This Classic Beef Ragu is the epitome of slow-cooked perfection. Tender chunks of beef are simmered in a rich tomato and red wine sauce, creating a hearty, flavorful dish that’s perfect for a comforting meal. Paired with pappardelle or your favorite pasta, this recipe brings a touch of rustic Italian charm to your dinner table.
Whether you’re preparing it for a family meal or a special occasion, this beef ragu is sure to impress. The deep, savory flavors of the beef blend beautifully with the sweetness of the tomato sauce and the richness of the red wine, while the fresh basil and Parmesan add the perfect finishing touch. Serve it with a glass of red wine for an extra indulgence.
Full Recipe:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 500g beef chuck, cut into 1-inch cubes
- 1 cup red wine
- 2 cups beef stock
- 1 can (28 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon chili flakes (optional)
- Salt and pepper to taste
- 400g pappardelle or any pasta of your choice
- Grated Parmesan cheese and fresh basil for garnish
Directions:
- Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrot, and celery, and sauté until softened, about 5 minutes.
- Add the beef cubes to the pot and brown them on all sides, about 8 minutes.
- Pour in the red wine and let it simmer until reduced by half, about 5 minutes.
- Stir in the beef stock, crushed tomatoes, tomato paste, bay leaf, thyme, chili flakes (if using), salt, and pepper. Bring to a boil, then reduce the heat to low.
- Cover the pot and let the ragu simmer for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
- Cook the pasta according to package instructions. Drain and toss with the ragu.
- Serve the ragu over pasta and garnish with grated Parmesan cheese and fresh basil.
Prep Time: 15 minutes | Cooking Time: 3 hours | Total Time: 3 hours 15 minutes
Kcal: 520 kcal | Servings: 4 servings
What is Beef Ragu?
Beef Ragu is a traditional Italian dish that is often made with slow-cooked beef, tomatoes, and red wine, resulting in a rich, hearty sauce. The term “ragu” refers to any meat-based sauce that is cooked slowly until the flavors meld together. This particular dish is commonly paired with wide pasta like pappardelle, but it also works well with other pasta shapes like tagliatelle or fettuccine. Ragu sauces are versatile and comforting, making them perfect for a family dinner or a cozy evening meal.
Why You’ll Love This Recipe
- Rich and Hearty: The combination of tender beef and a flavorful tomato and red wine sauce creates a deep, comforting flavor that only improves with slow cooking.
- Perfect for Pasta Lovers: The robust ragu pairs beautifully with wide, ribbon-like pasta such as pappardelle, allowing the sauce to cling to every bite.
- Make-Ahead Friendly: The longer you cook this ragu, the better it tastes, making it an excellent recipe to make in advance. The leftovers are perfect for freezing and enjoying later.
- Customizable: You can easily adjust this recipe to suit your taste. For example, if you prefer a spicier sauce, add more chili flakes. You can also use different cuts of beef or even switch to a meat like lamb for a different flavor profile.
Tips for Perfecting Beef Ragu
- Choose the Right Cut of Meat: For the best results, choose a cut of beef with some fat, such as beef chuck. This ensures the meat stays moist and tender during the long cooking process.
- Don’t Rush the Cooking Time: One of the secrets to a great ragu is patience. Allowing the sauce to simmer for at least 2 to 3 hours ensures that the flavors meld together and the beef becomes melt-in-your-mouth tender.
- Enhance the Flavor with Wine: The red wine in this recipe adds depth and richness to the sauce. If you’re cooking for kids or prefer not to use wine, you can substitute it with more beef stock or a splash of balsamic vinegar for a touch of acidity.
Serving Suggestions
This beef ragu is incredibly versatile and can be served in a variety of ways:
- Over Pasta: Pappardelle, fettuccine, or tagliatelle are the best choices, as their wide shape holds the sauce well.
- With Polenta: For a traditional Italian pairing, serve the ragu over creamy polenta instead of pasta.
- In Lasagna: Use the ragu as a filling for lasagna for a rich and hearty twist on the classic Italian dish.
Storage and Reheating
- Refrigeration: Leftover beef ragu can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: If you want to make a big batch, the ragu freezes well for up to 3 months. Simply thaw it in the refrigerator overnight and reheat on the stove.
- Reheating: To reheat, place the ragu in a saucepan over medium heat, adding a splash of water or beef stock if needed to loosen the sauce.
Pairing Suggestions
- Wine Pairing: This dish pairs beautifully with a bold red wine like Chianti, Sangiovese, or a Barolo.
- Side Dishes: A simple green salad with a light vinaigrette or roasted vegetables makes an excellent side to this rich dish. You can also serve it with some crusty Italian bread to soak up the sauce.
History of Ragu
Ragu sauces have a long history in Italian cuisine, with different regions offering their own unique twists. In Northern Italy, ragu often features beef and pork and is cooked in a tomato-based sauce. The Neapolitan version, known as “Ragù alla Napoletana,” tends to be richer with more tomatoes, while in Bologna, ragu often incorporates milk or cream for a creamier consistency. Regardless of the regional differences, ragu is a beloved staple in Italian homes, particularly for Sunday family meals.
The Origins of Beef Ragu
Beef ragu has its roots in Italy, where it has long been a traditional staple in both home kitchens and restaurants. The word “ragu” comes from the French term “ragout,” which refers to a slow-cooked meat stew. When the technique was brought to Italy, it evolved into a sauce used to dress pasta, especially in the Northern regions like Emilia-Romagna, where it became synonymous with hearty, slow-cooked meals designed to bring families together.
One of the most famous variants is the Ragù alla Bolognese, but other regional versions, such as Neapolitan Ragù and Tuscan Ragù, highlight the diversity of Italian cuisine. The Classic Beef Ragu you’re making is inspired by the rich, tomato-based Southern Italian versions, though it’s also influenced by the hearty, meaty sauces of the North.
Differences Between Ragu and Bolognese
Many people confuse beef ragu with Bolognese sauce, but there are some distinct differences:
- Ragu is a meat-based sauce with a strong focus on the meat, which can be beef, pork, or a combination. It’s often tomato-based and simmered for several hours.
- Bolognese is a specific type of ragu from the Bologna region that typically includes a mixture of ground beef and pork, pancetta, and sometimes a small amount of milk or cream, making it creamier than a classic ragu.
While both sauces are rich and flavorful, Bolognese tends to be thicker and less tomato-forward, whereas classic beef ragu allows the tomatoes to play a more prominent role.
Key Ingredients and Their Role
- Beef Chuck: This cut of beef is ideal for slow cooking. It has enough fat to stay moist and juicy during long simmering, becoming tender and flavorful.
- Red Wine: The red wine adds complexity and depth to the ragu. The alcohol evaporates during cooking, leaving behind its rich flavors. You can substitute it with more broth if you prefer a non-alcoholic version.
- Crushed Tomatoes: Tomatoes give the sauce its signature rich, tangy base. Using high-quality, canned crushed tomatoes is important for the best flavor.
- Carrots and Celery: Known as the “soffritto” in Italian cuisine, this combination of finely chopped vegetables adds sweetness and balances the acidity of the tomatoes.
- Bay Leaf and Thyme: These herbs enhance the earthy flavors of the beef and tomatoes, creating a deeply aromatic sauce.
Health Benefits of Beef Ragu
- High in Protein: The beef provides a good source of protein, which is essential for muscle repair and overall body function.
- Rich in Nutrients: The vegetables used, such as carrots and celery, are packed with vitamins and minerals, including Vitamin A, fiber, and antioxidants.
- Tomato-Based Sauce: Tomatoes are rich in lycopene, an antioxidant that has been shown to have heart health benefits and may reduce the risk of certain types of cancer.
- Balanced Carbohydrates: When served with pasta, this dish provides a balanced source of carbohydrates to fuel your day.
How to Elevate the Dish Further
- Add Pancetta or Bacon: For an extra layer of flavor, you can start the recipe by cooking pancetta or bacon before adding the onions and garlic. This adds a smoky richness to the ragu.
- Mushrooms for Umami: For an earthy depth of flavor, consider adding finely chopped mushrooms to the soffritto. Mushrooms are rich in umami and enhance the overall taste of the dish.
- Cheese Finish: While Parmesan is traditional, you can also finish the dish with Pecorino Romano, which has a sharper, saltier flavor that complements the richness of the beef.
Recipe Variations
- Vegetable Ragu: If you’re looking for a lighter or vegetarian alternative, substitute the beef with hearty vegetables like eggplant, zucchini, or lentils. The cooking method remains the same, allowing the flavors to develop over time.
- Lamb Ragu: Swap out the beef for lamb for a slightly gamier taste. Lamb ragu is often found in Southern Italian cuisine and pairs beautifully with a bold red wine.
- Ragu with Polenta: Instead of serving this ragu over pasta, try it with creamy polenta. Polenta’s mild flavor and smooth texture are the perfect match for the robust sauce.
Serving Suggestions
- Fresh Herbs: While fresh basil is the most common herb garnish, you can also use fresh parsley or oregano to add a different aromatic finish.
- Crusty Bread: A loaf of crusty Italian bread is a must when serving ragu. Use the bread to soak up every last bit of the sauce.
- Seasonal Add-Ons: If it’s winter, add roasted root vegetables like parsnips or turnips as a side dish. In the summer, a fresh Caprese salad with ripe tomatoes, basil, and mozzarella makes a great contrast to the warm, hearty ragu.
Cultural Significance of Ragu in Italian Cuisine
Ragu, particularly beef ragu, is a dish that transcends mere sustenance and enters the realm of Italian tradition and culture. In many Italian households, ragu is served on Sundays as part of the “Pranzo della Domenica” (Sunday Lunch), a large family meal that brings everyone together. It’s more than just food; it’s a symbol of togetherness, comfort, and the warmth of home-cooked meals shared with loved ones.
Conclusion
Classic Beef Ragu is a rich, comforting dish that brings together tender beef, a robust tomato and red wine sauce, and hearty pasta for the perfect meal. Its slow-cooked flavors, versatile ingredients, and deep cultural roots make it a beloved staple in Italian cuisine. Whether enjoyed as a family dinner or a dish for special occasions, this recipe offers a satisfying, flavorful experience that’s sure to impress. Plus, it’s easy to customize and perfect for make-ahead meals. Serve it with pasta, polenta, or bread, and enjoy the comforting warmth of this Italian classic.