Beef ragu
A rich, slow‑cooked beef ragu is the ultimate Italian comfort food, bringing together tender shredded beef, aromatic herbs, and a deep, tomato‑based sauce that clings beautifully to pasta. This easy beef ragu recipe is perfect for anyone craving a hearty weeknight dinner, a make‑ahead pasta sauce, or a flavour‑packed alternative to traditional Bolognese. With its melt‑in‑the‑mouth texture and bold, savoury depth, it’s a dish that transforms simple ingredients into something truly special.
Long, gentle cooking allows the beef to break down into a rich, silky sauce, while garlic, onions, red wine, and tomatoes create the signature slow‑braised Italian flavour that makes ragu such a beloved classic. Whether you’re searching for an authentic beef ragu, a slow‑cooker ragu recipe, or a crowd‑pleasing pasta sauce for entertaining, this version delivers restaurant‑quality results with minimal effort.
What goes well served along side this dinner?
Serve it with pappardelle, rigatoni, gnocchi, or spooned over creamy polenta for the ultimate comfort meal. Ideal for a cosy weekend cooking, this hearty beef ragu is guaranteed to become a staple in your pasta rotation.
I have even served this with little roast potatoes and mixed vegetables.
Beef ragu
Ingredients
- 2 tbsp vegetable oil
- 750 g stewing steak
- 1 onion, peeled and roughly chopped
- 2 garlic cloves, crushed
- 1 bay leaf
- 400 ml red wine
- 400 g tinned tomatoes or a tin of passata if anyone doesn't like tomatoes
- 500 ml beef stock
- salt and pepper
- 500 g dried pasta
- handful of parsley, finely chopped
Instructions
- Preheat the oven to 150c/Gas 2.
- Place a heavy based hob proof casserole dish over a high heat and add a dash of oil. Season the beef and brown all over in the hot pan. Transfer to a plate and set aside.
- Add the onion, garlic and bay leaf to the empty pan and cook for a couple of minutes, until softened and colouring around the edges.
- Return the meat to the pan. Add the wine to deglaze the pan, scraping up the bits from the bottom. Stir in the tomatoes (or passata) and beef stock, season with a little salt and pepper and bring to a simmer.
- Cover the pan with a lid slightly ajar to allow some steam to escape and place in the oven for 3½ – 4 hours, until the meat is completely tender and the sauce is rich and thick. Check the liquid level after 2 hours, topping up with some water if necessary.
- Cook the pasta according to the packet instructions.
- When the beef is cooked, take a potato masher and mash the beef mixture down so the beef is shredded.
- Drain the pasta, add it to the beef and stir. Serve immediately topped with parsley.