Italian Style Beef Ragu with Pappardelle

Beef Ragu is a meat sauce made with beef, tomatoes, and vegetables.

The recipe uses simple steps to create a rich, smooth sauce.

It pairs well with pasta or polenta. Enjoy this easy, tasty meal.

What is Beef Ragu?

Beef Ragu is a meat sauce made with beef and tomatoes.

It has a deep, rich flavor and a smooth texture. Chefs use slow cooking to blend the meat and vegetables.

The dish has a thick consistency that coats pasta or polenta.

Many cooks use a mix of herbs and spices to add warmth.

The sauce comes from simmering beef with tomatoes, wine, and garlic.

This method helps the meat become tender.

Home cooks and professionals value this dish for its hearty taste. Beef Ragu works well as a meal for lunch or dinner. It suits simple sides and plain pasta.

The sauce gives a sense of comfort. Its taste is strong yet balanced.

The dish is made with common ingredients. Its process is clear and simple.

Every step matters in making a delicious sauce.

This dish remains a favorite on many tables today.

Ingredients for Beef Ragu

• Beef chuck, cut into cubes
• Onion, diced
• Carrots, chopped
• Celery, sliced
• Garlic, minced
• Tomato paste
• Crushed tomatoes
• Red wine
• Bay leaves
• Salt
• Pepper
• Olive oil

Directions for Beef Ragu

Step 1
Gather all ingredients. Begin with the beef and vegetables. Wash the carrots and celery. Dice the onion and mince the garlic. Place the beef in a large pot. Add olive oil and warm it over medium heat. Sear the beef until it turns brown on all sides. This step helps build flavor.

Step 2 – Cook the aromatics
Mix the onions, carrots, and celery into the pot. Stir them gently until the vegetables soften. Add garlic and tomato paste. Stir well so the paste mixes evenly with the vegetables. Let the mixture cook for a few minutes. This step creates a rich base.

Step 3
Pour in red wine. Let the wine reduce slightly. Then, add crushed tomatoes and bay leaves. Bring the mixture to a slow simmer. Cover the pot and allow the sauce to cook. The beef softens as the flavors combine. Stir occasionally to keep the meat from sticking. Allow the sauce to cook for a long period. The long cook time gives the dish a smooth texture. Taste the sauce as it simmers. Adjust salt and pepper as needed. This method helps achieve a deep flavor that warms the palate. The slow process makes the sauce thick and satisfying. Enjoy the step-by-step process and the simple tasks in each phase.

Expert Tips for Beef Ragu

Use fresh ingredients for the best taste.

Brown the beef well to lock in its flavor. Use a heavy pot that holds heat evenly. Stir the sauce occasionally to keep the meat from sticking to the bottom.

Maintain a low simmer to allow flavors to blend.

Check the seasoning before serving.

Use red wine that you can drink.

Slow cooking helps soften the meat and blend the flavors.

Let the sauce rest after cooking to enhance its taste.

These tips can improve your dish. Simple steps and care lead to a pleasing result.

Follow each step with attention to detail. Enjoy the process and the meal that follows.

Beef Ragu Variations

• Use pork instead of beef for a different taste.
• Add mushrooms for an earthy flavor.
• Mix in spinach for extra color.
• Use cream to add richness.
• Substitute red wine with broth for a milder sauce.
• Add chili flakes for a touch of heat.

Things that I can serve with Beef Ragu

• Fresh pasta such as tagliatelle
• Polenta served soft and creamy
• Mashed potatoes for a hearty meal
• Crusty bread to soak up the sauce
• Rice to create a filling bowl
• Steamed vegetables as a light side
• Gnocchi for a soft texture
• A crisp salad to balance the richness

Topping Options for Beef Ragu

Sprinkle grated cheese on top for extra flavor.

Use chopped parsley for a fresh taste. Add a dash of red pepper flakes for heat.

Drizzle a little extra olive oil before serving.

These toppings improve the dish.

They add visual appeal and extra taste.

Choose one topping or a mix of several.

Each option brings its own taste and texture.

The toppings are simple and add a bright finish to the sauce.

Storing, Freezing, and Reheating Beef Ragu

Beef Ragu can be stored in the fridge for a few days.

Allow the sauce to cool before placing it in an airtight container.

To freeze, use a freezer-safe container and leave space for expansion.

When reheating, use a low temperature and stir frequently to ensure even warmth.

Always check the sauce before serving to confirm it has heated evenly.

Use the stove or microwave for reheating.

Reheat only the portion you need.

This method prevents waste and keeps the sauce tasting fresh.

This table shows clear steps for storing and reheating Beef Ragu.

Each row gives details on the process.

The steps are simple and direct.

They help maintain the taste and quality of the dish.

Follow these methods to enjoy the dish later without a loss in flavor.

Ways to Make Beef Ragu

You can cook Beef Ragu using different methods.

A slow cooker can blend flavors over many hours. The stovetop method uses a pot to create a deep sauce.

A pressure cooker speeds up the cooking process.

An oven-baked method uses low heat to cook the meat evenly.

Each method gives a unique taste. A slow cooker requires little attention.

The stovetop method gives control over the simmer.

A pressure cooker works fast and holds heat well.

The oven method uses even heat distribution.

Try one or mix methods to suit your schedule.

Choose the method that fits your available time.

Use simple instructions with each method.

Follow the steps to enjoy a hearty meal.

Faq

• What type of beef works best?
  Beef chuck is ideal. It softens well with long cooking.
• Can I use other vegetables?
  Yes. Carrots, celery, and onions work well. Add mushrooms for more flavor.
• Do I need red wine?
  Red wine adds taste. You may replace it with beef broth if preferred.
• How long should I cook the sauce?
  Cook for several hours. Slow simmering blends the flavors.
• Can I freeze Beef Ragu?
  Yes. Freeze in a sealed container. Thaw in the fridge overnight.
• Is it good for pasta dishes?
  The sauce pairs well with pasta. It also goes with polenta or mashed potatoes.
• What toppings work best?
  Grated cheese and parsley work well. A dash of red pepper flakes adds heat.
• Should I stir while cooking?
  Stir often to prevent sticking. This keeps the meat tender and the sauce smooth.

Conclusion

Beef Ragu is a simple meat sauce with a strong taste.

The dish has clear steps and basic ingredients.

It works well with pasta and other sides.

The recipe offers many variations.

Follow storage tips for best results.

Enjoy a quick meal with this hearty sauce.

Beef Ragu recipe

A rich and hearty beef ragu slow-cooked with vegetables and spices. It works well with pasta, polenta, or mashed potatoes. This version uses a pressure cooker to reduce cook time without sacrificing flavor.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Main Course, Dinner

Cuisine Italian

Servings 8 people

Calories 350 kcal

Equipment

• 1 Knife
• 1 Cutting board
• 1 stirring spoon

Ingredients

  

• 2 lbs beef chuck cut into cubes
• 1 tbsp extra virgin olive oil
• 1 medium onion diced
• 2 carrots diced
• 2 celery stalks diced
• 3 garlic cloves minced
• 2 tbsp tomato paste
• 1 can 28 oz crushed tomatoes
• 1 cup red wine or beef broth as an alternative
• 2 bay leaves
• Salt to taste
• Pepper to taste

Instructions

 

• Step 1: Prep and Sear
• Gather all ingredients. Dice the onion, carrots, and celery. Season the beef cubes lightly with salt and pepper. Set the pressure cooker to its sauté setting. Add olive oil and sear the beef until it browns on all sides. This process locks in the flavor.
• Step 2: Add Vegetables
• Add the diced onion, carrots, and celery to the cooker. Stir until the vegetables begin to soften. Then, add the minced garlic and tomato paste. Stir well so that the tomato paste coats the meat and vegetables evenly.
• Step 3: Combine Liquids and Simmer
• Pour in the red wine and allow it to reduce for a few minutes. Add the crushed tomatoes and bay leaves. Seal the pressure cooker. Cook on high pressure for 45 minutes. This step ensures the beef becomes tender and the flavors meld together.
• Step 4: Finishing Touches and Serve
• Let the pressure release naturally for 10 minutes. Open the cooker and check the seasoning. Adjust salt and pepper if needed. Remove bay leaves before serving. Serve the Beef Ragu over your choice of pasta, polenta, or mashed potatoes.

Notes

• For richer flavor, allow the sauce to rest for a few minutes after cooking.
• You can replace red wine with beef broth if you prefer a milder taste.
• Use fresh vegetables and herbs to enhance the flavor.
• Leftovers can be stored in airtight containers in the refrigerator for up to 3 days or frozen for later use.

Keyword Beef Ragu, Italian, Slow Cooked Meat Sauce, Pressure Cooker, Hearty, Traditional