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Italian Beef Ragu

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A rich and comforting Italian beef ragu slow-cooked with tender meat, tomatoes, and herbs, perfect for serving over pasta.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 15 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 4-6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Halal

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 garlic cloves, minced
  • 800 g beef chuck or stewing beef, cut into chunks
  • 2 tablespoons tomato paste
  • 400 g canned crushed tomatoes
  • 1 cup beef broth
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon paprika
  • 1 bay leaf
  • 1/2 teaspoon chili flakes (optional)
  • 300–400 g pasta of choice
  • Fresh parsley or basil for garnish
  • Grated cheese for serving

Instructions

  1. Heat olive oil in a large pot and sauté onion, carrots, and celery for 8–10 minutes.
  2. Add garlic and cook for 1 minute.
  3. Add beef and brown on all sides.
  4. Stir in tomato paste and cook for 2 minutes.
  5. Add crushed tomatoes and beef broth, stirring well.
  6. Season with salt, pepper, oregano, basil, paprika, bay leaf, and chili flakes.
  7. Simmer on low heat for 1.5–2 hours, stirring occasionally.
  8. Stir in milk and cook uncovered for 20–30 minutes until thickened.
  9. Cook pasta until al dente and reserve some pasta water.
  10. Combine pasta with ragu, adding pasta water if needed.
  11. Serve with fresh herbs and grated cheese.

Notes

  • Slow cooking makes the beef tender and flavorful.
  • Add milk to balance acidity.
  • Tastes better the next day.
  • Use wide pasta like pappardelle for best texture.
  • Freeze leftovers for up to 3 months.

Nutrition

Find it online: https://savorymomskitchen.com/italian-beef-ragu/