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Italian Beef Ragu Recipe

This Italian beef ragu recipe transforms humble ingredients into a rich, deeply flavored sauce that tastes like it simmered all day — but takes just about 2 hours. Tender beef, red wine, herbs, and tomatoes come together in a hearty, slow-cooked masterpiece that’s perfect for pasta, lasagna, or polenta.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 420 kcal

Equipment

  • Dutch oven or heavy-bottomed pot
  • Wooden spoon
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons

Ingredients
  

Main Ingredients

  • 2 lbs Beef chuck, cut into 1-inch pieces Or use stew beef or brisket for variation
  • 2 Tbsp Olive oil Use extra virgin or neutral if needed
  • 1 large Onion, diced Shallots or leeks work as mild alternatives
  • 1 medium Carrot, diced Adds natural sweetness
  • 2 stalks Celery, diced Traditional soffritto base
  • 3 cloves Garlic, minced Adds depth and aroma
  • 14 oz can Crushed tomatoes Use San Marzano style for richer flavor
  • 2 Tbsp Tomato paste Deepens color and umami
  • 1 cup Red wine Use quality dry wine (Merlot, Chianti)
  • 2 cups Beef broth Or use stock or water plus a bouillon cube
  • 2 Bay leaves Remove before serving
  • 2 sprigs Fresh thyme Or ½ tsp dried thyme
  • 1 sprig Fresh rosemary Optional but aromatic
  • Salt & black pepper To taste; start light and adjust at end
  • 1/4 cup Milk or cream (optional) Helps mellow acidity and adds richness

Instructions
 

  • Step 1: Brown the Beef
    Heat olive oil in a Dutch oven over medium-high heat. Pat beef dry and brown in batches (3–4 minutes per side). Remove and set aside.
  • Step 2: Sauté the Vegetables (Soffritto)
    In the same pot, reduce heat to medium. Add onion, carrot, and celery. Sauté about 5 minutes until softened, then add garlic for 1 more minute.
  • Step 3: Incorporate Tomato Paste & Deglaze
    Stir in tomato paste and cook for 2 minutes. Pour in red wine, scraping up browned bits from the pot bottom for extra flavor.
  • Step 4: Return Beef & Add Liquids
    Return beef to pot. Add crushed tomatoes, beef broth, bay leaves, thyme, and rosemary. Season lightly with salt and pepper.
  • Step 5: Simmer Slowly
    Bring to a gentle boil, then reduce to low heat. Partially cover and simmer 1.5–2 hours, stirring occasionally, until meat is tender and sauce thickens.
  • Step 6: (Optional) Finish with Milk or Cream
    In the last 10 minutes, stir in milk or cream to mellow acidity and add silkiness.
  • Step 7: Adjust Seasoning & Serve
    Remove bay leaves and herbs. Adjust seasoning as needed. Serve over pasta, polenta, or mashed potatoes.

Notes

Serving Ideas: Pair with pappardelle, tagliatelle, or creamy polenta. Leftovers improve overnight and freeze beautifully.
Tip: For extra depth, finish with a knob of butter or a dash of balsamic vinegar before serving.
Keyword beef ragu recipe, italian beef ragu, slow cooked ragu