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Slowly Braised Beef Ragu

A comforting and hearty Italian dish, slowly braised beef ragu features tender chunks of beef in a rich tomato sauce, perfect for family gatherings and indulgent dinners.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Ragu
  • 2.5 pounds beef chuck roast, trimmed and cut into large pieces Use high-quality beef for better flavor.
  • 3 tablespoons olive oil, divided Used for browning the beef and sautéing vegetables.
  • 3 large carrots, peeled and diced Adds sweetness to the ragu.
  • 1 stalk celery, finely diced Part of the soffritto for flavor base.
  • 1 large yellow onion, finely diced Another component of the soffritto.
  • 8 cloves garlic, finely chopped Essential for depth of flavor.
  • 6 ounces tomato paste Adds richness to the sauce.
  • 1 cup dry red wine Enhances the flavor profile of the ragu.
  • 0.75 ounces fresh poultry herb blend or herbs (rosemary, sage, thyme) Use fresh herbs for better flavor.
  • 2 leaves dried bay leaves Added for aromatic depth.
  • 1 piece parmesan rind (optional) Adds umami flavor during cooking.
  • 28 ounces crushed tomatoes Forms the base of the sauce.
  • 2 cups low-sodium beef broth or water Used to adjust the sauce consistency.
  • to taste Kosher salt and ground black pepper, to season Season the ragu according to preference.
  • 24 ounces pappardelle or any pasta of choice Serves as the vehicle for the ragu.
  • 1/2 cup heavy cream Adds richness to the final dish.
  • 1/2 cup grated parmesan for serving, plus more as desired For serving and flavor enhancement.
  • to taste Chopped fresh basil or parsley for garnish Adds freshness and color when serving.

Method
 

Preparation
  1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat.
  2. Season beef chunks with Kosher salt and ground black pepper.
  3. Add beef pieces to the hot oil and brown for about 3-4 minutes on each side.
  4. Transfer the browned beef to a plate and set aside.
  5. In the same pot, add the remaining olive oil and add diced carrots, celery, and onion to create a soffritto.
  6. Cook for 15-20 minutes, seasoning with salt and pepper.
  7. Add finely chopped garlic and cook for 1-2 minutes until aromatic.
  8. Stir in tomato paste and cook for an additional 2-3 minutes.
  9. Deglaze the pot with red wine, scraping the bottom to lift browned bits.
  10. Tie fresh herbs with kitchen twine and add to the pot with bay leaves.
  11. Pour in crushed tomatoes and beef broth, then return browned beef to the pot.
  12. Bring to a gentle simmer, cover the pot, and let cook on low heat for 2.5 to 3 hours.
Final Steps
  1. Prepare pasta according to package instructions, saving 1 cup of pasta water before draining.
  2. Once beef is tender, stir in heavy cream and grated parmesan into the ragu.
  3. Toss in cooked pasta with some reserved pasta water to reach desired consistency.
  4. Serve with additional parmesan cheese on top and garnish with fresh basil or parsley.

Notes

This dish tastes better the next day; consider making it in advance. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.