Beef Ragu Recipe

This beef ragu recipe combines tender slow-cooked chuck roast with a rich tomato and red wine sauce, creating a comforting and flavorful dish perfect for family dinners or special occasions. Pair with pappardelle pasta for a hearty meal, and customize with optional toppings like Parmesan, thyme, or basil. Easy-to-follow instructions and tips ensure perfect results every time, with make-ahead and freezing options for convenience.

Ingredients

• 3 lb. beef chuck roast, quartered
• 2 tablespoons olive oil or vegetable oil, divided
• 1 medium onion, finely chopped
• 2 large carrots, peeled and finely chopped
• 2 medium ribs celery, finely chopped
• 2 cloves garlic, minced
• 1 cup dry red wine (such as a blend)
• 1 can (28 ounces) crushed tomatoes
• 1 cup low-sodium beef broth
• 2 tablespoons tomato paste
• ½ teaspoon dried thyme
• ¼ teaspoon crushed red pepper
• ¼ teaspoon freshly ground black pepper
• 2 bay leaves
• 16 ounces pappardelle pasta
• Optional toppings: Parmesan cheese, fresh thyme, chopped fresh basil

---

Instructions

Step 1: Prepare the Beef

1. Cut the chuck roast into quarters and season generously with salt and pepper.
2. Heat 1 tablespoon of oil in a Dutch oven or heavy stockpot over medium heat. Sear the beef on all sides until browned. Remove and set aside.

Step 2: Cook the Vegetables

1. Add the remaining tablespoon of oil to the same pot and heat over medium. Add the onions, carrots, and celery. Cook until softened, about 5-7 minutes.
2. Reduce the heat slightly, add the minced garlic, and cook for 1 minute until fragrant.

Step 3: Build the Sauce

1. Pour in the red wine and use a wooden spoon to scrape up the browned bits from the bottom of the pot.
2. Stir in the crushed tomatoes, beef broth, tomato paste, dried thyme, crushed red pepper, black pepper, and bay leaves. Return the seared beef to the pot.
3. Cover the pot and simmer on low heat for 2 to 2½ hours, or until the beef is tender and shreds easily with a fork.

Step 4: Shred the Beef

1. Remove the beef from the pot and shred using two forks, discarding any fat, gristle, or cartilage.
2. Return the shredded beef to the pot and stir to combine. Let it simmer gently while you prepare the pasta.

Step 5: Cook the Pasta

1. Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions. Drain well.
2. Toss the cooked pasta with the beef ragu until evenly coated.

Step 6: Serve

1. Garnish with Parmesan cheese, fresh thyme, and basil, if desired. Serve warm and enjoy!

---

Why You’ll Love This Recipe

• Rich and Hearty Flavor: Slow-cooked beef infused with red wine and aromatic herbs makes this ragu deeply flavorful.
• Perfect Comfort Food: Ideal for cozy dinners or special occasions, this dish pairs beautifully with pasta.
• Make-Ahead Friendly: The flavors develop even more when made a day ahead, making it a great choice for meal prep or entertaining.

---

Tips

• Browning the Beef: Take your time searing the beef for added depth of flavor.
• Deglazing the Pan: Scraping the browned bits from the bottom of the pot during deglazing enhances the sauce’s richness.
• Thickness Control: If the sauce is too thick, add a splash of beef broth or pasta water to adjust the consistency.

---

Variations and Substitutions

• Meat Options: Substitute beef with lamb or pork for a different flavor profile.
• Vegetarian Alternative: Use mushrooms and lentils instead of beef for a plant-based ragu.
• Spice Level: Adjust the crushed red pepper for more or less heat.

---

FAQs

Can I freeze beef ragu? Yes, let the ragu cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

What can I use instead of red wine? You can substitute red wine with beef broth or grape juice for a non-alcoholic version.

How long does beef ragu last in the fridge? Store in an airtight container in the refrigerator for up to 4 days.

---

Serving and Suggestions

• Pairing Ideas: Serve with a side of garlic bread and a fresh green salad for a complete meal.
• Alternative Pastas: Try serving with tagliatelle, rigatoni, or gnocchi for variety.
• Leftovers: Use leftover ragu as a filling for lasagna or as a topping for baked potatoes.