This Beef Ragu Sauce is a must-have/must-make recipe for every home cook! It’s rich, hearty, saucy and satisfying, exploding with bright tomato, basil, garlic flavors and spoon tender shredded beef. This Beef Ragu recipe may look fancy, but is super easy to make, most of the time is hand’s off simmering! Chuck roast is cooked low and slow in a bath of San Marzano tomatoes, garlic, onions, carrots, celery, and fresh basil until melt-in-your-mouth tender, then shredded and piled on buttery, chewy pappardelle with a showering of Parmesan cheese. This ragu sauce is also make-ahead and freezer friendly so you can always have it on hand. Serve it with Caesar Salad and Garlic Bread or Breadsticks for a comforting dinner everyone will love.
Ingredients
Beef Ragu Sauce
ADD LATER
FOR SERVING
Instructions
Cooks's Note: Ragu tastes 10X better the next day!!! The flavors develop, deepen and harmonize and the acidity tones down. So, if possible, plan on making and refrigerating the recipe a day ahead of time.
Prep: Preheat oven to 300 degrees F. Roughly chop onion, celery, and carrots just so they fit in your food processor. Pulse until finely chopped (about 12 pulses), or chop by hand; set aside.
Sear beef: Pat beef dry and lighlty drizzle with vegetable oil. Evenly sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Once hot, add the cubed beef and sear until deeply browned; remove to a plate with tongs, don't wipe out pot.
Sauté aromatics: Reduce heat to medium and add the 2 tablespoons olive oil. Add the chopped onion/celery/carrots and sauté for 5 minutes or until softened. Add the tomato paste and saute for one minute. Add the garlic and red pepper flakes and cook 30 more seconds.
Add ingredients: Return the beef back to the pot (including any juices). Add all remaining sauce ingredients EXCEPT fresh basil.
Bake: Bring to a simmer, cover, and transfer the pot to the preheated oven. Bake at 300 degrees F for 2 ½ hours or until beef easily shreds with two forks.
Shred: Remove beef to a cutting board, then shred with 2 forks.
Combine: Before returning beef to the pot, skim off excess fat from the sauce's surface with a spoon. Return shredded beef to the pot. Stir in fresh basil. Taste and season with additional salt, pepper, sugar or red pepper flakes to taste.
Serve: Serve with pasta and plenty of freshly grated Parmesan cheese.
Notes
- Beef bouillon: This adds a depth of concentrated beefy flavor which makes the ragu sauce taste like it’s been simmering all day – it is magic! You can use beef base (as seen in the video) such as Zoup! or Better Than Bouillon, granulated beef bouillon, or cubes, all in equal amounts. Add the bouillon directly to the pot, don't dissolve in water first. If using cubes, make sure to crush them first. To simmer instead of bake: Reduce to a very gentle simmer, cover, and cook for 2-2 1/2 hours or until beef easily shreds with two forks. There are more variables with the stovetop method, so I recommend the oven. Recipe variations: See post for variations, tips and tricks! Storage: Store the Beef Ragu separately from the pasta. The sauce will last up to 5 days in the fridge and pasta will last about 3 days. Take care that the container is glass or ceramic as the sauce can stain plastic containers. For the pasta, toss it with a little olive oil to prevent it from sticking together. To freeze: Let the sauce cool completely, then transfer to freezer-safe, airtight container(s). If using freezer, bags, squeeze out excess air. Freeze for up to 3 months. When ready to use, let the ragu thaw in the refrigerator overnight. To reheat: Heat on the stovetop over medium until warmed through; bake at 350 degrees F for 15-20 minutes, or until warmed, or microwave for 90 seconds, stir, then cook at 15-second intervals as needed until warmed through.
