I make a big batch of Italian Beef Ragu that feeds eight, and in this post I share the single prep step that lets me make it ahead and reheat it just before serving.

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I make this Big Batch Beef Ragu when I want something that feeds a crowd and still feels special, it easily feeds eight and you can make it ahead and just reheat before serving. I usually start with boneless beef chuck and a good pour of red wine that gives the sauce real depth, not just tomato notes.

Imagine part Spaghetti Ragu, part Italian Beef Pasta, hearty without being fussy, the kind of dish that makes you curious what else is hiding in the pot. I promise it’s messy, bold and worth the wait, and you’ll want to serve it twice.

Ingredients

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Rich in protein and collagen, makes the sauce silky and deeply meaty.
Provide acidity and umami, full of vitamin C and natural sugars.
Adds smoky fat for depth, salty punch that boosts overall flavor.
Garlic gives sharp aromatic bite, contains antioxidants, brightens the rich sauce.
Wine adds acidity and complexity, helps tenderize beef during slow cooking.
Pasta soaks up sauce carbs fuel the meal and satisfies hungry diners.
Adds salty umami richness, melt in the sauce for creamy finish.
Used for browning and flavor, has heart healthy fats and aroma.
Mirepoix brings sweet vegetal depth fiber and subtle earthy notes.

Ingredient Quantities

3 pounds boneless beef chuck, cut into 2 inch pieces (or use 3 pounds ground beef)

2 tablespoons olive oil

4 ounces pancetta or bacon, diced (optional)

1 large yellow onion, finely chopped

2 carrots, peeled and finely chopped

2 celery stalks, finely chopped

4 cloves garlic, minced

3 tablespoons tomato paste

2 28 ounce cans crushed tomatoes (about 56 ounces total)

1 1/2 cups dry red wine

2 cups beef broth

2 bay leaves

1 teaspoon dried oregano or 1 tablespoon fresh, chopped

1 teaspoon dried thyme or 1 tablespoon fresh, chopped

1 teaspoon sugar (optional)

2 teaspoons kosher salt, plus more to taste

1 teaspoon freshly ground black pepper

2 tablespoons unsalted butter (optional, for finishing)

1 1/2 to 2 pounds pasta such as pappardelle tagliatelle or rigatoni (for 8 people)

1 cup freshly grated Parmesan cheese, plus extra for serving

1 piece Parmesan rind (optional, adds depth)

Fresh parsley, chopped for garnish

How to Make this

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1. Pat the 3 pounds beef chuck dry and cut into 2 inch pieces, or if you prefer use 3 pounds ground beef; season the pieces with 2 teaspoons kosher salt and 1 teaspoon black pepper. Heat 2 tablespoons olive oil in a large heavy pot over medium high heat and sear the beef in batches until brown on all sides, don’t crowd the pan or it will steam; remove and set aside.

2. If using pancetta or bacon, add the diced 4 ounces to the same pot and cook until crisp, leaving the rendered fat; add the finely chopped 1 large yellow onion, 2 peeled and finely chopped carrots, and 2 finely chopped celery stalks and cook over medium heat until soft and golden, about 8 minutes. Stir in 4 minced garlic cloves for 1 minute.

3. Push the vegetables to the side and add the 3 tablespoons tomato paste, cook and stir until it darkens a little, about 2 minutes, this browning gives deep flavor. Pour in the 1 1/2 cups dry red wine to deglaze, scraping up all the browned bits, let the wine reduce by about half, 3 to 5 minutes.

4. Return the browned beef (or cooked browned ground beef) and any juices to the pot. Add the 2 28 ounce cans crushed tomatoes, 2 cups beef broth, 2 bay leaves, 1 teaspoon dried oregano or 1 tablespoon fresh, 1 teaspoon dried thyme or 1 tablespoon fresh, 1 teaspoon sugar if your tomatoes are very acidic, the optional piece of Parmesan rind, and another pinch of salt and pepper. Stir to combine.

5. Bring to a gentle simmer, then reduce heat to low, cover partially and simmer gently until the beef is falling apart, 2 to 3 hours for chuck. If you used ground beef simmer 45 to 60 minutes to meld flavors. Check once an hour, skim excess fat if needed and stir so nothing sticks.

6. When the beef is fork tender remove the meat pieces and shred them with two forks, discard any big bits of fat, then return the shredded meat to the sauce. Continue simmering uncovered for 15 to 30 minutes to thicken and concentrate flavors, taste and adjust salt, pepper and a little sugar if needed.

7. Bring a very large pot of water to a rolling boil, salt it well (it should taste like the sea), cook 1 1/2 to 2 pounds pasta such as pappardelle, tagliatelle or rigatoni to al dente per package instructions. Reserve 1 to 2 cups of the starchy pasta water before draining.

8. Off the heat stir 2 tablespoons unsalted butter into the ragu if using, plus 1 cup freshly grated Parmesan cheese; add a splash or two of reserved pasta water to loosen the sauce if needed. Toss the drained pasta with a few ladles of ragu in the pot so the pasta is coated and absorbs the sauce, add more sauce or pasta water until it feels right.

9. Serve hot topped with extra grated Parmesan and chopped fresh parsley. Leftovers get even better the next day, store in the fridge and reheat gently on the stove adding a splash of beef broth or water to loosen before serving.

Equipment Needed

1. Large heavy pot or Dutch oven for searing and simmering the ragu, big enough for 3 pounds beef — sear in batches so it browns properly
2. Very large stockpot for boiling 1 1/2 to 2 pounds pasta
3. Chef’s knife, sharp, for cutting the beef and finely chopping onion carrots and celery
4. Sturdy cutting board, and if you can use a separate one for raw meat thats safer
5. Tongs for turning and lifting beef pieces out of the hot pot
6. Wooden spoon or heatproof spatula for stirring and pushing the veg to the side
7. Measuring cups and spoons for wine broth tomato paste and seasonings
8. Colander for draining the pasta and catching starch water if you need it
9. Two forks for shredding the cooked beef before returning it to the sauce

FAQ

Q: Can I use ground beef instead of chuck?
A: Yes. Ground beef works fine and is faster. Use 80 slash 20 for good flavor, brown it well and drain any excess fat, then simmer the sauce at least 45 to 60 minutes so flavors meld. If you use chuck pieces, sear them and braise 2 to 3 hours until fork tender then shred into the sauce.

Q: How do I thicken the ragu if it seems too thin?
A: Simmer uncovered until it reduces to your liking, stir now and then. You can also shred some of the meat into the sauce to naturally thicken it, or finish with a knob of butter and grated Parmesan which will give body. Add a splash of reserved pasta water to loosen before serving, not to thin down too much.

Q: Can I make the ragu ahead of time and freeze it?
A: Absolutely. Ragu often tastes better the next day. Store in the fridge up to four days or freeze up to three months. Reheat gently on the stove with a little broth or water to loosen it. If you froze it, thaw in the fridge overnight first.

Q: What pasta is best and how do I finish the dish?
A: Wide noodles like pappardelle or tagliatelle and short tubes like rigatoni all work great. Cook pasta al dente, reserve a cup of the cooking water, then finish the pasta in the ragu over medium heat adding small amounts of pasta water as needed so the sauce clings to the noodles. Stir in Parmesan and a little butter for a silky finish.

Q: Can I make this in a slow cooker or Instant Pot?
A: Yes. For a slow cooker, brown the meat and veg first, then transfer everything to the cooker with the liquids and cook 6 to 8 hours on low. For an Instant Pot, use Sauté to brown meat and vegetables, add the liquids and tomato, then pressure cook 45 to 60 minutes and use natural release.

Q: Why add pancetta or a Parmesan rind and can I skip them?
A: Pancetta adds a salty meaty punch and rendered fat that boosts flavor, but you can skip it if you want. A Parmesan rind adds deep savory umami while the sauce cooks, just remove it before serving. Both are small tricks that make the sauce taste richer but are optional.

Beef Ragu Pasta Recipe Substitutions and Variations

Beef chuck (3 lb): ground beef (already fine), boneless short ribs, pork shoulder (Boston butt) or lamb shoulder — all give rich, braiseable meat that falls apart when cooked
Pancetta or bacon: smoked bacon, guanciale, prosciutto, or omit and add an extra tablespoon olive oil plus a pinch of smoked paprika for that smoky note
Crushed tomatoes (canned): tomato passata, whole peeled tomatoes blitzed in a blender, canned diced tomatoes cooked longer to break down, or a mix of canned tomatoes and tomato paste for thicker sauce
Dry red wine: extra beef broth with 1 tablespoon red wine vinegar or balsamic vinegar, non alcoholic red wine, or beef broth plus a splash of Worcestershire sauce for depth

Pro Tips

1) Brown in batches and don’t rush it. If you crowd the pot the meat will steam not sear, and you lose that deep browned flavor. Let each batch get a good crust, then set aside while you work on the next.

2) Use pancetta or bacon and a parmesan rind if you got them. The cured pork gives savory fat and the rind adds a quiet, rich background note when simmering. Remove excess fat if the sauce feels greasy though, you don’t want it heavy.

3) Simmer low and slow, check and skim. A gentle simmer for hours turns chuck into shreddable goodness and melds flavors better than a hot boil. Take off big fat bits as needed, taste later and only then tweak salt, pepper or a little sugar.

4) Finish smart when plating. Stir in a knob of butter and a big handful of grated parm off the heat so it emulsifies, use reserved starchy pasta water to loosen and help the sauce cling, and toss the pasta with sauce so it absorbs instead of just sitting on top. Leftovers actually taste better the next day, so don’t be shy about making extra.

Beef Ragu Pasta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I make a big batch of Italian Beef Ragu that feeds eight, and in this post I share the single prep step that lets me make it ahead and reheat it just before serving.

Servings

servings

Calories

946

kcal

Equipment: 1. Large heavy pot or Dutch oven for searing and simmering the ragu, big enough for 3 pounds beef — sear in batches so it browns properly
2. Very large stockpot for boiling 1 1/2 to 2 pounds pasta
3. Chef’s knife, sharp, for cutting the beef and finely chopping onion carrots and celery
4. Sturdy cutting board, and if you can use a separate one for raw meat thats safer
5. Tongs for turning and lifting beef pieces out of the hot pot
6. Wooden spoon or heatproof spatula for stirring and pushing the veg to the side
7. Measuring cups and spoons for wine broth tomato paste and seasonings
8. Colander for draining the pasta and catching starch water if you need it
9. Two forks for shredding the cooked beef before returning it to the sauce

Ingredients

3 pounds boneless beef chuck, cut into 2 inch pieces (or use 3 pounds ground beef)
2 tablespoons olive oil
4 ounces pancetta or bacon, diced (optional)
1 large yellow onion, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
3 tablespoons tomato paste
2 28 ounce cans crushed tomatoes (about 56 ounces total)
1 1/2 cups dry red wine
2 cups beef broth
2 bay leaves
1 teaspoon dried oregano or 1 tablespoon fresh, chopped
1 teaspoon dried thyme or 1 tablespoon fresh, chopped
1 teaspoon sugar (optional)
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter (optional, for finishing)
1 1/2 to 2 pounds pasta such as pappardelle tagliatelle or rigatoni (for 8 people)
1 cup freshly grated Parmesan cheese, plus extra for serving
1 piece Parmesan rind (optional, adds depth)
Fresh parsley, chopped for garnish

Directions

Pat the 3 pounds beef chuck dry and cut into 2 inch pieces, or if you prefer use 3 pounds ground beef; season the pieces with 2 teaspoons kosher salt and 1 teaspoon black pepper. Heat 2 tablespoons olive oil in a large heavy pot over medium high heat and sear the beef in batches until brown on all sides, don't crowd the pan or it will steam; remove and set aside.
If using pancetta or bacon, add the diced 4 ounces to the same pot and cook until crisp, leaving the rendered fat; add the finely chopped 1 large yellow onion, 2 peeled and finely chopped carrots, and 2 finely chopped celery stalks and cook over medium heat until soft and golden, about 8 minutes. Stir in 4 minced garlic cloves for 1 minute.
Push the vegetables to the side and add the 3 tablespoons tomato paste, cook and stir until it darkens a little, about 2 minutes, this browning gives deep flavor. Pour in the 1 1/2 cups dry red wine to deglaze, scraping up all the browned bits, let the wine reduce by about half, 3 to 5 minutes.
Return the browned beef (or cooked browned ground beef) and any juices to the pot. Add the 2 28 ounce cans crushed tomatoes, 2 cups beef broth, 2 bay leaves, 1 teaspoon dried oregano or 1 tablespoon fresh, 1 teaspoon dried thyme or 1 tablespoon fresh, 1 teaspoon sugar if your tomatoes are very acidic, the optional piece of Parmesan rind, and another pinch of salt and pepper. Stir to combine.
Bring to a gentle simmer, then reduce heat to low, cover partially and simmer gently until the beef is falling apart, 2 to 3 hours for chuck. If you used ground beef simmer 45 to 60 minutes to meld flavors. Check once an hour, skim excess fat if needed and stir so nothing sticks.
When the beef is fork tender remove the meat pieces and shred them with two forks, discard any big bits of fat, then return the shredded meat to the sauce. Continue simmering uncovered for 15 to 30 minutes to thicken and concentrate flavors, taste and adjust salt, pepper and a little sugar if needed.
Bring a very large pot of water to a rolling boil, salt it well (it should taste like the sea), cook 1 1/2 to 2 pounds pasta such as pappardelle, tagliatelle or rigatoni to al dente per package instructions. Reserve 1 to 2 cups of the starchy pasta water before draining.
Off the heat stir 2 tablespoons unsalted butter into the ragu if using, plus 1 cup freshly grated Parmesan cheese; add a splash or two of reserved pasta water to loosen the sauce if needed. Toss the drained pasta with a few ladles of ragu in the pot so the pasta is coated and absorbs the sauce, add more sauce or pasta water until it feels right.
Serve hot topped with extra grated Parmesan and chopped fresh parsley. Leftovers get even better the next day, store in the fridge and reheat gently on the stove adding a splash of beef broth or water to loosen before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.