Welcome to our mouthwatering beef ragu recipe that is sure to impress your family and friends. This traditional Italian dish is packed with rich flavors and tender beef, making it the perfect comfort food for any occasion. Whether you’re a seasoned cook or a beginner in the kitchen, our homemade beef ragu is easy to make and will leave everyone wanting seconds.

Our slow-cooked beef ragu is a labor of love, simmering for hours to develop deep flavors and melt-in-your-mouth beef. It’s the best beef ragu recipe you’ll find, taking inspiration from culinary icon Jamie Oliver and other authentic Italian recipes. The result is a dish that is both hearty and delicious, perfect for those chilly winter nights or lazy Sunday dinners.

Our beef ragu sauce is a harmonious blend of tomatoes, herbs, and aromatic vegetables, creating a robust and flavorful base for the slow-cooked beef. The tender beef shin melts in your mouth, while the pappardelle pasta provides the perfect canvas to soak up all the delicious sauce.

Whether you serve our beef ragu recipe with a side of crusty bread or a fresh green salad, it’s sure to be a crowd-pleaser. So, grab your apron and get ready to indulge in a bowl of tender beef ragu that will transport your taste buds straight to Italy!

The Best Cuts of Beef for Ragu

When making beef ragu, it’s important to choose the right cut of beef to ensure tender and flavorful results. The best cuts of beef for ragu include:

• Chuck roast
• Beef stew meat
• Beef shin
• Braising beef
• Beef tenderloin
• Sirloin tip roast
• Beef mince

These cuts are well-suited for slow cooking and braising, which allows the beef to become tender and develop rich flavors. Chuck roast and beef stew meat are popular choices for ragu due to their marbling and tenderness. Beef shin is another excellent option, known for its gelatinous texture and rich flavor. Braising beef, such as chuck or blade cuts, also work well as they benefit from long, slow cooking.

For a more luxurious and tender ragu, you can opt for beef tenderloin or sirloin tip roast. These cuts are lean, tender, and yield melt-in-your-mouth results. Additionally, using beef mince can give your ragu a more finely textured consistency.

Ultimately, the choice of cut depends on personal preference and availability. Experimenting with different cuts can result in unique flavors and textures, allowing you to tailor your beef ragu to suit your tastes.

“Choosing the right cut of beef is crucial for a delicious and tender beef ragu. The quality and texture of the meat greatly impact the final dish.”

Beef Ragu Recipe

Beef Ragu Ingredients

• 2 lbs (900g) beef chuck roast, cut into large chunks
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 large carrots, diced
• 2 celery stalks, diced
• 1 cup (240ml) red wine
• 2 cans (28 oz/800g each) crushed tomatoes
• 2 tbsp tomato paste
• 1 cup (240ml) beef broth
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh parsley or basil, for garnish
• Pasta of choice, for serving (pappardelle or fettuccine recommended)
• Freshly grated Parmesan cheese, for serving

Beef Ragu Instructions

1. Heat 2 tablespoons of olive oil in a large, heavy-based pot over medium-high heat.

2. Season the beef chunks generously with salt and pepper.

3. Add the beef to the pot, searing each side until browned. This should take about 5 minutes per side. Remove the beef from the pot and set aside.

4. In the same pot, add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes.

5. Add the minced garlic and cook for an additional minute until fragrant.

6. Pour in the red wine, stirring to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce by half, which should take about 5 minutes.

7. Add the tomato paste to the pot and cook for 2 minutes to caramelize slightly.

8. Stir in the crushed tomatoes, beef broth, bay leaf, thyme, and oregano. Return the seared beef to the pot, nestling it into the sauce.

9. Bring the mixture to a simmer, then reduce the heat to low.

10. Cover the pot and let it simmer gently for 3-4 hours, or until the beef is tender and can be easily shredded with a fork.

11. If using a slow cooker, transfer the mixture to the slow cooker at this point and cook on low for 8 hours or on high for 4-5 hours.

12. Once the beef is tender, remove it from the pot and shred it using two forks.

13. Return the shredded beef to the pot and stir to combine with the sauce. Adjust seasoning with salt and pepper as needed.

14. Cook your pasta of choice according to package instructions. Drain and toss the pasta with the beef ragu.

15. Serve hot, garnished with freshly grated Parmesan cheese and chopped parsley or basil.

This Beef Ragu is delicious served over pasta, polenta, or even creamy mashed potatoes. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Tips for Making a Perfect Beef Ragu

To make a perfect beef ragu, follow these tips for success:

1. Browning the beef: Start by browning the beef to develop deep flavors and caramelization. This step is crucial for creating a rich and flavorful ragu.
2. Deglazing the pan: After browning the beef, deglaze the pan with red wine or vinegar. This process incorporates any browned bits from the bottom of the pan, enhancing the flavor development of the ragu.
3. Slow cooking: Simmer the ragu slowly to allow the beef to become tender and the flavors to meld together. This slow cooking process ensures that the beef is juicy and tender, resulting in a deliciously satisfying ragu.
4. Seasoning: Season the ragu generously with salt, pepper, and any additional herbs or spices of your choice. This step is essential for enhancing the overall taste of the ragu.
5. Serving suggestions: Finally, serve the beef ragu over pappardelle or your favorite pasta for a delightful and filling meal. The pasta pairs perfectly with the rich flavors of the ragu, offering a satisfying dining experience.

By following these tips, you can create a perfect homemade beef ragu that is packed with flavor and sure to impress your family and guests. Experiment with different seasonings and ingredients to make it your own signature ragu recipe.

Variations on Beef Ragu

While the classic beef ragu recipe is delicious on its own, there are many variations you can try to add a unique twist to the dish. Consider making a beef ragu with red wine for added richness and depth of flavor. You can also add mushrooms to the ragu for an earthy taste, or pancetta for a salty and smoky note. If you prefer a spicier ragu, add some crushed red pepper flakes or chili powder. For a creamy version, stir in some heavy cream or cream cheese. Beef ragu can also be used as a filling for lasagna, a topping for pizza, or a filling for sandwiches. The possibilities are endless!

Jamie Oliver Beef Ragu

Instructions:

1. Prepare the Ingredients: Finely chop 1 onion, 2 carrots, and 2 celery sticks. Mince 2 cloves of garlic.
2. Sauté the Vegetables: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped vegetables and garlic, and sauté until softened.
3. Brown the Beef: Add 500g of minced beef to the pan and cook until browned all over.
4. Add the Liquids: Stir in 2 tablespoons of tomato purée, 1 can of chopped tomatoes, 150ml of red wine, and 200ml of beef stock.
5. Season and Simmer: Season with salt, pepper, and a pinch of dried oregano. Bring to a boil, then reduce the heat and let it simmer gently for 1.5 to 2 hours, stirring occasionally.
6. Serve: Serve the ragu over cooked pasta, topped with grated Parmesan cheese and fresh basil.

Difference: Jamie Oliver’s version uses a combination of red wine and beef stock for depth of flavor, with a long, slow simmer for a rich and hearty ragu.

M&S Beef Ragu

Instructions:

1. Prepare the Ingredients: Finely chop 1 onion, 1 carrot, and 1 celery stick. Mince 1 clove of garlic.
2. Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped vegetables and garlic, and cook until softened.
3. Brown the Beef: Add 400g of minced beef to the pan and cook until browned.
4. Add the Liquids: Stir in 1 can of chopped tomatoes, 1 tablespoon of tomato purée, 150ml of red wine, and 150ml of beef stock.
5. Season and Simmer: Add salt, pepper, and 1 teaspoon of dried mixed herbs. Bring to a simmer and cook for 1 hour, stirring occasionally.
6. Serve: Serve with pasta, and finish with a sprinkle of grated Parmesan cheese.

Difference: M&S’s version is slightly simpler, with a focus on convenience and a shorter cooking time, while still using red wine and beef stock for a flavorful sauce.

Rigatoni Beef Ragu

Instructions:

1. Prepare the Ingredients: Finely chop 1 onion, 1 carrot, and 1 celery stick. Mince 2 cloves of garlic.
2. Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped vegetables and garlic, and sauté until softened.
3. Brown the Beef: Add 500g of minced beef to the pan and cook until browned.
4. Add the Liquids: Stir in 2 tablespoons of tomato purée, 1 can of chopped tomatoes, and 200ml of beef stock.
5. Season and Simmer: Season with salt, pepper, and 1 teaspoon of dried basil. Simmer gently for 1.5 to 2 hours, stirring occasionally.
6. Cook the Rigatoni: Cook 400g of rigatoni according to package instructions. Drain and toss with the ragu sauce.
7. Serve: Serve the ragu over rigatoni, topped with grated Parmesan and fresh basil.

Difference: This variation specifically pairs the beef ragu with rigatoni pasta, using beef stock and dried basil for flavor, and omitting wine for a slightly simpler sauce.

Beef Ragu Tagliatelle

Instructions:

1. Prepare the Ingredients: Finely chop 1 onion, 2 carrots, and 2 celery sticks. Mince 2 cloves of garlic.
2. Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped vegetables and garlic, and sauté until softened.
3. Brown the Beef: Add 500g of minced beef to the pan and cook until browned.
4. Add the Liquids: Stir in 2 tablespoons of tomato purée, 1 can of chopped tomatoes, 150ml of red wine, and 200ml of beef stock.
5. Season and Simmer: Season with salt, pepper, 1 teaspoon of dried thyme, and 1 bay leaf. Simmer gently for 1.5 to 2 hours, stirring occasionally.
6. Cook the Tagliatelle: Cook 400g of tagliatelle according to package instructions. Drain and toss with the ragu sauce.
7. Serve: Serve the ragu over tagliatelle, topped with grated Parmesan and a drizzle of extra virgin olive oil.

Difference: This recipe is tailored to be served with tagliatelle, incorporating thyme and a bay leaf for additional aromatic depth, with a rich, wine-infused sauce.

Beef Ragu Recipe Nutritional Information

The nutritional information for a beef ragu recipe can vary depending on the specific ingredients used and serving size. It’s important to be aware of the calories, protein, fat, carbohydrates, and other dietary information when preparing this delicious dish.

Calories

A serving of beef ragu contains approximately 565 calories. Keep in mind that this is an estimate and can vary depending on the portion size and ingredients used in your recipe.

Protein

Protein is an important nutrient found in beef ragu. A serving of this dish typically provides around 42 grams of protein. Protein is essential for building and repairing tissues and plays a vital role in various bodily functions.

Fat

Beef ragu contains approximately 27 grams of fat per serving. It’s worth noting that fats are an important part of a balanced diet, providing energy and helping the body absorb certain vitamins.

Carbohydrates

A serving of beef ragu typically contains about 41 grams of carbohydrates. Carbohydrates are an important source of energy for the body and play a crucial role in overall health and wellbeing.

It’s important to remember that these values are approximate and can vary based on factors such as serving size, specific ingredients, and cooking methods. If you have specific dietary concerns or requirements, it’s always a good idea to calculate the nutritional information based on the ingredients and portion sizes you used in your recipe.

Conclusion

Beef ragu is a classic and hearty dish that is perfect for a family dinner or special occasion. This slow-cooked recipe allows the flavors to develop and the beef to become tender and flavorful. Whether you choose to make a traditional beef ragu or add your own variations, it’s sure to be a delicious and satisfying meal.

Serve this homemade beef ragu over pappardelle or your favorite pasta for a comforting and flavorful dining experience. The rich flavors of this authentic Italian dish will tantalize your taste buds and leave you wanting more. Enjoy the delicious ragu and savor every bite.

So why wait? Try this tantalizing beef ragu recipe today and impress your family and friends with its incredible taste. With its slow-cooked goodness and traditional flavors, this homemade beef ragu is sure to become a favorite in your household. Get ready to indulge in a meal that is both delicious and comforting. Happy cooking!

FAQs About Beef Ragu

Can I make Beef Ragu without wine?

Yes, you can substitute the wine with beef broth or a splash of balsamic vinegar for added depth of flavor.

How long should I cook the Beef Ragu?

Cook the Beef Ragu on low heat for 3-4 hours on the stovetop or 8 hours in a slow cooker for the best results.

Can I freeze Beef Ragu?

Yes, Beef Ragu freezes well. Store it in an airtight container for up to 3 months.

What type of pasta is best for Beef Ragu?

Pappardelle or fettuccine are ideal choices, as their wide noodles hold the rich sauce well.

How can I make the Beef Ragu spicier?

Add a pinch of red pepper flakes to the sauce for a bit of heat.

Can I add other vegetables to the Beef Ragu?

Absolutely! Mushrooms, bell peppers, or zucchini are great additions to enhance the flavor and texture.

How do I store leftover Beef Ragu?

Store leftovers in the refrigerator for up to 3 days in an airtight container or freeze for longer storage.

Beef Ragu Recipe

Freya

Beef ragu is a classic and hearty dish that is perfect for a family dinner or special occasion. This slow-cooked recipe allows the flavors to develop and the beef to become tender and flavorful.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Course Main Course

Cuisine Italian

Servings 3 people

Calories 565 kcal

Ingredients

  

• 2 lbs 900g beef chuck roast, cut into large chunks
• 1 large onion diced
• 4 cloves garlic minced
• 2 large carrots diced
• 2 celery stalks diced
• 1 cup 240ml red wine
• 2 cans 28 oz/800g each crushed tomatoes
• 2 tbsp tomato paste
• 1 cup 240ml beef broth
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley or basil for garnish
• Pasta of choice for serving (pappardelle or fettuccine recommended)
• Freshly grated Parmesan cheese for serving

Instructions

 

• Heat 2 tablespoons of olive oil in a large, heavy-based pot over medium-high heat.
• Season the beef chunks generously with salt and pepper.
• Add the beef to the pot, searing each side until browned. This should take about 5 minutes per side. Remove the beef from the pot and set aside.
• In the same pot, add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes.
• Add the minced garlic and cook for an additional minute until fragrant.
• Pour in the red wine, stirring to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce by half, which should take about 5 minutes.
• Add the tomato paste to the pot and cook for 2 minutes to caramelize slightly.
• Stir in the crushed tomatoes, beef broth, bay leaf, thyme, and oregano. Return the seared beef to the pot, nestling it into the sauce.
• Bring the mixture to a simmer, then reduce the heat to low.
• Cover the pot and let it simmer gently for 3-4 hours, or until the beef is tender and can be easily shredded with a fork.
• If using a slow cooker, transfer the mixture to the slow cooker at this point and cook on low for 8 hours or on high for 4-5 hours.
• Once the beef is tender, remove it from the pot and shred it using two forks.
• Return the shredded beef to the pot and stir to combine with the sauce. Adjust seasoning with salt and pepper as needed.
• Cook your pasta of choice according to package instructions. Drain and toss the pasta with the beef ragu.
• Serve hot, garnished with freshly grated Parmesan cheese and chopped parsley or basil.

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