Beef Ragu is a slow-simmered Italian meat sauce built on soffritto (onion, carrot, celery), tomatoes, wine, and gently braised beef. Unlike a quick meat sauce, true ragù develops depth through reduction and collagen breakdown, yielding a rich, velvety texture.
This one-pot version preserves classical structure while simplifying execution.
Culinary Foundation
Traditional ragù is associated with regions such as Emilia-Romagna, where long cooking times and balanced aromatics define the style. While variations exist, core technique remains consistent: controlled simmering and gradual flavor concentration.
Flavor Architecture
- Savory depth: Browning (Maillard reaction)
- Sweet base: Soffritto vegetables
- Acidity: Tomatoes + wine
- Body: Collagen from beef
- Herbal lift: Bay leaf, thyme
Ingredients (Serves 6)
- 2 lbs beef chuck roast (or stew beef), cut into large chunks
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 cup beef broth
- ½ cup dry red wine
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Optional: ½ teaspoon red pepper flakes
For serving:
- Pappardelle, tagliatelle, or rigatoni
- Fresh parsley or grated Parmesan
Method
1. Brown the Beef
Heat olive oil in a heavy Dutch oven over medium-high heat.
Season beef with salt and pepper.
Sear in batches until deeply browned on all sides. Remove and set aside.
Proper browning builds foundational flavor.
2. Build the Soffritto
Reduce heat to medium.
Add onion, carrot, and celery. Cook 5–7 minutes until softened.
Add garlic; cook 30 seconds.
Stir in tomato paste and cook 1–2 minutes to caramelize slightly.
3. Deglaze
Pour in red wine.
Scrape up browned bits from bottom of pot.
Simmer 2–3 minutes to reduce slightly.
4. Slow Simmer
Return beef to pot.
Add crushed tomatoes, broth, bay leaf, and thyme.
Bring to a gentle simmer.
Cover partially and cook on low heat for 2–2½ hours, until beef is fork-tender.
5. Shred & Reduce
Remove beef and shred.
Return shredded meat to sauce.
Simmer uncovered 15–20 minutes to thicken.
Adjust seasoning.
Remove bay leaf before serving.
Texture & Flavor Profile
- Deeply savory
- Slight sweetness from vegetables
- Balanced acidity
- Silky, cohesive sauce
- Tender shredded beef
Professional Notes
Low & Slow
Rapid boiling toughens fibers and prevents collagen breakdown.
Sauce Consistency
Proper ragù should cling to pasta, not pool.
Salt in Layers
Season beef, soffritto, and final sauce independently.
Resting Time
Flavor improves after cooling and reheating.
Variations
Milk-Enriched Style: Stir in ¼ cup whole milk during final 15 minutes for added softness.
Herbaceous Finish: Add fresh basil or rosemary at the end.
Spicy Version: Increase red pepper flakes.
Slow Cooker Adaptation: After browning, transfer all ingredients and cook on low 6–8 hours.
Serving Suggestions
- Wide egg pasta (pappardelle preferred)
- Creamy polenta
- Over mashed potatoes
- With crusty Italian bread
Storage
- Refrigerate up to 4 days
- Freeze up to 3 months
- Reheat gently with a splash of broth or water
Nutritional Snapshot (Approximate per serving, without pasta)
- Calories: 420–500
- Protein: 35–40g
- Fat: 25–30g
- Carbohydrates: 10–15g
Final Assessment
One Pot Beef Ragu is fundamentally about technique: controlled browning, patient simmering, and careful reduction. When executed correctly, it produces a sauce with structural integrity and deep complexity from relatively simple ingredients.
Print
One Pot Beef Ragu
Ingredients
- 2 tbsp olive oil
- 1½ lbs (680g) ground beef (or chuck roast, finely chopped)
- 1 small onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
- ½ cup dry red wine (e.g., Chianti or Cabernet Sauvignon)
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- Salt & black pepper to taste
- Optional: ¼ tsp red pepper flakes, 1 tbsp balsamic vinegar (for depth)
- Cooked pappardelle, rigatoni, or spaghetti
- Grated Parmesan cheese
- Fresh basil or parsley
Instructions
- Brown beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high. Add beef; cook until deeply browned (don’t just drain—let it caramelize!). Remove and set aside.
- Sauté veggies: In same pot, add onion, carrot, and celery. Cook 6–8 minutes until soft. Stir in garlic; cook 30 seconds.
- Deglaze: Pour in red wine, scraping up browned bits. Simmer 3–4 minutes until reduced by half.
- Build ragu: Return beef to pot. Stir in crushed tomatoes, tomato paste, oregano, basil, bay leaf, salt, pepper, and optional red pepper flakes or balsamic.
- Simmer: Reduce heat to low. Cover and simmer 1–1½ hours, stirring occasionally, until thick and rich.
- Finish: Remove bay leaf. Taste and adjust seasoning.
- Serve over pasta, polenta, or with crusty bread. Top with Parmesan and fresh herbs.
💡 Pro Tips:
– Low and slow is key—the longer it simmers (up to 3 hours), the deeper the flavor.
– For extra richness, stir in 1 tbsp butter at the end.
– Make ahead: Ragu tastes even better the next day!
Prep Time & Nutrition (per serving, serves 6):
Servings: 6 | Calories: 320 | Net Carbs: 12g | Fats: 18g | Protein: 24g