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Many of us love a good bolognese sauce, but there is nothing quite like taking it to the next level and creating a homemade Slow-cooked Beef Ragu. This is the recipe I enjoy making when I’ve got a little bit of time up my sleeve. It blips away on the stove while I potter around the house. After a couple of hours of hands-off cooking, what I’m left with is the most luscious, flavoursome sauce to top any pasta of my choice.

Slow-cooked Beef Ragu
There is absolutely nothing as warming or hearty as a good bolognese, so take it to the next level and try this Slow-cooked Beef Ragu.

There’s only 10 minutes of prep to cut up the steak and vegetables, then they are simmered together in one-pan (yes to minimal clean-up!) and, after 2 hours of delicious aromas filling your home, you’re left with fork-tender beef in a rich tomato sauce that is absolute heaven when paired with a chunky pasta like rigatoni. Rigatoni is a great choice as it has a ridged surface that soaks up the mouthwatering sauce.

This recipe serves 6 people, so I often freeze half the sauce, ready for a rainy day, making this an economical family meal perfect for any night of the week. But, honestly, it is so gorgeous that I would serve it to guests when entertaining. It is the most beautiful winter-warmer that is just lovely with a glass of red wine, if you fancy.

Can I leave the red wine out of beef ragu?

Yes. Simply substitute the red wine with more beef stock.

What can I use instead of chuck (braising/casserole) steak?

Any slow-cook cut of beef is suitable for this recipe. Oyster blade (flat iron/butler’s) steak is a good substitute.

My beef is still tough, what do I do?

Keep cooking! If the beef is still tough after 2½ 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). The beauty of slow-cook beef like chuck (braising/casserole) steak is that it is almost impossible to overcook – the longer it cooks, the more it will soften and break down into the sauce. Continue cooking in 30-minute intervals. If the sauce seems to be too thick and sticking to the base of the pan, add ½ cup (125 ml) of water as needed.

Can I spice it up?

Yes, I often like to drizzle some chilli oil over my portion at the end.

Watch how to make Slow-cooked Beef Ragu

If you enjoyed Slow-cooked Beef Ragu, I think you’ll love:

Slow-cooker Beef Stew Recipe
Slow-cooked Beef Stroganoff Pot Pies Recipe
Beef Stroganoff Cottage Pie with Crispy Parmesan Topping Recipe
Beef Casserole Recipe
Slow-cooked Traditional Goulash Recipe

Slow-cooked Beef Ragu

Slow-cooked Beef Ragu

Author: Nicole
5 from 18 votes
“Oh my goodness, it was phenomenal!!”
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Slow-cooked Beef Ragu is an economical but delicious meal, made with simple, economical ingredients. Just 10 minutes of prep, then let the stove do the rest of the work!
Prep 10 minutes
Cook 2 hours 45 minutes
Total 2 hours 55 minutes
Servings: 6 servings

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 2 brown onions, finely diced
  • 2 large carrots, finely diced
  • 2 celery stalks, finely diced
  • 2 garlic cloves, roughly chopped
  • 1 kg (2 lb) beef chuck (braising/casserole) steak, cut into roughly 2 cm (¾ inch) cubes (see note 1 for substitutes)
  • 125 ml (½ cup) dry red wine
  • 125 g (½ cup) tomato paste
  • 700 ml (23½ fl oz) tomato passata
  • 500 ml (2 cups) beef stock
  • 1 tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 1 tsp dried thyme
  • 2 bay leaves
  • Pasta, to serve (rigatoni pictured)
  • Freshly grated parmesan, to serve

Equipment

Instructions

  • Heat the olive oil in a deep heavy-based pan with a lid over medium–high heat.
  • Add the onion, carrot, celery and garlic. Cook, stirring, for 3–5 minutes until softened.
  • Turn the heat to high, add the beef chuck steak and cook, stirring, for 2–3 minutes until the meat is sealed all over.
  • Add the red wine, tomato paste, passata, beef stock, salt, pepper, thyme and bay leaves. Stir to combine and bring to a gentle simmer.
  • Cover, reduce the heat to the lowest setting, and cook for 2½ hours or until the beef is tender enough to be easily shredded with two forks (see note 1). 
  • Shred the beef with two forks and serve with your favourite pasta and some grated parmesan.

Nutrition information

Nutrition Facts
Slow-cooked Beef Ragu
Amount per Serving
Calories
476
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
14
g
Cholesterol
 
115
mg
38
%
Sodium
 
913
mg
40
%
Potassium
 
1603
mg
46
%
Carbohydrates
 
23
g
8
%
Fiber
 
5
g
21
%
Sugar
 
12
g
13
%
Protein
 
37
g
74
%
Vitamin A
 
5008
IU
100
%
Vitamin C
 
22
mg
27
%
Calcium
 
90
mg
9
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1  – If the beef is still tough after 2½ 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). The beauty of chuck steak is that it is almost impossible to overcook – the longer it cooks, the more it will soften and break down into the sauce. Continue cooking in 30-minute intervals. If the sauce seems to be too thick and sticking to the base of the pan, add ½ cup (125 ml) of water.  

Make Ahead

You can refrigerate the ragu for up to 3 days and freeze for up to 3 months. Thaw completely overnight in the fridge to reheat. Reheat on the stove or in the microwave.

Leftovers

Refrigerate leftovers for up to 3 days or freeze for up to 3 months. Thaw completely overnight in the fridge to reheat. Reheat on the stove or in the microwave.

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Course beef, beef ragu, entrée, Main Course, pasta, Slow-cooked Beef Ragu
Cuisine Italian