Classic Beef Ragù Pasta

As an Italian cuisine enthusiast and a true pasta geek, I tried this ragù recipe, and the result completely lived up to my expectations.

Ragù is a slow-simmered sauce made from meat and vegetables, an iconic staple of Italian cuisine, typically served with pasta. Its preparation varies by region, Naples and Bologna being among the most renowned, but it often consists of minced meat and a sofrito, an aromatic base of carrots, celery, and onion, to which tomatoes and wine are added. Everything is simmered slowly, allowing deep flavors to develop and creating a perfect texture to accompany al dente pasta.

Ragù embodies the very essence of Italian cooking: simple yet rich dishes that highlight quality ingredients, prepared with care. All you need is a little patience and the quiet anticipation of the meat becoming tender and falling apart. Ragù sauce is even better the next day; it can also be used with gnocchi, lasagna, or creamy polenta.

 
 
Homemade Italian beef ragù with tomato sauce and slow-cooked meat
 
 

For 4 poeple

Ingredients :

  • Beef chuck (between 500 and 800 grams)

  • 1 onion

  • 2 carrots

  • 1 celery stalk

  • 3 cloves garlic

  • 2 tablespoons tomato paste

  • 1 bouillon cube (beef or vegetable)

  • 1 can (400 grams) crushed tomatoes or peeled whole tomatoes

  • Olive oil

  • Red wine, between 150 and 200 ml

  • Water, between 250 and 300 ml

  • Bay leaf, thyme (fresh sprigs or dried)

  • Salt, pepper

  • A pinch of sugar (optional, to balance acidity)

  • Pasta (pappardelle or tagliatelle recommended)

Preparation of the sofrito : 

Dice the onion, carrot, and celery into small pieces, aiming for roughly equal quantities of each ingredient (about one cup of celery, one cup of onion, and one cup of carrot). Mince the 3 cloves of garlic.

First step, sear the beef :

Season the beef chuck with salt. In a hot Dutch oven, pour a little olive oil and sear the beef chuck on all sides for about 3-5 minutes. Once the meat is well seared and browned on all sides, set it aside.

Second step, cooking the sauce : 

My apologies! I understand you want the translation without any bolding or formatting. Here it is:

In the same Dutch oven, reduce the heat to medium-low. Add 2 tablespoons of olive oil, then sauté the garlic and onion for 2 minutes. Next, add the celery and carrots, and cook the sofrito for 5 minutes.

Now, add the remaining ingredients: the seared beef chuck, wine, water (just enough liquid to barely cover the vegetables and meat), a bay leaf, a few thyme sprigs, the can of tomatoes, a bouillon cube, salt, pepper, and a teaspoon of sugar.

Bring the mixture to a boil, then reduce the heat to very low so it simmers very, very gently. Cover the Dutch oven and let it cook for 2 hours, or until the beef is tender enough to shred easily.

Shredding the meat : 

After 1.5 to 2 hours of cooking, remove the beef chuck and shred it on a cutting board using two forks.

Add the shredded beef back into the Dutch oven and simmer for another 30 minutes, or until the sauce reduces and thickens.

Taste the sauce and adjust the seasoning as needed. Set aside until you're ready to serve.

Last step, mixing the ragù sauce and the pasta : 

Cook your pasta until it's al dente according to package instructions, but aim to pull it out about 1 minute before it's fully done, as it will continue to cook in the pan.

While the pasta is cooking, in a large pan over medium-high heat, add a generous ladleful of your rich ragù sauce.

Once the pasta is ready, remove it directly from its pot (using tongs or a large pasta spoon) and transfer it into the pan with the ragù.

Add about a ladleful of the starchy pasta cooking water to the pan. Now, gently but continuously toss and stir everything together for about 1 minute. The goal is to ensure the sauce thoroughly coats every strand of pasta, creating a beautiful, cohesive dish without breaking the pasta.

Serve immediately, topped with grated Pecorino or Parmesan cheese, and enjoy!