A braised beef ragu is the ultimate comfort food—slow-cooked beef simmered in a rich, flavorful tomato-based sauce. This dish is hearty, tender, and full of deep flavors that get even better with time. Perfect for a cozy family dinner or impressing guests at a dinner party, braised beef ragu pairs wonderfully with pasta, polenta, or mashed potatoes. It’s a classic Italian recipe that promises to warm your heart and soul!

Braised Beef Ragu Recipe
Braised Beef Ragu Recipe

Why You’ll Love Braised Beef Ragu

What makes this braised beef ragu so amazing is how it transforms tough cuts of beef into a melt-in-your-mouth masterpiece. As the beef braises low and slow in a deeply flavorful sauce, it breaks down into tender, juicy shreds. The tomato sauce, enriched with wine, herbs, and vegetables, becomes the perfect backdrop for the beef, making every bite comforting and satisfying. And while this dish requires patience to cook, it’s hands-off once the ingredients are in the pot, leaving you free to enjoy the process.

Whether you’re serving it over your favorite pasta, on a bed of creamy polenta, or even just with crusty bread to soak up all the sauce, this braised beef ragu is a true showstopper.


Ingredients

For the Braised Beef:

  • 2 pounds beef chuck roast, cut into 3-inch pieces (or brisket or short ribs)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to season
  • 1 medium onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1/2 cup dry red wine (optional but highly recommended)
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 1 tablespoon balsamic vinegar (optional for added depth)
  • Fresh parsley (for garnish)
  • Grated Parmesan cheese (optional for serving)

For Serving:

  • Pasta (e.g., pappardelle, fettuccine, or rigatoni) or polenta
  • Crusty bread (optional, for dipping)

How to Make Braised Beef Ragu

How to Make Braised Beef Ragu
How to Make Braised Beef Ragu

1. Prepare the Beef

  • Season the beef chunks generously with salt and pepper.
  • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the beef in batches (to avoid overcrowding the pan) and brown it on all sides, about 3-4 minutes per side. This step adds flavor and color to the meat.
  • Once the beef is browned, transfer it to a plate and set aside.

2. Sauté the Vegetables

  • In the same pot, reduce the heat to medium and add the onion, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened.
  • Add the garlic and cook for another 1 minute, until fragrant.

3. Deglaze the Pot

  • Pour in the red wine (if using), scraping the bottom of the pot with a wooden spoon to release any browned bits (these bits are packed with flavor!). Let the wine simmer for about 3 minutes to reduce slightly.
  • If you’re not using wine, you can skip this step and proceed to the next one.

4. Build the Sauce

  • Add the crushed tomatoes, beef broth, tomato paste, oregano, thyme, and bay leaves to the pot. Stir to combine, ensuring the tomato paste is fully dissolved into the sauce.
  • Return the beef chunks to the pot, along with any juices that have accumulated on the plate. Make sure the beef is mostly submerged in the liquid.
  • Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid slightly askew, and let it braise for about 2 ½ to 3 hours, or until the beef is fork-tender and easily shreds.

5. Shred the Beef

  • Once the beef is tender, remove the beef chunks from the pot and use two forks to shred the meat. Discard any large pieces of fat.
  • Return the shredded beef to the sauce and stir to combine. If you like, you can add a tablespoon of balsamic vinegar at this point for added depth of flavor.

6. Simmer and Adjust Seasonings

  • Continue to simmer the ragu on low for another 10-15 minutes, allowing the flavors to meld together. Taste the sauce and adjust the seasonings with more salt, pepper, or even a pinch of sugar if needed (sometimes the tomatoes need a little sweetness).

7. Serve

  • Serve the braised beef ragu over pasta (such as pappardelle, fettuccine, or rigatoni) or creamy polenta. You can also serve it with crusty bread to soak up the sauce.
  • Garnish with fresh parsley and a generous sprinkle of grated Parmesan cheese, if desired.

Pro Tips

  1. Braising Time: Don’t rush the braising process. The longer the beef cooks, the more tender and flavorful it will be. If you have the time, braising the beef for 3-4 hours will yield the most melt-in-your-mouth results.
  2. Cut of Beef: While beef chuck roast is ideal because of its marbling and tenderness when braised, you can also use brisket or short ribs for a slightly different flavor profile. Just keep in mind that cooking times may vary depending on the cut.
  3. Make It in Advance: Braised beef ragu actually tastes better the next day! If you’re planning ahead, prepare it in advance and store it in the fridge for up to 3 days. Reheat gently on the stovetop or in the oven.
  4. Freezing: This ragu freezes beautifully. Store it in an airtight container in the freezer for up to 3 months. Thaw it in the fridge overnight, and reheat on the stovetop with a splash of broth or water.

How to Serve

  • Over Pasta: The rich, savory sauce clings perfectly to pasta, particularly thicker cuts like pappardelle, fettuccine, or rigatoni.
  • With Polenta: Creamy polenta is a fantastic pairing with this ragu, soaking up the sauce and balancing the richness of the beef.
  • On Bread: If you have leftover crusty bread, use it to scoop up any extra sauce and beef for an indulgent experience.

Nutritional Information (Per Serving)

Here’s an approximate breakdown for one serving of braised beef ragu (assuming 6 servings total):

  • Calories: 400-500 (depending on serving size and accompaniment)
  • Protein: 35-40g (from the beef)
  • Fat: 25-30g (from the beef and olive oil)
  • Carbohydrates: 15-20g (if served with pasta)
  • Fiber: 4-5g (from the vegetables and tomatoes)

Storage and Reheating Tips

  • Storing: Leftover braised beef ragu can be stored in the fridge for 3-4 days. Let it cool completely before transferring to an airtight container.
  • Reheating: Reheat gently on the stovetop with a splash of beef broth or water to loosen up the sauce. If reheating pasta and sauce together, you may need to add a bit more sauce or liquid to keep everything from drying out.
  • Freezing: Braised beef ragu freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stove with some added broth.

Conclusion

This braised beef ragu is an absolute must-try for anyone who loves hearty, comforting dishes. The slow-braised beef creates a rich, deep flavor that’s perfect when paired with pasta, polenta, or even just some good crusty bread. It’s the kind of meal that you can make ahead and enjoy for days, with each bite better than the last. Whether you’re serving it for a special occasion or a casual dinner, this recipe will quickly become a family favorite.

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