Beef Ragu is exactly what the doctor ordered to cure all that ails you on a particularly cold day. Full of fall apart tender chuck beef, super hearty tomato sauce packed full of veggies, and all served atop your favorite pasta, this dish is sure to comfort and impress.

overhead shot of beef ragu over a plate of fettuccine garnished with parmesan cheese and parsley

We’re getting to that time of year now when the cold starts to seep in, the days get shorter, and all you really want to do is curl up with a big bowl of something that will warm you up to your core. This beef ragu has everything the doctor ordered – and then some.

We’re talkin’ beef chuck roast, slow cooked till it’s fall apart tender, a scintillating tomato sauce that is rich, satisfying, and stick to your ribs hearty. I spooned this drool worthy concoction over some perfectly al dente pasta, topped with with freshly grated Parmesan cheese and sunk into pure bliss!

What Is Ragu?

Ragu is a rich meat based sauce that is most commonly served with pasta. It has its roots in Italian cuisine and has since made its way across the ocean – lucky for us!

It cooks down low and slow and develops tons of flavor as it cooks. This dish is a great blank canvas for developing some nice complex flavor so be prepared for something a little out of the ordinary.

Ingredients

Beef – I prefer to use chuck roast for this dish, if you’d like information on why exactly I’ve made sure to include a section detailed preferred cuts below.
Olive oil – We want a nice neutral tasting oil to cook down our other ingredients listed below.
Garlic – Fresh garlic minced up fine. If using jarred keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
Seasoning – Salt and pepper.
Tomatoes – 1 can of crushed tomatoes and some tomato paste.
Veggies – Carrot and onion diced up fine to make the sauteed base of our sauce.
Broth – Beef broth, low sodium so we can control the sodium content of our dish.
Wine – We’re using a nice lush, full bodied red wine today. Look for something on the drier side.
Spices – Italian seasoning.
Sugar – This will help balance out all the acidity going on in our sauce, it will round out our dish nicely.

To serve

Parmesan cheese – Totally optional as garnish but let’s be honest, is Parmesan ever truly optional on a pasta dish?
Pasta – Any kind you would like! Just be sure to cook it perfectly al dente and you’re good to go.
Parsley – Fresh chopped up nice and fine to be sprinkled over top.

process shots showing how to make beef ragu

What cut of beef is best?

I prefer to use chuck roast, beef shanks, stewing beef, or beef brisket for ragu.

Although searing the meat first isn’t necessary, I strongly recommend you do this step. Browning the meat first creates a caramelization and aids us in creating that depth of flavor that we’re looking for in an oh so nice hearty sauce like this one.

How to make Beef Ragu

Pat the beef dry with paper towels then season with the salt and pepper.
Sear the beef: Heat the 1 tbsp of olive oil in a Dutch oven or heavy based pot. Add the beef to the pot and sear it on all sides until browned, over high heat. Transfer the beef to a plate.
Saute the veggies: Turn the heat down to a medium and add the remaining 1 tbsp of olive oil. Add the onion, garlic and carrot to the pot. Saute for at least 5 minutes or until the onion softens.
Combine the sauce: Add the remaining ingredients, stir to combine, then bring it to a simmer. Add the beef back to the pot and turn the heat down to a low. Cover the pot and let it cook for 2 hours or until the beef is tender enough to shred.
Finish the dish: Remove the beef from the pot and shred it with 2 forks. Return it back to the pot and stir. Taste for seasoning and adjust with salt and pepper as necessary. Simmer for another 30 minutes until the sauce reduced a bit and thickened.
Serve over pasta with Parmesan cheese and parsley.

overhead shot of beef ragu in a dutch oven

Speed it up

Let’s say you just finished yet another long day of work and you’re not exactly feeling like slaving over the stove – not so hard to imagine is it! In that case I totally understand shying away a bit from a dish like this one, but that doesn’t mean you can’t enjoy these sumptuous flavors, instead try my one pot beef ragu recipe.