Beef Ragu

4.50 from 56 votes

This beef ragu is a sensationally tender short ribs braised in a savory tomato sauce and served over pasta that melts in your mouth.

Prep Time40

Cook Time4

Total Time4 40

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 508kcal

Author: Jocelyn Delk Adams

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.

Notes

NOTE: 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.

How to store & reheat ragu

To store ragu, let it cool completely, then transfer it into an airtight container. When you're ready to enjoy it 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?

It 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.

Nutrition