Prepare yourself for a journey into the heart of Italian comfort food with The Ultimate Homemade All-Beef Ragu. This isn’t just a meat sauce; it’s my tried-and-true recipe for a deeply rich, incredibly flavorful, slow-simmered Italian pasta sauce that will transport you straight to a Nonna’s kitchen. Imagine tender, melt-in-your-mouth beef, swimming in a luscious, tomato-based sauce infused with aromatic vegetables and a hint of red wine. This ragu is perfect for coating wide pasta like pappardelle or tagliatelle, layering in lasagna, or simply enjoying with a hunk of crusty bread. It’s a labor of love, but one that rewards you with unparalleled depth of flavor.
Time & Serving:
Prep Time: 30 minutes
Cook Time: 2.5 - 3 hours
Total Time: 3.5 hours
Servings: 6-8 generous servings
Ingredients:
For the All-Beef Ragu:
▢ 2 tbsp olive oil
▢ 2 lbs beef chuck roast
▢ Salt and freshly ground black pepper
▢ 1 large yellow onion, finely chopped
▢ 2 carrots, finely chopped
▢ 2 celery stalks, finely chopped
▢ 4 cloves garlic, minced
▢ 1/4 cup tomato paste
▢ 1 cup dry red wine
▢ 1 (28 oz) can crushed San Marzano tomatoes
▢ 1 (14.5 oz) can diced tomatoes, undrained
▢ 1 cup beef broth
▢ 2 bay leaves
▢ 1 tsp dried oregano
▢ 1/2 tsp dried thyme
▢ Pinch of red pepper flakes
▢ Freshly grated Parmesan cheese
▢ Fresh basil or parsley
Instructions:
- Sear the Beef: Heat the olive oil in a large, heavy-bottomed Dutch oven or stockpot over medium-high heat. Season the beef chuck cubes generously with salt and pepper. Once the oil is shimmering, sear the beef in batches, being careful not to overcrowd the pot. Brown the beef deeply on all sides, about 2-3 minutes per side. This searing step is crucial for developing a deep, rich flavor. Remove the seared beef from the pot and set aside on a plate.
- Sauté the Soffritto: To the same pot (do not wipe it clean), add the finely chopped onion, carrots, and celery (this mixture is known as a soffritto in Italian cooking). Reduce the heat to medium and cook, stirring occasionally, for 8-10 minutes, or until the vegetables are softened and lightly caramelized. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Build Flavor with Tomato Paste & Wine: Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly in color. This “toasts” the tomato paste and deepens its flavor. Pour in the red wine to deglaze the pot, scraping up any browned bits (fond) from the bottom with a wooden spoon – these bits are packed with flavor! Let the wine simmer and reduce by about half, about 3-5 minutes.
- Add Tomatoes & Seasonings: Stir in the crushed San Marzano tomatoes, diced tomatoes (with their juice), and beef broth. Add the seared beef (and any accumulated juices from the plate) back into the pot. Tuck in the bay leaves, dried oregano, dried thyme, and red pepper flakes (if using). Season with a bit more salt and pepper.
- Simmer the Ragu: Bring the sauce to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let the ragu cook for at least 2.5 to 3 hours, stirring occasionally (every 30-45 minutes) to prevent sticking and ensure even cooking. The longer it simmers, the more tender the beef will become and the more the flavors will meld. The sauce should be thick and the beef should be fall-apart tender.
- Shred the Beef: After the long simmer, remove the bay leaves. Carefully take the large pieces of beef out of the sauce and place them on a cutting board. Using two forks, shred the beef into smaller, bite-sized pieces.
- Finish the Ragu: Return the shredded beef to the sauce in the pot. Stir well to combine. Taste the ragu and adjust seasonings (salt, pepper, or a pinch of sugar if it’s too acidic) as needed. If the sauce is too thick for your liking, you can add a splash more beef broth or some of the pasta cooking water later. Let it simmer for another 10-15 minutes for the flavors to fully marry.
- Serve: Serve the rich all-beef ragu generously tossed with your favorite cooked pasta (pappardelle, tagliatelle, rigatoni, or gnocchi are excellent choices). Garnish with freshly grated Parmesan cheese and a sprinkle of chopped fresh basil or parsley.
This ragu is also fantastic in lasagna, over creamy polenta, or as a filling for arancini.
Recipe Notes:
- Beef Choice: Beef chuck roast is ideal for its marbling and connective tissue, which breaks down during the long simmer to create incredibly tender meat and a rich sauce. Brisket or boneless short ribs can also be used.
- Soffritto is Key: Don’t rush the cooking of the onion, carrot, and celery. Allowing them to soften and lightly caramelize builds a crucial flavor base for the ragu. Chop them finely for the best texture.
- Red Wine Selection: Use a dry red wine that you would enjoy drinking. It doesn’t need to be expensive, but avoid “cooking wine,” which often contains added salt and undesirable flavors. If you prefer not to use wine, you can substitute it with additional beef broth.
- Quality Tomatoes Matter: Using high-quality canned tomatoes, like San Marzano, will make a noticeable difference in the final taste of your ragu.
- Low and Slow is the Way: The magic of a great ragu happens during the long, slow simmer. This allows the beef to become fork-tender and the flavors to deepen and meld beautifully. Don’t try to rush this process.
- Deglazing: Scraping up the browned bits (fond) from the bottom of the pot after adding the wine is essential for capturing all that concentrated flavor.
- Make-Ahead & Storage: Ragu often tastes even better the next day as the flavors continue to marry. Store leftovers in an airtight container in the refrigerator for up to 4-5 days. It also freezes exceptionally well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- Serving with Pasta: When serving, it’s traditional to toss the cooked pasta directly with some of the ragu in a large pan or bowl, adding a splash of the starchy pasta cooking water to help the sauce emulsify and cling to the noodles.
This Ultimate Homemade All-Beef Ragu is more than just a sauce; it’s an expression of love and tradition. With its incredibly rich depth of flavor, meltingly tender beef, and comforting aroma, it’s a culinary masterpiece that will warm your soul and delight everyone you share it with. Enjoy the process of creating this classic, and savor every delicious spoonful!
