How long does beef ragu need to braise?

Beef ragu typically braises for 3–4 hours at low heat (275–300°F) until the meat is fork-tender and the sauce has thickened and deepened in flavor.

Can I make beef ragu ahead of time?

Yes. Beef ragu tastes even better the next day after flavors meld. Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently over low heat.

What's the best cut of beef for ragu?

Chuck roast is ideal because its marbling and connective tissue break down during long braising, creating a rich, silky sauce and tender meat.

Can I substitute the red wine?

Yes. Use beef broth, dry white wine, or omit it entirely and increase tomato sauce by ½ cup. Red wine adds depth, but the ragu will still be delicious without it.

Can I use a slow cooker instead of the oven?

Yes. Sear the meat and vegetables first, then transfer to a slow cooker on low for 6–8 hours until the beef is very tender.

Slow Braised Beef Ragu With Pappardelle

Name: Slow Braised Beef Ragu With Pappardelle
Prep time: 20 min
Cook time: 4 h 10 min
Total time: 4 h 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 3 lbs chuck roast, cut into 4 pieces; salt, to taste; black pepper, to taste; 2 tbsp butter; 1 large onion, diced; 2 carrots, diced; 2 celery stalks, diced; 1 tsp Italian seasoning; 1/2 tsp red pepper flakes; 3 tbsp tomato paste; 1 cup dry red wine; 1 (28 oz) can crushed tomatoes; 2 cups beef broth, plus more as needed; 1 Parmesan rind; 3 sprigs fresh thyme; 2 sprigs fresh rosemary; 1 bay leaf; 1 lb pappardelle pasta, for serving; Freshly grated Parmesan cheese, for serving; 1 tbsp fresh parsley, chopped, for garnish

CookOSBeta

Slow Braised Beef Ragu With Pappardelle | CookOS

Ingredients

2 tbsp olive oil
3 lbs chuck roast, cut into 4 pieces
salt, to taste
black pepper, to taste
2 tbsp butter
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
1 tsp Italian seasoning
1/2 tsp red pepper flakes
3 tbsp tomato paste
1 cup dry red wine
1 (28 oz) can crushed tomatoes
2 cups beef broth, plus more as needed
1 Parmesan rind
3 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
1 lb pappardelle pasta, for serving
Freshly grated Parmesan cheese, for servingoptional
1 tbsp fresh parsley, chopped, for garnishoptional

21 Ingredients

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Instructions

1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2
Season the chuck roast pieces generously with salt and pepper. Sear the beef on all sides until a deep brown crust forms.
3
Remove the seared beef from the pot and set aside.
4
Reduce heat to medium, add the butter to the pot, and let it melt.
5
Add the diced onion, carrots, and celery (mirepoix) to the pot. Sauté until softened, about 5-7 minutes.
6
Season the vegetables with salt, pepper, Italian seasoning, and red pepper flakes.
7
Add the tomato paste and cook, stirring constantly, for 1-2 minutes until it darkens in color.
8
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer and reduce for a few minutes.
9
Stir in the crushed tomatoes and beef broth. Season again with salt and pepper.
10
Return the seared beef to the pot, nestling it into the sauce. Add the Parmesan rind, fresh thyme, fresh rosemary, and bay leaf.
11
Preheat your oven to 300°F (150°C). Cover the Dutch oven and transfer it to the oven. Bake for about 4 hours, or until the beef is fall-apart tender.
12
Carefully remove the pot from the oven. Remove the herb stems, bay leaf, and Parmesan rind.
13
Using two forks or a wooden spoon, shred the beef directly in the sauce. Stir to combine.
14
Serve the ragu over cooked pappardelle pasta, and top with a generous amount of freshly grated Parmesan cheese and chopped parsley.