Beef Ragu

Beef Ragu turns chuck roast into a delicious seasoned beef tomato mixture that is served over pappardelle pasta. Slow cook the beef, onions, garlic, red wine, tomatoes and seasonings on the stove top in a Dutch oven and the result is pure comfort food for dinner!

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Has spaghetti night gotten really boring? Change it up by cooking this simple beef ragu recipe instead of your typical pasta dish.

I love making this and serving it alongside this Air Fryer Cheesy Garlic Bread and Glazed Carrots for a well rounded, super tasty, dinner! Making pasta sauce from scratch doesn’t have to be super difficult. This easy beef ragu recipe will be a hit with your family and a staple for your dinner table.

Why You’ll Love Beef Ragu

• This slow cooked beef ragu is a great dish to serve at a dinner party!
• Beef ragu seems really complicated, but this recipe is actually very simple!
• If you need a recipe that will serve a lot of people, this beef ragu will serve 8 people!

Ingredients for Beef Ragu Recipe

• Crushed Tomatoes – You’ll need a large, 28 oz, can of crushed tomatoes for this recipe.
• Garlic – You can either mince your own fresh garlic or buy the jar of minced garlic.
• Pappardelle – You can find this pasta at your local grocery store. You should be able to find either dried pappardelle in the pasta aisle, or fresh pappardelle in the refrigerator pasta section.
• Fresh Thyme – You can find fresh thyme in the vegetable coolers at your local grocery store.
• Dry Red Wine – Use a red wine like merlot or pinot noir. Don’t use red cooking wine!
• Chuck Roast – Be sure to get a good quality roast, don’t skimp on this.
• Onion – I prefer to use yellow onion in this Italian ragu recipe.
• Olive Oil – Searing your chuck roast in olive oil will give it a great flavor!
• Tomato Paste – You’ll only need a small can of tomato paste. A little goes a long way.
• Salt and Pepper – I love using just these two seasonings for a simple, yet tasty, flavor on the beef.
• Bay Leaves – You can find dried bay leaves on the seasoning and spice aisle.
• Parmesan Cheese – I prefer to get a block of fresh cheese and shred it myself!

How to make this Beef Ragu Recipe

Begin by cutting the chuck roast into 2 inch cubes and generously seasoning with salt and pepper. Then, heat your olive oil in the dutch oven and sear your chuck roast.

Remove the chuck roast and add your diced onion and minced garlic to the dutch oven. Cook until the onions are softened, then add the dry wine to deglaze the dutch oven.

Add the rest of your ingredients, including the beef, and bring the mixture to a simmer.

Allow everything to simmer together for about 2 hours until the beef is tender.

Once tender, use two forks to shred the beef. Stir well until everything is incorporated and then serve over pasta.

Top with freshly grated parmesan and eat up!

How to Serve Beef Ragu

Serve your beef ragu over your prepared pappardelle pasta. Be sure to round out your meal with some yummy veggies like these easy oven roasted vegetables and a tasty carb like garlic bread!

Storage Tips for Beef Ragu

FRIDGE: You can store your slow cooked beef ragu in the refrigerator for up to six days.

FREEZER: Freeze your beef ragu in an airtight container for up to six months.

Can I use a different type of pasta?

Yes! If you can’t find pappardelle, or simply prefer something different, you can use any type of pasta you’d like.

Can I make this without the wine?

Yes, you can use beef broth instead of wine. Keep in mind, you will be cooking out the alcohol, so it is still safe for kids to eat!

What type of wine should I use?

Any dry red will work, but don’t feel like you have to use something crazy expensive. The most important thing is that you don’t use cooking wine. Use something like a merlot, pinot noir, or cabernet sauvignon.

This beef ragu is so tasty and truly one of my favorite dishes to make. Try it out, you’re gonna love it!

More Pasta Recipes You’ll Love

• This Shrimp Pasta will make you think you’re dining in an Italian restaurant!
• Everyone needs a good pasta salad recipe, and this Greek Pasta Salad is it!
• Are you a fan of cajun food? Try out this delicious One Pot Cajun Chicken Pasta.
• Kids can never get enough of pizza, right? So try switching it up a bit with this One Pot Pizza Pasta.
• Perfect summertime pasta dish loaded with shrimp, cherry tomatoes, asparagus, pasta and parmesan cheese!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

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5 from 3 votes

Beef Ragu

Tender, chuck roast slow cooked in the oven makes this Beef Ragu a hit for dinner

Prep:15 minutes mins

Cook:2 hours hrs 20 minutes mins

Total:2 hours hrs 35 minutes mins

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Ingredients

• ▢ 2 Tablespoon olive oil
• ▢ 2 pounds chuck roast cut into 2-inch cubes
• ▢ 2 teaspoons salt
• ▢ 1 teaspoon pepper
• ▢ 1 medium onion chopped
• ▢ 5 cloves garlic minced
• ▢ 1 cup dry red wine
• ▢ 28 ounces can crushed tomatoes
• ▢ 2 Tablespoons tomato paste
• ▢ 4 sprigs fresh thyme
• ▢ 2 bay leaves
• ▢ 16 ounces pappardelle cooked per directions
• ▢ ¼ cup parmesan cheese grated

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Instructions

• In a large Dutch oven heat oil over medium-high heat. Season the roast with salt and pepper and add it to the pan. Sear all the sides of the roast. Transfer the meat to a plate.
• Add the onions and garlic to the Dutch oven and sauté until the onions are softened. Add the red wine to the pot and deglaze by cooking for one minute
• Add the meat, crushed tomatoes, tomato paste, thyme, and bay leaves to the pot. Bring the mixture up to a simmer. Cover the pot and reduce the heat to low. Allow the beef to simmer for 2 hours or until the meat is tender.
• Serve over the pasta and top with parmesan cheese.

Tips

Storage 
FRIDGE: You can store your slow cooked beef ragu in the refrigerator for up to six days.

FREEZER: Freeze your beef ragu in an airtight container for up to six months.

Can I Use A Different Type Of Pasta?
Yes! If you can’t find pappardelle, or simply prefer something different, you can use any type of pasta you’d like.

Can I Make This Without The Wine?
Yes, you can use beef broth instead of wine. Keep in mind, you will be cooking out the alcohol, so it is still safe for kids to eat!

What Type Of Wine Should I Use?
Any dry red will work, but don’t feel like you have to use something crazy expensive. The most important thing is that you don’t use cooking wine. Use something like a merlot, pinot noir, or cabernet sauvignon.

Video

Nutrition Information

Calories: 534kcal (27%), Carbohydrates: 51g (17%), Protein: 33g (66%), Fat: 20g (31%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 128mg (43%), Sodium: 899mg (39%), Potassium: 883mg (25%), Fiber: 4g (17%), Sugar: 7g (8%), Vitamin A: 376IU (8%), Vitamin C: 12mg (15%), Calcium: 122mg (12%), Iron: 5mg (28%)

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We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.