Beef ragu is a classic Italian meat sauce that is versatile, flavorful, and utterly delicious. With its long cooking time allowing complex flavors to develop, beef ragu can transform a simple plate of pasta or be used as a sauce for lasagna or other baked dishes. Here’s a deep dive into everything you need to know about this iconic sauce.
A Brief History of Ragu
The term “ragu” comes from the French word “ragoût” meaning stew or strongly flavored sauce. Ragu made its way to Italy in the late 18th century, likely following Napoleon’s invasion and occupation of northern Italian regions.
The first recorded ragu sauce, “ragù per i maccheroni”, was documented by Alberto Alvisi, the cook for the Cardinal of Imola in the Emilia-Romagna region. Alvisi’s ragu included meats like beef and pork cooked down into a thick, intensely flavored sauce for pasta.
While ragu grew popular among wealthy Italians fascinated with French cuisine in the 1800s it wasn’t until the late 19th century that beef ragu became more commonly consumed by the general population. Advances in technology made beef more affordable allowing Italians of all classes to enjoy their beloved ragu.
The Essence of Beef Ragu
At its core, beef ragu is a meat-based sauce made by slowly simmering ground or chopped beef with vegetables, tomatoes, wine, and aromatic herbs. Onions, carrots, and celery make up the classic soffritto base. Tomato puree or crushed tomatoes provide tangy sweetness and body.
Beef chuck or a mix of ground beef and pork are typical meats. The variety of ingredients creates a balanced, complex sauce with deep savoriness. What truly sets ragu apart is the long, slow cooking which allows the flavors to mingle and deepen. A good beef ragu simmers for 2-3 hours.
Regional Variations
While the essence of ragu is consistent across Italy, regions put their own spin on the classic sauce. For example
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In northern Italy, ragu tends to use more tomatoes while southern Italy’s ragu focuses on meat
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Ragu alla Bolognese from the Emilia-Romagna region is the most famous ragu, made with ground beef, pork, pancetta, tomatoes, and milk.
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Ragu alla Napoletana contains chunky cuts of beef and pork and omits tomatoes for a richer, meatier sauce.
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Some ragu recipes include wine, others don’t. Rabbit, duck, or other meats may be used instead of beef.
No matter the specific ingredients, the end result is a thick, luscious sauce packed with umami flavor.
How to Use Beef Ragu
Beef ragu shines when tossed with pasta. Thick noodles like pappardelle, fettuccine, or rigatoni stand up well to the hearty sauce. Ragu also makes a fantastic base for lasagna, ensuring rich, meaty layers. Beyond pasta, it can top polenta or gnocchi or fill empanadas or pasta shells. A dollop of beef ragu elevates meatballs, roasts, or vegetables.
Pro tip: For the tastiest results, cook the pasta only 2/3 of the way, then finish cooking it in the ragu sauce. This allows the pasta to absorb the delicious flavors.
Tips for Making Beef Ragu
While recipes vary, these tips will help you achieve the perfect beef ragu:
- Cook the soffritto slowly to soften the vegetables and develop sweetness
- Use high quality tomatoes – canned or fresh – for bright acidity
- Choose fatty cuts of beef like chuck, brisket, or short ribs for rich flavor
- Add a small amount of milk or cream (optional) to round out the sauce
- Simmer for at least 2 hours, up to 4 hours to meld the ingredients
- Season judiciously with salt and pepper throughout cooking
The long cooking and natural sweetness of the vegetables mean little additional seasoning is required. Let the ingredients speak for themselves.
Storing and Freezing Beef Ragu
A properly made beef ragu will keep refrigerated for 4-5 days. The sauce also freezes extremely well for several months. Simply thaw in the refrigerator before reheating gently over low heat.
Some tips for freezing:
- Let the ragu cool completely before freezing
- Portion into usable amounts so you can thaw just what you need
- Freeze in airtight containers, leaving headspace for expansion
- Top with a thin layer of oil or parchment paper to prevent freezer burn
With these handy ragu tips and tricks, you’ll be ready to start cooking up this Italian classic at home. A good beef ragu is truly comfort in a bowl!
Rich and Delicious Beef Ragu Recipe
Beef Ragu is a classic Italian dish that’s loaded with goodies! Beef chuck roast is cooked slowly in a large pot, then smothered in a red wine sauce, which has a wonderful depth of flavor. I serve with pasta for a super hearty meal. It’s perfect for a filling weeknight or special occasion dinner.
The rich and delicious flavors in the beef ragu come out of a low and slow cook, giving this beloved pasta dish an incredible taste. The beef is super tender and the whole dish comes together in a large pot or Dutch oven. Your friends and family will go gaga for this lip-smacking ragu!
How to Make Beef Ragu Step by Step
Sear the beef: Season 3 pounds of beef chuck roast generously with salt and pepper. Heat 2 tablespoons of olive oil in a Dutch oven set over medium-high heat. Sear the beef for a few minutes on each side to create a brown crust. Set aside on a plate.
Cook the aromatics: Pour the remaining 1 tablespoon of oil into the same pot. Add in 1 chopped onion, 2 chopped ribs of celery, and 2 chopped carrots. Sprinkle with salt and cook until softened, about 5-6 minutes.
Add the spices: Add in 4 minced cloves of garlic, ½ teaspoon of dried thyme, ½ teaspoon of dried rosemary, and 2 bay leaves, and cook for another minute.
Deglaze with wine: Pour in 1 cup of red wine. Use a wooden spoon to scrape up the brown bits from the bottom of the pan.
Cook the sauce: Add in 1 cup of low-sodium beef broth, the seared beef, and 28 ounces (1 large can) of crushed tomatoes. Bring everything to a boil. Then, reduce to a simmer. Cover the pot, and cook for 2½-4 hours, until the beef can be easily shredded with a fork.
Shred the beef: Remove the bay leaves and beef from the pot. Shred the beef. Then, return it to the pot and stir it into the sauce and pan juices.
Simmer the sauce: Let the beef simmer for about 20 minutes to let the flavors deepen.
Garnish and serve: Serve the beef ragu over 1 pound of cooked pappardelle pasta. Finish with a sprinkle of chopped parsley and Parmesan cheese, if desired.
There’s so much more to ragu than meets the eye. This low-and-slow cooking process lends itself well to many different meats. Try one of these other great dishes:
- Bolognese: Use ground beef, veal, lamb, pork, or a combination of any of those meats, and add nutmeg and milk. Use white wine in place of the red. Serve over tagliatelle or in a lasagna.
- Ragu di Prosciutto: Use prosciutto as the meat and add more extra-virgin olive oil. Omit the carrots and celery, and use white wine in place of the red. Serve over pappardelle or tagliatelle.
- Ragu d’agnello: Use ground lamb as the meat. Omit the carrots, celery, and onion. Serve over tagliatelle.
- Sugo di Carne: Use ground beef, pork, or a combination of both, optionally with porcini mushrooms. Serve with penne, rigatoni, farfalle, or fettuccini.
- Amatriciana: Use guanciale (cured pork jowl) and diced tomatoes. Omit the carrots, celery, and onions. Add hot peppers, if desired, and toss together with either spaghetti or bucatini pasta.
Beef ragu is a great make-ahead recipe because many argue it is best to let the ragu cool to room temperature, then store it overnight in the refrigerator. This helps the flavors to develop, creating a richer tasting ragu.
Store leftover beef ragu in an airtight container in the refrigerator for up to 3 days. Gently reheat on the stovetop or in the microwave until simmering. Freeze leftovers in an airtight container for up to 4 months. Let thaw in the refrigerator overnight before reheating.
This delicious pasta dish is a meal in its own right, but you can certainly add sides to make this a real feast. We like to start with a classic Olive Garden salad and add some easy cheesy garlic bread for sopping up any leftover sauce.
The BEST Beef Ragu you’ll ever taste.
FAQ
What is beef ragu made of?
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1. Sear the beef:The beef is typically seared to develop flavor and color, as shown in this video.
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YouTube · Chef Jack Ovenshttps://www.youtube.comThe Perfect Beef Ragu Pasta Recipe for Food LoversAug 9, 2023 — this right here is easy and delicious beef for goo pasta to start we’re going to slice. and dice our onion into small to medium sized pieces crush th…
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Culinary Hillhttps://www.culinaryhill.comBeef Ragu – Culinary HillAug 28, 2024 — Meggan’s notes. Back in culinary school, we spent a whole unit on sauces. Unlike the popular jars of tomato sauce lining the grocery shelves, a prop…
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Southside Kitchenhttps://southsidekitchen.comThe Best Thai Beef Massaman Curry RecipeAug 7, 2020 — It’s beefy time While the sauce is lightly simmering, it’s time to prepare the beef. The meat is going to be slow cooked in the curry, so it needs to…
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2. Sauté aromatics:Onions, carrots, celery, and garlic are sautéed in the same pot, as seen in this video.
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YouTube · Chef Jack Ovenshttps://www.youtube.comThe Perfect Beef Ragu Pasta Recipe for Food LoversAug 9, 2023 — this right here is easy and delicious beef for goo pasta to start we’re going to slice. and dice our onion into small to medium sized pieces crush th…
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3. Add the beef:The seared beef is added to the pot with the aromatics.
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4. Braise the sauce:The sauce is slow-cooked for several hours, allowing the flavors to meld and the beef to become tender, as shown in this video.
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YouTube · Chef Jack Ovenshttps://www.youtube.comThe Perfect Beef Ragu Pasta Recipe for Food LoversAug 9, 2023 — this right here is easy and delicious beef for goo pasta to start we’re going to slice. and dice our onion into small to medium sized pieces crush th…
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YouTube · Kitchen Sanctuaryhttps://www.youtube.comThe BEST Beef Ragu you’ll ever taste. – YouTubeMar 18, 2021 — Slow-cooked, fall-apart beef in a rich red wine and tomato sauce. Just 10 minutes of prep needed, then leave it to cook in the oven or slow cooker.
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Culinary Hillhttps://www.culinaryhill.comBeef Ragu – Culinary HillAug 28, 2024 — Meggan’s notes. Back in culinary school, we spent a whole unit on sauces. Unlike the popular jars of tomato sauce lining the grocery shelves, a prop…
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5. Serve with pasta:The finished sauce is often served over pasta, as demonstrated in this video.
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YouTube · Chef Jack Ovenshttps://www.youtube.comThe Perfect Beef Ragu Pasta Recipe for Food LoversAug 9, 2023 — this right here is easy and delicious beef for goo pasta to start we’re going to slice. and dice our onion into small to medium sized pieces crush th…
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Reddit · r/Cookinghttps://www.reddit.comWhat cuts of beef are best for Italian ragu? : r/Cooking – RedditSep 17, 2022 — ragu/sugo can be made from any cut of beef, veal or pork or lamb that withstands long-simmering to infuse the sauce. Chuck roast is great as well as…
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What is the difference between beef ragu and Bolognese?
Even though both are considered meat sauces and are thusly chunky, ragù is more like a thick tomato sauce with recognizable bits of ground beef within it. Bolognese, though, is creamier and thicker because it is made with milk. It is not considered to be a tomato sauce.
What’s the difference between beef stew and beef ragu?
Ragù is sauce and ragoût is stew
The main unifying factor in all ragoûts is that they are slow-cooked in broth as a satisfying, homey dish that is open to a lot of interpretation from the chef. It has a real “throw it in the pot” approach that prioritizes local tastes and ingredients.
What is a meat ragù?
Ragu is a broad term that describes a rich, slowly cooked Italian meat sauce. It’s hearty, intensely flavorful, and always all about the meat. As a meat-based sauce, ragu is much more stew-like than other Italian sauces like marinara but is still often served with pasta, gnocchi, or polenta.