Y’all, my Beef Ragu is next-level tender, slow-braised in a rich tomato sauce that practically melts in your mouth. Packed with bold Italian flavors and a kick of spice, this ragu recipe will make you think I’m Italian it’s so dang on good! It brings a deep, savory flavor to the table that’s just plain addictive. Each bite is a perfect balance of juicy beef, tangy tomatoes, tender pasta and herbs that’ll have you dreaming of Italy with every forkful!
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They’re Lovin’ It! Here’s what They’re Sayin’:
“I am Italian, and this recipe Is better than mine.. I made it for my family and they all loved. Thank you for sharing…best ever!!”
—JEAN
Y’all I think my husband might be Italian, and he just doesn’t know it. No one person can love Italian food so much without having those roots somewhere. Because of this love, we have tried tons of Italian restaurants in Chicago, and I have cooked more pasta and bolognese in my day than most people but this ragu recipe is extra special.
Several years ago when my husband and I were still courting (that means dating for all the youngins), we frequented a restaurant in Chicago that served a dish called Nana’s Gravy. The name was the catch for me. Anything with grandmother in the title immediately strikes a cord. I decided I could make it even better at home, and I did. This beef short rib ragu is on another level boos.
The Lowdown on This Ragu Recipe
Cuisine Inspiration: Italian comfort food
Primary Cooking Method: Braising and simmering
Dietary Info: Gluten-Free
Key Flavor: Rich, savory, tender and saucy!
Skill Level: Intermediate (Takes some time and a little cooking skill)
Melt-In-Your-Mouth Beef
Y’all that slow braise is the absolute truth! It makes our beef fall apart tender, and the thick tomato sauce develops even more flavor as it cooks down.
Flavors on Flavors
From the crushed tomatoes and red wine notes to the savory chicken stock and bold spices and herbs, you will want to eat this right out of the pot. The comfort runs deep here.
It Gets Better Over Time
I know you won’t even believe this but this ragu tastes even better the next day. You can prep this ahead and serve for guests impressing everyone!
Ingredients you’ll need to make beef short rib ragu
- Beef: Short ribs are gonna give you that super rich, tender meat that melts into the sauce.
- Flavors: Salt, pepper, and extra virgin olive oil help season and brown the meat, developing those deep flavor notes from the beginning.
- Aromatics: Chopped onions and minced garlic give that classic Italian aroma and flavor, setting the foundation for the sauce. By sautéing them at the start, they become one with the sauce as it continues to develop hours later.
- Tomatoes: Crushed tomatoes and tomato sauce bring the hearty, tangy base for the ragu, balancing the richness of the meat. It also adds various textures and thickness creating the consistency and thickness I dig.
- Liquids: A splash of red wine and chicken stock add depth, blending with the tomatoes giving some bomb complexity.
- Italian Herbs & Spice: Italian seasoning, some sugar for balance, and crushed red pepper flakes for a little heat bring all the Italian vibes to this dish.
- Pasta: Pappardelle pasta’s wide, flat ribbons are perfect for catching all that saucy, meaty goodness.
- Garnishes: Sprinkle on some fresh parsley and parmesan cheese to finish it up.
How to make Ragu
What to serve with ragu spaghetti sauce
- Classic Style: Serve it up family style with garlic bread and a big ole harvest salad. And don’t forget the banana pudding tiramisu for a fun twist.
- Italian Sunday Supper: Start with this shrimp Caesar salad then serve up this beef ragu with a side of crust no-knead garlic bread.
- Comforting Winter Dinner: Serve up some glazed carrots, creamed spinach, cheesy garlic breadsticks and slices of flourless chocolate cake.
Recipe Substitutions
- Short Ribs: Swap these out with pot roast, beef shanks or even oxtails.
- Red Wine: You can leave the alcohol out of the ragu recipe entirely and just use more chicken stock.
- Pasta: Toss in some other pasta options like rigatoni, fettuccine or tagliatelle.
- Italian Seasoning: Either go fresh for a brighter taste or swap out equal parts of oregano, thyme and basil.
Recipe Variations and Additions
- Pasta Swap: Switch out the pasta and replace with this classic grits recipe or cheese grits. They are like the Southern version of polenta ya dig?
- Add some bacon: Start by sautéing some bacon or pancetta to throw in some smoky vibes.
- Get Creamy: Just a splash of heavy whipping cream can take that sauce up to super luscious heights.
- Toss in Veggies: Some fresh spinach added into the sauce at the end can add some color and nutrition.
Expert Tips and Tricks for making the best ragu pasta sauce
- Get It Marbled: Make sure you cuts of meat are nice and marbled. That equals more flavor in the end.
- Brown It Up: Don’t skip browning the meat. That searing at the beginning starts the flavor development.
- Pick the Good Stuff: Make sure you use an incredible wine that you would actually drink. Avoid using the cooking wines you find on the shelves in the grocery store. That ain’t it boos.
- Make Sure You Deglaze: When I tell ya to scrape those bits of browned bits up from the bottom of the pan, do it. It gets all those caramelized notes in the mix.
- Low and Slow Boos: The way to let those flavors intensify is to let them cook at a low and slow pace carefully allow that beef to cook down and tenderize while enriching the sauce even more.
How to store & reheat ragu
To store Italian ragu, let it cool completely, then transfer it into an airtight container. When you’re ready to get down again, reheat it slowly on the stove over a low heat, stirring occasionally, until it’s warmed through. This method ensures the roast stays tender and flavorful, just like when it was first cooked!
How long will beef ragu last in the fridge?
Short rib ragu will last for up to 3-4 days.
Can I freeze ragu spaghetti sauce?
Absolutely boos. Once it’s cooled completely, add leftovers to freezer bags, sign with the date then freeze them up. You can freeze up to 3 months. When you wanna enjoy again, let the ragu thaw in the fridge overnight.
Frequently asked questions
Absolutely boos. In fact, you should! It tastes even better after resting for a day in the fridge and reheating. The extra day lets those flavors mingle into something super special.
Nope boos. You can leave it out. Just replace with more stock and add a splash of balsamic or apple cider vinegar to give a little extra note of tang and essence.
Y’all ain’t nothing more comforting than this Italian ragu. It has so much flavor because of that low and slow braise, and the flavors come together effortlessly. Whether you serve it for a holiday, Sunday supper or for when company comes, it will be a hit every single time boos.
More pasta recipes
Beef Ragu
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Ingredients
- 2 pounds short ribs beef shanks or pot roast
- Kosher salt and black pepper to taste
- 3 tablespoons extra virgin olive oil
- 1 1/2 cups chopped yellow onion
- 2 tablespoons minced garlic
- 28 ounces crushed tomatoes 1 can
- 15 ounces tomato sauce 1 can
- 1/3 cup red wine
- 1 cup chicken stock
- 2 tablespoons Italian seasoning and herbs
- 2 tablespoons granulated sugar
- 1/2 teaspoon crushed red pepper flakes
- 1 pound pappardelle pasta cooked
- chopped parsley and parmesan cheese for garnish
Instructions
- Preheat oven to 300 degrees.
- Liberally season both sides of beef with salt and pepper. Don’t be shy. They will need lots of flavor.
- Add olive oil to large pot over medium high heat on stove.
- Once olive oil is hot, add beef to pot and deeply brown on all sides then remove from pot.
- Scrape the bottom of the pan to get the flavor back into the oil. Next add chopped onion and sweat them for a few minutes until they start to soften and turn golden.
- Add in minced garlic and only cook for 1 minute.
- Pour in crushed tomatoes, tomato sauce, red wine, and chicken stock. Stir in Italian seasoning, sugar, red pepper flakes and salt and pepper to taste. Bring sauce to a simmer.
- Lastly return browned beef to pot and submerge in the sauce.
- Bake covered for 3 1/2- 4 1/2 hours or until beef is cooked through, tender and falling off the bone and sauce has thickened. This will depend on the thickness of beef.
- Remove pot from oven and gently ladle the oil off the top of the sauce which has settled. Simmer over medium low heat to thicken sauce.
- Cook pasta according to instructions on package and drain.
- Serve completed gravy by adding pasta to serving platter and mixing together with gravy to sauce the noodles then topping with meat and gravy and garnishing with chopped parsley and parmesan cheese.
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I am Italian, and this recipe Is better than mine.. I made it for my family and they all loved. ThaNk you for sharing..i did make it in slow cooker and cooked it 8 hours on low..best ever!!
Oh girl, you made my day! That is such a high compliment!!
Hello, What’s the best substitute for red wine in this recipe
You can use cranberry juice or pomegranate (just make sure it’s 100% juice not like cranberry cocktail you find in the juice aisle)
Any chance this can be made in crockpot after it’s browned? If so,how long do you think in crockpot?
Yes absolutely. I think you could cook on low for about 7-8 hours and on high for about 4-5 hours. Let me know how it turns out. It should be super tender so continue cooking if it isn’t by that time.
Thanks for your help. Made this in the crockpot. It was delicious…my family really enjoyed it.
Thanks for an awesome recipe!
Sautéed bite size cubes of chuck roast then everything went in crockpot for 7 hours.Great flavor.Meat extremely ely tender