This melt-in-your-mouth Braised Beef Ragu is the ultimate comfort food! Serve it over your favorite pasta or gnocchi with tons of parm, fresh basil, and a dollop of mascarpone.
The beef is meltingly tender in a sauce simmered with aromatic veggies, crushed tomatoes, bold red wine, and fresh herbs. Truly the best Italian beef ragu recipe and the oven does most of the work!
Table of Contents
- Braising Beef Ragu in a Dutch Oven Makes It Ultra Tender
- Tools Needed
- Key Ingredients & Substitutions
- How to Make Beef Ragu in a Dutch Oven (Step-by-Step Photos)
- Jenny’s Tip: How to Sauce Your Pasta Like a Chef
- Make Ahead & Storage Instructions
- What to Serve with Beef Ragu
- More Classic Italian Pasta Sauces to Master
Braising Beef Ragu in a Dutch Oven Makes It Ultra Tender
If you come to my house for dinner and I’m in an Italian mood, there’s a strong chance that I’m making this braised beef ragu in my trusty Dutch oven. There’s just something so special about a homemade ragu sauce! It’s the ultimate expression of culinary love to make a recipe that requires time and TLC.
In Italian, “Ragù” is a hearty meat sauce of ground or chopped meat, vegetables, wine and some tomatoes. In this easy recipe, we’re using humble beef chuck roast and simmering it in a mixture of tomatoes, veggies, herbs, wine, and stock until it’s fall apart tender. Ragu is typically served over pasta, like pappardelle or tagliatelle, but I also love serving it with gnocchi or over creamy polenta.
Not only is it the coziest meal ever, but it’s also a show-stopping impressive dish. When you whip out this recipe for the best braised beef ragu sauce, your guests will be completely wowed!
So what makes this recipe “the best?” My beef ragu recipe is tried and true. I’ve been making and tweaking this recipe for years, both at home and in restaurants. When I have guests, it’s one of the most requested recipes ever! It’s got layers from flavors from the rich beef, veggies, pancetta, and wine and cooking it in the oven just deepens that flavor.
Tools Needed
Key Ingredients & Substitutions
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- Beef chuck roast. Look a well-marbled piece of beef chuck for this recipe. You could also use short ribs, boneless short ribs, or brisket that’s been trimmed of excess fat.
- Pancetta. I love the subtle flavor that pancetta adds, but you could swap in bacon if needed.
- Veggies. We’re using the classic sofrito of carrots, onion, and celery plus fresh garlic.
- Fresh herbs. I use a combination of rosemary, oregano, thyme, and sage. If you don’t have fresh herbs on hand, sub them with 1/3 the amount of dried.
- Tomato paste. Tomato paste adds a bold depth of flavor as the ragu cooks.
- Calabrian chile. I love the fruity heat that Calabrian chilies add! You can find it in jars at Trader Joe’s or on Amazon. You could swap in crushed red pepper flakes if that’s what you have (1/2 to 1 teaspoon is plenty, depending on how hot you like your sauce).
- Crushed tomatoes. Any brand will work here! I look for San Marzano tomatoes if I can find them.
- Bold red wine. Use a wine that you would drink here. I typically opt for something like a cabernet sauvignon.
- Parmesan rind. Anytime I buy parmesan for a recipe, I always buy a small wedge and cut off the outer rind. Adding this to the ragu adds tons of flavor!
How to Make Beef Ragu in a Dutch Oven (Step-by-Step Photos)
- Render the pancetta. Give it plenty of time to crisp up and render its fat. This is the first step in building the flavor foundation of the entire sauce!
- Sear the beef. Always pat your beef dry with clean paper towels so it sizzles and sears as soon as it touches the hot pan. Sear the beef in batches, if needed, to avoid steaming it by mistake.
- Sauté the veggies. The sofrito needs to cook for a good 5 or more minutes to develop some color and soften the carrots. Add the garlic, diced Calabrian chilies, and the tomato paste and cook for another 2ish minutes to bring out all of their aromatic flavors.
- Build the sauce. Always deglaze the pan with red wine to release the golden bits from the bottom (they add tons of flavor!). Stir in the crushed tomatoes and beef broth, then return the seared beef and pancetta to the pot. Add the herbs (I like to tie them in a bundle so I can fish them out easily after braising) and the Parmesan rind, if using.
- Braise, then shred. The beef should be fall-apart tender after 3 hours in a 350ºF oven and easy to shred using just two forks.
Jenny’s Tip: How to Sauce Your Pasta Like a Chef
The biggest mistake people make when trying to make pasta or gnocchi ragu at home is just dumping sauce over some pasta. This is NOT the way!
Great pasta is always, always finished in the sauce with some starchy pasta water and just a splash of cream. Finishing the pasta in the sauce ensures that the pasta absorbs all the flavor from the shredded beef ragu.
- Cook your pasta in a large pot of salted water to al dente. I love serving ragu sauce with pappardelle or potato gnocchi, but you can use any pasta (long or short) that you love most.
- Warm some of the sauce in a large skillet. I always make enough beef ragu to freeze half of it and I always make it ahead of time because the sauce gets better as it sits. Rewarm some of the sauce in a large nonstick skillet with the cream.
- Reserve 1/2 – 1 cup of the starchy pasta water, then carefully drain the pasta. Resist the temptation of rinsing your pasta with water once it’s drained. Doing so rinses away the starches on its surface, preventing it from properly adhering to the ragu.
- Toss! Add the hot pasta straight into the skillet with the ragu, tossing to combine well. Use your judgment and adjust the pasta as needed (a splash of the reserved pasta water will help loosen up the ragu; a handful of extra parmesan will tighten it up a bit, etc.).
- Simmer for 1 – 2 minutes. This allows the pasta to absorb some of the sauce and pasta as it finishes cooking.
- Serve! Portion into individual bowls and serve immediately. Top with a mound of freshly grated parmesan and a dollop of mascarpone.
Make Ahead & Storage Instructions
While beef ragu takes time, it’s shockingly hands off! All the work happens up front and the sauce simply braises in the oven for a couple of hours. You can even make it ahead of time! Beef ragu is one of those recipes that only gets better when it sits.
Then, all you have to do is cook up some of your favorite pasta or gnocchi, and swirl it together in a pan with some pasta water, cream, and gobs of beef ragu. Finish with a mound of grated parmesan and dinner is done!
- Once cooled, transfer to an airtight container.
- Store in the refrigerator for up to 5 days.
- Whip up a batch of pasta ragu during the week by reheating the ragu sauce in a skillet.
- To freeze, transfer the cooled ragu to a freezer-safe ziplock bag. Take care to press most of the air out before sealing, this helps prevent freezer-burn. Freeze for up to 3 months. Defrost overnight in the fridge and rewarm in a skillet.
What to Serve with Beef Ragu
If you’re throwing a dinner party or just want a nice dinner to enjoy, here are some of my favorite side dishes to serve with this braised beef ragu.
- Warm bread. No-Knead Focaccia, Fluffy Dinner Rolls
- Side salad. Little Gem Caesar Salad, Italian Chopped Salad, Classic Panzanella
- Veggies. Grilled Lemon Asparagus, Roasted Carrots with Whipped Feta, Almond Garlic Green Beans, Creamed Spinach
And if you’d rather not serve your ragu over pasta or gnocchi, it’s also delicious spooned over cheesy polenta or mascarpone mashed potatoes!
If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Classic Italian Pasta Sauces to Master
- Instant Pot Beef Ragu
- Best Ever Bolognese
- White Bolognese Sauce
- 30-Minute Pink Sauce Pasta
- Pasta Alla Vodka
- Dad’s Sunday Sauce
- Classic Spaghetti and Meatballs
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Braised Beef Ragu Recipe
Ingredients
For the Beef Ragu
- 1 tablespoon neutral oil (like canola)
- 4 oz diced pancetta
- 3 lbs beef chuck roast , cut into 2-inch cubes
- 1 yellow onion , finely diced
- 2 medium carrots , peeled and finely diced
- 2 ribs celery , finely diced
- 4 garlic cloves , minced
- 2 teaspoons Calabrian chile paste
- 3 tablespoons tomato paste
- 1 cup beef broth or stock
- 1 ½ cups bold red wine
- 28 oz canned crushed tomatoes
- 2 sprigs fresh rosemary
- 4 sprigs fresh oregano
- 6 sprigs fresh thyme
- 2 fresh bay leaves
- 1 parmesan rind from a small wedge (optional)
- kosher salt & freshly ground black pepper , to taste
For the Pasta
- 1/2 cup heavy cream
- 16 oz store-bought potato gnocchi (or pasta of choice)
- 1/2 – 1 cup reserved pasta water
- 1/2 cup mascarpone cheese
- fresh basil leaves , minced
- freshly grated parmesan , for serving
Instructions
- Preheat an oven to 350ºF. Use kitchen twine to tie the herbs (minus the bay leaves) into a small bundle.
- Render the pancetta. Heat the olive oil in a 5-quart Dutch oven over medium-low heat. Add the diced pancetta and cook, stirring occasionally, until crispy and lightly browned. Using a slotted spoon, transfer the cooked pancetta to a small bowl.
- Sear the beef. Pat the beef pieces dry with a paper towel and season liberally all over with salt and pepper. Increase the heat on the dutch oven to medium-high and arrange the beef pieces in a single layer. You may need to do this in batches. Sear the beef for 4-5 minutes per side until it’s deeply browned. Transfer the beef to a plate.
- Sauté the veggies. After removing the beef, add the onions, carrots, and celery to the pot and cook for 5-6 minutes, until soft, scraping up any browned bits as the vegetables cook. Add the garlic, diced Calabrian chilies, and the tomato paste and stir well. Cook for 2-3 minutes, until darkened in color.
- Build the sauce. Deglaze the pan with the red wine and scrape up any browned bits on the bottom of the pan. Bring the wine to a gentle simmer and add the crushed tomatoes and broth/stock. Season with salt and pepper. Add the beef and pancetta back to the pot along with any juices. Nestle the bundle of herbs and the bay leaves into the sauce along with the parmesan rind (if using) and cover with a lid.
- Braise and shred. Transfer to the oven and braise for 2 ½ -3 hours until the beef is very tender and easily shredded with a fork. Remove from the oven and leave covered for 20 minutes. After the beef has rested, discard the herbs, bay leaves, and parmesan and shred the meat with two forks. Season to taste with salt and pepper.
- Boil the pasta. While the sauce rests, bring a pot of salted water to a rolling boil. Add the gnocchi or pasta and cook to al dente according to package instructions. Reserve 1 cup of pasta water and drain.
- Toss the pasta in the sauce. Add half of the beef ragu to a skillet with the cream and bring to a gentle simmer. Stir in half the pasta water along with the pasta or gnocchi. Simmer for 3-4 minutes, stirring occasionally, and season to taste with salt and pepper.
- Adjust the consistency, then serve. If the pasta sauce is thick, add a little more pasta water to thin things out as needed. Portion the ragu into bowls and top with fresh basil, parmesan, and a dollop of mascarpone.
Notes
Nutrition
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Rate & Review This Recipe
Hey Jenny,
I am going to make this tomorrow night. The days are short and colder here in MN, this type of meal is perfect for this time of the year. How much red pepper flakes do you suggest as the substitution for the Calabrian chili? They were out at the store.
I have your cookbook on pre-order, so excited to start cooking with it.
Hi Sarah! Thank you so much for ordering the book, I hope you love it! I like my sauce spicy, so I typically do a teaspoon. If you want a milder flavor or are sensitive to spice, I would start 1/2 teaspoon. Hope that helps!
Thanks Jenny! This is braising in the oven right now. Can’t wait.
I have another question: I was thinking of taking half of this a family who could use a dinner. How would you reccomend I do that? Cook the ragu and the gnocchi but don’t mix them at the end and leave that for the family to do…I want to make this as easy as possible for them so I am leaning towards finishing the gnocchi in the ragu and suggesting that they bring the ragu to a low simmer over medium low heat to warm before eating. Thanks for your help!
Yep! I think that will work great. That’s so kind of you to do, I’m sure the family will appreciate it!