What Is Beef Ragu?

Pappardelle pasta, simple pantry ingredients, a cut of beef on a budget, and a little patience The king of all pastas may be this Slow Cooked Shredded Beef Ragu Sauce with Pappardelle. It is without a doubt my all-time favorite pasta dish!

Why You’ll Love this Braised Beef Ragu Recipe:

  • Tender Beef: Because the beef is cooked slowly and thoroughly, it is absolutely delicious!
  • Herbs, red wine, tomatoes, and vegetables are all cooked together slowly in this sauce to produce rich and satisfying flavors.
  • Excellent for Meal Prep: You can prepare this ragu in advance, making it ideal for meal preparation. As the flavors meld in the fridge, it becomes even more delicious.

The entire family will enjoy the thick and flavorful meat sauce that this simple Beef Ragu offers!

What Is Beef Ragu?

How to Make Beef Ragu

For a list of all ingredients, go directly to the recipe card.

  • Sear the seasoned beef in a Dutch oven with oil.
  • Add your vegetables to the pot, then the aromatics, followed by the red wine.
  • Finally add in your crushed tomatoes and beef broth.
  • Before simmering for two minutes, bring the pot to a boil. 5-4 hours.
  • In the pot, shred the beef, then simmer for an additional 20 minutes.
  • Serve with pasta and enjoy!

What Is Beef Ragu?

What Is Beef Ragu?

Ragu is an Italian meat-based sauce served with pasta. Typically, veal, lamb, beef, or pork are combined with tomato and sofrito (carrots, celery, and onions). It is prepared with a tender, savory sauce by cooking it slowly.

Bolognese sauce is actually a variation of ragu. In Italy, it’s called ragu alla bolognese. Traditionally, beef and pork are combined to make bolognese, which is then cooked with white wine and served with tagliatelle pasta. It usually also includes milk and nutmeg.

The beef chuck roast, also known as blade roast, is used in this recipe. Beef short ribs, beef shanks, or beef brisket are additional excellent cuts for ragu.

Look for a robust red wine with hints of fruit, like a Merlot, Pinot Noir, Chianti, or a lighter Cabernet, for this dish.

What Is Beef Ragu?

This mouthwatering pasta dish can be a complete meal on its own, but you can certainly add sides to turn it into a real feast. Here are some favorites:

This quick and delectable beef ragu recipe can be made in just one pot and is perfect for weeknights, weekends, or special occasions.

What Is Beef Ragu?

Make Ahead Instructions

Because many claim it is best to let the ragu cool to room temperature before storing it overnight in the refrigerator, beef ragu is a great recipe to make ahead. A richer-tasting ragu is produced as a result of the flavors developing during the overnight chill in the refrigerator.

For up to three days, keep leftover beef ragu in the refrigerator in an airtight container. Reheat slowly until simmering on the stovetop or in the microwave.

Beef ragu leftovers can be frozen for up to four months in an airtight container. Let ragu thaw in the refrigerator overnight before reheating.

  • Use any combination of ground beef, veal, lamb, pork, or any of those meats alone to make bolognese, and add nutmeg and milk. Use white wine in place of the red. Serve over tagliatelle or in a lasagna.
  • Prosciutto can be used as the meat in a ragu, and more extra virgin olive oil should be used. Leave out the carrots and celery, and substitute white wine for the red Serve over pappardelle or tagliatelle.
  • Ragu d’agnello: Use ground lamb as the meat. Omit the carrots, celery, and onion. Serve over tagliatelle.
  • Use ground beef, pork, or a combination of the two for the sugo di carne, and add porcini mushrooms, if desired. Serve with penne, rigatoni, farfalle, or fettuccini.
  • Amatriciana: Use guanciale (cured pork jowl) and diced tomatoes. Omit the carrots, celery, and onions. Either spaghetti or bucatini should be combined with hot peppers, depending on personal preference.

More Beef Recipes We Love

What Is Beef Ragu?

The beef ragu’s rich and delectable flavors result from a low-and-slow cook, giving this popular pasta dish an incredible flavor. The dish comes together in a sizable pot or Dutch oven, and the beef is incredibly tender. This mouthwatering ragu will make all of your friends and family go crazy!

More Italian Pasta Recipes to Try:

If you try this recipe, don’t forget to rate it and/or post a photo in the comments section below. Enjoy! You can also jump to recipe.

What Is Beef Ragu?

  • 3 pounds beef chuck roast cut into large pieces
  • Salt and pepper to taste
  • 3 tablespoons olive oil divided
  • 1 onion chopped
  • 2 ribs celery chopped
  • 2 carrots chopped
  • 4 cloves garlic minced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 2 bay leaves
  • 1 cup red wine (see note)
  • 1 cup low sodium beef broth
  • 28 ounces crushed tomatoes (1 can)
  • 1 pound cooked pappardelle pasta for serving (1 box)
  • Fresh chopped parsley optional, for garnish
  • Grated Parmesan cheese optional, for garnish
  • Season the beef generously with salt and pepper. 3 pounds beef chuck roast, Salt and pepper.
  • In a Dutch oven over medium-high heat, warm 2 tablespoons of olive oil. 3 tablespoons olive oil.
  • To give each piece of beef a brown crust, sear it for a few minutes on each side. Set aside on a plate.
  • In the same pot, add the final 1 tablespoon of oil.
  • Add in the onion, celery, and carrots. Sprinkle with salt and cook until softened, about 5-6 minutes. 1 onion, 2 ribs celery, 2 carrots.
  • Cook for an additional minute after adding the garlic, thyme, rosemary, and bay leaves. 4 garlic cloves, 1/2 tsp. dried thyme, 1/2 tsp. dried rosemary, and 2 bay leaves
  • Pour in the red wine. Scrape the brown bits from the pan’s bottom with a wooden spoon. 1 cup red wine.
  • Add in the beef broth and crushed tomatoes. 1 cup low sodium beef broth, 28 ounces crushed tomatoes.
  • Bring everything to a boil. Then, reduce to a simmer.
  • Cook the beef, covered, for 212 to 4 hours, or until it shreds easily with a fork.
  • Remove the bay leaves and beef from the pot.
  • Shred the beef. Following that, add it back to the pot and combine it with the sauce and pan juices.
  • 20 minutes or so of simmering the beef will allow the flavors to develop.
  • Serve the beef ragu over cooked pappardelle pasta. 1 pound cooked pappardelle pasta.
  • If desired, add a final garnish of chopped parsley and Parmesan cheese. Fresh chopped parsley, Grated Parmesan cheese.

Last but not least, upload a photo of your creation or tag me @thecookierookie on Instagram to show me what you made!

  • Choose a Merlot, Pinot Noir, Chianti, or a lighter Cabernet for the wine.
  • In this recipe, you can also use beef brisket, beef shanks, or beef short rib.
  • If you can’t find pappardelle, use tagliatelle or fettuccini instead.
  • Prepare the recipe a day in advance and let the flavors meld in the fridge overnight for the best-tasting ragu.
  • Nutritional information does not include optional ingredients.

The BEST Beef Ragu you’ll ever taste.

FAQ

What is beef ragu made of?

Ragu is an Italian meat-based sauce served with pasta. Typically, veal, lamb, beef, or pork are combined with tomato and sofrito (carrots, celery, and onions). It is prepared with a tender, savory sauce by cooking it slowly.

What is in ragù?

Ragù is a long-cooked sauce made from tomatoes and ground or chopped meat that is one of the most well-known and adored dishes in Italy. Tomato sauce, celery, onions, carrots, ground beef or pork, some white wine, and flavorful herbs like basil and bay leaf are typically used in its preparation.

What is the difference between beef ragu and beef Bolognese?

They’re not the same. A hearty meat sauce known as “Ragù” in Italian is made from ground meat, vegetables, wine, and some tomatoes. In addition to being a meat sauce, “Bolognese” is also a regional variation made in the Bologna fashion, hence the name Ragù Bolognese.

What does ragù mean?

A class of Italian pasta sauces known as ragù are made with ground or minced meat, vegetables, and occasionally tomatoes.

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