Description
This classic Beef Ragu recipe features tender, slow-simmered beef chuck cooked in a rich tomato and red wine sauce with aromatic herbs and vegetables. Perfectly served over pappardelle pasta and garnished with fresh parsley and Parmesan cheese, this comforting Italian dish is ideal for a hearty family meal.
Ingredients
Scale
Beef and Seasoning
- 3 pounds beef chuck roast, cut into large pieces
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Vegetables and Herbs
- 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
Liquids and Other Ingredients
- 3 tablespoons olive oil, divided
- 1 cup red wine (Merlot, Pinot Noir, Chianti, or lighter Cabernet)
- 1 cup low-sodium beef broth (or bouillon cubes)
- 28 ounces crushed tomatoes (1 large can)
- 1 pound cooked pappardelle pasta
Garnish (Optional)
- Chopped fresh parsley
- Freshly grated Parmesan cheese
Instructions
- Season the Beef: Generously season the beef chuck pieces with kosher salt and freshly ground black pepper to enhance flavor before cooking.
- Sear the Beef: Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Brown the beef pieces on all sides until a rich crust forms, then remove and set aside.
- Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the pot. Add chopped onion, celery, and carrots, season lightly with salt, and cook until softened, about 5-6 minutes.
- Add Herbs and Garlic: Stir in minced garlic, dried thyme, dried rosemary, and bay leaves. Cook for about 1 minute until fragrant.
- Deglaze with Wine: Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot, incorporating them into the sauce.
- Add Broth, Beef, and Tomatoes: Pour in the beef broth, return the seared beef pieces to the pot, and add the crushed tomatoes. Stir to combine all ingredients.
- Simmer the Ragu: Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook gently for 2½ to 4 hours, until the beef is tender enough to shred with a fork.
- Prepare the Meat: Remove the bay leaves, then take out the beef pieces. Shred the beef with forks and return it to the pot, stirring it into the sauce and pan juices.
- Finish Simmering: Let the shredded beef simmer in the sauce for an additional 20 minutes to deepen the flavors.
- Serve: Plate the beef ragu over cooked pappardelle pasta. Garnish with chopped fresh parsley and freshly grated Parmesan cheese, if desired, and serve hot.
Notes
- For a richer flavor, use a full-bodied red wine like Chianti or Cabernet Sauvignon.
- Adjust the cooking time depending on the beef cut used; some tougher cuts may require longer simmering.
- Leftover ragu tastes even better the next day as the flavors deepen.
- Can be made in advance and reheated gently on the stovetop.
- Serve with crusty bread to soak up the delicious sauce.
