The Art of Slow-Braised Beef Ragu Perfection

Mastering the Sear

Learning proper searing technique creates the flavorful brown crust and fond that forms the flavor foundation of exceptional ragu. This Maillard reaction develops complex savory notes impossible to achieve otherwise.

Building the Soffritto

The traditional Italian technique of slowly caramelizing aromatic vegetables creates natural sweetness and depth. This step requires patience but rewards you with incomparable flavor complexity.

Deglazing and Reduction

Using wine to capture every bit of flavor from the pan while reducing it concentrates the aromatic compounds. This technique adds professional-level sophistication to your home cooking.

Low and Slow Braising

Understanding gentle, prolonged simmering transforms tough meat into fork-tender perfection. This foundational technique applies to countless comfort food dishes and guarantees restaurant-quality results.

Pasta Water Emulsification

The final step of combining starchy pasta water with sauce creates glossy, cohesive coating that clings perfectly to each pasta ribbon - the hallmark of expertly prepared Italian pasta.

Mastering the Art of Perfect Beef Ragu

Meat Selection: Choose well-marbled beef chuck roast for the most tender, flavorful results. The fat content breaks down during braising, creating incredible richness. Avoid lean cuts as they'll turn tough and dry.

Wine Choice: Use a dry red wine you'd actually enjoy drinking. The wine's flavor concentrates during cooking, so poor quality wine will negatively impact the final dish. Chianti, Sangiovese, or Cabernet Sauvignon work beautifully.

Low and Slow: Resist the urge to rush the braising process. The magic happens between 2.5-3 hours of gentle simmering. If the liquid reduces too quickly, add small amounts of beef broth to maintain consistency.

Make-Ahead Magic: This ragu actually tastes better the next day as flavors meld and deepen. Prepare it up to 3 days in advance and store refrigerated. Reheat gently, adding pasta water to loosen if needed.

Pasta Water Secret: Always reserve pasta cooking water before draining. Its starch content helps bind the sauce to the pasta and creates that restaurant-quality glossy finish.

Pasta Pairing: While tagliatelle is traditional, this ragu pairs beautifully with pappardelle, rigatoni, or even creamy polenta. Choose pasta shapes that can catch and hold the chunky sauce.

Freezer-Friendly: The ragu (without pasta) freezes exceptionally well for up to 3 months. Portion into airtight containers, thaw overnight in the refrigerator, and reheat gently before tossing with freshly cooked pasta.

Slow-Braised Beef Ragu with Fresh Tagliatelle Pasta in Rich Red Wine Tomato Sauce with Parmesan

Name: Slow-Braised Beef Ragu with Fresh Tagliatelle Pasta in Rich Red Wine Tomato Sauce with Parmesan
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 6 servings
Cuisine: Italian
Ingredients: For the Beef Ragu:; 2.5 pounds beef chuck roast, cut into 3-inch chunks; 2 tablespoons olive oil; 1 large yellow onion, finely diced; 2 medium carrots, finely diced; 2 celery stalks, finely diced; 6 cloves garlic, minced; 3 tablespoons tomato paste; 1.5 cups dry red wine, such as Chianti or Cabernet Sauvignon; 28 ounces canned San Marzano tomatoes, crushed by hand; 2 cups beef broth, low sodium; 2 bay leaves; 3 sprigs fresh thyme; 1 sprig fresh rosemary; 1 teaspoon salt, plus more to taste; 1/2 teaspoon black pepper, freshly ground; 1/4 teaspoon red pepper flakes, optional; For the Pasta:; 1 pound fresh or dried tagliatelle pasta; 2 tablespoons salt, for pasta water; For Serving:; 1 cup Parmesan cheese, freshly grated; 1/2 cup fresh Italian parsley, roughly chopped; Extra virgin olive oil, for drizzling; For Special Equipment:; Large Dutch oven or heavy-bottomed pot with lid; Wooden spoon for stirring; Large pasta pot; Tongs for shredding beef

The ultimate slow-braised beef ragu featuring tender chuck roast, San Marzano tomatoes, and aromatic red wine. This traditional Italian comfort dish combines the deep richness of wine-braised beef with the bright acidity of tomato sauce, creating an unforgettable dining experience that elevates the classic pasta ragu to extraordinary heights perfect for Sunday family dinners, special occasions, or any time you crave the perfect balance of hearty meat and silky pasta.

Prep Time

15 Minutes

Cook Time

180 Minutes

Total Time

195 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Beef Ragu:

2.5 pounds beef chuck roast, cut into 3-inch chunks

2 tablespoons olive oil

1 large yellow onion, finely diced

2 medium carrots, finely diced

2 celery stalks, finely diced

6 cloves garlic, minced

3 tablespoons tomato paste

1.5 cups dry red wine, such as Chianti or Cabernet Sauvignon

28 ounces canned San Marzano tomatoes, crushed by hand

2 cups beef broth, low sodium

2 bay leaves

3 sprigs fresh thyme

1 sprig fresh rosemary

1 teaspoon salt, plus more to taste

1/2 teaspoon black pepper, freshly ground

1/4 teaspoon red pepper flakes, optional

For the Pasta:

1 pound fresh or dried tagliatelle pasta

2 tablespoons salt, for pasta water

For Serving:

1 cup Parmesan cheese, freshly grated

1/2 cup fresh Italian parsley, roughly chopped

Extra virgin olive oil, for drizzling

For Special Equipment:

Large Dutch oven or heavy-bottomed pot with lid

Wooden spoon for stirring

Large pasta pot

Tongs for shredding beef

Instructions

Pat the beef chuck chunks completely dry with paper towels and season generously on all sides with salt and pepper. This ensures proper browning and flavor development.

Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear the beef chunks for 3-4 minutes per side until deeply browned. Transfer browned beef to a plate and set aside.

Reduce heat to medium and add the diced onion, carrots, and celery to the same pot. Cook for 8-10 minutes, stirring occasionally, until vegetables are softened and beginning to caramelize. The fond (brown bits) from the beef will add tremendous flavor.

Add the minced garlic and tomato paste to the vegetables. Cook for 2 minutes, stirring constantly, until the tomato paste darkens and becomes fragrant. This step is crucial for developing deep, complex flavors.

Pour in the red wine, using a wooden spoon to scrape up all the browned bits from the bottom of the pot. Let the wine simmer vigorously for 5-7 minutes until reduced by half.

Return the seared beef chunks to the pot along with any accumulated juices. Add the crushed tomatoes, beef broth, bay leaves, thyme sprigs, and rosemary sprig. Stir to combine.

Bring the mixture to a boil, then immediately reduce heat to low. Cover the pot with the lid slightly ajar and simmer gently for 2.5 to 3 hours, stirring every 30 minutes, until the beef is fall-apart tender and easily shreds with a fork.

Remove the pot from heat. Use two forks or tongs to shred the beef into bite-sized pieces directly in the sauce. Discard the bay leaves, thyme stems, and rosemary stem. Taste and adjust seasoning with additional salt and pepper as needed.

About 20 minutes before the ragu is finished, bring a large pot of salted water to a rolling boil. Cook the tagliatelle according to package directions until al dente, typically 3-4 minutes for fresh pasta or 8-10 minutes for dried. Reserve 1 cup of pasta cooking water before draining.

Add the drained pasta directly to the pot with the ragu. Toss gently to coat, adding splashes of reserved pasta water as needed to achieve a silky, glossy consistency that clings to the pasta ribbons.

Divide the pasta and ragu among serving bowls. Top each portion generously with freshly grated Parmesan cheese and chopped parsley. Finish with a drizzle of extra virgin olive oil. Serve immediately while hot.

Slow-Braised Beef Ragu with Fresh Tagliatelle Pasta in Rich Red Wine Tomato Sauce with Parmesan

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Slow-Braised Beef Ragu Perfection

Slow-Braised Beef Ragu with Fresh Tagliatelle Pasta in Rich Red Wine Tomato Sauce with Parmesan

Ingredients

Instructions