Braised Beef Ragu Recipe

Main Dishes, pasta

Braised Beef Ragu Recipe

5 from 2 votes

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.

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Prep Time: 25

Cook Time: 3 30

Total Time: 3 55

Makes: 8 servings

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

Heads up: this recipe makes a lot of sauce! I typically freeze half and serve half, which feeds about 4-6 people. If you're feeding a large crowd, double the amount of gnocchi or pasta and use all of the sauce.

Instant Pot instructions: Follow the instructions in my Instant Pot ragu recipe.

Slow cooker instructions: Use another pan or pot to render the pancetta and sear the beef before adding both to the slow cooker. Sauté the onion, carrot, celery, and garlic in the same pot and then add them to the slow cooker with the beef. Add in the red wine, broth, tomatoes, Calabrian chile, tomato paste, herbs, and parmesan rind and stir well. Cook on high for 4 hours or low for 6-8 hours, until the beef is easily shredded. Follow the instructions above for making the pasta.

Stovetop instructions: Instead of transferring the beef ragu to the oven to braise, simply simmer it covered on low heat for 2-2 1/2 hours. Then, crack the lid and continue to simmer until the beef is tender and easily shredded.

Nutrition

Calories: 534kcalCarbohydrates: 36gProtein: 25gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 99mgSodium: 681mgPotassium: 880mgFiber: 4gSugar: 9gVitamin A: 3332IUVitamin C: 14mgCalcium: 118mgIron: 6mg