Sometimes you just need a really good beef ragu. This is the kind of recipe I love making on a Sunday afternoon when I know I'll be rewarded with the most incredible dinner a few hours later. Beef chuck slowly cooks until it's fall apart tender in a rich red wine and tomato sauce, with most of the cooking completely hands off. Better yet, it makes enough for leftovers, and it tastes even better the next day.
Hi! I'm so excited to finally share this beef ragù. It's one of those staple recipes I know I'll make over and over again, and I hope it becomes one of your go-tos too. I realised that while I had slow-cooked meat sauces on the site, they all used cuts that can be a little harder to find. Beef chuck is affordable, easy to find and transforms into meltingly tender meat after a long, slow cook.
Don't let the cooking time put you off. Most of it is completely hands-off in the oven, and the reward is a rich, deeply flavorful sauce made from simple ingredients. My biggest tip is to make it a day ahead if you can—the flavors become even better overnight, making it the perfect meal to prepare for family or friends. All you'll need to do is cook some pasta and dinner is done.
Main ingredients
Chuck steak - (or chuck roast) is my favorite cut for this recipe. It's inexpensive, easy to find and becomes incredibly tender after a long, slow cook. I usually buy in two pieces and cut them in half so I have 4 large chunks, for the best shredded texture.
Bacon - A small amount of finely diced streaky bacon adds richness and savory depth to the sauce. You could also use pancetta.
Soffritto - A classic combination of onion, carrot and celery that forms the flavor base of the ragù. Take your time cooking the vegetables until they're soft and sweet before adding the garlic and tomato paste.
Canned tomatoes - I like using whole peeled tomatoes, crushed by hand, for the best texture. Good quality canned tomatoes make a noticeable difference in a slow-cooked sauce.
Beef stock - Use a good quality beef stock or broth.
Red wine - Choose a dry red wine you'd happily drink, such as Cabernet Sauvignon, Merlot or Shiraz.
Herbs - Whole rosemary sprigs and bay leaves gently infuse the sauce as it cooks. Remove them before shredding the beef.
How to make beef ragu
The full method and ingredient list is in the recipe card below. This is a quick visual reference.
1. Brown the beef in batches until deeply golden on all sides. Remove and set aside while you prepare the sauce.
2. Cook the bacon until the fat has rendered, then remove with a slotted spoon, leaving the fat in the pot.
3. Cook the finely diced onion, carrot and celery until soft and sweet, then stir in the garlic.
4. Add the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly.
5. Return the beef and bacon to the pot with the wine, stock, tomatoes and herbs. Cover and cook until the beef is fork tender.
6. Remove the beef and shred it with two forks. It should pull apart effortlessly when it's ready.
How to serve the ragu with pasta
I use about 1 cup of ragu and 100g dried pasta per person. Simply warm the amount of ragu you need in a large skillet before adding the cooked pasta.
7. Add the amount of ragu you are using to a pan and gently simmer.
8. Add the cooked pasta straight to the sauce with a splash of pasta water and toss until well coated. Finish with parmesan and lemon zest.
The perfect finishing touch
A spoonful of fresh gremolata cuts through the richness of the beef ragu with fresh lemon and parsley. It's my favorite way to finish this dish.
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Emilie's Expert Tips
- Brown the beef well. Take the time to get a deep golden crust on all sides of the chuck. Those caramelized bits add a huge amount of flavor to the finished ragù.
- Keep the beef in large chunks. Cutting the chuck into 4 large pieces helps it stay juicy and gives you beautiful long shreds once it's cooked.
- Dice the soffritto very finely. I like to use a food processor to finely chop the onion, carrot and celery. Cook it gently for a good 15 minutes until soft and sweet before adding the garlic and tomato paste.
- Be patient with the beef. Chuck can still feel firm or even slightly dry after a couple of hours. Don't worry, it simply needs more time. Keep cooking until it shreds effortlessly with two forks.
- Finish the pasta in the sauce. I use about 1 cup of ragu per person. Transfer the cooked pasta straight into the sauce with a splash of pasta water and toss until the pasta is well coated.
- Finish with lemon zest. It might sound unexpected, but a little finely grated lemon zest over the finished dish brightens the rich sauce beautifully and is my favorite finishing touch.
Common questions
Yes! In fact, I think it tastes even better the next day. Let the ragu cool completely, then refrigerate it in an airtight container for up to 3 days. It will look really thick once refrigerated but it will loosen up when gently reheated on the stovetop. A splash of pasta water will help too.
Beef cheeks and beef short ribs are also excellent choices. If you'd like to try either, check out my Beef Cheek Ragu or Beef Short Rib Ragu recipes.
Long pasta shapes like pappardelle or tagliatelle are the traditional choices, but I don't love pasta rules. Use whatever shape you have in the cupboard.
Some other slow cooked recipes
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Recipe
Rich Slow Cooked Beef Ragu
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Ingredients
- 2 tablespoons olive oil
- 1.2 kg beef chuck, cut into 4 large pieces
- 200 grams streaky bacon, cut into small pieces
- 1 onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 500 ml red wine
- 400 ml beef stock
- 1 x 400 gram can whole peeled tomatoes, crushed by hand or with masher
- 2 bay leaves
- 2-3 sprigs rosemary
- 1 parmesan rind (optional)
- salt and black pepper
To finish
- pasta (100 grams dried per person)
- butter (1 tablespoon per person)
- parmesan
- lemon zest (optional but recommended!)
- Italian parsley (or gremolata)
Instructions
- Preheat oven to 320f (160c).
- Pat the beef pieces dry and season well with salt and pepper on all sides.
- Heat the olive oil in one or two large frying pans over a medium-high heat and sear the beef well on all sides until deeply golden. Set aside.
- Add the bacon to a cold Dutch oven or ovenproof casserole and cook over medium heat for 8-10 minutes until the fat has rendered and the bacon is lightly golden.
- Remove with a slotted spoon and set aside, leaving the fat in the pot.
- Add the onion, carrot and celery to the pot and cook gently for 15 minutes, stirring occasionally. If the pot seems dry, add a tablespoon of olive oil.
- Add the garlic and cook for a further minute.
- Stir in the tomato paste and cook for 2-3 minutes.
- Pour in the tomatoes, stock and wine and bring to a simmer. Season with 1 teaspoon salt and a good grind of black pepper.
- Return the beef and bacon to the pot and stir to combine. The liquid should just be covering the meat so top up with stock or water if you need to.
- Add the bay leaves, optional parmesan rind and place the rosemary sprigs on top.
- Cover with the lid and transfer to the oven. Cook for 3 hours, checking a piece of beef to see if it pulls apart easily. If not cook for an additional 20-30 minutes until soft.
- Discard the rosemary, parmesan rind and bay leaves.
- Remove the beef and shred with two forks, removing any large pieces of fat.
- Return the shredded beef and any resting juices to the pot. Check for seasoning.
Instructions for pasta
- I allow 1 cup of meat per per person and 100 grams of dried pasta per person.
- Heat the amount of ragu you plan to use in a large skillet or frying pan while the pasta cooks.
- Just before your pasta is ready, add a splash of pasta water and the butter into the ragu and mix.
- Add the cooked pasta to the ragu and toss, letting it bubble away very gently together for 1-2 minutes. Tossing, so the meat coats the pasta.
- Finish with lots of freshly grated parmesan, some finely chopped Italian parsley and some freshly grated lemon zest.
Notes
Hi, I'm Emilie
I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.
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