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A bowl of pasta with beef ragu recipe sauce, garnished with fresh herbs and grated Parmesan cheese.

Beef Ragu recipe

This Beef Ragu recipe transforms tough cuts of beef into a silky, tender sauce through slow cooking techniques.
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Prep Time 20 minutes
Cook Time 3 hours
Simmering Time 2 hours
Total Time 5 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food, Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs Chuck roast - Cut into chunks for slow cooking tenderizes during simmering.
  • 1 cup Pancetta - Chopped adds depth and flavor.
  • 1 lb Ground beef - Optional to add texture to the ragu.
  • 1 medium Yellow onions - Diced provides the aromatic base.
  • 2 medium Carrots - Diced adds sweetness and richness.
  • 2 stalks Celery -Diced complements the flavor profile of the sauce.
  • 4 cloves Garlic - Minced for aromatic depth.
  • 2 tablespoon Fresh herbs bay leaves, thyme - For simmering, adds herbal fragrance.
  • ½ cup Red wine helps deglaze the pan and enrich the flavor.
  • 1 can 28 oz Crushed tomatoes - Adds body to the sauce, provides acidity.
  • 2 tablespoon Tomato paste - For extra richness and concentration of flavor.
  • 2 cups Beef stock or broth - Adds depth and moisture for simmering.
  • ½ cup Whole milk or heavy cream - Optional adds creaminess at the end of cooking.
  • 2 tablespoon Extra virgin olive oil - For sautéing and flavoring.
  • ¼ cup Parmigiano-Reggiano - Grated for serving, adds richness and saltiness.
  • To taste teaspoon Sea salt - Adjust based on your preferences.
  • To taste teaspoon Black pepper - Adjust based on your preferences.

Equipment

  • 1 Heavy Dutch oven or large pot (6-8 quart capacity, perfect for simmering beef for hours.)
  • 1 Sharp knife (Essential for chopping vegetables and cutting beef.)
  • 1 Wooden spoon (For stirring the sauce and preventing burning.)
  • 1 Fine mesh strainer (For straining the sauce to make it smooth if desired.)

Method
 

  1. Dice pancetta, cook until crispy, then remove and set aside. Brown beef in batches and remove.
    Close-up of seared beef chunks, showing crispy and browned exterior.
  2. Add diced onions, carrots, and celery to the pot, cook until softened. Add minced garlic and cook.
    A pan with diced carrots, celery, onions, and tomato paste sautéing together.
  3. Stir in tomato paste, then pour in red wine, scraping up browned bits. Add tomatoes and beef stock.
    A pot filled with simmering broth, bay leaves, and thyme, with a wooden spoon pouring liquid into it.
  4. Add beef and pancetta back to the pot, add herbs, and bring to a gentle simmer. Cover partially and cook for 2-3 hours.
    A close-up of cooked beef stew with shredded beef and bay leaves in a creamy sauce.
  5. Shred beef, stir in milk or cream, adjust seasoning, and serve with pasta and grated Parmigiano-Reggiano.
    A bowl of pasta with beef ragu recipe sauce, garnished with fresh herbs and grated Parmesan cheese.

Nutrition

Serving: 250gCalories: 450kcalCarbohydrates: 20gProtein: 40gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 8gVitamin A: 1800IUVitamin C: 15mgCalcium: 120mgIron: 4mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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