Slow-cooked, fall-apart beef in a rich red wine and tomato sauce. Just 10 minutes of prep needed, then leave it to cook in the oven or slow cooker.
I love to make a big batch of this so I have some leftovers for freezing.
It’s such a versatile and flavourful recipe – perfect for cosying up in front of the TV with a bowl, or serving as the main course at a dinner party.
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I think my favourite part of this beef ragu is the leftovers. When I open the freezer and see it in there, it’s like finding money in a jacket you forgot about.
And I don’t always serve it up with pasta the second time round. Sometimes I serve it in burritos, sometimes I stir in a little cream and serve it with saute potatoes, or I’ll have a mini portion for lunch with some spicy couscous.
The possibilities are endless!
Served up with a mountain of pasta and sprinkled with a little parmesan though? Yep, I could eat that every single day!
📋 What do we need?
🥩 Best beef cut for ragu
I use fairly inexpensive braising or stewing steak – often known as chuck steak, which comes from the forequarter.
Usually, this consists of parts of the neck, shoulder blade, and upper arm.
It’s a tough but very flavorful cut of meat. It has a lot of connective tissue, which needs longslow cookingto break down and become tender.
🍷 Which wine for Ragu?
I use pretty cheap red wine for this – usually a merlot, malbec or shiraz costing about £5-£5.50 (around $7) a bottle. The flavour comes mostly from the beef, stock and vegetables, so there’s no need to use expensive wine.
If you don’t want to use alcohol, then leave it out and add in a little extra stock.
🔪 How to make this Ragu recipe
**Full recipe with detailed steps in the recipe card at the end of this post.**
- First we coat the beef in flour, salt and pepper, then brown it off in a pan with oil. You might have to work in two batches depending on the size of your pan.
- Add in finely chopped onions, carrots, celery and garlic and allow the to vegetables to cook for a few minutes to soften slightly.
- Add in tomato puree (paste) and red wine and let that bubble for a couple of minutes. Scrape off any bits that have stuck to the bottom of the pan – they’ll be full of flavour!
- Add in tinned tomatoes, beef stock and thyme. Bring to the boil, then place a lid on and cook in the oven for 3-4 hours, until the beef is lovely and tender.
Remove from the oven and give it a good stir, then serve it up with pasta and sprinkling of parsley and parmesan.
👩🍳PRO TIP I like to dunk the pasta in the sauce in the casserole dish first to coat it in that rich sauce, then transfer the pasta to a bowl and spoon more sauce and meat on top.
📺 Watch how to make it
🍽️ What to serve it with
You can serve this tasty ragu with:
- Homemade Pasta
- Crispy Sautéed Potatoes
- Garlic Parmesan Green Beans
- Artisan Bread for dunking!
🍲 More fantastic Italian-inspired recipes
- Spaghetti Bolognese Recipe
- Creamy Tuscan Chicken
- Easy Homemade Pasta – Without a Pasta Machine
- Easy Lasagne Recipe
- Spaghetti and Meatballs
- Creamy Chicken Alfredo Pasta Bake
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5 from 5 votes
Big Batch Beef Ragu with Pasta
By Nicky Corbishley
This Big Batch Beef Ragu with Pasta easily feeds 8 people. You can make the ragu ahead of time and reheat just before serving!
Prep Time:
20 minutes mins
Cook Time:
4 hours hrs
Total Time:
4 hours hrs 20 minutes mins
Servings: 8 servings
Course: Dinner
Cuisine: British
Ingredients
- 1 kg (2 1/4 lbs) braising beef chopped into bite-sized cubes
- 3 heaped tbsp plain (all-purpose) flour
- ½ tsp salt
- ½ tsp pepper
- 3 tbsp vegetable oil
- 2 medium onions peeled and chopped
- 4 medium carrots peeled and chopped into small chunks
- 3 sticks of celery chopped finely
- 3 cloves garlic peeled and minced
- 2 tbsp tomato puree paste for US
- 300 ml (1 1/4 cups) red wine (optional, replace with stock if you prefer)
- 2 x 400 g (2 x 14 oz) tins chopped tomatoes
- 600 ml (2 1/2 cups) hot beef stock (water plus 2 stock cubes is fine)
- 1 tsp dried thyme
To Serve:
- cooked pappardelle pasta or your favourite pasta
- finely grated parmesan cheese
- small bunch parsley chopped
Instructions
Preheat oven to 160C/325F (fan).
Place the braising beef in a bowl and mix with the flour, salt, and pepper.
1 kg (2 1/4 lbs) braising beef, 3 heaped tbsp plain (all-purpose) flour, ½ tsp salt, ½ tsp pepper
Heat up the oil in a large casserole pan, Brown the beef (you may need to do this in two or three batches).
3 tbsp vegetable oil
Add the onion to the beef and cook on a low heat for 3-4 minutes until the onion starts to soften.
2 medium onions
Add in the carrot, celery, and garlic and cook for another two minutes.
4 medium carrots, 3 sticks of celery, 3 cloves garlic
Add in the tomato puree (paste) and stir, then add in the wine, turn up the heat and let it bubble for a couple of minutes. Scrape up any bits that may have stuck to the bottom of the pan.
2 tbsp tomato puree, 300 ml (1 1/4 cups) red wine
Add in the chopped tomatoes, beef stock, and thyme. Bring to the boil, stir and place a lid on the pan.
2 x 400 g (2 x 14 oz) tins chopped tomatoes, 600 ml (2 1/2 cups) hot beef stock, 1 tsp dried thyme
Place in the oven for 3-4 hours(*Note 1) until the beef is very tender. Check every hour or so to ensure the sauce isn't running dry. Top up with a splash of boiling water if it's starting to look dry.
Once cooked, serve with pappardelle. You can stir the pappardelle through the sauce or just serve the sauce on top of the pappardelle if you prefer. Top with a sprinkling of cheese and parsley, then serve.
cooked pappardelle pasta, finely grated parmesan cheese, small bunch parsley
Video
Notes
Note 1 – Making it in the slow cooker?
If you want to cook this in a slow cooker, reduce the amount of stock to 480ml (2 cups). This is because the liquid doesn’t evaporate as much in the slow cooker as it does in the oven.
Make the recipe up to an including the point you add the tinned tomatoes, stock and thyme. Bring to the boil, then pour everything into the slow cooker and cook on low for 6-8 hours or high for 4-5 hours.
Can I make it ahead?
Yes, make the ragu, then cool quickly, cover and refrigerate for up to 2 days.
Reheat in a saucepan over a medium heat, stirring occasionally, until piping hot throughout.
Can I freeze it?
Yes, make the ragu, then cool quickly, cover and freeze. I like to freeze mine in portions of one or two, but you can freeze in larger portions if you prefer.
Defrost overnight in the refrigerator (it will likely take longer than overnight to defrost if you freeze a large portion).
Reheat in a saucepan over a medium heat, stirring occasionally, until piping hot throughout.
How to scale up and scale down this recipe
You can double or halve the recipe, sticking to the same quantities.
If you’re halving the recipe, keep a close eye on it when in the oven, as the reduced amount of liquid can mean it can dry out quicker. Add a splash or water or stock if it’s starting to look dry.
If you double the recipe, please note it will take a little longer to cook in each of the steps. Allow an extra 10 minutes for the initial cooking steps (browning the meat and softening the vegetables), then an extra 30-60 minutes in the oven – until the meat is fall-apart tender.
.
Nutritional Information is per Serving WITHOUT the Serving suggestions of Pasta, Cheese and Parsley
Nutrition
Calories: 364kcal | Carbohydrates: 12g | Protein: 37g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 97mg | Sodium: 518mg | Potassium: 850mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5300IU | Vitamin C: 14.4mg | Calcium: 74mg | Iron: 4.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
This post was first published in July 2017. Updated March 2021 with new photos, tips and video.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our
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