Can I make this recipe ahead of time?

Yes. I often prepare it in the morning and let it simmer on low while I run errands. If you prefer, cook it the day before. It tastes deeper and richer the next day.

Can I use ground beef instead of chunks?

You can. Ground beef will give a different texture. Brown it well and cook until it is nicely caramelized before adding liquids. The long simmer still helps flavors meld.

What pasta pairs best with this ragu?

Wide, flat pastas like pappardelle or tagliatelle are ideal because they catch the shredded beef. Short, chunky pastas like rigatoni also work well.

How do I thicken the sauce if it is too thin?

Remove the lid and simmer uncovered to reduce it. Alternatively, stir in a tablespoon of tomato paste or simmer for another 15 to 30 minutes.

Is there a way to make this lower in calories?

Use leaner cuts of beef and reduce the amount of oil. Serve smaller portions over whole-grain pasta or roasted vegetables. You can also bulk the sauce with extra diced vegetables to stretch it.

Easy Italian Beef Ragu 2026 Cook That Dish

Name: Italian Beef Ragu
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Italian
Ingredients: 2 lbs beef chuck, cut into chunks; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 1 cup red wine; 1 cup beef broth; 2 tablespoons tomato paste; 2 teaspoons dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; Olive oil for cooking; Fresh parsley for garnish; Parmesan cheese for serving

Description

A comforting Italian dish with slow-simmered beef and a rich tomato sauce, perfect for family dinners.

Ingredients

2 lbs beef chuck, cut into chunks
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 cup red wine
1 cup beef broth
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Olive oil for cooking
Fresh parsley for garnish
Parmesan cheese for serving

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Instructions

In a large pot, heat olive oil over medium heat. Brown the beef chunks on all sides, then transfer to a plate.
In the same pot, add chopped onion, carrots, and celery. Sauté until softened, about 5 minutes.
Add garlic and cook for another minute.
Stir in the crushed tomatoes, red wine, beef broth, tomato paste, oregano, basil, salt, and pepper.
Return the browned beef to the pot.
Bring to a simmer, cover, and reduce heat to low. Cook for 2-3 hours, stirring occasionally, until the beef is tender.
Adjust seasoning if needed.
Serve over pasta, garnished with fresh parsley and grated Parmesan.

Notes

You can add a bay leaf or a strip of parmesan rind for additional flavor while simmering. Serve with wide pastas like pappardelle for best results.

Prep Time: 15 minutes
Cook Time: 180 minutes
Category: Main Course
Method: Braising
Cuisine: Italian