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Dinner Beef Pasta Italian
4.6 from 19 votes

Beef Ragu

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •2/21/23 31 Comments

This post may contain affiliate links. Please read my disclosure policy.

I give you Braised Beef Ragu with Fettuccine for when you need a comforting and delicious dish. This slow braised, fall-apart-tender beef is cooked in a rich tomato and veggie sauce served over a bed of al dente fettuccine.

a bowl of ragu with fettuccini twirled around a fork
Table of Contents Open
  • Best beef cut
  • How to make beef ragu
  • How to serve beef ragu
  • How to store leftovers
  • Try these comforting dinners:
  • Beef Ragu
    • Ingredients
    • Instructions
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

It’s been an extremely cold month, snowing and dreary which always gets me in the mood to cook up some comfort food. What can I say? The cravings take over and off to the kitchen I go and make some comforting dishes.

Which is why I give you this recipe for slowly braised beef ragu fettuccine. Although the meat sauce is braised in the oven over 3 hours, it is relatively easy to prepare. All you really need is patience and a good book.

Remo sometimes complains that I make too many pasta dishes, but to me this kind of pasta dishes are what comfort food is all about. Pasta slathered in rich velvety and meaty sauces, pasta goals, my friends.

a braiser filled with brased beef ragu with a large serving spoon scooping some out

Best beef cut

I prefer to use chuck roast, beef shanks, stewing beef or beef brisket for ragu. Although searing the meat first isn’t necessary, I strongly recommend you don’t skip this. Browning the meat first creates a caramelization which will give a rich flavor to the finished ragu. Totally worth the effort, trust me.

How to make beef ragu

Start by browning the beef pieces in a Dutch oven such as a braiser with a little bit of olive oil. Make sure to season your beef generously. You might also need to do this in batches, if your Dutch oven isn’t big enough to fit all the meat.

Transfer the meat to a plate then in the same Dutch oven make the sauce by sautéing the onion, celery, carrots, seasoning in a little bit of olive oil. You want to cook this until the veggies soften. Stir in the garlic, herbs and tomato paste. I like to add tomato paste because it gives the sauce a richer flavor.

Add the red wine, beef broth and crushed tomatoes. Bring to a boil then add the beef back to the skillet. Cover the Dutch oven with a lid and transfer it to the oven. Bake it for 3 hours with the lid on at 350 F degrees.

Remove the beef pieces to a bowl and shred with two forks. Transfer the shredded meat back to the sauce and stir.

Garnish with more parsley or Parmesan cheese.

a bowl full of fettuccini topped with ragu and parmesan with a fork

How to serve beef ragu

This beef ragu is so delicious and it’s great served over any pasta such as fettuccine or pappardelle, but it’s also amazingly delicious served over a creamy polenta or rice. You can even serve it by itself or as a spread over some nice crusty bread.

I hope you give this dish a try, it’s worth the effort, but really all that’s needed is some chopping, some browning and sautéing, then relax by the fireplace and read a good book while waiting for your dinner. The smell will be amazing and your neighbours might come knocking, but isn’t that what Italian food is all about? MANGIA! MANGIA!

Try my One Pot Beef Ragu Pasta if you’re looking for a busy weeknight version of this recipe!

How to store leftovers

This beef ragu will last 3 to 4 days in the refrigerator. Make sure to store it in an airtight container.

This ragu also freezes well. Store it in an airtight container in the freezer for 4 to 6 months.

a bowl full of ragu topped with parmesan with fettuccini twirled around a fowk

Try these comforting dinners:

  • Baked Penne with Italian Sausage
  • Chicken Lasagna alla Bolognese
  • Spaghetti Bolognese
  • Aglio e Olio
  • Spaghetti and Meatballs
  • Baked Spaghetti Casserole
  • Beef Bourguignon

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of a bowl of braised beef ragu fettuccine
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4.64 from 19 votes

Beef Ragu

Prep 10 minutes minutes
Cook 3 hours hours 20 minutes minutes
Total 3 hours hours 30 minutes minutes
Rate Recipe
I give you Braised Beef Ragu with Fettuccine for when you need a comforting and delicious dish. This slow braised, fall-apart-tender beef is cooked in a rich tomato and veggie sauce served over a bed of al dente fettuccine.
8

Ingredients

  • 3 tablespoons olive oil
  • 4 pounds chuck roast (cut into 2 inch pieces)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)
  • 1 large onion (chopped)
  • 2 celery stalks (chopped)
  • 1 large carrot (chopped)
  • 1 tablespoon Italian seasoning
  • 5 cloves garlic (minced)
  • 1 tablespoon fresh rosemary (chopped)
  • 1 tablespoon fresh sage leaves (chopped)
  • 3 tablespoons tomato paste
  • 1 cup red wine
  • 2 cups beef broth
  • 28 ounces crushed tomatoes
  • 1 piece Parmesan cheese rind (optional)
  • ¼ cup fresh parsley (chopped)
  • 16 ounces Fettuccine (dry)

Optional

  • Parmesan cheese (shredded)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat your oven to 350°F.
  • In a oven-proof Dutch oven such as a braiser, heat 2 tablespoons of the olive oil over medium heat. When the oil is sizzling hot, add the beef and brown on all sides, about 5 minutes. Season the beef with salt and pepper to taste. Work in batches if your Dutch oven is not big enough to fit all the meat.
  • Remove the meat from the Dutch oven and add the remaining 1 tbsp of olive oil. 
  • Add the onion, celery, carrots, Italian seasoning and stir. Cook for about 2 to 3 minutes until the onion softens and becomes translucent, and the veggies soften.
  • Add the garlic, rosemary, sage and tomato paste. Pour the red wine and beef broth and stir. Stir in crushed tomatoes. Bring to a boil. If adding the cheese rind, add it now, it will kick up the flavor of the sauce. The rind won’t melt, it will just sit in your sauce and infuse the sauce with extra umami. 
  • Add the meat back to the Dutch oven, cover with a lid and place in the oven. Cook for 3 hours with the lid on.
  • 20 minutes before the 3 hours are up, cook the fettuccine according to the package instructions. Keep the pasta water.
  • Transfer the meat from the Dutch oven to a bowl and shred with two forks. The meat should shred easily after being cooked for so long. Remove cheese rind from the Dutch oven and discard.
  • Add the shredded beef back to the Dutch oven and stir. If the sauce is too thick add some of the pasta water to thin out the sauce a bit. Garnish the sauce with fresh parsley.
  • Serve over fettuccine with Parmesan cheese. 

Video

Notes

  1. This is the Dutch-oven Braiser that I used.
  2. You can also make this in the slow cooker. Brown the meat first then add all the ingredients to the slow cooker and cook on low for 8 hours. Shred the beef then return back to the slow cooker. 
  3. This recipe would also be fantastic over some creamy polenta or mashed potatoes.
  4. I used Cabernet Sauvignon for this recipe, but any red wine of your liking will work.
  5. Nutritional information includes fettuccine.

Nutrition Information

Serving: 1servingCalories: 757kcal (38%)Carbohydrates: 53g (18%)Protein: 55g (110%)Fat: 34g (52%)Saturated Fat: 12g (75%)Cholesterol: 204mg (68%)Sodium: 647mg (28%)Potassium: 1508mg (43%)Fiber: 5g (21%)Sugar: 7g (8%)Vitamin A: 2100IU (42%)Vitamin C: 15.8mg (19%)Calcium: 128mg (13%)Iron: 7.9mg (44%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of a bowl of braised beef ragu fettuccine

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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31 Comments
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Caroline
Caroline
Posted: 2 months ago

I made this for the 2nd time today. It’s so fantastic! it takes a little bit of prep work, however it’s totally hands off after it goes into the oven. I like it with cheesy polenta. Thanks for a high quality recipe!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Caroline
Posted: 2 months ago

My pleasure, glad you enjoyed it!

0
Reply
Patty
Patty
Posted: 4 months ago

5 stars
Made this for dinner last night. It was fantastic. The roast I used was only 2 pounds but it was plenty. I will definitely make this again.

0
Reply
Mena Brunette
Mena Brunette
Posted: 2 years ago

Outstanding recipe and super easy to make.

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Mena Brunette
Posted: 2 years ago

So happy you enjoyed it!

0
Reply
Izzy
Izzy
Posted: 3 years ago

I made this last night! It’s so good- thank you! I have a lot of carrots left over. Do you by chance have a carrot soup recipe, or any other suggestions that require minimal ingredients?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Izzy
Posted: 3 years ago

Try out this vegetable beef soup and use carrots in place of the veggies you don’t have on hand 🙂

0
Reply
Suzanne
Suzanne
Posted: 4 years ago

5 stars
I made this last Wednesday and it was terrific! I followed the directions completely and used a more hearty pasta rather than fettuccini. We loved it and my husband raved about it!
The recipe makes enough for four adults with lots of leftovers.

I will definitely make this on a regular basis and its worthy of serving for company!

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Suzanne
Posted: 4 years ago

That’s fantastic, we’re so glad you love this recipe!

0
Reply
Elizabeth
Elizabeth
Posted: 4 years ago

Can I substitute additional beef broth for the wine or would this change the flavor too much?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Elizabeth
Posted: 4 years ago

You can, the flavor shouldn’t change much. Let me know how you like it!

0
Reply
Deborah
Deborah
Posted: 4 years ago

5 stars
This is amazingly wonderful. The only change I made was to use rigatoni as it was a carry along dish. It’s been crazy cold in Winnipeg, -45F with windchills and this totally hit the spot. I made a huge batch of the ragu and froze it for nights when I need a beefy hug!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Deborah
Posted: 4 years ago

I can relate, it’s been a super cold month in Calgary too! Glad you liked the recipe!

0
Reply
Carol Wilson
Carol Wilson
Posted: 4 years ago

Can you make the beef ragu in an instant pot?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Carol Wilson
Posted: 4 years ago

For sure, I don’t see why not. The Instant Pot would be great, I’d probably do it on Meat setting or high pressure for 20 minutes.

0
Reply
Keltie
Keltie
Reply to  Joanna Cismaru
Posted: 2 years ago

I wanted to ask if there is an IP Version to the recipe, and I see that you responded with 20 mins on meat setting, or high pressure.
What would go in with the meat…just beef broth? Would I then add remaining ingredients and warm on the sauté setting?

Thank you! I can’t wait to make this!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Keltie
Posted: 2 years ago

That includes everything, I’d do everything up to step 6 and then on manual high pressure (or meat setting) for 20 minutes.

0
Reply
Laura
Laura
Posted: 4 years ago

5 stars
Wow! Wow! Wow! Another amazing dish! Fantastic and I was able to freeze some for a no cook night.

0
Reply
Bella
Bella
Posted: 5 years ago

How would cooking time change if I halfed the recipe?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Bella
Posted: 5 years ago

I wouldn’t really change the cooking time, it’s still going to take the same amount of time to cook the meat.

0
Reply
angie
angie
Posted: 6 years ago

5 stars
We enjoyed this! Served it over cheesy grits- yum!!

0
Reply
Sara @ Last Night's Feast
Sara @ Last Night's Feast
Posted: 6 years ago

Yummm! I love beef ragu, and I always forget about fettucine– it’s such a hearty cut of pasta.

0
Reply
Emily
Emily
Posted: 6 years ago

This looks amazing! What kind of red wine did you use?

0
Reply
Fenne Kieken
Fenne Kieken
Reply to  Emily
Posted: 6 years ago

Any red wine would work but we used a cabernet sauvignon.

0
Reply
Kevin | Keviniscooking
Kevin | Keviniscooking
Posted: 6 years ago

I’d slather this on a piece of toast and be happy. 😉

0
Reply
Karen A Oliver
Karen A Oliver
Posted: 6 years ago

This braised beef looks so good! I was wondering if I could make it in a slow cooker? I would do all the steps prior to the oven first. Thanks

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Karen A Oliver
Posted: 6 years ago

Absolutely, there are instructions for the slow cooker in the notes section of the recipe.

0
Reply
Karen
Karen
Reply to  Joanna Cismaru
Posted: 6 years ago

Thanks Joanna. I didn”t read carefully enough.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Karen
Posted: 6 years ago

No problem. 🙂

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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