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4.6 from 60 votes

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.

Prep Time
10 mins
Cook Time
3 hrs 10 mins
Total Time
3 hrs 30 mins
Servings: 8
Calories: 757 kcal
Course: Main Course , Dinner
Cuisine: Italian

Ingredients

  • 3 tablespoons olive oil
  • 4 pounds chuck roast cut into 2 inch pieces
  • ½ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste
  • 1 large onion chopped
  • 2 celery stalks chopped
  • 1 large carrot chopped
  • 1 tablespoon Italian seasoning
  • 5 cloves garlic minced
  • 1 tablespoon fresh Rosemary chopped
  • 1 tablespoon fresh sage leaves chopped
  • 3 tablespoons tomato paste
  • 1 cup red wine
  • 2 cups beef broth
  • 28 ounces crushed tomatoes
  • 1 piece parmesan cheese rind optional
  • ¼ cup fresh parsley chopped
  • 16 ounces fettuccine dry
Optional
  • Parmesan Cheese shredded

Instructions

    Cup of Yum
  1. Preheat your oven to 350°F.
  2. In a oven-proof Dutch oven such as a braiser, heat 2 tablespoons of the olive oil over medium heat. When the oil is sizzling hot, add the beef and brown on all sides, about 5 minutes. Season the beef with salt and pepper to taste. Work in batches if your Dutch oven is not big enough to fit all the meat.
  3. Remove the meat from the Dutch oven and add the remaining 1 tbsp of olive oil. 
  4. Add the onion, celery, carrots, Italian seasoning and stir. Cook for about 2 to 3 minutes until the onion softens and becomes translucent, and the veggies soften.
  5. Add the garlic, rosemary, sage and tomato paste. Pour the red wine and beef broth and stir. Stir in crushed tomatoes. Bring to a boil. If adding the cheese rind, add it now, it will kick up the flavor of the sauce. The rind won't melt, it will just sit in your sauce and infuse the sauce with extra umami. 
  6. Add the meat back to the Dutch oven, cover with a lid and place in the oven. Cook for 3 hours with the lid on.
  7. 20 minutes before the 3 hours are up, cook the fettuccine according to the package instructions. Keep the pasta water.
  8. Transfer the meat from the Dutch oven to a bowl and shred with two forks. The meat should shred easily after being cooked for so long. Remove cheese rind from the Dutch oven and discard.
  9. Add the shredded beef back to the Dutch oven and stir. If the sauce is too thick add some of the pasta water to thin out the sauce a bit. Garnish the sauce with fresh parsley.
  10. Serve over fettuccine with Parmesan cheese. 

Notes

  • This is the Dutch-oven Braiser that I used.
  • You can also make this in the slow cooker. Brown the meat first then add all the ingredients to the slow cooker and cook on low for 8 hours. Shred the beef then return back to the slow cooker. 
  • This recipe would also be fantastic over some creamy polenta or mashed potatoes.
  • I used Cabernet Sauvignon for this recipe, but any red wine of your liking will work.
  • Nutritional information includes fettuccine.

Nutrition Information

Serving 1serving Calories 757kcal (38%) Carbohydrates 53g (18%) Protein 55g (110%) Fat 34g (52%) Saturated Fat 12g (60%) Cholesterol 204mg (68%) Sodium 647mg (27%) Potassium 1508mg (43%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 2100IU (42%) Vitamin C 15.8mg (18%) Calcium 128mg (13%) Iron 7.9mg (44%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 757

% Daily Value*

Serving 1serving
Calories 757kcal 38%
Carbohydrates 53g 18%
Protein 55g 110%
Fat 34g 52%
Saturated Fat 12g 60%
Cholesterol 204mg 68%
Sodium 647mg 27%
Potassium 1508mg 32%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 2100IU 42%
Vitamin C 15.8mg 18%
Calcium 128mg 13%
Iron 7.9mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.