Italian Beef Ragu

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A classic Italian beef ragu that's easy and packed full of flavour! This ground beef ragu is made using only a few simple ingredients and can be used in so many ways. Toss it with fresh tagliatelle pasta, make it into lasagne with bechamel sauce or use it as a filling for homemade ravioli for a truly authentic Italian meal. Find step by step photos and instructions below.

Classic beef ragu is one of my all-time favourite Italian foods, it's very simple, easy to put together and incredibly delicious!

It can simmer away on a Sunday afternoon while you relax and sip on a glass of wine before tossing it with your favourite pasta. Proper comfort food that's made to be enjoyed with the whole family.

The Difference between Ragu and Bolognese

Ragu depending on where you are in the world is a meat-based sauce usually consisting of finely chopped vegetables, ground meat and cooked in a liquid such as wine, tomatoes or stock.

There are hundreds of different types of ragu all containing different meats or vegetables like our Venetian Duck Ragu (perfect for special occasions) and our Sausage Ragu which is super easy!

Bolognese on the other hand actually means something originating from Bologna, Emilia Romagna and their classic ragu alla bolognese (ragu from Bologna) has been a little lost in translation over the years.

It's very similar to this one although is often made with white wine and sometimes milk which is thought to tenderise the meat.

It's also traditionally served with tagliatelle pasta and never spaghetti which is why you'll hear Italians say that Spaghetti Bolognese doesn't exist.

Slow Cooked Beef Ragu

This Italian ragu is slow-cooked because it needs time to develop all the incredible flavours BUT it's not as time-consuming as you may think.

Because this classic beef ragu recipe is made with ground beef and pork it doesn't need as much time as a big chunk of meat would to break down and tenderise.

This ragu needs a minimum of 2.5 hours cooking time so you can easily make it only a few hours before serving it.

That being said the longer it has to simmer the better the flavour will be, just remember that you'll need to keep topping up with water or stock to stop it reducing too much.

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How To Make Beef Ragu - Step By Step

The ragu starts like a lot of Italian sauces, stews and soups, withIl Soffritto.

Il Soffritto is very simply, finely chopped carrot, celery and white onion sauteed slowly with a little olive oil for about 10 minutes until soft but not browned.

This adds an incredible depth of flavour to many dishes and can even be made in advance to add into weeknight meals for an extra flavour punch.

How To Make Il Soffritto

Finely chop equal amounts of carrot, white onion and celery. To make Italian beef ragu, I use 1 carrot, 1 celery stick and 1 white onion.

Saute the chopped veggies in a large pan with a little olive oil. The key is to saute the veg slowly on a low/medium heat so they soften and release all the delicious flavours without browning or burning (around 7-8 minutes, photo 1)

Once the vegetables are soft add the ground beef and pork (mince) to the pan and brown then add the red wine and continue to cook until the wine has reduced by half.

Once the wine has reduced add the tomato passata/pureed tomatoes and half of the beef stock. Stir the sauce and let it simmer on a low heat for 2 and a half hours topping up the rest of the stock as it reduces.

Tip: Remeber to check on the ragu every now and then to stir it and add extra stock or water if needed.

How to get the BEST Flavour

An important tip about making this classic recipe is to make sure you use equal amounts of beef and pork.

Beef is a lean meat whereas pork is much sweeter and fattier and adds a tonne of extra flavour to a ragu.

Trust me, when you try using 50% beef and pork instead of all beef you'll notice a huge difference in flavour and that's exactly how it's made in Italy.

Ways to Use Beef Ragu & Serving Suggestions

This authentic beef ragu is perfect tossed with tagliatellepasta (or any pasta of choice) made into a classic lasagne with a cheesy white sauce or stuffed into cannelloni or ravioli (simply replace the original fillings in these recipes for ragu).

You can even serve it how it is over creamy polenta with lashings of parmesan cheese and a glass of red wine.

It's comfort food at it's best and can be used in so many different ways you'll never get bored!

How to Store Leftover Beef Ragu

Like most stews or slow cooked sauces, they taste even better the next day because the flavours have had a long time to develop.

You can store leftovers in the fridge for up to 3-4 days. You may need to loosen it by adding a little water or stock when reheating and make sure it's piping hot all the way through before serving.

Top Tips for Making the Very Best Beef Ragu

Don't rush the soffritto or you won't get the real depth of flavour.
Make sure to use 50/50 ground beef and pork.
Use high-quality passata (sieved tomatoes) as cheaper brands can be very acidic.
Use a red wine that's good enough to drink and never use cooking wine.
Try to use the highest quality beef stock or broth you can find if not homemade. This sauce is super simple so high-quality ingredients are important.
If serving the traditional way with tagliatelle pasta then boil the pasta then add it straight into the ragu and toss to coat before serving.

More Authentic Italian Recipes To Try;

Pici and Tuscan sausage ragu
Venetian Duck Ragu with Pappardelle
Easy Sausage Ragu With Ricotta Gnocchi
Pizzoccheri Pasta with Potatoes and Cabbage
Farfalle Pasta with Pancetta, Chili and Garlic
Malfade Pasta with Butter and Parmesan
Tuscan Bean Stew with Sausages

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4.97 from 61 votes

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 6 people

Calories 547kcal

Author Emily Wyper

Ingredients

▢ 1 carrot
▢ 1 white onion
▢ 1 stalk celery
▢ 8.8 oz 250g ground beef (mince) (250g)
▢ 8.8 oz 250g ground pork (mince) (250g)
▢ 2 cups sieved tomatoes (passata) (470g)
▢ 1 tablespoon tomato paste
▢ 1 cup (230ml) red wine (240ml)
▢ 4 cups beef stock (1 litre)
▢ 1 bay leaf (optional)
▢ 1 tablespoon olive oil
▢ 1 pinch salt and pepper

Instructions

Finely chop the carrot, onion and celery and sweat the vegetables gently in a large frying pan with the olive oil. Once the vegetables are soft add the ground beef and pork and cook until browned.
If there is a lot of excess fat in the pan, drain some out. Add the red wine and reduce by half. Once the wine has reduced by half add the passata, tomato paste and half of the beef stock and a pinch of salt and pepper.
Stir the sauce then add the bay leaf. Let it simmer on a low heat uncovered for 2 and a half hours topping up with the rest of the stock as it reduces.
Tip: Remeber to check on the ragu every now and then to stir it and add extra stock or water if needed.
To serve with pasta add cooked pasta into the ragu and toss or use as desired.

Notes

Don't rush the soffritto or you won't get the real depth of flavour.
Make sure to use 50/50 ground beef and pork.
Use high-quality passata (sieved tomatoes) as cheaper brands can be very acidic.
Use a red wine that's good enough to drink and never use cooking wine.
Try to use the highest quality beef stock or broth you can find if not homemade. This sauce is super simple so high-quality ingredients are important.
If serving the traditional way with tagliatelle pasta then boil the pasta then add it straight into the ragu and toss to coat before serving.
Leftover can be stored in the fridge for 3-4 days and reheated. You may need to loosen with extra water or stock.
You can also freeze this ragu just thaw completely before reheating.

Nutrition

Helpful Info for All Recipes

I always use extra virgin olive oil in all of my recipes unless stated otherwise
When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
All vegetables are medium sized unless stated otherwise
All recipes are tested and developed using a fan (convection) oven
Find out more about how nutrition is calculated.
Check out our must have Italian Pantry Staples.
You can also find all our Essential Kitchen Tools for Italian Cooking.

Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

Italian Beef Ragu - A Classic Recipe (2024)

FAQs

What is the best cut of meat for a ragù? ›

WHAT'S THE BEST CUT OF BEEF FOR RAGU? Boneless chuck roast (which can also be labeled as a shoulder roast, chuck eye roast, or arm chuck roast) is the best cut of beef for fall apart tender ragu. It boasts a succulent, beefy flavor and melt-in-your mouth texture due to its rich marbling.

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What is the difference between beef ragu and bolognese? ›

Bolognese sauce is typically more strict in its recipe, including ingredients like ground meat (usually a combo of pork and beef mince), onions, carrots, celery, tomatoes, broth, wine, and sometimes milk or cream. It's generally a much thicker sauce than other ragù varieties and is served with taglatielle.

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Why do Italians put milk in ragù? ›

It's said that milk could have been used to smooth the taste of wild meat such as boar or other game. Up until the 16th century, when tomato was imported into Italy from America, ragù was a simple stew made of poultry usually cooked with vegetables and lard.

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What's the difference between beef stew and beef ragu? ›

Ragù is sauce and ragoût is stew

Ragoût is, first and foremost, a stew. It can be based on meat, fish, or vegetables, and is just as likely to be served on its own as it is to be used atop potatoes or pasta (via Food & Wine).

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What is the difference between ragu and goulash? ›

Often goulash is also regarded as equal with ragout. In a ragout, the pieces of meat are usually not seared before but braised immediately in broth or other liquid. Put simply, ragout = goulash without searing.

Do Italians put carrots in Bolognese? ›

Ingredients include a characteristic soffritto of onion, celery, and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork.

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Does ragù have tomatoes? ›

Varieties. In northern Italian regions, ragù typically uses minced, chopped or ground meat, cooked with sauteed vegetables in a liquid, which traditionally include liquidized tomatoes, but also exist in tomatoless versions referred to as ragù in bianco (white ragù).

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Can you overcook beef ragù? ›

When it comes to slow-braised beef ragus, you can't really overcook the sauce. It's recommended that your cook your ragu for at least two hours. If you plan on cooking for longer, make sure there is enough liquid in the pot to keep the sauce properly hydrated so it doesn't burn.

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Is it better to use beef broth or stock for stew? ›

Ideally, you'll use beef stock, but beef broth is fine too. Veal stock would be divine. Instant bouillon paste will add flavor and is perfectly acceptable. Indeed, even if all you have is chicken stock, it will still be better than water and won't make your beef stew taste like chicken soup.

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What beef cut is best for ragù? ›

Any hearty cut of beef that benefits from low & slow cooking works great in this beef ragu recipe. The result will always be tender & flavorful! We like using beef chuck roast since it's easy to find & often a more affordable option. Pre-cut stew meat is also a convenient store-bought shortcut.

What is ragu meat made of? ›

One of the most popular and beloved recipes in Italy, ragù is a sauce made from tomatoes and ground or chopped meat, which is cooked for a long time. It is normally made with tomato sauce, celery, onions and carrots, ground beef and/or pork, some white wine and aromatic herbs like basil and bay leaf.

Find Out More ›

What meat is best in a crockpot? ›

Choose the right cut: Chuck roasts, short ribs, pork shoulders and lamb shanks (think fatty and tougher meats) become meltingly tender with the moist, low heat of a slow cooker. Leaner cuts like pork tenderloin tend to dry out. Likewise, dark meat chicken — thighs, drumsticks, etc.

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Why is my beef ragu tough? ›

If the beef is still tough after 21/2 hours of cooking, it needs to cook for longer. Make sure the sauce is still bubbling very gently (you should be able to see bubbles appearing in the sauce; if not, the heat is too low and the beef will take a lot longer to cook).

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