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Braised Beef Ragu

Prep Time: 25 minutes
Cook Time: 3 hours 30 minutes
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Braised Beef Ragu

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This melt-in-your-mouth Braised Beef Ragu is the ultimate comfort food! Serve it over your favorite pasta or gnocchi with tons of parm, fresh basil, and a dollop of mascarpone.

The beef is meltingly tender in a sauce simmered with aromatic veggies, crushed tomatoes, bold red wine, and fresh herbs. Truly the perfect bowl of comfort and the oven does most of the work!

The Best Braised Beef Ragu

If you come to my house for dinner and I’m in an Italian mood, there’s a strong chance that I’m making this braised beef ragu. There’s just something so special about a homemade ragu sauce! It’s the ultimate expression of culinary love to make a recipe that requires time and TLC.

Not only is it the coziest meal, but it is a show-stopping impressive dish. When you whip out this recipe for the best braised beef ragu sauce, your guests will be completely wowed!

So what makes this recipe the best? My beef ragu recipe is tried and true – I have been making and tweaking this recipe for years, both at home and in restaurants. When I have guests, it’s one of the most requested recipes ever! It’s got layers from flavors from the rich beef, veggies, pancetta, and wine and cooking it in the oven just deepens that flavor.

While beef ragu takes time, it’s shockingly hands off! All the work happens up front and the sauce simply braises in the oven for a couple of hours. You can even make the sauce ahead of time! Beef ragu is one of those recipes that only gets better when it sits.

Then, all you have to do is cook up some of your favorite pasta or gnocchi, and swirl it together in a pan with some pasta water, cream, and gobs of beef ragu. Finish with a mound of grated parmesan and dinner is done!

braised beef ragu

What is Ragu?

In Italian, “Ragù” is a hearty meat sauce of ground or chopped meat, vegetables, wine and some tomatoes. Ragu is also often made with different proteins like beef, veal, pork, rabbit, etc. In a Ragu recipe, the meat is meat to be the star of the dish. 

In this instance we’re using humble beef chuck roast simmering it in a mixture of tomatoes, veggies, herbs, wine, and stock until it’s fall apart tender. Ragu is typically served over pasta, like pappardelle or tagliatelle, but I also love serving it with gnocchi or over creamy polenta.

Looking for another hearty ragu-type sauce? Try my best ever bolognese sauce.

How to Make Braised Beef Ragu

As with all my braises, soups, and long simmering recipes I always recommend investing in a dutch oven. They distribute heat evenly and are total workhorses in my kitchen. No home cook is complete without one!

Tools Needed

Ingredients & Substitutions

  • Beef chuck roast. Look a well-marbled piece of beef chuck for this recipe. You could also use short rib, boneless short rib, or brisket that’s been trimmed of excess fat.
  • Pancetta. I love the subtle flavor that pancetta adds, but you could swap in bacon if needed.
  • Veggies. We’re using the classic mirepoix (or sofrito in Italian!) combination of carrots, onion, and celery plus fresh garlic.
  • Fresh herbs. I use a combination of rosemary, oregano, thyme, and sage.
  • Tomato paste. Tomato paste adds a bold depth of flavor as the ragu cooks.
  • Calabrian chile. I love the fruity heat that Calabrian chilies add! You can find it in jars at Trader Joe’s or on amazon. You could swap in crushed red pepper flakes if that’s what you have.
  • Crushed tomatoes. Any brand will work here! I look for San Marzano tomatoes if I can find them.
  • Bold red wine. Use a wine that you would drink here. I typically opt for something like a cabernet sauvignon.
  • Parmesan rind. Anytime I buy parmesan for a recipe, I always buy a small wedge and cut off the outer rind. Adding this to the ragu adds tons of flavor.

Braised beef ragu ingredients

The Process

  1. Render the pancetta. Heat the olive oil in a 5-quart Dutch oven over medium-low heat. Add the diced pancetta and cook, stirring occasionally, until crispy and lightly browned. Using a slotted spoon, transfer the cooked pancetta to a small bowl.
  2. Sear the beef. Pat the beef pieces dry with a paper towel and season liberally all over with salt and pepper. Increase the heat on the dutch oven to medium-high and arrange the beef pieces in a single layer. You may need to do this in batches. Sear the beef for 4-5 minutes per side until it’s deeply browned. Transfer the beef to a plate.
  3. Saute the veggies. After removing the beef, add the onions, carrots, and celery to the pot and cook for 5-6 minutes, until soft, scraping up any browned bits as the vegetables cook. Add the garlic, diced Calabrian chilies, and the tomato paste and stir well. Cook for 2-3 minutes, until darkened in color.
  4. Build the sauce. Deglaze the pan with the red wine and scrape up any browned bits on the bottom of the pan. Bring the wine to a gentle simmer and add the crushed tomatoes and broth/stock. Season with salt and pepper. Add the beef and pancetta back to the pot along with any juices. Nestle the bundle of herbs and the bay leaves into the sauce along with the parmesan rind (if using) and cover with a lid.
  5. Braise and shred. Transfer to the oven and braise for 2 ½-3 hours until the beef is very tender and easily shredded with a fork. Remove from the oven and leave covered for 20 minutes. After the beef has rested, discard the herbs, bay leaves, and parmesan and shred the meat with two forks. Season to taste with salt and pepper.

Stovetop & Slow-Cooker Instructions

I often get requests for slow cooker and stovetop cooking instructions for my braising recipes. Can you do it? Yes, but you absolutely lose some flavor. Cooking meat in the oven concentrates the flavor and you lose some of that with other cooking methods. That being said, here are my alternative cooking instructions:

Slow Cooker:  Use another pan or pot to render the pancetta and sear the beef before adding both to the slow cooker. Seriously, don’t skip this step because it adds SO much flavor! Saute the onion, carrot, celery, and garlic in the same pot and then add them to the slow cooker with the beef. Add in the red wine, broth, tomatoes, Calabrian chile, tomato paste, herbs, and parmesan rind and stir well. Cook on high for 4 hours, or low for 6-8, until the beef is easily shredded. Follow the instructions for making the pasta.

Stovetop: Instead of transferring the beef ragu to the oven to braise, simply simmer it covered on low heat for 2-2 1/2 hours. Then, crack the lid and continue to simmer until the beef is tender and easily shredded.

How to Make Beef Ragu Pasta or Gnocchi

The biggest mistake people make when trying to make pasta or gnocchi ragu at home is just dumping sauce over some pasta. This is not the way! If you only ever take one thing away from this recipe, know that restaurant-quality pasta is more than that.

Great pasta is always, always finished in the sauce with some starchy pasta water and just a splash of cream. Finishing the pasta in the sauce ensures that the pasta absorbs all the flavor from the sauce. At the restaurant, we would actually make our beef ragu sauce in advance and just re-warm small portions with pasta and pasta water to order.

Making Pasta or Gnocchi Ragu at Home

  1. Cook your pasta in a large pot of salted water to al dente (according to package directions). I love serving ragu sauce with pappardelle or potato gnocchi, but you can use any pasta (long or short) that you love most.
  2. Warm some of the sauce in a large skillet. I always make enough braised beef ragu to freeze half of it and I always make it ahead of time because the sauce gets better as it sits. Rewarm some of the sauce in a large nonstick skillet with the cream.
  3. Reserve 1/2-1 cup of the starchy pasta waterthen carefully drain the pasta. Resist the temptation of rinsing your pasta with water once it’s drained. Doing so rinses away the starches on its surface, preventing it from properly adhering to the ragu.
  4. Toss! Add the hot pasta straight into the skillet with the ragu, tossing to combine well. Use your judgment & adjust the pasta as needed (a splash of the reserved pasta water will help loosen up the ragu; a handful of extra parmesan will tighten it up a bit, etc.).
  5. Simmer: Let the pasta/gnocchi and ragu simmer for 1-2 minutes, allowing the pasta to absorb some of the sauce and pasta as it finishes cooking.
  6. Serve! At last, the best part! Portion into individual bowls & serve immediately. Top with a mound of freshly grated parmesan and a dollop of mascarpone.

What to Serve with Braised Beef Ragu

If you’re throwing a dinner party or just want a nice dinner to enjoy, here are some of my favorite dishes to serve with braised beef ragu.

Leafy salad – I love starting a meal with a big leafy salad! My recipe for Little Gem Caesar Salad is one of my favorite salads ever and pairs so well with Bolognese. You’re going to love the homemade caesar dressing! This ITALIAN CHOPPED SALAD is also a great option.

Warm Bread – I don’t know about you, but I’m a sucker for warm bread with dinner! I love sopping up any extra juices with a slice. Try my foolproof No Knead Focaccia!

Dessert – A special dinner requires a special dessert! Some of my favorites are my Nutella Lava Cakes, Chocolate Chip Cookie Skillet, or Chocolate Whiskey Cake.

Make Ahead & Storage Instructions

Ragu stores SO well – it’s one of those things that gets even better as it sits & its flavors have the chance to meld together. Once cooled, transfer to an airtight container.

Store in the refrigerator for up to 5 days. Whip up a batch of pasta ragu during the week by reheating the ragu sauce in a skillet, & following the steps above.

Braised beef ragu is incredibly freezer-friendly! To freeze, transfer the cooled ragu to a freezer-safe ziplock bag. Take care to press most of the air out before sealing, this helps prevent freezer-burn. Freeze for up to 3 months. Defrost overnight in the fridge and rewarm in a skillet.

braised beef ragu


Braised Beef Ragu is the cozy recipe you need in your back pocket for when company calls. It’s bold and rich and the oven does most of the work! Win-win-win! If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Italian-Inspired Recipes to Try

Roast Chicken Piccata
Ricotta Meatballs
Italian Wedding Soup
Pink Sauce Pasta
Lasagna Bolognese
Lasagna for Two

This post contains affiliate links from which I receive a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Affiliate links allow me to keep providing great recipes for free and I never recommend products that I don’t love and personally own.

Beef Ragu Gnocchi
Main Dishes, pasta

Braised Beef Ragu

This melt-in-your-mouth Braised Beef Ragu is the ultimate comfort food! Serve it over your favorite pasta or gnocchi with tons of parm, fresh basil, and a dollop of mascarpone.
The beef is meltingly tender in a sauce simmered with aromatic veggies, crushed tomatoes, bold red wine, and fresh herbs. Truly the perfect bowl of comfort and the oven does most of the work!
Prep Time: 25 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 55 minutes
Makes: 8 servings

Ingredients

Braised Beef Ragu

  • 1 tablespoon neutral oil
  • 4 oz diced pancetta
  • 3 lbs beef chuck roast, cut into 2-inch cubes
  • 1 yellow onion, finely diced
  • 2 medium carrots, peeled and finely diced
  • 2 ribs celery, finely diced
  • 4 garlic cloves, minced
  • 2 teaspoons Calabrian chile paste
  • 3 tablespoons tomato paste
  • 1 cup beef broth or stock
  • 1 1/2 cups bold red wine
  • 28 oz canned crushed tomatoes
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh oregano
  • 6 sprigs fresh thyme
  • 2 fresh bay leaves
  • 1 parmesan rind from a small wedge, optional
  • kosher salt & freshly ground black pepper

Ragu Pasta or Gnocchi

  • ½ cup heavy cream
  • 16 oz store bought potato gnocchi or pasta
  • 1/2 – 1 cup reserved pasta water
  • ½ cup mascarpone cheese
  • fresh basil leaves, minced
  • freshly grated parmesan, for serving

Instructions

Braised Beef Ragu

  • Preheat an oven to 350 F. Use kitchen twine to tie the herbs (minus the bay leaves) into a small bundle.
  • Render the pancetta. Heat the olive oil in a 5-quart Dutch oven over medium-low heat. Add the diced pancetta and cook, stirring occasionally, until crispy and lightly browned. Using a slotted spoon, transfer the cooked pancetta to a small bowl.
  • Sear the beef. Pat the beef pieces dry with a paper towel and season liberally all over with salt and pepper. Increase the heat on the dutch oven to medium-high and arrange the beef pieces in a single layer. You may need to do this in batches. Sear the beef for 4-5 minutes per side until it’s deeply browned. Transfer the beef to a plate.
  • Saute the veggies. After removing the beef, add the onions, carrots, and celery to the pot and cook for 5-6 minutes, until soft, scraping up any browned bits as the vegetables cook. Add the garlic, diced Calabrian chilies, and the tomato paste and stir well. Cook for 2-3 minutes, until darkened in color.
  • Build the sauce. Deglaze the pan with the red wine and scrape up any browned bits on the bottom of the pan. Bring the wine to a gentle simmer and add the crushed tomatoes and broth/stock. Season with salt and pepper. Add the beef and pancetta back to the pot along with any juices. Nestle the bundle of herbs and the bay leaves into the sauce along with the parmesan rind (if using) and cover with a lid.
  • Braise and shred. Transfer to the oven and braise for 2 ½-3 hours until the beef is very tender and easily shredded with a fork. Remove from the oven and leave covered for 20 minutes. After the beef has rested, discard the herbs, bay leaves, and parmesan and shred the meat with two forks. Season to taste with salt and pepper.

Ragu Pasta/Gnocchi

  • While the sauce rests, bring a pot of salted water to a rolling boil. Add the gnocchi or pasta and cook to al dente according to package instructions. Reserve 1 cup of pasta water and drain.
  • Add half of the beef ragu to a skillet with the cream and bring to a gentle simmer. Stir in half the pasta water along with the pasta or gnocchi. Simmer for 3-4 minutes, stirring occasionally, and season to taste with salt and pepper.
  • If the pasta sauce is thick, add a little more pasta water to thin things out as needed. Portion the ragu into bowls and top with fresh basil, parmesan, and a dollop of mascarpone.

Notes

This recipe makes a lot of sauce! I typically freeze half and serve half, which feeds about 4-6 people.  If you’re feeding a large crowd, double the amount of gnocchi or pasta and use all of the sauce. 

Nutrition

Calories: 534kcalCarbohydrates: 36gProtein: 25gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 99mgSodium: 681mgPotassium: 880mgFiber: 4gSugar: 9gVitamin A: 3332IUVitamin C: 14mgCalcium: 118mgIron: 6mg

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  1. Thanks Jenny! This is braising in the oven right now. Can’t wait.
    I have another question: I was thinking of taking half of this a family who could use a dinner. How would you reccomend I do that? Cook the ragu and the gnocchi but don’t mix them at the end and leave that for the family to do…I want to make this as easy as possible for them so I am leaning towards finishing the gnocchi in the ragu and suggesting that they bring the ragu to a low simmer over medium low heat to warm before eating. Thanks for your help!

  2. Hey Jenny,
    I am going to make this tomorrow night. The days are short and colder here in MN, this type of meal is perfect for this time of the year. How much red pepper flakes do you suggest as the substitution for the Calabrian chili? They were out at the store.
    I have your cookbook on pre-order, so excited to start cooking with it.

    • Hi Sarah! Thank you so much for ordering the book, I hope you love it! I like my sauce spicy, so I typically do a teaspoon. If you want a milder flavor or are sensitive to spice, I would start 1/2 teaspoon. Hope that helps!