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featured beef ragu.

Beef Ragu Recipe

Course: Dinner
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 3 hours 20 minutes
Total Time: 3 hours 40 minutes
Servings: 6 people
Calories: 672kcal
Author: Becky Hardin
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.
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  • 3 pounds beef chuck roast cut into large pieces
  • 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
  • 28 ounces crushed tomatoes (1 large can)
  • 1 pound cooked pappardelle pasta for serving (1 box)
  • 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 to create a brown crust on the outside of each piece. Set aside on a plate.
    seared beef chuck roast pieces in a dutch oven.
  • 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
    mirepoix in a dutch oven.
  • 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
    mirepoix with spices and bay leaves in a dutch oven.
  • 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
    vegetables deglazed with red wine in a dutch oven with a wooden spoon.
  • 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.
    beef chuck roast in a pot with broth.
  • 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.
    beef shredded with claw shredders.
  • Let the beef simmer for about 20 minutes to let the flavors deepen.
    beef ragu simmering in a dutch oven.
  • 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
    beef ragu in a white bowl with a fork.



  • 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.
Storage: Store beef ragu in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 4 months.


Calories: 672kcal | Carbohydrates: 34g | Protein: 50g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 178mg | Sodium: 840mg | Potassium: 1402mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3735IU | Vitamin C: 15mg | Calcium: 113mg | Iron: 7mg