Beef ragù is a rich, savory, slow-cooked Italian meat sauce that wraps you in comfort with every bite. Unlike quick tomato sauces, a good ragù develops over time, allowing the beef to tenderize and the sauce to thicken into a luxurious, flavor-packed consistency. It’s the heart of traditional Italian cooking—slow, deliberate, and deeply satisfying.

While it’s sometimes compared to Bolognese, beef ragù is generally chunkier, more rustic, and often made with larger cuts of beef like chuck roast or short ribs that break down during long simmering. It’s typically served over wide pasta like pappardelle, but it’s equally at home in lasagna, with polenta, or spooned over crusty bread.

In this step-by-step Beef Ragù Recipe, you’ll learn how to select the right cut of beef, build a layered sauce, and achieve tender, fall-apart meat that melds seamlessly into the sauce.

Why Beef Ragù Can Go Wrong: Common Pitfalls and How to Avoid Them

Beef ragù is not complicated, but it’s all about patience and proper technique. Here are the most common mistakes:

Tough beef: Happens if you use the wrong cut or don’t cook long enough.
Thin or watery sauce: Occurs if you don’t reduce it properly.
Overly greasy sauce: Happens when using fatty cuts without skimming excess fat.
Flat flavor: Results from not building layers or under-seasoning as you go.

How to Avoid These Mistakes:

Use well-marbled cuts like beef chuck that break down beautifully over time.
Simmer low and slow to achieve proper tenderness and reduction.
Skim fat as needed during cooking.
Season thoughtfully throughout the cooking process.

Choosing the Best Ingredients for Beef Ragù

Beef Selection

Beef Chuck Roast: The best choice for a tender, shreddable ragù.
Short Ribs or Brisket: Can also be used for a richer, deeper flavor.
Avoid: Lean cuts that won’t hold up to long cooking.

Aromatics

Soffritto: Onion, carrot, and celery are the classic Italian base.
Garlic: Optional but adds depth.

Liquids

Red Wine: Deepens flavor and adds acidity.
Beef Broth: Builds the sauce’s body.
Tomatoes: Crushed tomatoes or tomato paste create the sauce’s base.

Herbs

Fresh thyme, rosemary, bay leaves, and sometimes a hint of nutmeg or oregano.

Essential Equipment

Large Dutch oven or heavy-bottomed pot: Even heat is crucial for a long braise.
Wooden spoon: For breaking up meat and stirring as sauce thickens.
Ladle and fine mesh strainer (optional): For skimming fat or straining if desired.

A Dutch oven is the ideal vessel because it retains heat and moisture evenly.

Smart Preparation Tips

Preparation Timeline:

Active cooking: ~30 minutes
Simmering: 3-4 hours

Prep Checklist:

Cut beef into large chunks for better texture.
Chop all vegetables before starting.
Measure out wine, tomatoes, and broth ahead of time.

Flavor Variations and Customizations

Add pancetta: For a smoky, salty base.
Creamy Finish: Stir in a splash of cream at the end for silkiness.
Herb Variations: Try adding sage or marjoram.
Spicy Ragù: Add chili flakes or Calabrian chili paste.

Pasta Pairings:

Pappardelle, tagliatelle, rigatoni, gnocchi, or fresh fettuccine.

Common Mistakes and How to Fix Them

Beef is tough: It just needs more time. Continue simmering until fork-tender.
Sauce is too thin: Simmer uncovered longer or add a spoon of tomato paste.
Sauce is greasy: Skim fat off the top or refrigerate and remove solidified fat.
Flat taste: Add salt, a splash of wine, or a pat of butter to round out flavors.

Storage, Freezing, and Reheating Tips

Storage: Keeps well in the fridge for up to 4 days. Flavor improves overnight.
Freezing: Freezes beautifully for up to 3 months. Freeze in portions.
Reheating: Gently reheat on the stove with a splash of broth or pasta water.

Beef Ragù Recipe

Ingredients

For the Ragù:

2 tablespoons olive oil
2½ pounds beef chuck, cut into large chunks
Salt and black pepper, to taste
1 large onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced (optional)
2 tablespoons tomato paste
1 cup red wine
1 (28-ounce) can crushed tomatoes
2 cups beef broth
2 bay leaves
4 sprigs fresh thyme
2 sprigs rosemary

For Serving:

1 pound pappardelle or wide pasta
Fresh Parmesan cheese, for garnish
Fresh parsley or basil, optional

Step-by-Step Instructions

Step 1: Brown the Beef

Season beef generously with salt and pepper.
Heat olive oil in a Dutch oven over medium-high heat.
Sear beef on all sides until deeply browned, about 8-10 minutes.
Remove and set aside.

Step 2: Sauté the Vegetables

In the same pot, add onions, carrots, and celery.
Cook for 7-10 minutes until softened and lightly caramelized.
Add garlic and tomato paste, cook for 2-3 minutes until fragrant.

Step 3: Build the Sauce

Pour in red wine to deglaze the pot, scraping up browned bits.
Simmer for 3-5 minutes until wine reduces slightly.
Stir in crushed tomatoes and beef broth.
Return beef to the pot.
Add bay leaves, thyme, and rosemary.

Step 4: Braise the Ragù

Bring to a simmer, then cover and cook on low heat for 3-4 hours, stirring occasionally.
Remove lid for the last 30-45 minutes to thicken sauce.
Check beef for doneness—it should easily shred with a fork.

Step 5: Shred and Finish

Remove herbs and bay leaves.
Shred beef directly in the pot with two forks.
Simmer uncovered if sauce needs further thickening.
Adjust seasoning with salt and pepper.

Step 6: Serve

Cook pasta according to package instructions.
Toss pasta with ragù, or plate pasta and spoon sauce on top.
Garnish with freshly grated Parmesan and chopped parsley or basil.

Serving Suggestions

With Pasta: Serve over pappardelle, tagliatelle, or rigatoni.
With Polenta: Creamy polenta is an excellent base for ragù.
With Crusty Bread: Perfect for soaking up extra sauce.
With Salad: Pair with a simple arugula or mixed greens salad.

Beef Ragù Variations: Classic vs. Creamy vs. Spicy

Feature	Classic Beef Ragù	Creamy Beef Ragù	Spicy Beef Ragù
Flavor Profile	Rich, savory	Silky, slightly sweet	Bold, with chili heat
Key Additions	Red wine, herbs	Splash of cream, butter	Red chili flakes, Calabrian chili
Common Sides	Pasta, polenta	Pasta, gnocchi	Pasta, crusty bread

FAQs and Troubleshooting

Can I make this in a slow cooker?
Yes. Brown the beef and sauté vegetables first, then transfer to a slow cooker and cook on low for 8-10 hours.

Can I make this in a pressure cooker?
Yes. Cook on high pressure for about 60-75 minutes, natural release preferred.

What’s the best wine to use?
A full-bodied red like Cabernet Sauvignon, Chianti, or Merlot.

Can I make it without wine?
Yes. Use additional beef broth and a splash of balsamic vinegar for depth.

Can I freeze the sauce?
Absolutely. Freeze in portions for up to 3 months.

Final Thoughts

Beef ragù is a deeply comforting, slow-cooked dish that delivers layers of savory, complex flavor with tender, melt-in-your-mouth beef. It’s perfect for a cozy family dinner, a special occasion, or when you simply want to savor the joy of a slow-simmered sauce.

With this detailed recipe, you’ll learn how to braise beef like a pro, balance flavors, and create a sauce that clings beautifully to pasta. Whether you stick to tradition or add your own spin, beef ragù is a dish you’ll come back to again and again.