Beef Ragu

If dinner has ever felt rushed, boring, or forgettable, this beef ragu is the answer you didn’t know you were looking for. This is the kind of dish that turns an ordinary evening into something slow, comforting, and deeply satisfying.

It’s the perfect weekend dinner or special family meal when you want maximum flavor without restaurant-level stress.

What makes this recipe special is its long, gentle simmer that transforms humble ingredients into a rich, luxurious sauce, giving you that soul-soothing comfort that feels like a warm hug in a bowl.

Imagine twirling wide ribbons of pasta coated in a deep, tomato-rich sauce, infused with savory beef, sweet vegetables, and aromatic herbs.

The flavor is bold and hearty, with a beautiful balance of slow-cooked beefiness and gentle sweetness from carrots and tomatoes.

The texture is what truly makes it unforgettable: meltingly tender shredded beef paired with a thick, silky sauce that clings to every bite of pasta.

Chuck beef and tomatoes are the quiet stars here, working together to create that classic, slow-simmered depth that tastes like it took all day, because it did.

The best part? This recipe is straightforward, patient, and forgiving. It’s ideal for a relaxed cooking session, and it tastes even better the next day. Serve it with your favorite pasta or make it your own with simple swaps.

By the end, you’ll have a deeply satisfying dish that feels timeless, impressive, and destined to become your go-to comfort recipe.

Beef Ragu Recipe

Ingredients

For The Beef Ragu

900 g beef chuck, cut into large chunks
2 tbsp olive oil
1 large onion, finely chopped
2 medium carrots, finely diced
2 celery stalks, finely diced
5 cloves garlic, minced
2 tbsp tomato paste
800 g canned crushed tomatoes
500 ml beef stock
2 bay leaves
1 tsp dried oregano
1 tsp dried thyme
1 tsp smoked paprika
1/2 tsp freshly ground black pepper
1 1/2 tsp salt, or to taste
1 tbsp sugar, optional but recommended for balance

For Serving

500 g pappardelle or tagliatelle pasta
Reserved pasta cooking water, as needed
Fresh herbs, finely chopped, for garnish

Instructions

Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the beef chunks in batches, making sure not to overcrowd the pot. Sear on all sides until deeply browned, then remove and set aside.
Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot. Cook slowly, stirring often, until the vegetables soften and become lightly golden, about 8–10 minutes.

Add the minced garlic and cook for about 30 seconds, just until fragrant. Stir in the tomato paste and cook for another 2 minutes, allowing it to darken slightly and deepen in flavor.
Return the seared beef to the pot. Pour in the crushed tomatoes and beef stock, scraping the bottom of the pot to release all the flavorful browned bits.
Add the bay leaves, oregano, thyme, smoked paprika, black pepper, salt, and sugar if using. Stir well and bring the sauce to a gentle simmer.

Lower the heat to the lowest setting, partially cover the pot, and let it simmer slowly for 2 1/2 to 3 hours. Stir occasionally. The beef should become extremely tender and easy to shred.
Once the beef is fully cooked, use two forks to shred it directly in the pot. Continue simmering uncovered for another 20–30 minutes, until the sauce thickens and coats the beef beautifully.
Taste and adjust seasoning if needed. Remove the bay leaves before serving.

Cook the pasta in well-salted water according to package instructions until al dente. Reserve some of the pasta water before draining.
Toss the cooked pasta with the beef ragu, adding a splash of reserved pasta water if needed to loosen the sauce and help it cling to the noodles.

What Is Beef Ragu And How Is It Different From Regular Meat Sauce?

Beef ragu is a slow-cooked sauce where beef is the main focus, not just an add-on. Unlike quick meat sauces that use small bits of ground meat and cook fast, beef ragu uses larger cuts of beef that cook slowly until they become very tender and easy to shred. The biggest differences you will notice are:

The beef is cooked for a long time, which makes it soft and juicy instead of chewy.
The sauce becomes thick and rich naturally, without needing flour or cream.
The flavor is deeper because everything has time to cook together slowly.

In simple words, beef ragu tastes richer, feels more comforting, and feels more special than a regular everyday meat sauce.

What Cut Of Beef Is Best For Beef Ragu?

The best beef ragu comes from cuts of beef that like slow cooking. These cuts may feel tough at first, but they turn very soft when cooked slowly. The most reliable options include:

Chuck beef: this is the top choice because it becomes very tender and adds strong beef flavor.

Brisket: this works well and gives a slightly richer taste.
Beef shoulder or blade: this is also good if chuck is not available.

You should avoid lean cuts because they dry out and do not shred well. A little fat is important because it melts into the sauce and makes everything taste better.

How Long Does Beef Ragu Need To Cook?

Beef ragu is not a rush recipe. The slow cooking time is what makes it special and delicious. You should plan for:

Total cooking time: about 3 to 3½ hours from start to finish.
Active cooking time: only about 30 to 40 minutes.
Slow simmering time: around 2½ to 3 hours.

During the long simmer, the beef slowly breaks down and the sauce thickens naturally. If you stop early, the beef will feel firm and the sauce will taste flat. Slow and gentle cooking is the secret.

Can I Make Beef Ragu Ahead Of Time?

Yes, beef ragu is actually better when made ahead. Resting time allows the flavors to mix and deepen. If you make it in advance:

The sauce tastes richer the next day.
The texture becomes thicker and smoother.
Reheating is easy and stress-free.

This makes beef ragu perfect for busy days, family dinners, or when you want something ready without extra effort.

What Pasta Works Best With Beef Ragu?

Beef ragu is thick and heavy, so it needs pasta that can hold the sauce well. Thin pasta will not work as nicely. The best pasta choices are:

Wide flat pasta: like pappardelle or tagliatelle because the sauce sticks well.
Ribbon-style pasta: these catch the shredded beef in every bite.
Short pasta with ridges: like rigatoni if you prefer short shapes.

Always cook pasta until just tender and mix it with the sauce while hot. Adding a little pasta water helps the sauce coat the noodles better.

Why Is My Beef Ragu Too Watery Or Too Thick?

Texture issues are common but easy to fix once you know why they happen.

If your beef ragu is watery:

The lid stayed on too long while simmering, trapping liquid.

The heat was too low to allow gentle evaporation.
The sauce needs more uncovered simmering time.

If your beef ragu is too thick:

Add a small splash of warm stock or pasta water.
Stir gently and heat until smooth again.

The sauce should be thick enough to coat pasta but still soft and spoonable.

Can I Cook Beef Ragu In A Slow Cooker Or Pressure Cooker?

Yes, beef ragu works well with both methods, as long as you adjust correctly.

For a slow cooker:

Brown the beef and vegetables first for best flavor.
Cook on low for 8 hours or high for 5 to 6 hours.
Shred the beef at the end and let it rest in the sauce.

For a pressure cooker:

Brown the beef using the sauté setting.
Pressure cook for about 50 minutes.
Let the pressure release naturally before shredding.

No matter the method, slow cooking or controlled pressure is key to tender beef.

How Do I Store Beef Ragu Properly?

Proper storage keeps your beef ragu safe and tasty for later. Follow these simple steps:

Cooling: let the ragu cool to room temperature before storing.
Container: use an airtight container to keep flavors fresh.
Refrigerator: store the ragu safely for up to 4 days.

Always reheat gently on the stove or microwave, stirring in between to heat evenly.

Can Beef Ragu Be Frozen?

Yes, beef ragu freezes extremely well and keeps its flavor and texture. For best freezing results:

Portioning: divide into meal-sized portions before freezing.
Container: use freezer-safe airtight containers or bags.
Freezer time: store for up to 3 months.

To reheat, thaw overnight in the refrigerator and warm slowly on the stove with a small splash of water or stock.

Can I Freeze Beef Ragu With Pasta Mixed In?

You can, but it is not the best option. Here is why:

Pasta absorbs sauce and can become very soft after freezing.
The texture is not as good as fresh pasta.

For best results, freeze only the beef ragu and cook fresh pasta when you are ready to serve.

How Can I Make Beef Ragu Taste Even Better?

Small details make a big difference in beef ragu. Focus on these tips:

Browning the beef well before simmering adds deep flavor.
Cooking the vegetables slowly makes the sauce sweeter and smoother.
Letting the sauce rest before serving improves taste.

Beef ragu rewards patience, so the more care you take, the better it tastes.

Is Beef Ragu Spicy?

Traditional beef ragu is not spicy at all. It is rich, savory, and comforting. If you want gentle heat:

Add a small pinch of chili flakes while cooking.
Taste and adjust slowly so it does not overpower the sauce.

This way, you stay in control of the flavor.

hinamunawar

Beef Ragu

A slow-cooked, rich beef sauce with tender shredded beef and deep tomato flavor, perfect for comforting pasta meals.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 3

Total Time 3 30

Servings: 6

Course: Main Course

Cuisine: Italian

Calories: 520

Ingredients Method

Ingredients

For The Beef Ragu

900 g beef chuck cut into large chunks
2 tbsp olive oil
1 large onion finely chopped
2 medium carrots finely diced
2 celery stalks finely diced
5 cloves garlic minced
2 tbsp tomato paste
800 g canned crushed tomatoes
500 ml beef stock
2 bay leaves
1 tsp dried oregano
1 tsp dried thyme
1 tsp smoked paprika
1/2 tsp freshly ground black pepper
1 1/2 tsp salt or to taste
1 tbsp sugar optional but recommended for balance

For Serving

500 g pappardelle or tagliatelle pasta
Reserved pasta cooking water as needed
Fresh herbs finely chopped, for garnish

Method

Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the beef chunks in batches, making sure not to overcrowd the pot. Sear on all sides until deeply browned, then remove and set aside.

Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot. Cook slowly, stirring often, until the vegetables soften and become lightly golden, about 8–10 minutes.
Add the minced garlic and cook for about 30 seconds, just until fragrant. Stir in the tomato paste and cook for another 2 minutes, allowing it to darken slightly and deepen in flavor.
Return the seared beef to the pot. Pour in the crushed tomatoes and beef stock, scraping the bottom of the pot to release all the flavorful browned bits.

Add the bay leaves, oregano, thyme, smoked paprika, black pepper, salt, and sugar if using. Stir well and bring the sauce to a gentle simmer.
Lower the heat to the lowest setting, partially cover the pot, and let it simmer slowly for 2 1/2 to 3 hours. Stir occasionally. The beef should become extremely tender and easy to shred.
Once the beef is fully cooked, use two forks to shred it directly in the pot. Continue simmering uncovered for another 20–30 minutes, until the sauce thickens and coats the beef beautifully.

Taste and adjust seasoning if needed. Remove the bay leaves before serving.
Cook the pasta in well-salted water according to package instructions until al dente. Reserve some of the pasta water before draining.
Toss the cooked pasta with the beef ragu, adding a splash of reserved pasta water if needed to loosen the sauce and help it cling to the noodles.