beef ragu

Sick of the usual meat sauce and meatballs on a weeknight? Take your Italian cooking up a notch with this delectable beef ragu recipe. Not only is it easy to make, but this dump-and-go Crock-Pot recipe is perfect to prep and freeze for later!

When this recipe is ready to serve, I personally recommend serving it with pappardelle pasta and shaved parmesan. However, if you can't find pappardelle in the store, fettuccine would be a fine alternative.

How to Make It:

Season the beef with salt and pepper.
Add in seasoned beef, crushed tomatoes, tomato paste, carrots, celery, garlic cloves, onion, and Italian seasoning into a slow cooker.
Pour in the beef stock (or if you have some leftover red wine, use that).
Cook on low for 6 hours (8 hours max). If you cook for longer, the beef will get mushy, so be careful!
Right before serving, cook the pappardelle pasta in boiling water that has been lightly salted. Cook time varies based on packaging instructions.
Take the beef out and shred it with two forks. Place back in the sauce.
Serve beef ragu on prepared pappardelle pasta with shaved parmesan cheese.

Crock-Pot Beef Ragu

beef

28 oz. can crushed tomatoes

tomato paste

carrots (peeled and diced)

celery stalks

garlic cloves

onion

Italian seasoning

salt

pepper

beef stock (or red wine)

bag/box of pappardelle pasta

Season the beef with salt and pepper. Add in seasoned beef, crushed tomatoes, tomato paste, carrots, celery, garlic cloves, onion, and Italian seasoning into a slow cooker. Pour in the beef stock (or if you have some leftover red wine, use that). Cook on low for 6 hours (8 hours max). If you cook for longer, the beef will get mushy, so be careful! Right before serving, cook the pappardelle pasta in boiling water that has been lightly salted. Cook time varies based on packaging instructions. Take the beef out and shred it with two forks. Place back in the sauce. Serve beef ragu on prepared pappardelle pasta with shaved parmesan cheese.

Recipe video above. Ragu is one of those recipes that really showcases the beauty of Italian cooking - everyday ingredients, fast prep, leave it to cook long and slow and you end up with a luscious dish that tastes like a million bucks. This recipe makes enough sauce to serve 8 and freezes great.

Slow Cooked Shredded Beef Ragu Pasta

Black pepper

olive oil (, separated)

garlic (, minced)

onion (, diced)

carrots (, diced (Note 2))

celery (, diced (Note 2))

/ 28 tomatoes

beef bouillon cubes (, crumbled (Note 3))

/ 375 ml water ((Note 3))

tsp dried thyme

bay leaves

dried pappardelle (,

cheese

parsley (, finely chopped (optional))

Pat beef dry and sprinkle with salt and pepper

Sear Beef: Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 - 5 minutes in total), then remove onto a plate.

Turn stove down to medium low and add remaining 2 tbsp of olive oil.

Soffrito: Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.

Add remaining Ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it's bubbling very very gently. (Note 7)

Slow cook:&nbsp;Cover the pot and let it cook for 2 hours or until beef is tender enough to shred. (Note 5 for slow cooker and pressure cooker).

Shred:&nbsp;Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened - beef will soften slightly more during this step.

Final season:&nbsp;Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO, add 1/2 tsp sugar if sauce is a bit sour for your taste (Note 6).&nbsp;Place the lid on and set aside until ready to serve (it's even better the next day and freezes well for months!).

Bring a very large pot of water with 1 tbsp of salt to the boil.

Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.

Meanwhile, place 5 cups of the Ragu in a very large fry pan, dutch oven or use 2 normal size fry pans. Heat over high heat while the pasta is cooking.

When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.

Add 3/4 cup of pasta water into the fry pan.

Gently toss the pasta (I use 2 wooden spoons) for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta.

Yell for your family to sit down at the dinner table because you need to serve it immediately!

Serve with plenty of freshly grated parmesan, or even better, with parmigiano reggiano.

To Serve (Note 4):

A classic Italian beef ragu that&#x27;s easy and packed full of flavour! This ground beef ragu is made using only a few simple ingredients and can be used in so many ways. Toss it with fresh tagliatelle pasta, make it into lasagne with bechamel sauce or use it as a filling for homemade ravioli for a truly authentic Italian meal. Find step by step photos and instructions below.

Italian Beef Ragu

carrot

white onion

celery

beef (mince) ((250 grams))

ground pork (mince) ((250 grams))

sieved tomatoes (passata) ((470 grams))

(230 milliliters) red wine ((240 milliliters))

beef stock ((1 litre))

olive oil

salt and pepper

Finely chop the carrot, onion and celery and sweat the vegetables gently in a large frying pan with the olive oil. Once the vegetables are soft add the ground beef and pork and cook until browned.

If there is a lot of excess fat in the pan, drain some out. Add the red wine and reduce by half. Once the wine has reduced by half add the passata and half of the beef stock and a pinch of salt and pepper.

Stir the sauce and let it simmer on a low heat for 2 and a half hours topping up the rest of the stock as it reduces.

Tip: Remeber to check on the ragu every now and then to stir it and add extra stock or water if needed. 

To serve with pasta add cooked pasta into the ragu and toss or use as desired.

https://embed.mediavine.com/videos/ztbkoppe5m7vfikelgdf

A classic Italian beef ragu that’s easy and packed full of flavour! This ground beef ragu is made using only a few simple ingredients. Toss it with fresh tagliatelle pasta, make it into lasagne or use it as a filling for homemade ravioli for a truly authentic Italian meal.

Italian Beef Ragu – A Classic Recipe

One Pot Beef Ragu Pasta - nothing says comfort food like a big bowl of meaty and delicious pasta. This fettuccine is cooked in a&nbsp;hearty beef sauce making for a quick and easy dinner.

One Pot Beef Ragu Pasta

garlic (minced)

tsp dried oregano (or 1 tbsp fresh oregano chopped)

red wine

beef broth (low sodium

tomatoes

salt (or

tsp pepper (or

fettuccine

vegetable broth (low sodium)

tbsp parsley (chopped, for garnish)

Parmesan cheese (grated,

Add the ground beef to a large saucepan or a Dutch oven and cook over medium-high heat, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes.

Add the onion, carrot, celery to the pan and cook, stirring occasionally, for about 3 to 5 minutes or until the vegetables soften.

Add the minced garlic, oregano, red wine, beef broth, crushed tomatoes and stir. Season with salt and pepper as necessary. Add the fettuccine or spaghetti, the vegetable broth and cook for about 20 minutes or until the pasta is al dente or to your liking. Make sure to stir occasionally.

Garnish with parsley and Parmesan cheese, and serve.

Because there is no single origin for beef ragu, it&#x27;s an excellent choose-your-own-adventure recipe. To make this classic Italian comfort food Whole30, the liquid is a combination of beef broth with a splash of balsamic vinegar. Chuck roast becomes impossibly tender and intensely flavored with carrots, onions, garlic, and crushed tomatoes. My family loves it served over creamy cauliflower mash, but it&#x27;s also terrific with roasted spaghetti squash. 

Instant Pot Beef Ragu

chuck

tsp salt

tsp black pepper

tbsp avocado oil (or bacon fat

carrots

garlic (smashed and chopped)

c beef broth

tbsp balsamic vinegar

bay leaf

thyme

rosemary

Slice the chuck roast into 3” pieces, trimming large fast deposits as you go. Pat dry, then season with salt and pepper.

Set the Instant Pot to the &quot;sautee&quot; function and adjust the timer to 25 minutes.

Add 2 tbsp cooking fat and heat until it shimmers. Place half the seasoned chuck roast pieces into the pot and brown 3-4 minutes per side, until well-browned and crust forms. Remove the meat, set onto a plate, and repeat with the remaining pieces. Set all browned meat aside.

Add the remaining tablespoon cooking fat, as well as the onions and carrots. Saute, stirring occasionally, until the vegetables are soft, 5-6 minutes. Add garlic and saute until fragrant, about 1 minute. Add tomato paste and stir until it’s worked into the vegetables.

Add the beef broth and balsamic to deglaze the pot. Stir until all browned bits are scraped from the bottom and incorporated into the liquid. Press the &quot;cancel&quot; button to stop the sautee feature.

Add crushed tomatoes, then give the sauce a good stir. Nestled the browned meat into the tomato mixture, then top with bay leaf, thyme, and rosemary (tie the fresh herbs with twine for easy stem removal).

Secure the lid and ensure the vent is set to &quot;sealing&quot;. Set to &quot;high pressure&quot; for 40 minutes. Allow the pressure to release naturally for 10 minutes, then perform a quick release and wait until the float valve has dropped.

Remove the lid, positioning it away from your body as there will be significant steam. Remove the beef to a plate using tongs, then fish out the bay leaf and herb stems. Shred the beef using two forks, then return the shredded meat back to the pot and mix into the sauce.

For Whole30, serve over cauliflower mash or roasted spaghetti squash. Alternatively, serve over polenta or pappardelle noodles.

Super tender and juicy beef in a rich, fire-roasted tomato sauce tossed in pappardelle pasta and topped with freshly grated parmesan cheese. Very easy to make for how incredibly delicious this dish is!

Instant Pot Beef Ragu Pappardelle

garlic powder

yellow onion, (diced)

garlic, (minced)

(14.5 ounce cans) fire roasted tomatoes, (undrained)

unsalted beef broth, (or beef stock *SEE NOTES BELOW)

tsp black pepper, (more

8.8 oz pappardelle, (cooked according to package directions)

parmesan cheese

parsley

Select the 'Saute' option on the Instant Pot and add 1 tablespoon of olive oil.&nbsp;

While the pot is heating, season the beef pieces with the garlic powder, as well as salt and pepper (both to taste).

Once the oil is heated, add the beef to sauté. You will need to work in two batches. Sear for 3-4 minutes and flip to sear the other side for an additional 3-4 minutes.&nbsp;

Remove the beef to a plate and set aside.

If needed, add 1 extra tablespoon of olive oil to the pot to warm. Add the diced onions, shredded carrots, and minced garlic. Sauté 3-4 minutes or until the onions are translucent.&nbsp;

Pour in the beef broth to deglaze the pot. Using a wooden spoon, scrap or rub along the bottom of the pot to remove any and all brown bits. This will help to prevent the pot from shutting off to a 'Burn' notification.

Add the beef back to the pot (with the juices), along with the tomatoes, tomato paste, and seasonings. Stir well to incorporate. Place the bay leaves on top.

Place the lid on, close, and set the valve to the sealed position.

Select the 'Meat/Stew' option for the 35 minutes. It will take 9-10 minutes for the pot to come to pressure before the timer starts.

Once the timer goes off after cooking, allow for a 10 minute natural release, followed by a safe quick release to remove any pressure still remaining in the pot.

During the last 15 minutes (5 of cooking, 10 of natural release), cook the pappardelle according to the package directions.

Remove bay leaves and discard. Remove the beef to a plate and shred with two forks. Hit 'Cancel' on the pot and then the 'Saute' button. Stir the sauce and add in the cooked pappardelle.

Allow the pasta to cook in the sauce for 2-3 minutes, stirring, until the sauce has thickened. Add the shredded beef back to the pot to re-warm, stirring gently.

Serve garnished with freshly grated parmesan cheese and freshly chopped parsley.

An easy low-FODMAP recipe using the slow-cooker for fork tender Braised Beef Ragu enrobed in a rich broth over Polenta.  

Low-FODMAP Braised Beef Ragu over Polenta using Slow-Cooker; Gluten-free, Dairy-free

garlic infused olive oil; divided

onion infused olive oil

low-FODMAP Beef Stock

cup red wine

carrots,

celery,

low-FODMAP Happy Spices Italian Seasoning

basil

2 bay leaves

Salt and Black pepper

For polenta:

water

& 1/2 teaspoons salt

& 1/4 cup yellow cornmeal (I used Bob’s Red Mill)

unsalted butter

Italian Braised Beef Ragu with Parmesan Polenta  Slow-cooked braised beef in a hearty homemade Italian tomato garlic sauce on top of creamy parmesan polenta. A true comfort food!

Italian Braised Beef Ragu with Parmesan Polenta

(1) 2.5 to 3 lb. Beef Roast ((such as chuck))

Tablespoon Olive Oil

Salt

Pepper

Garlic Cloves ((minced))

Onion ((diced))

Carrot ((diced))

San Marzano Tomatoes ((puree in blender))

Tomato Paste

Beef Broth

Fresh Basil Leaves ((chopped))

Red Chili Flakes

Tablespoons Salted Butter ((divided))

Onion ((minced))

Milk

Water

Polenta (corn grits)

Parmesan Cheese

Basil

Heat a large skillet or pot over medium-high heat. Add oil and then carefully place roast on in the pan. Be cautious of splattering oil. Sear on both sides for about 2-3 minutes.  

Place the beef roast into the slow cooker. Season with salt and pepper. Add garlic, onion, carrots, tomatoes, tomato paste, beef broth, basil, and red chili flakes. 

Cook on low for 8 hours. Shred meat with two forks. Taste for seasoning and add more salt as needed. 

While meat is cooking, cook polenta 30 minutes before ready to serve. Toss with shredded beef Ragu. Serve and top with freshly grated parmesan cheese and fresh basil.

Slow Braised Italian Beef Ragu:

Heat a large heavy saucepan over medium heat. Melt 4 Tablespoons of butter. Add the onion and cook until softened, about 5 minutes.

Increase heat to medium-high and add the milk, water, and salt. Bring to a boil. Slowly pour the polenta into the pot, whisking constantly. Cook, whisking constantly, for about 2 minutes. Reduce heat to LOW and cover the pan.

Simmer, stirring often every 5-10 minutes, for about 30 minutes. Watch carefully so the polenta doesn&#039;t burn. Taste to check if it is creamy.

Remove from heat and stir in the remaining 4 Tablespoons of butter. Add a small amount of cheese at a time and keep stirring. If polenta becomes too thick, add more milk. Add more salt, if needed

Parmesan Polenta:

This Beef Ragu is tender, rich, flavourful and SO delicious!  The beef is slow cooked with tomatoes, minced vegetables, wine and stock. Serve over fresh pappardelle pasta.

Braised Beef Ragu

1 tbsp salt

tbsp vegetable or olive oil

tbsp oil

3 cloves garlic, minced

carrots (about 2 carrots)

diced celery (about 2 sticks)

beef stock

3 tbsp tomato paste

red wine (see notes)

lb pappardelle pasta

Pat the beef roast dry with paper towel, then cut it into baseball sized pieces.

Season each piece generously with the salt and pepper, on each side.

Add 2 tbsp oil to a large nonstick pan over medium-high heat.

Carefully add the pieces of beef to the oil (it will spit so wear an apron). Sear each side of the beef for about 2 minutes&#8230;the beef should be nicely browned.

Transfer the beef from the pan to a plate and set aside for now.

Browning the beef:

Use the same pan to make the soffritto as you used to brown the meat.

Add the minced garlic, onions, carrots and celery.

Making the soffritto:

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The most viewed beef ragu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Slow Cooked Shredded Beef Ragu Past...

Italian Beef Ragu

One Pot Beef Ragu Pasta

Instant Pot Beef Ragu

Instant Pot Beef Ragu Pappardelle

Low-FODMAP Braised Beef Ragu over P...

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Weekend Braised Beef Ragu with Papp...

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