Braised Beef Ragu: A Rich and Flavorful Italian Classic
Few dishes embody comfort and tradition like a slow-cooked Braised Beef Ragu. Tender, fall-apart beef chuck, simmered in a rich tomato-based sauce with red wine, garlic, and fresh herbs, creates a deeply flavorful dish perfect for pairing with spaghetti pasta or creamy polenta. If you’re looking for an authentic Italian meat sauce, a Bolognese-style recipe, or a hearty beef ragu, this dish is a must-try. Serve it with grated Parmesan and fresh parsley, alongside a glass of red wine, for a true Italian dining experience.
Preparation and Cooking Time
| Preparation Time | Total Cooking Time | Number of Servings |
|---|---|---|
| 15 minutes | 3 hours | 6 servings |
Ingredients for My Braised Beef Ragu
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup red wine
- 1 can (28 ounces) crushed tomatoes
- 2 cups beef broth
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 bay leaf
- Fresh parsley, for garnish
- Grated Parmesan cheese, for serving
Pro Tips for Success
- Sear the Beef for Maximum Flavor – Browning the beef before simmering builds deep, caramelized flavors in the sauce.
- Use a Good Quality Red Wine – A dry Chianti or Cabernet Sauvignon enhances the sauce’s richness.
- Low and Slow Cooking is Key – Simmering for 2.5–3 hours ensures the beef becomes fork-tender and infuses the sauce.
- Shred the Beef for the Perfect Texture – Once cooked, shred the beef into bite-sized pieces to blend seamlessly with the sauce.
- Let the Sauce Rest Before Serving – Allowing the ragu to sit for 10 minutes before serving helps the flavors meld beautifully.
Kitchen Tools You’ll Need
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Measuring cups and spoons
- Cutting board and knife
- Tongs
- Ladle
Step-by-Step Instructions for a Perfect Braised Beef Ragu
1. Sear the Beef
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
Season the cubed beef with salt and pepper, then sear for 3-4 minutes per side until browned.
Remove from the pot and set aside.
2. Sauté the Vegetables
In the same pot, add the chopped onion, diced carrots, and diced celery.
Cook for 5 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
3. Deglaze with Wine
Pour in the red wine, scraping up any browned bits from the bottom of the pot.
Let it simmer for 3-5 minutes until slightly reduced.
4. Build the Sauce
Return the seared beef to the pot.
Add the crushed tomatoes, beef broth, dried oregano, salt, pepper, and bay leaf.
Bring to a gentle simmer.
5. Slow Braise the Beef
Cover and reduce heat to low.
Let the sauce simmer for 2.5 to 3 hours, stirring occasionally.
6. Shred the Beef and Serve
Remove the bay leaf and use forks to shred the beef into bite-sized pieces.
Serve over spaghetti, garnished with fresh parsley and grated Parmesan cheese.
Serving Suggestions for Braised Beef Ragu
| Pairing Option | Description |
|---|---|
| Pappardelle Pasta | Wide, flat noodles that hold the sauce beautifully. |
| Creamy Polenta | A smooth, buttery base that complements the rich sauce. |
| Garlic Bread | Perfect for soaking up every last bit of ragu. |
Leftovers and Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat on the stovetop over low heat, adding a splash of broth or water if needed.
- Freeze for up to 3 months for an easy make-ahead meal!
Suggested Drink That Pairs With the Dish
A bold Italian red wine like Chianti or Barolo enhances the deep, rich flavors of the ragu. For a non-alcoholic option, a sparkling pomegranate juice offers a tangy, refreshing balance.
Enjoy!
This Braised Beef Ragu brings the warmth of authentic Italian cooking to your home. Whether it’s for a family dinner or a special gathering, this dish will impress with its rich flavors and melt-in-your-mouth texture. Buon appetito! 🍝🍷😊
