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Beef Ragu

Beef Ragu: A luxurious, slow-cooked Italian comfort classic that is also incredibly wholesome and nourishing! Chucks of gravy beef are simmered for hours in a rich, nonna-approved sauce featuring a tenderizing milk step, red wine, and savory tomatoes. The result is fork-tender beef and a deeply flavorful, healthy sauce that is perfect over your favorite pasta.
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Prep Time 30 minutes
Cook Time 3 hours
Course dinner
Cuisine Italian

Ingredients
  

  • 800 g Gravy beef or chuck roast, cut into 2-inch chunks
  • 20 g Butter
  • 1/2 cup Onion Brown onion - finely chopped
  • 1 cup Carrot - Rough chunks
  • 1 cup Celery - Chopped
  • 1 tsp Garlic -Chopped
  • 1/4 cup Red Wine - A dry red wine like Merlot or Cabernet Sauvignon
  • 1 can Crushed Tomatoes - A good quality brand is key!
  • 1 tbsp Tomato Paste
  • 1 cup Dairy Milk - Whole milk is best for tenderness
  • 1 cup Beef Stock
  • 3 Bay Leaves
  • 1 tsp Dried Basil -crushed
  • 2 tsp Black Pepper- Crushed
  • 1 tsp Salt or salt to taste

Instructions
 

Step 1: Sear the Beef & Build the Soffritto

  • Prepare the Beef: Pat your gravy beef chunks dry with a paper towel and generously season them with salt and crushed black pepper.
  • Sear: In a large, heavy-bottomed Dutch oven or pot, melt the 20g of butter over medium-high heat. Sear the beef in batches until a deep brown crust forms on all sides (about 2-3 minutes per side). Remove the seared beef and set it aside.
  • Soffritto Base: Add the remaining 10g of butter to the pot and reduce the heat to medium. Add the chopped brown onion, celery, and carrot chunks.
  • Season the Base: Stir in the dried basil leaves, salt, and pepper. Mix well and sauté the vegetables for about 1 minute until fragrant and slightly softened.

Step 2: Tenderize with Milk

  • Return Beef & Add Garlic: Return the seared beef to the pot, along with the chopped garlic. Mix everything well to combine.
  • Add Milk & Simmer: Pour in the 1 cup of dairy milk. Bring the mixture to a gentle simmer, then cover the pot with a lid. Let it simmer with the lid on for about 3 minutes.

Step 3: Layer the Tomato & Slow Cook

  • Add Remaining Ingredients: Remove the lid. Add the tomato paste and stir well. Next, pour in the 1/4 cup of red wine and let it bubble for a minute to reduce slightly.
  • Final Liquids: Add the 3 bay leaves, the can of crushed tomatoes, and the 1 cup of beef stock. Stir everything together until well combined.
  • The Wait: Bring the sauce back up to a gentle simmer. Once simmering, cover the pot tightly and reduce the heat to the absolute lowest setting.
  • Slow Cook: Let the ragu cook undisturbed for 3 hours. The sauce should barely bubble. The beef is ready when it is falling apart with just the touch of a fork.

Step 4: Finish and Serve

  • Shred: Remove the pot from the heat and discard the bay leaves. Use two forks to gently shred the beef directly in the pot. Stir the shredded beef back into the sauce.
  • Seasoning Check: Taste the ragu and adjust the salt or pepper if needed.
  • Serve: Serve hot over your favorite wide pasta, finished with freshly grated Parmesan cheese.
Keyword beef ragu, beef recipe