Beef Ragu is a rich and hearty Italian dish that combines tender beef chuck roast with a flavorful tomato-based sauce. This slow-cooked ragu is perfect for serving over wide pappardelle pasta, making it an ideal meal for a cozy dinner. Let’s dive into this comforting recipe step-by-step.
Ingredients
- 3 lb. beef chuck roast
- 2 tablespoons olive oil or vegetable oil
- 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 (I use 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 fresh ground black pepper
- 2 bay leaves
- 16 ounces pappardelle pasta
- Parmesan cheese (optional)
- Fresh thyme (optional)
- Chopped fresh basil (optional)
Instructions
Step 1: Prepare the Beef
- Trim and Season:
- Trim any excess fat from the beef chuck roast and cut it into large chunks. Season the beef generously with salt and pepper.
- Brown the Beef:
- In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the beef chunks in batches, searing on all sides until browned. Remove the beef and set aside.
Step 2: Cook the Vegetables
- Sauté Vegetables:
- In the same pot, add the chopped onion, carrots, and celery. Cook over medium heat until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 3: Deglaze and Build the Sauce
- Deglaze with Wine:
- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until slightly reduced.
- Add Tomatoes and Broth:
- Stir in the crushed tomatoes, beef broth, and tomato paste. Mix well to combine.
- Add Seasonings:
- Add the dried thyme, crushed red pepper, fresh ground black pepper, and bay leaves. Stir to incorporate.
Step 4: Slow Cook the Beef
- Return Beef to Pot:
- Return the browned beef chunks to the pot, submerging them in the sauce.
- Simmer:
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook slowly for 2.5 to 3 hours, or until the beef is very tender and easily shreds with a fork.
Step 5: Cook the Pasta
- Boil Pasta:
- About 20 minutes before the ragu is done, bring a large pot of salted water to a boil. Cook the pappardelle pasta according to the package instructions until al dente. Drain the pasta and set aside.
Step 6: Finish the Ragu
- Shred Beef:
- Once the beef is tender, remove the bay leaves and shred the beef chunks using two forks. Return the shredded beef to the sauce and stir well.
- Adjust Seasoning:
- Taste the ragu and adjust the seasoning with salt and pepper as needed.
Step 7: Serve
- Combine Pasta and Ragu:
- Toss the cooked pappardelle pasta with the beef ragu until well coated.
- Garnish:
- Serve hot, garnished with freshly grated Parmesan cheese, fresh thyme, and chopped basil if desired.
Cooking Notes and Tips
- Beef: Use a well-marbled beef chuck roast for the best flavor and tenderness.
- Wine: Choose a dry red wine that you enjoy drinking. The wine adds depth to the sauce.
- Slow Cooker Option: You can transfer the browned beef and sautéed vegetables to a slow cooker, add the remaining ingredients, and cook on low for 6-8 hours.
Variations
Spicy Beef Ragu
- Add More Heat:
- Increase the amount of crushed red pepper or add a diced chili pepper for extra heat.
Mushroom Beef Ragu
- Add Mushrooms:
- Sauté 8 ounces of sliced mushrooms with the vegetables for added umami flavor.
Dairy-Free Beef Ragu
- Skip Cheese:
- Omit the Parmesan cheese and garnish with additional fresh herbs instead.
Serving Suggestions
With Sides
- With Garlic Bread:
- Serve with garlic bread or a crusty baguette for soaking up the delicious sauce.
- With Salad:
- Pair with a fresh green salad or Caesar salad for a balanced meal.
With Beverages
- With Red Wine:
- Enjoy with a glass of red wine such as Chianti or Cabernet Sauvignon.
- With Sparkling Water:
- Serve with sparkling water and a slice of lemon for a refreshing drink.
FAQs
Q: Can I make this ragu ahead of time? A: Yes, beef ragu tastes even better the next day. Store it in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
Q: How do I store leftovers? A: Store any leftover beef ragu in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
Q: Can I freeze beef ragu? A: Yes, you can freeze beef ragu. Let it cool completely, then transfer to an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Q: Can I use a different type of pasta? A: Yes, you can use any pasta you like, such as fettuccine, tagliatelle, or rigatoni.
Q: What if I don’t have red wine? A: You can substitute red wine with beef broth or a combination of beef broth and a splash of balsamic vinegar.
Beef Ragu is a rich and hearty dish that’s perfect for any occasion. With its tender beef, flavorful tomato-based sauce, and wide pappardelle pasta, this ragu is sure to become a favorite. Whether you stick to the classic recipe or try one of the variations, Beef Ragu is always delicious and satisfying. Enjoy making and sharing this delightful dish with your family and friends!
