There’s nothing quite like a hearty, slow-cooked beef ragu to elevate your pasta night. This dish is the perfect balance of tender beef, rich flavours, and a satisfying sauce that pairs perfectly with any type of pasta. If you’ve never made a beef ragu recipe before, or if you’re looking for ways to perfect it, this guide will help you create a dish that’s easy, comforting, and full of flavour.
In this blog, we’ll walk you through every step of making a delicious, slow-cooked beef ragu, from choosing the right beef to letting it cook low and slow for the perfect sauce. We’ll also address some of the gaps you might find in other recipes, providing advanced tips and tricks to help you elevate your beef ragu game. Whether you’re cooking for a family dinner or hosting a special occasion, this dish will impress.
Before you begin, if you’re after top-quality beef for your ragu, check out Gingin Beef. Their grass-fed beef is a perfect choice for this dish, offering exceptional flavour and tenderness.
What is Beef Ragu?
Beef ragu is a rich, slow-cooked meat sauce that originates from Italy. Traditionally, ragu is made by simmering beef (or sometimes pork) in a tomato-based sauce with aromatics like onion, garlic, and herbs. The slow-cooking process breaks down the meat, resulting in tender, melt-in-your-mouth beef and a thick, full-bodied sauce. Ragu is often served over pasta, but it can also be paired with polenta or even used as a filling for lasagne.
The beauty of ragu lies in its simplicity. While the dish takes some time to prepare, the ingredients are straightforward, and the cooking method is foolproof. The long, slow cooking process is what makes the beef tender and allows the flavours to deepen, creating a sauce that’s both hearty and complex.
Why Slow-Cooking Works for Beef Ragu
The slow-cooking process is key to making the perfect beef ragu. When beef is cooked slowly over low heat, the connective tissue in the meat breaks down and turns into gelatin, making the sauce rich and velvety. This also makes tougher cuts of beef ideal for the recipe, as they become tender over time.
In addition to tenderising the beef, slow-cooking allows the flavours of the sauce to meld together. Aromatics like garlic, onions, and herbs infuse into the beef, while the tomatoes break down to create a thick, rich sauce that coats the pasta perfectly.
By slow-cooking, you can turn a relatively inexpensive cut of beef into a luxurious, comforting meal.
Ingredients for Beef Ragu
To make this beef ragu recipe, you don’t need anything fancy. Just a few key ingredients will give you a deeply flavoured, satisfying sauce. Here’s what you’ll need:
For the Ragu:
- 500g of beef chuck or stewing beef (the best cuts for slow cooking)
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 can of crushed tomatoes (or fresh tomatoes, chopped)
- 1 cup of beef stock
- 1/4 cup of red wine (optional, but adds depth)
- 1-2 bay leaves
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- Salt and pepper to taste
For Serving:
- Pasta of your choice (tagliatelle, pappardelle, or spaghetti works well)
- Parmesan cheese, grated (optional)
- Fresh parsley or basil for garnish (optional)
The key to this dish is using good-quality, grass-fed beef. Beef chuck or stew cuts are perfect as they are budget-friendly and get tender over long cooking times. For a rich, flavourful sauce, choose Gingin Beef, which offers premium beef that will elevate your ragu.
Step-by-Step Beef Ragu Recipe
Now that you have your ingredients, it’s time to get cooking. This slow-cooked beef ragu recipe involves a few simple steps, but the slow cooking is where the magic happens. Here’s how to make it:
Step 1: Brown the Beef
Start by cutting the beef into bite-sized cubes. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef in batches (so it doesn’t overcrowd the pot) and brown it on all sides. Browning the beef helps to develop a rich flavour and adds depth to your ragu.
Once the beef is browned, remove it from the pot and set it aside.
Step 2: Sauté the Aromatics
In the same pot, add the onions and cook them until they are soft and translucent, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant.
This is the base of your ragu, so make sure the onions and garlic are cooked well to release their natural sweetness.
Step 3: Deglaze the Pot
If needed, add a splash of red wine to the pot to deglaze it. Scrape up any bits of browned beef from the bottom of the pot; these bits add a lot of flavour to the sauce.
If you’re not using wine, you can skip this step or use a little beef stock to deglaze.
Step 4: Add Tomatoes and Herbs
Add the crushed tomatoes, beef stock, bay leaves, thyme, and oregano to the pot. Stir to combine, making sure everything is well-mixed. Season with salt and pepper to taste.
Step 5: Add the Beef Back In
Return the browned beef to the pot, stirring to coat it with the sauce. Bring the mixture to a simmer.
Step 6: Slow-Cook the Ragu
Once the ragu is simmering, reduce the heat to low and cover the pot. Let it cook for 2-3 hours, stirring occasionally. The slow cooking process will allow the beef to become incredibly tender and infuse the sauce with deep flavours.
If you have time, you can cook it even longer. The longer it cooks, the more the flavours will develop, and the beef will become even more tender.
Step 7: Cook the Pasta
While the ragu is cooking, bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Once done, drain the pasta, reserving some pasta water.
Step 8: Combine the Ragu and Pasta
Once the ragu is ready, discard the bay leaves. Add the cooked pasta to the pot and toss it in the sauce. If the sauce is too thick, add a little reserved pasta water to loosen it up.
Serve the ragu hot, topped with grated Parmesan cheese and freshly chopped herbs, if desired.
Tips for the Best Beef Ragu
Now that you know how to make this beef ragu recipe, here are a few expert tips to ensure the best results:
- Use a good cut of beef: The key to a tender ragu is the quality of beef. Gingin Beef offers premium, grass-fed beef that will make your ragu rich and flavourful.
- Don’t rush the slow cooking: The longer you cook the beef, the more tender and flavourful it will become. Don’t be afraid to let it simmer for longer than the recipe suggests.
- Use a Dutch oven: A heavy pot like a Dutch oven retains heat well and ensures the ragu cooks evenly. If you don’t have one, a heavy-bottomed pot will also work.
- Add extra vegetables: For added depth, you can stir in some finely chopped carrots or celery at the same time as the onions.
- Finish with fresh herbs: Fresh parsley or basil adds a burst of freshness that complements the richness of the ragu. Sprinkle it on top just before serving.
Why Choose Grass-Fed Beef for Ragu?
The beef you use for your ragu makes a difference. Grass-fed beef tends to have more flavour, a firmer texture, and is often leaner than grain-fed beef. It’s also a healthier option, as grass-fed beef has higher levels of omega-3s and other nutrients. Using high-quality beef like Gingin Beef will elevate your ragu and make the dish even more delicious.
Visit Gingin Beef to order premium, grass-fed beef delivered directly to your door.
Conclusion
This beef ragu recipe is the perfect dish for pasta night. With slow-cooked beef, a rich tomato sauce, and a combination of aromatic spices, it’s a hearty meal that the whole family will love. By following these simple steps and using top-quality beef, you can create a dish that’s as rich and flavourful as anything you’d find in a restaurant.
For the best quality beef to make this ragu, be sure to visit Gingin Beef. Their grass-fed beef is perfect for creating a rich, tender ragu that will impress everyone at your table. For more information or to place an order, visit their contact page.
FAQs
- Can I use a different cut of beef for ragu?
Yes, you can use different cuts of beef, such as brisket or round, but chuck and stewing beef are ideal as they become tender when slow-cooked.
- Can I make beef ragu ahead of time?
Yes, beef ragu can be made ahead of time and stored in the fridge for up to 3 days. It also freezes well for up to 3 months.
- What type of pasta should I serve with beef ragu?
Pappardelle, tagliatelle, or spaghetti are great options for pairing with beef ragu. The thick sauce clings well to these pasta shapes.
- Can I add vegetables to my beef ragu?
Yes, adding finely chopped carrots, celery, or even mushrooms can enhance the flavour and texture of the ragu.
- Can I use a slow cooker for this recipe?
Yes, you can make beef ragu in a slow cooker. Cook on low for 6-8 hours or until the beef is tender.