Beef Ragù
featured in 3 Pasta Dishes
Savor the rich, hearty flavors of this Beef Ragu that'll transport you straight to Italy. With tender, slow-cooked beef and a robust tomato sauce, this dish is perfect for cozying up on a chilly evening.
Tasty Team
95% would make again
Ingredients
for 6 servings
- 1 lb ribbon pasta (455 g), or large tube pasta
- 4 tablespoons olive oil
- 1 lb beef chuck roast (455 g), or any stew meat, diced
- 1 lb oxtail (455 g), or beef shank
- 1 onion, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- ½ cup red wine (120 mL), we used zinfandel, malbec or cabernet sauvignon would be great too!
- 32 fl oz beef stock (945 mL)
- 28 oz diced tomato (795 g)
- 3 sprigs fresh thyme
- 3 sprigs fresh oregano
- 3 sprigs fresh rosemary
- 2 bay leaves
- fresh parsley, to garnish
Nutrition Info
- Calories 995
- Fat 30g
- Carbs 111g
- Fiber 6g
- Sugar 18g
- Protein 57g
Estimated values based on one serving size.
Preparation
- Season the meat on all sides with salt and pepper.
- Heat a large heavy pot with a lid over medium-high heat. Add a tablespoon of olive oil and brown the meat in batches until a crust forms, turning to ensure even color on all sides.
- Once one batch is done, set aside in a bowl or plate with a lip, add another fresh tablespoon of olive oil and continue until all the meat is brown.
- Add another tablespoon of oil to the pan and sauté the onion, carrot, celery, and garlic until softened, about 3-4 minutes.
- Pour in the wine and let it boil off and reduce until barely any remains in the pan.
- Next, add the browned meat back to the pan, along with the tomato paste. Stir until tomato paste is coating all the ingredients and allow the paste to toast slightly.
- Pour in the tomatoes, stock, and herb bundle and stir, bring to a simmer and cover with a lid.
- Allow to simmer for 3 hours, stirring occasionally. Alternatively, if your pot and lid are oven safe, cook in a 325˚F (170˚C) oven for 3 hours.
- Remove the herb bundle and beef shank.
- Pull the meat from the oxtail. Using a fork or tongs, discarding the bone and any extra cartilage or extra fat. Add the meat back to the ragu and stir.
- Skim off any extra fat from the top of the ragu.
- Cook pasta in boiling salted water until al dente. Reserve 1 cup (120 ml) of the pasta water before draining.
- Add a few ladlefuls of ragu, the pasta, and a splash of pasta water to a large pot, gently stir to coat the pasta in the ragu.
- Add a handful of cheese and stir to melt into the sauce.
- Garnish with more cheese and fresh parsley before serving.
- Enjoy!
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