Rich, slow-braised beef ragù is one of those recipes that quietly does the heavy lifting for you. In this post, you’ll find a deeply comforting, make-ahead Italian-inspired ragù that’s perfect for relaxed dinner parties, cozy Sunday suppers, or anytime you want a meal that feels special without hovering over the stove.

A good ragù isn’t rushed – and that’s exactly the point. This slow-braised beef ragù is built for hosts who love cooking once and enjoying it twice, with tender beef, a deeply savory sauce, and just enough structure to feel refined without being complicated.

It’s the kind of recipe that fills the kitchen with warmth, welcomes guests in before they ever sit down, and pairs effortlessly with pappardelle for a meal that feels both grounding and generous.

WHAT TO EXPECT IN THIS POST

• Why You’ll Love This Recipe
• Ingredients
• Equipment
• Step-By-Step Instructions
• Cooking the Pasta & Finishing the Dish
• Make-Ahead & Storage Tips
• Frequently Asked Questions
• Hosting Tips
• Other Recipes You’ll Love
• Recipe Card

WHY YOU’LL LOVE THIS RECIPE

This recipe was designed with ease and flexibility in mind. It improves with time, feeds a crowd comfortably, and works just as beautifully for a quiet night in as it does for a table full of friends.

Because it’s slow-cooked and forgiving, it’s an ideal option when you want a deeply satisfying meal without last-minute stress. Pair it with a simple salad, good wine, and warm bread, and dinner is handled.

INGREDIENTS

WHAT YOU’LL NEED FOR THE BEEF RAGÙ

This ragù starts with beef chuck roast, a cut that becomes incredibly tender with low, slow cooking. Aromatics like onion, carrot, celery, and garlic create depth, while tomato paste, crushed tomatoes, and red wine build a rich, balanced sauce.

Fresh rosemary adds subtle herbal notes without overpowering the dish. A good-quality extra-virgin olive oil and properly seasoned beef make all the difference here.

PASTA & FINISHING INGREDIENTS

Pappardelle is the ideal partner for this ragù – wide enough to hold onto the sauce. Fresh pasta is wonderful, but a high-quality dried version works beautifully as well. Pecorino Romano adds a salty, nutty finish, and reserved pasta water helps bring everything together smoothly.

EQUIPMENT

• Large Dutch Oven
• Wooden Spoon
• Sharp Knife
• Cutting Board
• Large Pot for Pasta

STEP-BY-STEP INSTRUCTIONS

Step One : Sear the Beef

Pat the beef dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the beef in batches until deeply browned on all sides. Remove and set aside.

Step Two : Build the Flavor Base

Reduce the heat to medium and add the onion, carrot, and celery. Cook until softened and lightly golden, stirring occasionally. Add the garlic and tomato paste, cooking until fragrant and brick-red in color.

Step Three : Deglaze & Simmer

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it reduce by about half before returning the beef to the pot along with crushed tomatoes, beef stock, rosemary, and bay leaf.

Step Four : Slow Braise

Cover and simmer gently on low heat for 2 1/2 – 3 hours, until the beef is fork-tender (modifying based on weight of your chuck roast). Remove the beef, shred finely, and return it to the sauce. Simmer uncovered for 15 – 20 minutes to thicken and adjust seasoning as needed.

COOKING THE PASTA & FINISHING THE DISH

Bring a large pot of well-salted water to a boil and cook the pappardelle until just al dente. Transfer the pasta directly into the ragù with a splash of reserved pasta water.

Toss gently over low heat until the sauce coats the pasta evenly. Finish with olive oil and freshly grated Pecorino Romano before serving.

MAKE-AHEAD & STORAGE TIPS

This beef ragù is even better the next day, making it ideal for advance prep. Store in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop, adding a splash of stock or water if needed. For best texture, cook pasta fresh just before serving.

FREQUENTLY ASKED QUESTIONS

HOSTING TIPS

When serving ragù for guests, lean into simplicity. Set out a big serving bowl of pasta, extra Pecorino, and a bottle of good red wine, then let everyone help themselves. If you do this, be sure to toss the freshly made pasta in a bit of olive oil so the noodles don’t stick together.

This dish pairs beautifully with a lightly dressed winter greens salad and warm bread, making it easy to host without overcomplicating the table.

OTHER RECIPES YOU’LL LOVE

• Slow-Braised Brisket
• Cider-Braised Pork Tenderloin with Apple Onion Compote
• Whole Roasted Chicken with Redmond Brine Kit
• Hand-Cut Pappardelle Made Simply at Home

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