Beef ragu recipe

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(4 ratings)

Our beef ragu is cooked slowly with plenty of red wine for a rich, tender sauce that pairs perfectly with pasta.

beef ragu
Serves6
Preparation Time20 mins
Cooking Time2 hours
Total Time2 hours 20 mins
Nutrition Per PortionRDA
Calories710 Kcal36%
Fat25 g36%
Saturated Fat9 g45%
Carbohydrates58 g22%

A classic beef (opens in new tab) ragu is a wonderful staple to have in your repertoire and the perfect partner for pasta (opens in new tab). Double (or even triple) this recipe to make a fabulously big batch, and freeze (opens in new tab) whatever you don’t use to make for an easy midweek frozen meal. We love the way the chuck or brisket works in this beef ragu, but if you’d rather use a leaner cut try lean beef mince – your cooking time will reduce slightly as it wont need to tenderise as much as a small chunk. As the old saying goes, don’t cook with wine you wouldn’t drink! So use a nice bottle to make this beef ragu really special.

Ingredients

  • 2tbsp olive oil
  • 2 onions, finely chopped
  • 1 stick celery, diced
  • 1 carrot, peeled and diced
  • 100g pancetta or bacon lardons
  • 4 cloves garlic, sliced
  • bunch of thyme and oregano
  • 1kg beef chuck or brisket, cut into small dice
  • 275ml red or white wine
  • 350ml beef stock
  • 1 jar passata
  • 400g spaghetti
  • 60g Parmesan, grated, to serve

WEIGHT CONVERTER

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Method

  1. Heat the olive oil in a pan and fry the onions for 5mins until cooked through. Stir in the celery, carrot and pancetta or lardons. Cook for another 5mins. Add the sliced garlic and stir for a minute to cook a little, before adding the herbs and beef.
  2. Gently brown the beef, then add the wine and bring to a gentle simmer. Reduce on a medium heat until the wine has almost entirely gone. Add the stock and passata. Simmer on a gentle heat for 30mins, allowing the sauce to reduce. Cover and cook for another 30-45mins until the beef is meltingly tender (keep checking the sauce – you might require less cooking time if your liquid evaporates quickly).
  3. Cook the spaghetti according to packet instructions. Drain and toss through the ragu and serve with lots of freshly grated Parmesan.

Jules is a creative and talented Food Editor with over 12 years' experience in the food industry across brands and magazine titles. Jules' experience is cast and varied, from food Editor to food writing. She is also passionate about food sustainability and has an amazing talent for food Styling.