Beef Ragu (Slow-Cooked, Rich Italian Meat Sauce)

Beef Ragu is the ultimate comfort food for lovers of rich, hearty Italian flavors. This slow-cooked Italian meat sauce is packed with tender beef, aromatic vegetables, and a robust tomato base that melds into a luxurious sauce perfect for pasta, polenta, or even creamy mashed potatoes. Unlike quick meat sauces, this Beef Ragu simmers gently for hours, allowing the flavors to develop deeply and the beef to melt in your mouth.

Using high-quality ingredients like grass-fed beef, fresh tomatoes, garlic, and fragrant herbs, this recipe balances savory richness with a subtle hint of sweetness from carrots and onions. It’s the perfect dish for weekend cooking or for impressing guests with a home-cooked Italian classic. Not only is it full of flavor, but making Beef Ragu at home is easier than you might think. With step-by-step instructions, this guide will take you from prep to plating with confidence.

Whether you’re an experienced cook or a beginner looking to try a medium-difficulty Italian recipe, this Beef Ragu will become a staple in your weekly meal rotation. Serve it over fresh pasta, creamy polenta, or even use it as a base for lasagna. Its versatility makes it a must-try dish for any home chef wanting to bring the taste of Italy to their table.

Ingredients

• 2 lbs (900g) beef chuck, cut into cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup red wine
• 28 oz (800g) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 cup beef stock
• Salt and pepper, to taste
• Pinch of sugar (optional)
• Fresh parsley and grated Parmesan, for garnish

Directions

1. Prepare the Ingredients: Dice one large onion, two carrots, and two celery stalks. Mince three garlic cloves. Cut 2 lbs (900g) beef chuck into 1-inch cubes.
2. Brown the Beef: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add beef cubes in batches, searing until golden brown on all sides. Remove and set aside.
3. Sauté Vegetables: In the same pot, add onions, carrots, and celery. Cook for 5-7 minutes until softened. Add garlic and cook for another minute until fragrant.
4. Deglaze: Pour in 1 cup of red wine, scraping the bottom of the pot to release any browned bits. Let it reduce slightly, about 3 minutes.
5. Add Tomatoes and Herbs: Add one 28-ounce can of crushed tomatoes, 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 2 bay leaves. Stir to combine.
6. Simmer: Return the beef to the pot. Add 1 cup beef stock, season with salt and pepper, and bring to a gentle simmer. Reduce heat to low, cover, and cook for 2.5–3 hours, stirring occasionally, until beef is tender and sauce is rich.
7. Adjust Seasoning: Taste and adjust seasoning with salt, pepper, or a pinch of sugar if needed. Remove bay leaves before serving.
8. Serve: Toss with freshly cooked pasta or spoon over polenta. Garnish with grated Parmesan and fresh parsley.