Beef Ragu

Why I Fell in Love With This Beef Ragu Recipe

• Simple ingredients, authentic flavor. If there’s ever a recipe that instantly transports me to a kitchen table in the Italian countryside, it’s this beef ragu. Rich, meaty, with a hint of sweetness from San Marzano tomatoes. There are less than 10 ingredients, but it’s so good!
• Easy method. The whole process of slowly simmering the sauce on the stovetop to the first bite is super rewarding.
• Even better the next day. I always say that if you can make beef ragu in advance, do it! The flavors come together fully after a day or two in the fridge, and it reheats like a dream. I’ll often make a BIG pot of sauce and freeze the leftovers for more delicious pasta dinners down the road.

What Is Ragu? 

In Italian cooking, ragu (officially spelled ragù) is a thick and hearty meat sauce served with pasta. You’ll find short rib ragu, beef shin ragu, and even beef brisket ragu, the common ingredients being meat and tomatoes. Technically speaking, my one-pot spaghetti with meat sauce is a variation of ragu. 

Beef ragu is different from Bolognese, another type of chunky meat sauce that’s made creamier with milk.

Sauce Ingredients

If there’s one thing I’ve learned from years of making this beef ragu, it’s that the quality of your ingredients directly affects the taste of your sauce. I’ve included notes on what you’ll need here, with suggestions and substitutions. You’ll find the full ingredients list with amounts in the printable recipe card below the post.

• Olive Oil – Make sure to use good-quality extra virgin olive oil for the best possible flavor. 
• Carrot, Celery, Onion – Finely chopped, to sauté with freshly minced garlic in what’s called “soffritto” in Italian cooking. This creates an aromatic base for the meat sauce.
• Ground Beef – I like to use lean ground beef since I find it still has a good amount of fat (for flavor) without being overly greasy. You could also use extra lean ground beef if you prefer.
• Tomato Sauce – The quality of the tomatoes makes a big difference in the sauce. Ideally, find tomato sauce that’s made with San Marzano tomatoes. These are Italian plum tomatoes known for their sweeter, fuller flavor. If you can’t find San Marzano tomato sauce, though, any good-quality homemade or store-bought tomato sauce will work here.

What’s the Best Pasta to Serve With Ragu?

The traditional pasta choice to serve with beef ragu is pappardelle, a type of long, wide pasta that works well with chunkier sauces. We love spaghetti with meat sauces in my family, but you can serve ragu with almost any sturdy pasta, such as tagliatelle, fettuccine, linguine, or short shapes like penne and rigatoni. If you have the time, homemade pasta also pairs nicely with this rustic pasta sauce. You’ll need to cook the pasta according to the recipe or package directions.

How to Make Beef Ragu

Ready to channel your inner “Nonna”? Here are the easy steps to make this authentic beef ragu on the stovetop. Afterward, scroll down to the recipe card for the printable instructions.

Tips and Variations

• Sweeten the tomato sauce if needed. Some brands of tomato sauce are more acidic than others. If you find that your ragu tastes sharp after it’s simmered for a while, sprinkle in ½ teaspoon of sugar at a time to sweeten the sauce to taste.
• Keep it at a low simmer. Turn the heat down and let the beef ragu simmer slowly. Overheating won’t make it cook faster, it’ll just dry out the meat and burn the bottom!
• Season the water you use to boil the pasta. Whichever pasta you choose to serve with your beef ragu, be sure to season the pasta water with salt before you boil it. Well-seasoned pasta is key to a more flavorful dish.
• Toss a small amount of pasta water with the pasta and ragu. Don’t let that starchy water go to waste! Before draining, set aside a cup of the pasta water. Add a little at a time while you toss the cooked pasta with the beef ragu. This is a nice extra step that emulsifies the sauce, making it cling to the pasta while adding flavor.
• If you simmer the ragu for longer, you may need to add a little chicken stock or beef broth if the meat sauce becomes too thick after a while.
• Use shredded beef. Shredded beef works wonderfully in place of ground beef in ragu. In this case, I recommend a cut like a chuck roast, cut into quarters. You’ll need to sear/brown the beef and then simmer it in the tomato sauce for at least 2 hours until it’s cooked enough to shred. Another option is to use leftover shredded beef, like the kind used in my Slow Cooker Italian Beef Sandwiches, and add that to the tomato sauce at the end.

Serving Suggestions

You can opt to serve your beef ragu with pappardelle, spaghetti, or your choice of pasta (see above). Then it’s a matter of sides! I love ragu with breadsticks or focaccia bread to sop up any leftover sauce on the plate afterward. All the meal really needs is an easy tossed salad or a veggie, like grilled zucchini or roasted green beans. For dessert, try this fun cannoli dip.

How to Store and Reheat Leftovers

• Refrigerate. When possible, I recommend storing the sauce separate from the pasta for best results. Leftover beef ragu keeps for up to 5 days in the fridge. Allow the sauce to completely cool before transferring it to an airtight container for storage. It tastes even better in the following days!
• Reheat. Warm this beef ragu in the microwave or in a pot on the stove until it’s hot again, then toss it with the pasta of your choice.
• Freeze. Ragu freezes well! Once cooled, store the sauce in a freezer-safe container and freeze it for up to 3 months. Thaw the ragu in the fridge before reheating and serving.

More Pasta Dinner Recipes

• Homemade Alfredo
• Beefaroni
• Lasagna Roll Ups
• Creamy Beef Pasta
• Skillet Lasagna
• Sausage Penne Pasta