Why You’ll Love Braised Beef Ragu Recipe

I enjoy this recipe because it’s mostly hands-off once it goes into the oven, yet it tastes like something that simmered all day. I love how the beef becomes incredibly tender and how the sauce builds layers of flavor from aromatics, tomatoes, and fresh herbs. It’s cozy, filling, and ideal for sharing.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Braised Beef Ragu
1 tablespoon neutral oil
4 oz diced smoked beef sausage
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
2 1/2 cups beef broth or stock
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

Directions

I start by preheating the oven to 350°F and tying the rosemary, oregano, and thyme together with kitchen twine, leaving the bay leaves aside.

I heat the oil in a large Dutch oven over medium-low heat and add the diced smoked beef sausage. I cook it until lightly browned and aromatic, then remove it with a slotted spoon and set it aside.

I pat the beef dry and season it generously with salt and pepper. I increase the heat to medium-high and sear the beef in batches until deeply browned on all sides, then transfer it to a plate.

With the beef removed, I add the onion, carrots, and celery to the pot and cook until softened, scraping up the browned bits from the bottom. I stir in the garlic, Calabrian chile paste, and tomato paste and cook until the paste darkens slightly.

I pour in the beef broth and stir well, then add the crushed tomatoes. I season with salt and pepper and return the beef and sausage to the pot along with any juices. I nestle in the herb bundle, bay leaves, and parmesan rind, then cover the pot.

I transfer the pot to the oven and braise for about 2 1/2 to 3 hours, until the beef is very tender. I remove it from the oven and let it rest covered for 20 minutes. I discard the herbs, bay leaves, and rind, then shred the beef directly in the sauce and adjust seasoning.

To finish, I cook the pasta or gnocchi in salted water until al dente, reserving some pasta water. I warm half of the ragu in a skillet with the cream, add the pasta or gnocchi, and loosen the sauce with pasta water as needed. I serve it hot topped with basil, parmesan, and a dollop of mascarpone.

Servings and Timing

I usually get about 8 servings from this recipe. It takes around 25 minutes to prep, about 3 hours and 30 minutes to cook, and roughly 3 hours and 55 minutes total.

Variations

I sometimes use short ribs instead of chuck for an even richer sauce. When I want more heat, I add extra Calabrian chile paste. I also enjoy serving this ragu over creamy polenta instead of pasta.

Storage/Reheating

I store leftover ragu in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stovetop, adding a splash of broth if needed.

FAQs

Can I make this ragu ahead of time?

I often make it a day in advance because the flavors improve overnight.

What cut of beef works best?

I prefer beef chuck because it becomes tender and flavorful when braised.

Do I need a Dutch oven?

I like using one for even heat, but any oven-safe heavy pot works.

Can I freeze the ragu?

I freeze it in portions and thaw it overnight in the fridge.

Is this sauce spicy?

I find it mildly spicy, but I adjust the chile paste to taste.

Can I skip the cream?

I can, but I like how it adds richness and balance.

What pasta works best?

I enjoy it with pappardelle, rigatoni, or gnocchi.

Why add a parmesan rind?

I love the depth it adds, but the ragu is still great without it.

How thick should the sauce be?

I like it thick and hearty, coating the pasta well.

Can I double the recipe?

I double it easily for gatherings or freezer meals.

Conclusion

I keep this Braised Beef Ragu in my comfort-food rotation because it’s rich, warming, and deeply satisfying. I love how the tender beef, herb-infused sauce, and creamy finish come together into a dish that feels both rustic and special every time I make it.