Beef Ragu Recipe

If you are craving a comforting, hearty meal that feels like a warm hug on a plate, then this Beef Ragu Recipe is just the thing to add to your culinary repertoire. This rich, slow-simmered sauce is packed with layers of flavor from savory ground beef, sweet carrots, aromatic herbs, and tangy tomatoes, all melding together into a luscious sauce perfect over pasta or polenta. Once you try this Beef Ragu Recipe, you’ll understand why it’s a timeless favorite for family dinners and special occasions alike.

Ingredients You’ll Need

Gathering your ingredients for the Beef Ragu Recipe is both straightforward and rewarding. Each component plays a crucial role; from the fresh vegetables that build the foundation of flavor to the ground beef that enriches the texture and taste, and the herbs and wine that elevate the sauce to something truly spectacular.

• 1 lb ground beef: Choose good-quality beef for the richest flavor and best texture.
• 1 medium onion, finely chopped: Adds sweetness and depth to the sauce.
• 2 cloves garlic, minced: Infuses a warm, aromatic essence throughout the ragu.
• 1 can (14 oz) crushed tomatoes: Provides acidity and body to the sauce.
• 2 tbsp tomato paste: Concentrates the tomato flavor and deepens the color.
• 2 medium carrots, finely chopped: Brings subtle sweetness and texture complexity.
• 2 celery stalks, finely chopped: Adds gentle herbaceous notes and crunch.
• 1/2 cup red wine (optional): Introduces complexity and helps deglaze the pan.
• 2 tbsp olive oil: Used to sauté the vegetables and enrich flavor.
• 1 tsp dried Italian herbs (oregano, basil, thyme blend): Provides classic Italian seasoning to tie everything together.
• 1 bay leaf: Offers subtle earthy undertones as the sauce simmers.
• Salt and pepper, to taste: Essential for balancing and enhancing all the flavors.

How to Make Beef Ragu Recipe

Step 1: Prep Your Ingredients

Start by finely chopping the onion, carrots, and celery to form your sofritto, the aromatic base that will make the sauce unforgettable. Having everything ready before you begin cooking will keep the process smooth and enjoyable.

Step 2: Sauté the Vegetables

Heat the olive oil in a large pan over medium heat. Add your chopped onion, carrot, and celery, cooking gently until they soften and begin to caramelize. This slow cooking draws out natural sweetness and builds a deep flavor foundation for the ragu.

Step 3: Brown the Beef

Next, add the ground beef to the pan. Cook it thoroughly, breaking it up as you go, until it’s nicely browned all over. This step is essential to develop rich, caramelized notes that will make your ragu taste so indulgent.

Step 4: Add Garlic and Herbs

Stir in the minced garlic, dried Italian herbs, and the bay leaf along with salt and pepper. Cook for just a minute more to let those beautiful aromas wake up without burning the garlic, which can add bitterness if left too long.

Step 5: Deglaze and Simmer

Pour in the red wine if you’re using it. Scrape the pan’s bottom with your spoon to loosen up all those flavorful browned bits – that’s where much of the magic happens. Let the wine reduce slightly, then add the crushed tomatoes and tomato paste, stirring everything together for a luscious sauce.

Step 6: Cook the Ragu

Turn the heat down to low and let the sauce simmer uncovered for 30 to 40 minutes. This gentle simmer thickens the sauce beautifully while intensifying all those wonderful flavors. Give it an occasional stir to keep everything melding perfectly.

How to Serve Beef Ragu Recipe

Garnishes

A generous sprinkle of freshly grated Parmesan cheese and a few fresh basil leaves on top bring brightness and richness that complement the hearty sauce perfectly, creating an inviting appearance and flavor balance.

Side Dishes

This Beef Ragu Recipe pairs wonderfully with wide pasta noodles like pappardelle or fettuccine that cling beautifully to the sauce. For something different, creamy polenta or buttery mashed potatoes also make fantastic bases, soaking up every bit of that delicious ragu.

Creative Ways to Present

If you want to impress guests, serve this ragu over baked pasta shells stuffed with ricotta, or spoon it onto toasted crusty bread for a rustic Italian-inspired appetizer. Adding a sprinkle of chopped fresh herbs or toasted pine nuts on top adds texture and visual appeal.

Make Ahead and Storage

Storing Leftovers

Your Beef Ragu Recipe is perfect for leftovers—the flavors actually deepen overnight. Store it in an airtight container in the refrigerator for up to three days and enjoy quick, satisfying meals later in the week.

Freezing

This ragu freezes beautifully, making it a great make-ahead meal. Portion it into freezer-safe containers, leaving space for expansion, and freeze for up to three months. Just thaw overnight in the fridge before reheating.

Reheating

Gently reheat your ragu on the stovetop over low heat, stirring occasionally. If the sauce has thickened too much, add a splash of water or broth to loosen it back to a silky consistency. Avoid microwaving for best texture and flavor.

FAQs

Can I use a different type of meat for this Beef Ragu Recipe?

Absolutely! While ground beef is traditional and provides rich flavor, you can substitute ground pork, veal, or even a mix for slightly different textures and tastes.

Is the red wine necessary?

The red wine adds depth and a slight acidity that enhances the sauce, but it’s optional. If you prefer, you can skip it or replace it with beef broth for a similar effect.

How long can I simmer the ragu?

Simmering for 30 to 40 minutes is ideal for a quick version, but you can extend the simmer to 1 to 2 hours on very low heat for even more tender meat and richer flavor.

What pasta goes best with Beef Ragu Recipe?

Wide and flat pastas like pappardelle or tagliatelle work wonderfully, as they hold onto the chunky ragu sauce well. However, feel free to use your favorite pasta shape.

Can I make this recipe vegetarian?

While this is a beef-based ragu, you can create a vegetarian version by substituting the meat with hearty mushrooms or lentils, which provide texture and umami flavors.

Final Thoughts

I hope you’re as excited as I am for you to try this Beef Ragu Recipe. It’s a soul-warming dish that brings people together around the table, with each bite revealing layers of satisfying, savory goodness. Whether it’s a cozy weekend dinner or a special gathering, this ragu will quickly become a beloved classic in your kitchen. Enjoy every moment of making and sharing it!

Beef Ragu Recipe

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• Author: admin
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

A rich and hearty Beef Ragu recipe featuring browned ground beef cooked with a classic soffritto base of onions, carrots, and celery, simmered in a savory tomato sauce with red wine and Italian herbs. Perfect for serving over pasta or polenta.

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Ingredients

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Meat and Vegetables

• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 medium carrots, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced

Liquids and Sauces

• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1/2 cup red wine (optional)
• 2 tbsp olive oil

Herbs and Seasonings

• 1 tsp dried Italian herbs (oregano, basil, thyme blend)
• 1 bay leaf
• Salt and pepper, to taste

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Instructions

1. Prep Your Ingredients: Finely chop the onion, carrots, and celery to create a soffritto base that will enhance the sauce’s aroma and depth.
2. Sauté the Vegetables: Heat olive oil in a large pan over medium heat. Add the chopped onion, carrot, and celery, cooking gently until soft and starting to caramelize, which builds natural sweetness.
3. Brown the Beef: Add the ground beef to the pan and cook until well browned, breaking up any clumps to develop rich caramelized flavors and seal in the juices.
4. Add Garlic and Herbs: Stir in the minced garlic, dried Italian herbs, bay leaf, salt, and pepper. Cook for another minute to release fragrant aromas without burning.
5. Deglaze and Simmer: Pour in the red wine (if using), scraping the bottom of the pan to release browned bits. Let it reduce slightly, then add crushed tomatoes and tomato paste to form the sauce.
6. Cook the Ragu: Lower the heat and simmer uncovered for 30 to 40 minutes, stirring occasionally. This slow simmer thickens the sauce and intensifies the flavors.

Notes

• You can omit the red wine for a non-alcoholic version; add a bit of beef broth instead if desired.
• Serve this ragu over your favorite pasta, polenta, or even mashed potatoes for a comforting meal.
• Make sure to stir occasionally while simmering to prevent sticking or burning.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian