This authentic Braised Beef Ragu is the ultimate slow-cooked Italian comfort dinner! Generous chunks of well-marbled beef chuck roast are seared until deeply caramelized, then braised low and slow in a rich, velvety sauce made with full-bodied dry red wine, sweet San Marzano tomatoes, aromatic soffritto vegetables, and fragrant herbs until fork-tender and falling apart.
Tossed with wide ribbon pappardelle or rustic pasta and finished with a snowfall of freshly grated Parmigiano-Reggiano and chopped Italian parsley, this restaurant-quality Sunday ragu fills your kitchen with the most intoxicating aroma!
Why You'll Love This Recipe
- Melt-in-your-mouth tenderness: Slow braising breaks down beef collagen into an ultra-tender, silky, shreddable sauce
- Authentic Italian soffritto base: Finely diced yellow onions, carrots, and celery create deep culinary flavor complexity
- Rich red wine reduction: Simmering Chianti or Cabernet Sauvignon adds luxurious depth that elevates canned San Marzano tomatoes
- Versatile comfort meal: Perfect served over pappardelle, rigatoni, creamy polenta, or buttery mashed potatoes!
If you love hearty, rich slow-simmered comfort meals like our Crockpot French Onion Meatloaf and our Creamy Chicken Stew, this rustic braised beef pasta will become your signature weekend dish.
Key Ingredients & Smart Substitutions
Here are the wholesome, rustic ingredients you’ll need:
- Beef Chuck Roast: 3 lbs boneless beef chuck roast, trimmed of excess hard fat and cut into large 2.5-inch chunks.
- Soffritto: 1 large yellow onion, 2 large carrots, and 2 celery stalks, all finely diced.
- Garlic & Tomato Paste: 4 cloves minced garlic and 3 tablespoons double-concentrated tomato paste.
- San Marzano Tomatoes: 1 can (28 oz) whole peeled San Marzano plum tomatoes, hand-crushed with juices.
- Dry Red Wine: 1.5 cups dry Italian red wine (such as Chianti, Cabernet Sauvignon, or Pinot Noir).
- Beef Broth: 1.5 cups rich low-sodium beef bone broth.
- Fresh Herbs: 2 sprigs fresh rosemary, 3 sprigs fresh thyme, and 2 bay leaves tied together with butcher’s twine.
- Olive Oil, Salt & Pepper: 3 tablespoons extra virgin olive oil, 1.5 tsp kosher salt, and 1 tsp freshly cracked black pepper.
- To Serve: 1 lb pappardelle, tagliatelle, or rigatoni pasta, freshly shaved Parmigiano-Reggiano, and chopped flat-leaf parsley.
How to Make Braised Beef Ragu (Step-by-Step)
1. Sear the Beef Chunks: Pat the beef chunks completely dry with paper towels and season generously on all sides with kosher salt and black pepper. Heat olive oil in a heavy enameled Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the beef for 3 to 4 minutes per side until deeply browned and caramelized. Transfer seared beef to a plate.
2. Sauté Soffritto & Deglaze: Reduce heat to medium. Add the diced onion, carrots, and celery to the drippings; sauté for 6 to 8 minutes until softened. Stir in the minced garlic and tomato paste for 2 minutes. Pour in the red wine, scraping up all the flavorful browned bits from the bottom of the pot. Simmer for 5 minutes until the wine reduces by half, then add crushed tomatoes, beef broth, and the herb bundle.
3. Slow Braise & Shred: Return the seared beef and juices to the Dutch oven. Bring to a simmer, cover with a tight-fitting lid, and transfer to a 325°F (163°C) oven for 2.5 to 3 hours (or simmer gently on the stovetop on low) until the meat is melt-in-your-mouth tender. Discard herb stems and bay leaves. Use a fork to easily shred the beef chunks right into the glossy sauce.
4. Toss with Pasta & Serve: Cook pasta in salted boiling water until al dente. Toss hot pasta directly into the rich ragu with a splash of starchy pasta water. Plate in warm bowls, top with freshly grated Parmigiano-Reggiano and chopped parsley, and enjoy!
Chef's Ragu Secrets
- Deep browning is key: Searing beef until a dark brown crust develops builds the essential fond (flavor base) for an authentic rich sauce
- Starchy pasta water: Always save 1/2 cup of salted pasta cooking water—stirring a splash into the ragu and noodles emulsifies the sauce so it clings silkily to every strand
Slow Cooker & Instant Pot Instructions
- Slow Cooker / Crockpot: Sear beef and sauté aromatics on the stovetop, deglaze with wine, then transfer everything to the slow cooker. Cook on LOW for 7 to 8 hours.
- Instant Pot / Pressure Cooker: Use Sauté mode for searing and aromatics, then pressure cook on HIGH for 45 minutes with a 15-minute natural release.
Storage & Freezing Instructions
To Store: Store leftover ragu in an airtight container in the refrigerator for up to 4 days. Like all good braises, the flavors taste even better the next day!
To Freeze: Freeze cooled ragu (without pasta) in freezer bags or containers for up to 3 months. Thaw overnight in the fridge and reheat gently in a saucepan.
Frequently Asked Questions
What is the best cut of beef for ragu?
Boneless beef chuck roast or beef short ribs have the perfect ratio of marbling and collagen to produce melt-in-your-mouth shredded meat.
What wine should I use?
Use a dry, drinkable red wine like Chianti, Sangiovese, Cabernet Sauvignon, or Merlot. Never use cooking wine!
More Hearty Italian Comfort Dinners to Savor Next
- Garlic Butter Pasta — 15-minute silky garlic parmesan pasta.
- Italian Penicillin Soup — Nourishing pastina chicken broth soup.
- Chicken Gnocchi Bake — Creamy baked gnocchi skillet with tender chicken.
Braised Beef Ragu
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
Description
Experience the warmth and richness of braised beef ragu, a timeless dish that envelops your senses with tender beef simmered in a savory sauce. Perfect for cozy family dinners or festive gatherings, this recipe is straightforward yet impressive, making it a favorite among both novice cooks and seasoned chefs. Serve it over pasta or polenta to create a meal that brings everyone together.
Ingredients
- 3 lbs boneless beef chuck roast, cut into 2.5-inch chunks
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 2 large carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 1.5 cups dry red wine (Chianti or Cabernet)
- 1 can (28 oz) San Marzano whole peeled tomatoes, hand-crushed
- 1.5 cups low-sodium beef broth
- 2 sprigs fresh rosemary, 3 sprigs thyme, 2 bay leaves (tied)
- 1.5 teaspoons kosher salt
- 1 teaspoon cracked black pepper
- 1 lb pappardelle or rigatoni pasta
- Grated Parmigiano-Reggiano & chopped parsley (for serving)
Instructions
- Sear Beef: Season beef chunks with salt and pepper. Sear in olive oil inside a Dutch oven over medium-high heat until deeply browned on all sides. Remove to a plate.
- Sauté Aromatics & Deglaze: Sauté onion, carrots, and celery for 6 minutes. Add garlic and tomato paste for 2 minutes. Pour in red wine, scraping up browned bits. Simmer 5 minutes, then add crushed tomatoes, broth, and herb bundle.
- Slow Braise & Shred: Return beef to pot. Cover and braise at 325°F (163°C) for 2.5 to 3 hours until fork-tender. Remove herbs and shred beef with forks into the sauce.
- Toss with Pasta & Serve: Toss hot al dente pasta with ragu and a splash of pasta water. Garnish with freshly grated Parmesan and parsley, and serve!
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 405
- Sugar: 6g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg
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