Beef Ragu Italian Traditional Dish

Traditional Italian Beef Ragu
Best-Ever Beef Ragu

Italian Beef Ragu is a classic Italian meat sauce that is made by slowly simmering beef, vegetables, and tomatoes for several hours. This dish is rich, hearty, and absolutely delicious, and it is perfect for a cosy dinner on a cold winter night.

Making the Beef Ragu

To make Italian Beef Ragu, you start by browning beef in a large pot or Dutch oven. Once the beef is browned, you add in onions, carrots, and celery, and cook them until they are softened. Then, you add in garlic, tomatoes, and a variety of herbs and spices,

French boeuf-en-daube

such as basil, oregano, and bay leaves. Finally, you let the sauce simmer for several hours, until the beef is tender and the flavours have melded together.

How to Serve Beef Ragu

This dish is typically served over pasta, such as pappardelle or fettuccine, but it can also be served with polenta or mashed potatoes. It is the perfect comfort food, and it is sure to warm you up on a chilly evening.

Italian Beef Ragu
Italian Sunday Dinner

In Italy, this dish is often served as a Sunday dinner, and it is a staple in many Italian households. It is a dish that is steeped in tradition and history, and it is a testament to the rich culinary heritage of Italy. So whether you are looking for a hearty meal to serve your family on a chilly evening, or you just want to experience the rich flavours of Italy, Italian Beef Ragu is the perfect choice.

Made this? Let us know how it went in the comments below!

How to Make the Beef Ragu

2 tbsp. extra-virgin olive oil, divided

2 lb. chuck roast, cut into 2″ cubes

Kosher salt

Freshly ground black pepper

1 medium yellow onion, chopped

5 cloves garlic, thinly sliced

1/2 tsp. fennel seeds

1/4 tsp. red pepper flakes

2 tbsp. tomato paste

1/4 cup red wine

1 (28 oz.) can whole peeled tomatoes

1/4 cup water

3 sprigs thyme

1 bay leaf

2 tsp. balsamic vinegar

Parmesan, for serving

Freshly chopped parsley, for serving

  1. In a large stock pot over medium heat, heat 1 tablespoon oil. Season chuck roast with salt and pepper and sear, in batches if needed, until browned on all sides, 10 minutes. Remove into a large bowl.
  2. Heat remaining oil, still over medium heat. Add onion and cook until soft, 6 minutes. Add garlic, fennel seeds, and red pepper flakes and cook until fragrant, 1 minute more.
  3. Add tomato paste and cook until it is darkened in color, 1 to 2 minutes more. Deglaze pot with wine, scraping any brown bits up at the bottom of your pot with a wooden spoon.
  4. Add whole peeled tomatoes, water, thyme, bay leaf, balsamic vinegar, and seared pot roast and season with salt and pepper. Stir to combine and reduce heat to low. Cover and simmer, stirring occasionally, until meat easily shreds, 2 to 2 1/2 hours. Use a wooden spoon to break up tomatoes and meat, and remove bay leaf. Serve over your favorite pasta or polenta. Top with parmesan and parsley before serving.

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