Beef Ragu
A slow-cooked, rich beef ragù with tomatoes, red wine, and aromatic vegetables, perfect served over pasta or polenta.
Equipment
- Large heavy pot or Dutch oven
- Knife & cutting board
- Wooden Spoon
Ingredients
Meat & base
- 1.2 kg beef chuck or braising beef, cut into large chunks
- salt salt & freshly ground black pepper, to season
- 2 tbsp olive oil
Vegetables & aromatics
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Liquids & tomato
- ½ cup dry red wine
- 2 tbsp tomato paste
- 700 ml tomato passata (or crushed tomatoes)
- 500 ml beef stock
Herbs & seasoning
- 1 tsp dried thyme
- 2 bay leaves
Instructions
- Season the beef chunks with salt & pepper. In a heavy pot or Dutch oven, heat olive oil over medium-high. Sear beef on all sides until well browned in batches. Remove and set aside.
- In the same pot, add onion, carrot, celery and garlic. Sauté until softened and fragrant, about 5–7 minutes.
- Stir in tomato paste and cook for a minute or two to intensify flavor.
- Deglaze the pot by pouring in red wine, scraping up any browned bits from the bottom.
- Return the beef to the pot. Add tomato passata and beef stock. Stir in dried thyme and bay leaves. Bring to a gentle simmer.
- Reduce heat to low, cover, and simmer gently for about 2 to 2½ hours, until beef is very tender and falling apart.
- Remove the beef pieces and shred them with two forks. Return the shredded beef to the sauce and stir. Let simmer uncovered for another 15–30 minutes to thicken.
- Discard bay leaves. Taste and adjust seasoning with salt, pepper. Serve hot over pasta, polenta, or your preferred base.
Notes
This ragu improves in flavor if made a day ahead. You can substitute wine with more beef stock if desired. Use wide pasta like pappardelle so the sauce clings well. Also works in a slow cooker or pressure cooker with adjusted times. :contentReference[oaicite:0]{index=0}