If you are on the hunt for a hearty, comforting dish that feels like a warm hug at the end of a long day, this Beef Ragu Recipe is an absolute game-changer. With its rich, slow-simmered sauce bursting with layers of flavor from ground beef, fresh vegetables, and aromatic herbs, it transforms simple pantry staples into a show-stopping meal. Whether dolloped over pasta, polenta, or even mashed potatoes, this recipe brings that perfect balance of meaty richness and tangy tomato goodness that will have you coming back for seconds—and thirds!
Ingredients You’ll Need
Getting ready to make this Beef Ragu Recipe is surprisingly straightforward because each ingredient plays a key role in creating the depth of flavor, luscious texture, and vibrant color that make this dish so irresistible.
- Ground beef: The star ingredient that gives the sauce its rich, meaty body and satisfying texture.
- Onion, finely chopped: Adds natural sweetness and a subtle crunch when cooked slowly.
- Garlic, minced: Infuses a fragrant punch that brightens every spoonful.
- Crushed tomatoes (14 oz can): Provides a tangy, luscious base for the sauce’s vibrant red color and acidity.
- Tomato paste: Boosts the tomato flavor with concentrated richness.
- Carrots, finely chopped: Lend natural sweetness and depth to the sauce’s flavor profile.
- Celery stalks, finely chopped: Enhance the sauce with subtle earthiness and freshness.
- Red wine (optional, ½ cup): Adds complexity and a hint of boldness when reduced.
- Olive oil: Used for sautéing, it contributes smoothness and keeps everything moist.
- Dried Italian herbs: A blend of oregano, basil, and thyme that delivers classic Italian warmth.
- Bay leaf: Imparts a subtle aroma and depth throughout the cooking process.
- Salt and pepper: To season and balance all the flavors perfectly.
How to Make Beef Ragu Recipe
Step 1: Preparing the Flavor Base
Start by finely chopping onion, carrots, and celery to create a soffritto—the foundational flavor base classic to many Italian sauces. This mix will gently cook down into a soft, sweet, aromatic bed that enhances every layer of the ragu.
Step 2: Softening the Vegetables
Warm olive oil in a large pan over medium heat, then add your chopped vegetables. Cook them slowly until they turn tender and start to caramelize, coaxing out their natural sweetness which adds incredible depth and complexity.
Step 3: Browning the Ground Beef
Toss in the ground beef and break it up with a spatula. Allow it to brown fully without stirring too frequently—this caramelization seals in juices and develops rich, meaty flavors that form the heart of the ragu.
Step 4: Adding Aromatics and Herbs
Mix in the minced garlic, your dried Italian herbs, bay leaf, salt, and pepper. Cook for about a minute to let those fragrant aromas blossom, carefully avoiding burning the garlic which can turn bitter.
Step 5: Building the Sauce
Pour in the red wine, if using, and scrape the bottom of the pan to lift those incredibly flavorful browned bits. Let it reduce slightly, then stir in the crushed tomatoes and tomato paste. This combination creates a thick, luscious sauce packed with rich tomato essence.
Step 6: Slow Simmering to Perfection
Turn the heat to low and let the sauce simmer uncovered for 30 to 40 minutes. This slow cooking melds all the flavors beautifully while thickening the sauce to a perfect consistency that will cling to pasta or whatever you serve it with.
How to Serve Beef Ragu Recipe
Garnishes
Sprinkle freshly grated Parmigiano-Reggiano cheese or Pecorino Romano on top to add a nutty, salty finish. Fresh basil leaves or flat-leaf parsley also brighten the dish with fresh herbal notes and a pop of green color.
Side Dishes
This Beef Ragu Recipe shines when ladled over al dente pappardelle pasta or wide egg ribbons that catch each flavorful strand. Creamy polenta or buttery mashed potatoes offer a comforting alternative that complements the sauce’s richness beautifully.
Creative Ways to Present
For a rustic family-style meal, serve the ragu in a big bowl with a crusty bread basket on the side for sopping up every last bit of sauce. You can also stuff it inside baked potatoes or incorporate it into a lasagna for a fun twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Beef Ragu Recipe in an airtight container in the refrigerator for up to 3 days. As the flavors meld even more overnight, you might find the next-day leftovers even tastier!
Freezing
This ragu freezes beautifully. Portion it into freezer-safe containers or bags, leaving a little headspace, and freeze for up to 3 months. Thaw in the fridge overnight for best results before reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of water or broth if needed to loosen the sauce. You can also microwave it covered in short bursts, stirring in between to heat evenly.
FAQs
Can I use other types of meat instead of ground beef?
Absolutely! Ground pork, veal, or even a blend of beef and pork work wonderfully in this Beef Ragu Recipe, each adding its own unique flavor and texture nuances.
Is red wine necessary in the recipe?
While red wine adds wonderful depth and complexity, you can omit it if you prefer. Simply substitute with beef broth or a little extra water to maintain the sauce’s moisture and richness.
Can I make this ragu ahead of time?
Yes! In fact, making the Beef Ragu Recipe a day ahead enhances the flavors as they have more time to meld. Just reheat gently before serving for an effortlessly delicious meal.
What pasta pairs best with beef ragu?
Wide, flat noodles like pappardelle or tagliatelle are classic matches—they hold the thick, chunky sauce beautifully. But feel free to experiment with rigatoni, fusilli, or even polenta for a twist.
How can I make the ragu thicker?
If your sauce feels too thin, just continue to simmer it uncovered for a bit longer until it reduces to your preferred consistency. Stir occasionally to prevent sticking.
Final Thoughts
There is something incredibly satisfying about a homemade Beef Ragu Recipe that sings with layers of rich, savory flavor and cozy comfort. This recipe is a true kitchen gem that’s simple enough for a weeknight yet impressive enough for special gatherings. I can’t wait for you to try it and discover how this humble collection of ingredients transforms into one of the most delicious sauces you’ll ever taste!
Print
Beef Ragu Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A classic and hearty Beef Ragu recipe that combines ground beef, aromatic vegetables, and rich tomatoes simmered slowly to create a deeply flavorful Italian sauce perfect for pasta or polenta.
Ingredients
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
Seasonings
- 1 tsp dried Italian herbs (oregano, basil, thyme blend)
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Prepare the Sofritto: Finely chop the onion, carrots, and celery to create a flavor-packed soffritto base that will elevate the sauce’s aroma and depth.
- Sauté 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, building natural sweetness.
- 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 juices.
- Add Aromatics and Seasonings: Stir in the minced garlic, dried Italian herbs, bay leaf, salt, and pepper. Cook for another minute to release fragrant aromas without burning.
- Deglaze and Build Sauce: Pour in the red wine (if using), scraping the pan bottom to release browned bits. Let it reduce slightly, then add crushed tomatoes and tomato paste to form the sauce.
- Simmer: Lower the heat and simmer uncovered for 30 to 40 minutes, stirring occasionally. This slow simmer thickens the sauce and intensifies the flavors.
Notes
- For a richer flavor, use full-bodied red wine such as Chianti or Merlot.
- If you prefer a thicker sauce, simmer longer until desired consistency is reached.
- This ragu pairs beautifully with pappardelle, tagliatelle, or polenta.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- To make it gluten free, confirm all canned products do not contain hidden gluten.
