Easy Beef Ragu

Short description

A comforting and hearty Italian-style beef ragu, slowly simmered in tomato and red wine until the meat is fork-tender and infused with deep, savory flavor. Perfect when served over wide pasta like pappardelle.

Why You’ll Love This Recipe

• Rich, robust flavors develop through slow simmering
• Made with simple, accessible ingredients
• Excellent for batch cooking and freezing
• Versatile enough to serve with various sides and pasta types

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Olive oil
• Beef chuck (cut into chunks) or ground beef
• Onion
• Carrot
• Celery
• Garlic
• Crushed tomatoes or passata
• Tomato paste
• Red wine (or beef stock as a substitute)
• Beef stock
• Bay leaves
• Dried thyme or fresh thyme
• Salt and black pepper
• Pasta (pappardelle, rigatoni, or tagliatelle)
• Optional: grated Parmesan, fresh parsley

Directions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef until browned on all sides. Remove and set aside.
2. In the same pot, sauté the onion, carrot, and celery until softened. Add garlic and cook briefly.
3. Pour in the red wine to deglaze the pot, scraping up the browned bits. Allow it to reduce slightly.
4. Stir in crushed tomatoes, tomato paste, beef stock, bay leaves, thyme, salt, and pepper. Return the beef to the pot.
5. Bring to a simmer, then reduce heat to low. Cover and cook for 2.5 to 3 hours, stirring occasionally, until the beef is tender.
6. Shred the beef in the pot and stir into the sauce. Simmer uncovered for 15–20 minutes to thicken, if needed.
7. Cook pasta according to package instructions. Drain and combine with the ragu. Serve topped with Parmesan and parsley if desired.

Servings and timing

• Serves: 6 to 8
• Prep time: 20 minutes
• Cook time: 3 hours
• Total time: approximately 3 hours 20 minutes

Variations

• Use half ground beef and half ground pork for a more traditional meat sauce blend
• Add red pepper flakes for a spicy kick
• Stir in a splash of cream at the end for a richer, silkier sauce
• Replace red wine with extra stock for an alcohol-free version
• Serve over polenta or mashed potatoes instead of pasta

Storage/Reheating

• Store in an airtight container in the refrigerator for up to 5 days
• Freeze in portions for up to 6 months
• Reheat gently on the stovetop or in the microwave, adding a splash of water or stock to loosen the sauce

FAQs

1. Can I make beef ragu in a slow cooker?

Yes, after browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6–8 hours.

2. What pasta goes best with beef ragu?

Wide pasta like pappardelle, rigatoni, or tagliatelle is ideal for holding the chunky, rich sauce.

3. Can I use ground beef instead of beef chunks?

Yes, ground beef makes a quicker version of the dish. Brown it thoroughly before adding other ingredients.

4. What can I use instead of red wine?

Beef stock or a mixture of stock and a splash of balsamic vinegar can substitute for red wine.

5. Can I make this dish ahead of time?

Absolutely. The flavors improve after a day in the fridge, making it perfect for meal prep.

6. How do I thicken the sauce?

Simmer the ragu uncovered for 15–30 minutes, or add a spoonful of tomato paste during cooking.

7. Can I freeze beef ragu?

Yes, it freezes very well. Let it cool completely before portioning into airtight containers.

8. Is beef ragu spicy?

Not traditionally, but you can add crushed red pepper flakes if you prefer some heat.

9. What cut of beef is best for ragu?

Beef chuck is preferred for its marbling and tenderness after slow cooking.

10. Can I use fresh herbs instead of dried?

Yes, fresh thyme or rosemary can be used. Add them during cooking and remove before serving.

Conclusion

This Easy Beef Ragu is the ultimate comfort food, combining simple ingredients with long, slow cooking for a deeply satisfying meal. Whether served over

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