Beef Ragu Recipe

4.89 from 18 votes

This easy Beef Ragu serves up a thick and full-bodied meat sauce that the whole family will love!

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time3 20

Total Time3 40

Course: Dinner

Cuisine: Italian

Servings: people

3 pounds beef chuck roast cut into large pieces. Other great cuts include beef brisket, beef shanks, or beef short ribs.
kosher salt and freshly ground black pepper to taste
3 tablespoons olive oil divided
1 onion chopped
2 ribs celery chopped
2 carrots chopped
4 cloves garlic minced
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 bay leaves
1 cup red wine Merlot, Pinot Noir, Chianti, or lighter Cabernet
1 cup low-sodium beef broth bouillon cubes will also work
28 ounces crushed tomatoes (1 large can)
1 pound cooked pappardelle pasta for serving (1 box), any other ribbon pasta will work. Or, learn how to make homemade pasta!
chopped fresh parsley optional, for garnish
freshly grated Parmesan cheese optional, for garnish

Season the beef generously with salt and pepper.
3 pounds beef chuck roast, kosher salt and freshly ground black pepper
Heat 2 tablespoons of olive oil in a Dutch oven set over medium-high heat.
3 tablespoons olive oil
Sear the beef for a few minutes on each side until a rich, brown crust forms on the exterior. Set aside on a plate.
Pour the remaining 1 tablespoon of oil in the same pot.
Add in the onion, celery, and carrots. Sprinkle with salt and cook until softened, about 5-6 minutes.
1 onion, 2 ribs celery, 2 carrots
Add in the garlic, thyme, rosemary, and bay leaves and cook for another minute.
4 cloves garlic, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, 2 bay leaves
Pour in the red wine. Use a wooden spoon to scrape up the brown bits from the bottom of the pan.
1 cup red wine
Add in the beef broth, meat, and crushed tomatoes.
1 cup low-sodium beef broth, 28 ounces crushed tomatoes
Bring everything to a boil. Then, reduce to a simmer.
Cover the pot, and cook for 2½-4 hours, until the beef can be easily shredded with a fork.
Remove the bay leaves and beef from the pot.
Shred the beef. Then, return it to the pot and stir it into the sauce and pan juices.
Let the beef simmer for about 20 minutes to let the flavors deepen.
Serve the beef ragu over cooked pappardelle pasta.
1 pound cooked pappardelle pasta
Finish with a sprinkle of chopped parsley and Parmesan cheese, if desired.
chopped fresh parsley, freshly grated Parmesan cheese

Red Wine: Cooking wine will work in a pinch, but we recommend breaking out the good stuff for this sauce. Enjoy a glass with dinner!
For the best-tasting ragu, prepare the recipe 1 day in advance and let the flavors develop in the refrigerator overnight.
Nutritional information does not include optional ingredients.