Red wine beef ragu is a heartwarming dish that fills your home with delicious aromas. This Italian-inspired recipe features melt-in-your-mouth beef, a rich tomato sauce, and a splash of red wine for depth. Serve it with pasta, polenta, or crusty bread—this will become a favorite in your recipe collection!
Table of Contents
Table of Contents
Why You’ll Love Red Wine Beef Ragu
- Rich, robust flavors: Red wine and slow-cooked beef create a mouthwatering sauce.
- Versatile: Pairs well with pasta, polenta, gnocchi, or mashed potatoes.
- Make-ahead friendly: Tastes even better the next day.
- Comfort food: Perfect for family dinners, date nights, or hosting guests.
Ingredients
For the Ragu:
- 2 lbs beef chuck or short ribs
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 cup red wine (e.g., Cabernet Sauvignon or Merlot)
- 28 oz canned crushed tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 bay leaf
- 1 sprig fresh rosemary
- 1 tsp dried oregano
- Salt and pepper, to taste
Optional Add-ins:
- Parmesan rind (for extra umami)
- Chili flakes (for a hint of heat)
Step-by-Step Instructions
1. Prepare and Brown the Beef
- Pat the beef dry and season with salt and pepper.
- Heat olive oil in a large saucepan or Dutch oven over medium-high heat.
- Sear the beef on all sides until browned (3–4 minutes per side). Remove and set aside.
2. Sauté Vegetables
- In the same pot, add onions, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in garlic and cook for 1 minute.
3. Add Wine and Build the Sauce
- Pour in red wine, scraping up browned bits from the pot. Let it simmer for 2–3 minutes.
- Add tomato paste, crushed tomatoes, and beef broth. Stir to combine.
4. Return Beef and Add Herbs
- Nestle the beef back into the pot.
- Add bay leaf, rosemary, oregano, and a pinch of salt and pepper.
5. Simmer Low and Slow
- Cover the pot, reduce heat to low, and simmer for 2.5 to 3 hours. Stir occasionally.
6. Shred the Beef
- Once tender, remove beef and shred with two forks.
- Discard fatty pieces and return shredded beef to the pot.
- Simmer uncovered for 15–20 minutes to thicken.
Serving Suggestions
- Pasta: Serve over pappardelle, tagliatelle, or rigatoni.
- Polenta: Pair with creamy polenta for a rustic meal.
- Crusty Bread: Use as a topping for toast or bruschetta.
- Gnocchi: Toss with potato gnocchi for a cozy dinner.
Top with grated Parmesan and chopped parsley for the perfect finish!
Tips for Success
- Choose the Right Cut: Chuck roast or short ribs work best for tenderness.
- Good Wine Matters: Use wine you’d drink to enhance flavor.
- Plan Ahead: This dish develops deeper flavors when made a day in advance.
- Freezer-Friendly: Store in an airtight container for up to 3 months.
Wine Pairing Recommendations
- Chianti: A classic Italian pairing.
- Cabernet Sauvignon: Bold and rich to complement the sauce.
- Merlot: Smooth and fruity for balance.
Frequently Asked Questions
1. Can I cook this in a slow cooker?
Yes! After browning the beef and sautéing the veggies, transfer everything to a slow cooker. Cook on low for 8 hours or high for 4–5 hours.
2. What if I don’t want to use wine?
Substitute with beef broth or grape juice, though wine adds a depth that’s hard to replicate.
3. Can I use ground beef instead?
You can, but the texture won’t be as rich and tender. Ground beef works if you’re short on time.
Warm, hearty, and satisfying, red wine beef ragu is perfect for any occasion. Grab a bottle of wine, fire up your stove, and enjoy this Italian classic!