This Classic Italian Beef Ragu is a warm and comforting dish that’s perfect for dinner. Tender beef simmers in a rich, tasty tomato sauce alongside herbs that fill your kitchen with delicious aromas.
What’s great is how simple it is to make! Just toss everything into one pot and let it cook while you relax. Serve it with pasta, and you’ll create a meal that impresses everyone at the table.
Key Ingredients & Substitutions
Beef Chuck: This cut has great flavor and tenderness when slow-cooked. If you want a leaner option, consider using sirloin. For a budget-friendly alternative, ground beef also works well, but keep in mind it won’t have the same texture.
Red Wine: A dry red wine adds depth to the sauce. If you prefer not to use wine, beef broth or grape juice can be substituted, though they won’t provide the same richness. I suggest opting for a wine you enjoy drinking!
Tomatoes: Crushed tomatoes create a smooth base for the sauce. If you have whole tomatoes, you can crush them by hand or in a blender. For a fresher taste, use diced or fresh tomatoes in season, but you’ll need to adjust cooking time.
Herbs: Dried oregano, basil, and thyme are essential for flavoring the ragu. If you’re fresh out, feel free to use Italian seasoning as an alternative. I love adding a splash of balsamic vinegar at the end for brightness.
How Can I Achieve Tender, Flavorful Beef in My Ragu?
The key to a tender beef ragu lies in low and slow cooking. This allows the flavors to meld beautifully and the beef to become soft. Here are some important tips:
- Use a heavy-bottomed pot or Dutch oven to help evenly distribute heat and prevent burning.
- Don’t rush the browning process of the beef. Take your time to develop a rich color and flavor by cooking it until it’s well-browned on all sides.
- When adding the wine, scrape the bottom to lift all those delicious caramelized bits, which add flavor to the sauce.
- Allow the ragu to simmer gently. This is the time to let the magic happen! Stir occasionally and adjust heat to maintain a gentle simmer.
Follow these steps for a ragu that’s bursting with flavor and melts in your mouth!
Classic Italian Beef Ragu
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 ½ pounds (700g) beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 1 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1 bay leaf
- Pinch of red pepper flakes (optional)
- Fresh basil or parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
- Pasta of choice (such as pappardelle, rigatoni, or tagliatelle)
How Much Time Will You Need?
This hearty dish will take about 15 minutes to prep and 2 to 3 hours to simmer. Just relax while the ragu cooks and the flavors develop. The longer it simmers, the more delicious it becomes!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions, carrots, and celery (this mix is called a soffritto). Sauté for about 5-7 minutes until the vegetables are softened and the onions are translucent.
2. Add the Garlic:
Next, stir in the minced garlic and cook it for about 1 minute until fragrant. You’ll love the aroma!
3. Brown the Beef:
Now it’s time to turn up the heat! Increase to medium-high and season the beef cubes with salt and pepper. Add them to the pot and brown the beef on all sides, which should take around 8-10 minutes. This step adds a lot of flavor.
4. Deglaze the Pot:
Once the beef is browned, pour in the red wine. Scrape the browned bits off the bottom of the pot; they add wonderful flavor. Let the wine simmer and reduce by half, which will take about 5 minutes.
5. Create the Sauce:
Stir in the crushed tomatoes, tomato paste, beef broth, oregano, basil, thyme, and the bay leaf. If you like a little heat, add a pinch of red pepper flakes. Bring everything to a gentle simmer.
6. Simmer the Ragu:
Reduce the heat to low and cover the pot partially with a lid. Allow the sauce to simmer gently for 2 to 3 hours. Stir occasionally, and enjoy the lovely smells that fill your kitchen as the beef becomes very tender and the sauce thickens.
7. Season the Ragu:
After simmering, remove and discard the bay leaf. Give the sauce a taste and season with more salt and pepper if needed.
8. Cook the Pasta:
While the ragu is finishing, cook your pasta according to the package instructions until it’s al dente. Drain the pasta, but save a small cup of pasta water just in case you need to loosen the sauce later.
9. Combine Pasta and Sauce:
Toss the cooked pasta with some of the beef ragu sauce. If it’s too thick, add a little of the reserved pasta water until you reach your desired consistency.
10. Serve and Enjoy:
Plate the pasta topped with the beef ragu, and garnish with fresh basil or parsley, and a good sprinkle of grated Parmesan cheese. Enjoy your delicious Classic Italian Beef Ragu dinner!
Frequently Asked Questions (FAQ)
Can I Use a Different Cut of Beef for This Ragu?
Yes, you can! While beef chuck is ideal for its tenderness and flavor, you can also use brisket or short ribs. If you’re short on time, ground beef can be used, but it won’t have the same depth of flavor and texture.
Can I Freeze Leftover Ragu?
Absolutely! Let the ragu cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stove.
What Can I Use Instead of Red Wine?
If you prefer not to use wine, you can substitute it with an additional cup of beef broth or add a splash of vinegar (like balsamic or red wine vinegar) for acidity. Note that the flavor may differ slightly, but it will still be delicious!
How Long Should I Simmer the Ragu?
For the best flavor and tenderness, allow the ragu to simmer for 2 to 3 hours. The longer it simmers, the more the flavors will meld and the beef will become tender. Just make sure to stir occasionally to prevent sticking!
