Description
Looking for the best beef ragu pasta recipe? This easy and hearty dish is a simple way to impress with slow-simmered flavor. Perfect for cozy dinner ideas or quick meal prep. Serve with pasta or polenta for a comforting, healthy, and satisfying meal that freezes beautifully!
Ingredients
- 2.5 lbs chuck roast or beef shoulder
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup red wine
- 1 (28 oz) can crushed tomatoes
- 1 cup beef broth
- 1 bay leaf
- 2 sprigs fresh thyme
- Salt and pepper to taste
- 1 lb pappardelle pasta
- Parmesan cheese, grated (for topping)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a Dutch oven and brown the beef on all sides. Remove and set aside.
- In the same pot, sauté onion, carrot, and celery until soft.
- Add garlic and tomato paste, cooking for 1–2 minutes.
- Deglaze with red wine, scraping up the browned bits.
- Add crushed tomatoes, beef broth, bay leaf, thyme, and return beef to the pot.
- Simmer covered for 3 hours on low until beef is fork-tender.
- Remove beef, shred with forks, and return to sauce. Simmer uncovered for 20 minutes to thicken.
- Cook pasta until al dente and drain.
- Serve pasta with generous portions of ragu, top with Parmesan and parsley.
Notes
- Use balsamic vinegar as a wine substitute.
- This sauce freezes well for up to 3 months.
- Make it a day ahead for even more flavor.
- Pair with garlic bread or a simple salad.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Slow Simmering
- Cuisine: Italian