Homemade Beef Ragu Pasta

Who doesn't love a homemade beef ragu pasta sauce? Sure a jar sauce is easy to put together but on a Sunday having a delicious ragu simmering and slow cooking on the stove, what is better than that comfort food? Savory chuck roast stewing in a tomato sauce with herbs and aromatics that's then tossed in your favorite pasta. I like to think I have an Italian nonna walking me through the process and being proud of the outcome. A good meat-based sauce is great to prep on Sunday and have on hand for the week, just store in an airtight container for a couple days in the fridge. It's enough to feed the entire family so you may not even have any leftover.

This homemade beef ragu pasta is the perfect recipe to put together on a weekend and even better to have the next day. You don't have to use rigatoni like I did, usually pappardelle pasta is used with a ragu which is a flat pasta. I like to use rigatoni for the ridges and the hollow cylinder that catches the sauce inside. You can use any kind of pasta whether it's dry pasta or fresh homemade pasta. 

This may not be an authentic beef ragu but I have to believe it's close. I was inspired to make this sauce after eating at an Italian restaurant and it was so good that I had to have it again but with my own spin on it. I'm just a home cook and this was cooked by a professional chef but this was the best pasta sauce I've made next to my spicy vodka rigatoni. 

Italian Beef Ragu Ingredients

Beef Chuck Roast- This is a great stewing meat. Another god option is short ribs. That is usually more expensive in the grocery store so chick roast is best to me.

Crushed Tomatoes- San Marzano tomatoes are the best if you can get them but used what you can get from your local grocery store, You can also use whole tomatoes and crush them yourself. A tomato puree will work here as well.

Aromatics- Carrots, onion, celery, and garlic add fresh flavor to the pasta sauce.

Herbs- Rosemary, thyme, sage, and bay leaf add a nice healthy flavor. If you don't have any fresh herbs, dried is totally fine just use a little less.

Wine- I use red wine instead of white wine because I feel it helps develop a rich sauce. 

Let's Make This Beef Ragu Sauce Recipe!

Cut chuck roast into 4 large chunks. Season with salt and black pepper.

Heat olive oil in a large dutch oven or large pot over medium-high heat. Sear chuck roast on each side for 3-4 minutes.

Remove chuck roast and reduce to medium heat. Add veggies and season with salt and pepper. Cook for 15 minutes stirring occasionally.

Add garlic and cook for 1-2 minutes.

Add tomato paste and cook for 2-3 minutes.

Pour in red wine and cook for 4-5 minutes until absorbed.

Add crushed tomatoes, beef broth, herbs, chuck roast, salt, and black pepper.

Bring to a boil and reduce heat to simmer. Cook for 3 hours stirring occasionally. (check after each hour).

Remove beef from dutch oven and shred into smaller pieces. Remove bay leaves and stems from herbs.

Add shredded beef, heavy cream, and parmesan cheese to the pot. Stir and ragu sauce is complete.

Add your pasta of choice to the sauce and stir. Add pasta water if needed.

Serve while hot. Optional toppings are stracciatella (burrata filling), grated parmesan cheese, and fresh cracked black pepper.

Other Pasta Recipes You May Enjoy!

• Spicy Rigatoni Vodka Pasta
• Cheesy Meat Lasagna
• Baked Lobster Mac and Cheese
• Creamy Chicken Marsala Pasta