I just made Beef Ragu Pasta that’ll make your favorite jarred sauce look like a crime scene, so keep scrolling because this one actually matters.

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I am obsessed with this Authentic Ragu because it tastes like the kind of sauce my aunt would hide on the stove for hours. I love the shredded beef richness and how it clings to every forkful of Beef Ragu Pasta.

The pancetta adds that salty, almost smoky punch that makes me stop talking and just eat. But it’s not fussy, the flavors are honest and loud, tomato and wine and slow-broken meat singing together.

I crave leftovers. I dream about it stuffed into lasagne or drenched over pappardelle.

Pure, messy, serious satisfaction. I make it way too often, honestly.

Ingredients

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Beef chuck: hearty, shreddable protein that makes the sauce cozy and rich.
Salt and pepper: simple seasoning that wakes up the meat’s natural taste.
Extra virgin olive oil: slicks the pan and adds a fruity finish.
Pancetta or bacon: salty, smoky bites that add savory depth.
Yellow onion: sweet base note that softens and adds warmth.
Carrots: natural sweetness and slight body to balance the tomatoes.
Celery: crunchy, savory backbone that keeps the sauce grounded.
Garlic: punchy aromatics that make the whole kitchen smell amazing.
Tomato paste: concentrated tomato flavor and umami glue.
Crushed tomatoes: bright tomato brightness and smooth saucy texture.
Red wine: acid and tannin that lifts and tartens the sauce.
Beef stock: meaty liquid that deepens the braise, keeps it lush.
Whole milk or cream: softens acidity and makes the ragu silky.
Bay leaf: subtle herbal note that steers the sauce forward.
Thyme: earthy sprigs that add rustic, green complexity.
Rosemary: piney hint, optional but nice for rustic punch.
Parmesan rind: basically liquid gold, adds savory, cheesy umami.
Pinch of sugar: tames tomato sharpness without making it sweet.
Red pepper flakes: tiny heat that gives a warm kick.
Flat leaf parsley: fresh pop at the end, brightens the dish.
Parmigiano Reggiano: salty, nutty finish you’ll grate over everything.

Ingredient Quantities

2.5 to 3 lb (1.2 to 1.4 kg) beef chuck roast, trimmed and cut into large chunks

Salt and freshly ground black pepper, to taste

2 to 3 tbsp extra virgin olive oil

3 oz (85 g) pancetta or unsmoked bacon, finely chopped

1 large yellow onion, finely chopped

2 medium carrots, finely chopped

2 celery stalks, finely chopped

4 garlic cloves, smashed and minced

2 tbsp tomato paste

1 14 oz (400 g) can crushed tomatoes or passata

1 1/2 cups (360 ml) full bodied red wine

2 to 3 cups (480 to 720 ml) beef stock, hot, plus more if needed

1 cup (240 ml) whole milk or heavy cream

1 bay leaf

2 sprigs fresh thyme or 1 tsp dried thyme

1 small sprig fresh rosemary or 1/2 tsp dried rosemary, optional

1 piece Parmesan rind, optional but recommended

Pinch of sugar, optional (to balance acidity)

Pinch of red pepper flakes, optional for a touch of heat

Fresh flat leaf parsley, chopped, for finishing

Freshly grated Parmigiano Reggiano, for serving

How to Make this

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1. Pat the beef chunks dry and season generously with salt and pepper. Heat 2 to 3 tablespoons olive oil in a heavy pot over medium high heat and brown the beef in batches, don’t crowd the pan, get a good crust on each piece. Remove and set aside.

2. Add the pancetta to the same pot and render until it’s golden and fragrant. If the pan looks dry add a touch more oil.

3. Add the chopped onion, carrots and celery and cook over medium heat until softened and starting to brown, about 8 to 10 minutes. Stir in the smashed minced garlic for the last minute.

4. Push the vegetables to the side, stir in the tomato paste and cook it for a minute or two until it darkens a little, this builds flavor. Scrape up any brown bits from the bottom with a wooden spoon.

5. Pour in the red wine to deglaze, bring to a simmer and reduce by about half so the alcohol cooks off and the flavor concentrates.

6. Return the beef to the pot, add the crushed tomatoes or passata, hot beef stock (use 2 to 3 cups depending on how much sauce you want), the bay leaf, thyme, rosemary if using, the Parmesan rind, a pinch of sugar if tomatoes are very acidic, and a pinch of red pepper flakes if you want heat. Stir, bring to a gentle simmer.

7. Cover the pot partially and simmer very gently on the stove or in a 325F oven for 2 1/2 to 3 hours until the beef is falling apart. Check every 30 to 40 minutes and add more hot stock if the sauce gets too thick.

8. Remove the beef and shred it with two forks, discard any big bits of fat and the bay leaf and rosemary stem. Return shredded beef to the sauce. Stir in the whole milk or heavy cream and simmer uncovered for another 20 to 30 minutes to meld flavors and mellow the acidity.

9. Taste and adjust seasoning with salt, pepper and more sugar or red pepper flakes if needed. If sauce is too thin simmer a bit longer, if too thick add a splash of stock. Remove the Parmesan rind before serving.

10. Toss with your favorite pasta, spoon into lasagne or use for ravioli. Finish with chopped fresh parsley and lots of freshly grated Parmigiano Reggiano. Serve with crusty bread and a big napkin, because this is messy and worth it.

Equipment Needed

1. Heavy Dutch oven or large, heavy-bottomed pot with lid
2. Sharp chef knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Tongs (for browning and moving beef)
6. Measuring cups and spoons
7. Two forks (for shredding the beef)
8. Ladle or large serving spoon
9. Oven mitts or pot holders

FAQ

Q: Can I skip the wine or substitute it? A: Yes, you can use more beef stock or a mix of beef stock and a splash of balsamic vinegar for depth. Alcohol adds flavor you cant fully replicate, so cook a little longer if you skip the wine to build richness.

Q: How long should I braise the beef for it to shred easily? A: Plan on 2 1/2 to 3 hours at a low simmer, or until the meat falls apart with a fork. If using a slow cooker, 6 to 8 hours on low works. If pressure cooking, 45 to 60 minutes usually does it.

Q: Why add milk or cream, does it make the sauce milky? A: The milk tames the acid from the tomatoes and helps the meat get tender. It wont make the sauce taste like a cream sauce, it just adds silkiness and balances flavors.

Q: How do I get a thicker ragu without over reducing? A: Take the meat out, shred it, then simmer the sauce a bit to concentrate. You can also mash a few tomato pieces or add a small spoon of tomato paste. If needed, stir in a tablespoon of beurre manié or a cornstarch slurry at the end, but add little by little.

Q: Best pasta or serving ideas? A: Big shapes that catch the sauce are best like pappardelle, rigatoni, or tagliatelle. It's also amazing on polenta, creamy mashed potatoes, or in a sandwich with good crusty bread and extra grated Parmigiano.

Q: Can I make ragu ahead and freeze it? A: Definitely. Cool completely, portion into airtight containers and freeze up to 3 months. Thaw in the fridge overnight, reheat gently and add a splash of stock or water if it seems thick.

Italian Beef Ragu Recipe Substitutions and Variations

Beef chuck roast: short ribs (bone-in or boneless) for more gelatin and richness; oxtail for an even silkier, collagen-rich sauce; or a mix of sirloin tip and brisket if you want leaner but still flavorful meat.
Pancetta or unsmoked bacon: prosciutto, finely chopped, will add salty depth; smoked bacon if you don’t mind a smokier ragu; or omit and use 2 tbsp butter plus a little extra olive oil for richness.
Full bodied red wine: beef stock plus 1 tbsp balsamic vinegar or 1 tbsp red wine vinegar to mimic acidity without alcohol; or use a robust grape juice diluted with a splash of vinegar if you need nonalcoholic option.
Whole milk or heavy cream: half and half for lighter creaminess; whole milk with 1 tbsp butter to approximate richness; or for dairy-free, use full fat coconut milk but expect a subtle coconut note.

Pro Tips

1) Brown in true batches and let the meat sit a minute after searing before moving it. If you crowd the pan the crust will steam off, and if you flip too soon you’ll tear the surface. Let a good brown form, then turn.

2) Use the wine to really concentrate flavor. Reduce it until it’s syrupy before adding stock, that way you get depth without adding bitterness. Save a splash of stock, not wine, to thin later so you do not dilute the reduced flavor.

3) Parmesan rind is tiny magic. Toss it in early and remove at the end. It adds umami and mouthfeel so the sauce tastes richer even with less meat. Don’t be shy, a small chunk goes a long way.

4) Finish with milk or cream off the heat or on very low simmer, and let the sauce rest a bit before serving. That mellows acidity and makes the shredded beef silkier. If the sauce is too thin after shredding, cool slightly then skim fat, or simmer briefly uncovered to tighten it up.

Italian Beef Ragu Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I just made Beef Ragu Pasta that'll make your favorite jarred sauce look like a crime scene, so keep scrolling because this one actually matters.

Servings

servings

Calories

550

kcal

Equipment: 1. Heavy Dutch oven or large, heavy-bottomed pot with lid
2. Sharp chef knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Tongs (for browning and moving beef)
6. Measuring cups and spoons
7. Two forks (for shredding the beef)
8. Ladle or large serving spoon
9. Oven mitts or pot holders

Ingredients

2.5 to 3 lb (1.2 to 1.4 kg) beef chuck roast, trimmed and cut into large chunks
Salt and freshly ground black pepper, to taste
2 to 3 tbsp extra virgin olive oil
3 oz (85 g) pancetta or unsmoked bacon, finely chopped
1 large yellow onion, finely chopped
2 medium carrots, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, smashed and minced
2 tbsp tomato paste
1 14 oz (400 g) can crushed tomatoes or passata
1 1/2 cups (360 ml) full bodied red wine
2 to 3 cups (480 to 720 ml) beef stock, hot, plus more if needed
1 cup (240 ml) whole milk or heavy cream
1 bay leaf
2 sprigs fresh thyme or 1 tsp dried thyme
1 small sprig fresh rosemary or 1/2 tsp dried rosemary, optional
1 piece Parmesan rind, optional but recommended
Pinch of sugar, optional (to balance acidity)
Pinch of red pepper flakes, optional for a touch of heat
Fresh flat leaf parsley, chopped, for finishing
Freshly grated Parmigiano Reggiano, for serving

Directions

Pat the beef chunks dry and season generously with salt and pepper. Heat 2 to 3 tablespoons olive oil in a heavy pot over medium high heat and brown the beef in batches, don't crowd the pan, get a good crust on each piece. Remove and set aside.
Add the pancetta to the same pot and render until it's golden and fragrant. If the pan looks dry add a touch more oil.
Add the chopped onion, carrots and celery and cook over medium heat until softened and starting to brown, about 8 to 10 minutes. Stir in the smashed minced garlic for the last minute.
Push the vegetables to the side, stir in the tomato paste and cook it for a minute or two until it darkens a little, this builds flavor. Scrape up any brown bits from the bottom with a wooden spoon.
Pour in the red wine to deglaze, bring to a simmer and reduce by about half so the alcohol cooks off and the flavor concentrates.
Return the beef to the pot, add the crushed tomatoes or passata, hot beef stock (use 2 to 3 cups depending on how much sauce you want), the bay leaf, thyme, rosemary if using, the Parmesan rind, a pinch of sugar if tomatoes are very acidic, and a pinch of red pepper flakes if you want heat. Stir, bring to a gentle simmer.
Cover the pot partially and simmer very gently on the stove or in a 325F oven for 2 1/2 to 3 hours until the beef is falling apart. Check every 30 to 40 minutes and add more hot stock if the sauce gets too thick.
Remove the beef and shred it with two forks, discard any big bits of fat and the bay leaf and rosemary stem. Return shredded beef to the sauce. Stir in the whole milk or heavy cream and simmer uncovered for another 20 to 30 minutes to meld flavors and mellow the acidity.
Taste and adjust seasoning with salt, pepper and more sugar or red pepper flakes if needed. If sauce is too thin simmer a bit longer, if too thick add a splash of stock. Remove the Parmesan rind before serving.
Toss with your favorite pasta, spoon into lasagne or use for ravioli. Finish with chopped fresh parsley and lots of freshly grated Parmigiano Reggiano. Serve with crusty bread and a big napkin, because this is messy and worth it.

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.