Description
This hearty Beef Ragu is a comforting Italian-inspired meal made with tender beef chuck, rich tomatoes, aromatic vegetables, and balsamic vinegar. Slow-cooking allows the beef to become incredibly tender while creating a thick, flavorful sauce that pairs perfectly with pappardelle pasta.
Ingredients
- 2 pounds beef chuck, chopped into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1¾ cups beef broth
- ¼ cup balsamic vinegar
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 pound pappardelle pasta
- Fresh chopped parsley, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add the beef cubes and brown them on all sides for about 5–7 minutes. Remove the beef and set aside.
- Add the onion, carrots, and celery to the same pot. Sauté for 5–7 minutes until softened.
- Add the minced garlic and cook for 1 minute until fragrant.
- Return the browned beef to the pot.
- Add the crushed tomatoes, beef broth, balsamic vinegar, tomato paste, oregano, basil, salt, and pepper. Stir well.
- Bring the mixture to a gentle simmer.
- Cover the pot, reduce the heat, and cook for 2–3 hours, stirring occasionally, until the beef is very tender and the sauce has thickened.
- About 30 minutes before serving, cook the pappardelle according to the package directions.
- Drain the pasta and serve topped with generous spoonfuls of beef ragu.
- Garnish with fresh parsley and grated Parmesan cheese.
Notes
- Serve the ragu immediately over pappardelle for the best texture and flavor.
- Add extra Parmesan and fresh parsley just before serving.
- A side of garlic bread or a simple green salad pairs beautifully with this dish.
- Store leftover ragu in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled ragu in freezer-safe containers for up to 3 months.
- Thaw frozen ragu overnight in the refrigerator and reheat gently on the stovetop.
- Store pasta separately when possible so it does not absorb too much sauce.
- Add a splash of beef broth or water when reheating if the sauce becomes too thick.