon.
1 bay leaf: A crucial ingredient that adds subtle depth to the sauce. Don’t forget to remove it before serving!
Parmigiano Reggiano rind: Optional but an excellent addition for flavor—great if you have leftover rinds.
1 pound pappardelle pasta: This wide noodle is perfect for soaking up the meaty sauce.

How to Make Beef Ragù

Prep the Beef: Start by cutting the chuck roast into large chunks, seasoning generously with kosher salt and black pepper.
Brown the Meat: In a large pot or Dutch oven, heat 2-3 tablespoons of high heat oil over medium-high heat. Once hot, add the beef chunks in one layer. Brown on all sides for about 8-10 minutes until they develop a nice crust. Don’t rush this step; it adds depth.
Sauté the Veggies: Remove the beef and set aside. In the same pot, add the diced brown onion, carrots, and celery. Sauté for about 5-7 minutes until veggies are softened and fragrant. Stir in the minced garlic and cook for another minute, until aromatic.
Build the Sauce: Add the tomato paste, stirring well to incorporate, and allow it to caramelize slightly for about 2 minutes. Enjoy the deeply satisfying aromas!
Deglaze with Wine: Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 5 minutes, allowing the alcohol to cook off and the flavors to meld.
Combine Ingredients: Return the browned beef to the pot, along with the crushed tomatoes, beef broth, thyme, and bay leaf. Stir gently to combine everything well.
Simmer the Ragù: Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 2 ½ to 3 hours, stirring occasionally, until the beef is tender and falls apart easily.
Finish the Sauce: Stir in the Parmigiano Reggiano rind during the last 30 minutes for extra flavor. After cooking, remove the thyme sprigs and bay leaf. Taste and adjust seasoning as desired.
Cook the Pappardelle: When the ragù is almost ready, cook the pappardelle according to the package instructions in a large pot of salted boiling water. Drain and reserve a bit of pasta water.
Serve Together: Toss the cooked pappardelle with the ragù, adding reserved pasta water if needed to loosen the sauce. Serve hot topped with extra grated cheese if desired.

Storing & Reheating

Store any leftover Beef Ragù in an airtight container in the refrigerator for up to 5 days. For best results, let it cool to room temperature before refrigerating. If you’re looking to keep it longer, freeze portions for up to 3 months in freezer-safe containers. When you’re ready to enjoy again, simply reheat on the stovetop over low heat, adding a splash of broth or water to revive the sauce’s consistency.

Chef’s Helpful Tips

Meat Perfection: Avoid overcrowding the pan when browning the beef; it steams instead of caramelizes. Brown in batches if necessary.
Flavor Adjustments: Experiment with wine types—each will impart a unique flavor to the dish. A richer red makes for a heartier sauce.
Hungry for More? If you have more time, let the ragù simmer even longer for richer flavors. Just maintain a gentle heat.
Fresh Herbs: While dried herbs are fine, fresh ones enhance flavor significantly, so consider trying them, especially thyme and bay leaves.
Don’t Skip the Rind: Using Parmigiano Reggiano rind imparts umami that elevates the dish to new heights—do try it if you have some!

Beef Ragù is undeniably comforting—the kind of dish that brings everyone around the table in anticipation. With rich flavors and a simple preparation, this recipe is about to become your go-to for chilly evenings or family get-togethers. Don’t hesitate to tweak the ingredients a bit to reflect your style; cooking is as much about personal preference as it is about following a recipe.

Recipe FAQs

Can I use a different type of meat for Beef Ragù?

Absolutely! While chuck roast is traditional for its richness and tenderness, you can use other cuts like brisket or even ground beef for a quicker approach. If using ground beef, reduce the cooking time accordingly.

How can I make this dish vegetarian?

To make a vegetarian version, skip the beef and use a combination of hearty vegetables like mushrooms, lentils, or even jackfruit. Replace beef broth with vegetable broth for that same depth of flavor.

Can I make Beef Ragù in advance?

Yes! In fact, Beef Ragù tastes even better the next day as the flavors continue to meld. Make it a day in advance and store it in the refrigerator. Just reheat gently before serving.

What kind of pasta goes best with Beef Ragù?

Pappardelle is perfect due to its broad shape, which captures the meaty sauce wonderfully. However, other pastas like fettuccine, tagliatelle, or even polenta could work beautifully too!