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Beef Ragu

Blossom Lady
Mar 27, 2021 06:59 AM
Beef Ragu

I give you Braised Beef Ragu with Fettuccine for when you need a comforting and delicious dish. This slow braised, fall-apart-tender beef is cooked in a rich tomato and veggie sauce served over a bed of al dente fettuccine. Although the meat sauce is braised in the oven over 3 hours, it is relatively easy to prepare. All you really need is patience and a good book.

Remo sometimes complains that I make too many pasta dishes, but to me this kind of pasta dishes are what comfort food is all about. Pasta slathered in rich velvety and meaty sauces, pasta goals, my friends. This beef ragu is so delicious and it’s great served over any pasta such as fettuccine or pappardelle, but it’s also amazingly delicious served over a creamy polenta or rice. You can even serve it by itself or as a spread over some nice crusty bread.

I hope you give this dish a try, it’s worth the effort, but really all that’s needed is some chopping, some browning and sautéing, then relax by the fireplace and read a good book while waiting for your dinner. This beef ragu will last 3 to 4 days in the refrigerator. Make sure to store it in an airtight container. This ragu also freezes well. Store it in an airtight container in the freezer for 4 to 6 months.


  • 3 tbsp olive oil
  • 4 lb chuck roast cut into 2 inch pieces
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 1 large onion chopped
  • 2 celery stalks chopped
  • 1 large carrot chopped
  • 1 tbsp Italian seasoning
  • 5 cloves garlic minced
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh sage leaves chopped
  • 3 tbsp tomato paste
  • 1 cup red wine
  • 2 cups beef broth
  • 28 oz crushed tomatoes
  • 1 piece Parmesan cheese rind optional
  • 1/4 cup fresh parsley chopped
  • 16 oz Fettuccine dry
  • Parmesan cheese shredded
Prep Time:
10 minutes
Cook Time:
200 minutes
Total Time:
210 minutes
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