Braised beef ragù sauce
- Preparation 25 min
- Cooking 3 h 25 min
- Servings 4 to 6
- Freezing Absolutely
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Braised Beef Ragù Sauce: A Rich, Slow-Cooked Italian Classic
Looking for a next-level pasta sauce that goes way beyond your average tomato jar? This braised beef ragù sauce is the real deal — slow-cooked, bold, and deeply satisfying. Unlike quick spaghetti sauces, this Italian ragù is made by searing chunks of beef until golden, then simmering them low and slow in a mix of tomatoes, herbs, and wine until they melt into tender, saucy perfection.
This isn’t your typical ragu sauce spaghetti from a store-bought jar — it’s an old-school ragù recipe full of richness, depth, and soul. The kind of sauce that fills your kitchen with comforting aromas, sticks to every bite of pasta, and gets better the longer it cooks. Whether you call it ragù, ragu, or just the best thing to ever happen to noodles, one thing’s for sure: this dish is pure Italian comfort food.
Serve it with pappardelle, tagliatelle, or gnocchi, top it with a generous handful of parmesan, and you’ve got a dinner that tastes like it came straight out of a Tuscan kitchen. Bonus: it freezes beautifully and tastes even better the next day. This is the braised beef ragù you’ll come back to again and again.
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✅ Tips & Tricks for the Perfect Braised Beef Ragù Sauce
🔴 Choose the right cut of beef
For a rich and tender ragù sauce, go for cuts like chuck, brisket, or short rib. These tougher cuts become meltingly soft after slow braising and bring tons of flavor.
🔴 Brown the meat properly
Don’t rush this step! Searing the beef until deeply golden creates the base of a bold and flavorful ragu sauce traditional. That caramelization = umami magic.
🔴 Take your time with the sofrito
Slowly sauté the onion, carrot, and celery (aka the Italian sofrito) until soft and sweet. This step builds the foundation of your tomato sauce for pasta.
🔴 Use a good dry wine (white or red)
Wine adds complexity. If using white wine instead of red, you’ll get a slightly lighter, brighter flavor — perfect for balancing the richness of the meat.
🔴 Simmer low and slow
The secret to a truly unforgettable sauce ragu? Let it simmer gently for at least 2.5 to 3 hours. The longer it cooks, the deeper the flavor and the more tender the beef.
🔴 Shred the meat after braising
Once the beef is fork-tender, shred it into juicy strands and stir it back into the sauce. It creates a beautifully rustic texture that clings perfectly to pasta.
🔴 Make it ahead — it’s even better the next day
Just like any great spaghetti sauce recipe, this ragù gets better with time. The flavors meld and intensify overnight, making it ideal for meal prep.
🔴 Pair with wide pasta or gnocchi
This hearty ragu sauce pasta was made for tagliatelle, pappardelle, or gnocchi — anything that holds sauce well and lets the beef shine.
🔴 Freeze for future pasta nights
This ragù sauce freezes beautifully in airtight containers. Just reheat gently and serve with your favorite noodles for a quick, comforting dinner anytime.
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Ingredients for the braised beef ragù sauce
- Olive oil
- 850 g beef chuck roast, cut into 2-3 large chunks and fat removed
- 1/2 yellow onion, finely chopped
- 3 large garlic cloves, finely chopped
- 2 large Nantes carrots, quartered lengthwise then thinly sliced
- 1/4 cup white wine
- One can (798 ml) whole Italian tomatoes
- The leaves of 3 large sprigs of fresh thyme
- 1 large bay leaf
- 1/2 cup beef broth
- 1 teaspoon tomato paste
- 454 g pappardelle
- Fresh grated Parmesan for serving
- Chopped fresh parsley for serving
- Salt and pepper from the mill
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Preparation
- In a large saucepan over medium-high heat, drizzle some olive oil and brown the meat on each side, about 10 minutes in total. Season generously with salt and pepper on all sides and add more oil as needed. Reserve the meat on a plate.
- Add the onion, garlic and carrots then drizzle some. Cook 3 to 4 minutes to soften, stirring occasionally.
- Deglaze with the white wine, mix and cook for 2 minutes.
- With the exception of the pasta Parmesan and parsley, add the rest of the ingredients, season with salt and pepper then mix. Bring to a boil, reduce heat to low and cover. Simmer for 3 hours, stirring occasionally, until the beef flakes easily with a fork and the sauce is thick. (You can also cook in the oven for 3 hours at 350°F.) Break the tomatoes into small chunks. Remove the bay leaf, shred the beef and mix.
- In a large saucepan filled with salted boiling water, cook the pasta al dente according to package directions. Pour into a colander and drain. Toss in the sauce and mix. Bury with Parmesan and garnish with fresh parsley!
Totally! Mushrooms, roasted red peppers, spinach, or even a handful of lentils can give your ragu sauce spaghetti an extra twist without changing the soul of the dish.
Absolutely. Let the sauce cool completely, then freeze it in airtight containers. It keeps beautifully for up to 3 months and reheats perfectly for quick pasta nights.
No, but it does add lovely acidity and depth to the flavor. If you prefer to avoid alcohol, you can replace it with a bit of beef or vegetable broth, or even a splash of lemon juice to keep things balanced. That said, a good dry white wine truly elevates a well-balanced Italian ragù sauce.
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