Description
This rich and hearty Italian Beef Ragu is the ultimate comfort food that transforms simple ingredients into something extraordinary. Tender chunks of beef chuck slowly braise in a robust tomato-based sauce infused with aromatic vegetables and herbs. The long, slow cooking process allows the flavors to meld beautifully, creating a deeply satisfying sauce that clings perfectly to wide pappardelle noodles. This restaurant-quality dish brings the warmth of Italian cooking right to your dinner table.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1¾ cups beef broth
- ¼ cup balsamic vinegar
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 pound pappardelle pasta
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Brown beef chuck pieces on all sides, about 5-7 minutes total. Remove and set aside.
- Add onion, carrots, and celery to the same pot. Sauté 5-7 minutes until vegetables soften.
- Stir in garlic and cook 1 minute until fragrant.
- Return beef to pot. Add crushed tomatoes, 3/4 cup beef broth with balsamic vinegar, remaining 1 cup beef broth, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer.
- Cover and reduce heat to low. Simmer 2-3 hours, stirring occasionally, until beef is tender and sauce has thickened.
- Cook pappardelle according to package directions about 30 minutes before serving.
- Serve ragu over pasta, garnished with fresh parsley and Parmesan cheese.
Notes
- For deeper flavor, let the ragu rest overnight and reheat the next day
- Can substitute beef chuck with beef short ribs for even richer taste
- Sauce can be made ahead and frozen for up to 3 months
- If sauce becomes too thick, add additional beef broth as needed
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 95mg
Keywords: beef ragu, Italian pasta, comfort food, slow-cooked, pappardelle