I simmer beef chuck in red wine, tomatoes and herbs until it falls apart, creating a Beef Ragu with one surprising step that deepens the sauce and reveals new layers of flavor.

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I grew up with a big pot of Beef Ragu bubbling on the back burner and I still get that same thrill when I make it. My version uses beef chuck and plenty of red wine so the sauce deepens and the meat falls apart, not fancy but honest.

It’s the sort of thing you think of for an Italian Dinner, the recipe you keep returning to even if you dont always have time. I always tell people this ragu feels like a story on a plate, messy, rich and kind of impossible not to love.

Ingredients

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Beef chuck: Rich in protein and collagen, becomes silky when slow cooked, savory beef flavor.
Yellow onion: Adds sweetness and umami, some fiber, helps build the ragu’s deep savory base.
Carrots: Bring natural sweetness, fiber and color; they balance acidity from tomatoes and wine.
Garlic: Punchy aromatic, low calorie, adds savory depth and slight sweetness when gently cooked.
Crushed tomatoes: Provide acidity, lycopene and body; they make the sauce tangy and rich.
Red wine: Adds tannin, fruit notes and acidity, helps tenderize meat and deepen flavor.
Fresh herbs: Herbs add piney, earthy aromas; small amounts brighten the sauce without overpowering.
Pappardelle pasta: Wide noodles catch the ragu, give carbs for energy and make it comfort food.

Ingredient Quantities

3 lb beef chuck (about 1.4 kg)

1 1/2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

1 large yellow onion

2 carrots

2 celery stalks

4 garlic cloves

2 tablespoons tomato paste

1 (28 oz) can crushed tomatoes (about 800 g)

1 1/2 cups dry red wine (use something you’d drink)

2 cups beef stock or broth

2 bay leaves

1 sprig fresh rosemary

3 sprigs fresh thyme or 1 teaspoon dried thyme

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes (optional)

1 teaspoon granulated sugar (optional)

1 piece Parmesan rind (optional)

2 tablespoons unsalted butter (optional)

1/4 cup fresh parsley, roughly chopped

1 lb pappardelle or other wide pasta

Freshly grated Parmesan cheese, for serving

How to Make this

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1. Pat the 3 lb beef chuck dry, cut into large 2 inch chunks, then season all over with 1 1/2 teaspoons kosher salt and 3/4 teaspoon freshly ground black pepper — (do not use em dash).

2. Heat 2 tablespoons extra virgin olive oil in a heavy Dutch oven over medium-high heat, brown the beef in batches so it gets a deep crust, transfer browned pieces to a plate and dont crowd the pan.

3. Reduce heat to medium, add the finely chopped large yellow onion, 2 carrots and 2 celery stalks (mirepoix), cook until softened about 6 to 8 minutes, stir in 4 minced garlic cloves and 2 tablespoons tomato paste and cook another 2 minutes so the paste darkens a bit.

4. Pour in 1 1/2 cups dry red wine to deglaze, scrape up all the browned bits with a wooden spoon and simmer until the wine is reduced by about half so the flavor concentrates.

5. Return the beef and any accumulated juices to the pot, add 1 (28 oz) can crushed tomatoes, 2 cups beef stock, 2 bay leaves, 1 sprig fresh rosemary, 3 sprigs fresh thyme (or 1 tsp dried), 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes if you want heat, 1 teaspoon granulated sugar if tomatoes taste too acidic, and the Parmesan rind if using.

6. Bring to a gentle simmer, cover partially and cook low and slow for 2 to 3 hours until the beef shreds easily with a fork, checking every 30 minutes to skim excess fat and make sure it isnt sticking.

7. Remove the beef to a board, shred with two forks, discard rosemary stem and bay leaves and any large bits of rind, return shredded beef to the sauce, taste and adjust salt and pepper, then stir in 2 tablespoons unsalted butter and 1/4 cup roughly chopped parsley for richness and freshness.

8. Meanwhile cook 1 lb pappardelle in a large pot of boiling salted water until al dente, reserve about a cup of pasta water before draining.

9. Toss the drained pasta with the ragu adding a splash of reserved pasta water as needed to loosen and coat the noodles, serve in bowls topped with freshly grated Parmesan cheese and extra parsley.

Equipment Needed

1. Heavy Dutch oven or large ovenproof pot, for browning and slow simmering
2. Sharp chef’s knife for cutting the beef and veg
3. Sturdy cutting board, youll want a separate one for meat if possible
4. Wooden spoon for scraping up browned bits and stirring
5. Tongs for turning and moving beef pieces, dont crowd the pan when searing
6. Measuring cups and spoons for wine, stock and seasonings
7. Large pot and colander to cook and drain the pappardelle
8. Two forks plus a plate or board to shred the beef and rest it briefly

FAQ

Q: Can I make this ragu without red wine?

A: Yes. Swap the wine for an equal amount of beef stock and add 1 to 2 tablespoons red wine vinegar or balsamic to give acidity that wine would add. You can also use unsweetened grape juice plus a splash of vinegar if you want no alcohol. Taste and adjust, dont overdo the vinegar.

Q: How will I know the beef is done and ready to shred?

A: It should be fork tender and pull apart easily, not chewy. That usually means the collagen has broken down, about 2 to 3 hours simmering on the stove at low heat or in a 325F oven covered. If you use a pressure cooker expect 60 to 75 minutes high pressure then natural release.

Q: Can I make this in a slow cooker or Instant Pot?

A: Yes. For slow cooker: brown meat first, then cook low 7 to 9 hours or high 4 to 5 hours with the sauce. For Instant Pot: brown with Sauté, add liquids, seal and cook high pressure 60 to 75 minutes, then natural release 10 to 15 minutes. Finish by shredding meat and simmering to thicken if needed.

Q: My ragu is too thin how do I thicken it?

A: Simmer it uncovered until reduced and coats a spoon. You can also shred some meat into the sauce to thicken it, stir in a tablespoon of tomato paste, or whisk in a small pat of butter and grated Parmesan for more body. As a last resort use a tiny cornstarch slurry but that changes the texture.

Q: Can I make this ahead and freeze it?

A: Absolutely. Cool completely then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently with a splash of stock. Dont freeze cooked pasta with the sauce, cook pasta fresh or freeze separately if you must.

Q: What pasta or serving options work best?

A: Wide noodles like pappardelle or tagliatelle are classic because they catch the meat. Rigatoni is great too. You can also serve it over polenta or mashed potatoes. Finish with chopped parsley and plenty of freshly grated Parmesan, and always salt the pasta water well.

Italian Beef Ragu Recipe Substitutions and Variations

Beef chuck (3 lb): swap for beef short ribs or boneless chuck roast, or use pork shoulder for a slightly sweeter, fattier ragu. Short ribs give extra gelatin and richness, pork may cook a bit faster so check it.
Dry red wine (1 1/2 cups): replace with equal parts beef stock plus 2 tablespoons balsamic vinegar, or use nonalcoholic red wine or grape juice with a splash of red wine vinegar for acidity.
28 oz crushed tomatoes: use a 28 oz can of whole peeled tomatoes crushed by hand or an equal amount of passata; tomato sauce plus a few tablespoons of diced tomatoes also works if thats what you have.
Pappardelle (1 lb): sub tagliatelle, fettuccine, wide egg noodles, or a short pasta like rigatoni; for gluten free, try creamy polenta or a gluten free wide pasta.

Pro Tips

– Dont crowd the pan when browning, and pat the meat very dry first. If pieces steam they wont get that deep brown crust that gives the sauce real flavor, so do it in batches and wipe the pan between batches if it looks too sticky.

– Reduce the wine until its noticeably syrupy before adding the rest of the liquid, that concentrates the flavor instead of leaving a sharp boozy taste. If the tomatoes are too bright add the teaspoon of sugar a little at a time and taste as you go.

– Shred the beef while its still warm, youll get bigger, juicier shreds that soak up the sauce better. Also skim excess fat during cooking but dont strip every bit, a little fat carries flavor and mouthfeel.

– Save at least a cup of pasta water and toss the pasta with the ragu off the heat, adding splashes of that starchy water to loosen and help the sauce cling. Finish with the butter and parsley right before serving for shine and freshness.

Italian Beef Ragu Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I simmer beef chuck in red wine, tomatoes and herbs until it falls apart, creating a Beef Ragu with one surprising step that deepens the sauce and reveals new layers of flavor.

Servings

servings

Calories

1056

kcal

Equipment: 1. Heavy Dutch oven or large ovenproof pot, for browning and slow simmering
2. Sharp chef’s knife for cutting the beef and veg
3. Sturdy cutting board, youll want a separate one for meat if possible
4. Wooden spoon for scraping up browned bits and stirring
5. Tongs for turning and moving beef pieces, dont crowd the pan when searing
6. Measuring cups and spoons for wine, stock and seasonings
7. Large pot and colander to cook and drain the pappardelle
8. Two forks plus a plate or board to shred the beef and rest it briefly

Ingredients

3 lb beef chuck (about 1.4 kg)
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1 large yellow onion
2 carrots
2 celery stalks
4 garlic cloves
2 tablespoons tomato paste
1 (28 oz) can crushed tomatoes (about 800 g)
1 1/2 cups dry red wine (use something you'd drink)
2 cups beef stock or broth
2 bay leaves
1 sprig fresh rosemary
3 sprigs fresh thyme or 1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1 teaspoon granulated sugar (optional)
1 piece Parmesan rind (optional)
2 tablespoons unsalted butter (optional)
1/4 cup fresh parsley, roughly chopped
1 lb pappardelle or other wide pasta
Freshly grated Parmesan cheese, for serving

Directions

Pat the 3 lb beef chuck dry, cut into large 2 inch chunks, then season all over with 1 1/2 teaspoons kosher salt and 3/4 teaspoon freshly ground black pepper — (do not use em dash).
Heat 2 tablespoons extra virgin olive oil in a heavy Dutch oven over medium-high heat, brown the beef in batches so it gets a deep crust, transfer browned pieces to a plate and dont crowd the pan.
Reduce heat to medium, add the finely chopped large yellow onion, 2 carrots and 2 celery stalks (mirepoix), cook until softened about 6 to 8 minutes, stir in 4 minced garlic cloves and 2 tablespoons tomato paste and cook another 2 minutes so the paste darkens a bit.
Pour in 1 1/2 cups dry red wine to deglaze, scrape up all the browned bits with a wooden spoon and simmer until the wine is reduced by about half so the flavor concentrates.
Return the beef and any accumulated juices to the pot, add 1 (28 oz) can crushed tomatoes, 2 cups beef stock, 2 bay leaves, 1 sprig fresh rosemary, 3 sprigs fresh thyme (or 1 tsp dried), 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes if you want heat, 1 teaspoon granulated sugar if tomatoes taste too acidic, and the Parmesan rind if using.
Bring to a gentle simmer, cover partially and cook low and slow for 2 to 3 hours until the beef shreds easily with a fork, checking every 30 minutes to skim excess fat and make sure it isnt sticking.
Remove the beef to a board, shred with two forks, discard rosemary stem and bay leaves and any large bits of rind, return shredded beef to the sauce, taste and adjust salt and pepper, then stir in 2 tablespoons unsalted butter and 1/4 cup roughly chopped parsley for richness and freshness.
Meanwhile cook 1 lb pappardelle in a large pot of boiling salted water until al dente, reserve about a cup of pasta water before draining.
Toss the drained pasta with the ragu adding a splash of reserved pasta water as needed to loosen and coat the noodles, serve in bowls topped with freshly grated Parmesan cheese and extra parsley.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.