Italian beef ragu is a classic, slow-cooked dish that brings the heart of Italian comfort food straight to your kitchen. Known for its rich flavors and tender meat, this Italian beef ragu recipe is perfect for cozy dinners, pasta nights, or family gatherings. Inspired by traditional Italian recipes, this version is both approachable and deeply satisfying.
Whether served over pasta, polenta, or used in a sandwich, the long-simmered beef develops an intense, savory flavor that will transport you straight to Italy.
Why This Recipe Works
- Uses simple, high-quality ingredients typical in Italian home cooking
- Slow-cooking ensures tender, melt-in-your-mouth beef
- Full of authentic Italian flavor without complicated techniques
- Perfect for pairing with pasta, polenta, or crusty bread
Ingredients (Serves 4–6)
- 2 lbs (900g) beef chuck, cut into large chunks
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 1 cup red wine (optional but recommended)
- 1 (28 oz) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 cup beef broth or water
- Fresh parsley, chopped (for garnish)
Step-by-Step Method
Step 1: Sear the Beef
Heat olive oil in a large, heavy-bottomed pot over medium-high heat.
Season beef chunks with salt and pepper.
Sear on all sides until browned, about 3–4 minutes per side. Remove beef and set aside.
Step 2: Prepare the Sofrito
In the same pot, add onion, carrot, and celery. Cook for 5–6 minutes until softened.
Add garlic and cook another 1–2 minutes until fragrant.
Step 3: Deglaze with Wine
Pour in red wine and scrape up any browned bits from the bottom of the pot.
Simmer for 2–3 minutes to reduce slightly.
Step 4: Add Tomatoes & Seasonings
Stir in crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes.
Return beef to the pot and add beef broth to cover the meat partially.
Step 5: Slow Cook
Bring to a gentle simmer, cover partially, and reduce heat to low.
Cook for 2.5–3 hours, stirring occasionally, until beef is tender and the sauce is thick and rich.
Step 6: Shred and Serve
Remove beef chunks and shred with two forks. Return shredded beef to the sauce and stir well.
Adjust seasoning with salt and pepper.
Serve over pasta, creamy polenta, or in a crusty sandwich roll. Garnish with fresh parsley for an authentic touch.
Tips for the Best Italian Beef Ragu
- Use chuck roast: Its fat and connective tissue break down beautifully during slow cooking, giving a tender texture.
- Don’t rush the simmer: Low and slow is the key to flavor depth.
- Optional extras: Add a splash of cream or a pinch of nutmeg for a richer sauce.
- Make ahead: Ragu tastes even better the next day, as flavors deepen overnight.
Serving Ideas
- Classic spaghetti with ragu and Parmesan
- Creamy polenta topped with shredded beef
- Toasted Italian rolls with ragu and melted mozzarella
This Italian beef ragu recipe is a true homage to authentic Italian home cooking: simple, hearty, and deeply satisfying.