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Pioneer Woman Beef Ragu

Pioneer Woman Beef Ragu - recipe card
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This beef ragu is a rich, slow-simmered Italian-American sauce featuring tender chuck roast in a deep, savory tomato base. The long, gentle cooking breaks down the beef until it shreds into silky strands, creating a luxuriously thick, meaty sauce perfect for tossing with pappardelle or spooning over creamy polenta.

Ingredients

Scale
  • 2 tbsp olive oil, divided
  • 1 lb beef chuck roast, cut into 2-inch chunks
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 1 medium carrot, peeled and finely diced (about 1/2 cup)
  • 1 celery stalk, finely diced (about 1/2 cup)
  • 3 cloves garlic, minced (about 1 tbsp)
  • 2 tbsp tomato paste
  • 1/2 cup dry red wine (such as Chianti or Sangiovese)
  • 1 (28-oz) can crushed tomatoes
  • 1 cup low-sodium beef broth
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 tsp dried oregano
  • 1 tbsp unsalted butter (optional, for silkiness)
  • Freshly grated Parmesan cheese, for serving
  • 1 lb pappardelle or tagliatelle pasta

Instructions

  1. Pat the beef chuck chunks dry with paper towels, then season on all sides with kosher salt and freshly ground black pepper. Allowing the meat to come to room temperature for 20-30 minutes before browning helps it sear evenly.
  2. In a large Dutch oven or heavy-bottomed pot (5-6 quart), heat 1 tablespoon olive oil over medium-high heat until it shimmers. Add half the beef chunks in a single layer, ensuring not to overcrowd the pot—this allows for proper browning. Sear for 3-4 minutes per side, until a deep golden-brown crust forms. Transfer the seared meat to a plate and repeat with the remaining meat and another 1/2 tablespoon oil if needed. The browned bits left in the pot are full of flavor.
  3. Reduce the heat to medium. Add the remaining 1 tablespoon olive oil to the pot, then add the onion, carrot, and celery. Cook, stirring frequently, for 6-8 minutes, until the vegetables soften and the onion becomes translucent. Scrape up any browned bits from the bottom of the pot as you stir—this prevents burning and incorporates flavor.
  4. Add the minced garlic and tomato paste, stirring constantly for 1 minute until fragrant and the paste darkens slightly. This step removes the raw taste of the tomato paste and deepens the overall umami.
  5. Pour in the red wine, and use a wooden spoon to scrape the bottom of the pot thoroughly, dissolving the caramelized bits (deglazing). Simmer for 3-4 minutes until the wine has reduced by half and the alcohol smell has mostly evaporated, leaving only its concentrated fruitiness.
  6. Add the crushed tomatoes, beef broth, rosemary sprig, thyme sprigs, bay leaf, and dried oregano. Return the seared beef and any accumulated juices to the pot. Bring the sauce to a gentle simmer over medium heat, then reduce the heat to low, so only an occasional bubble breaks the surface.
  7. Cover the pot and let the ragu simmer gently for 2.5 to 3 hours, stirring from time to time (about every 30 minutes) to prevent sticking. The sauce should remain at a bare simmer—if it bubbles too vigorously, lower the heat. You’ll know it is done when the beef is fork-tender and pulls apart easily.
  8. After 3 hours, remove from heat. Using tongs, transfer the beef chunks to a cutting board. Set the pot aside. Once cool enough to handle, shred the meat into bite-sized pieces using two forks, discarding any large fat pieces or gristle.
  9. Remove the rosemary and thyme sprigs, and bay leaf from the sauce, pressing them against the side of the pot to extract as much flavor as possible. Skim off any excess fat oil from the surface if desired.
  10. Return the shredded beef to the sauce. If you want a richer, silkier texture, stir in the butter until incorporated. Taste and adjust seasoning with additional salt and pepper if needed. Keep warm over very low heat, uncovered, while you cook the pasta.
  11. Bring a large pot of generously salted water to a rolling boil (about 1 tbsp salt per 4 quarts water). Cook the pappardelle according to package directions, or until just al dente, usually 8-10 minutes. Reserve 1 cup of pasta water before draining.
  12. Transfer the drained pasta directly into the pot with the ragu—or pour the ragu over the pasta in the serving bowl. Toss to coat, adding splashes of reserved pasta water as needed to loosen the sauce to a silky consistency that clings to the noodles.
  13. Serve immediately in shallow bowls, topped with freshly grated Parmesan cheese. A sprinkle of fresh chopped parsley would add color and freshness if desired.

Notes

Storage: The ragu (without pasta) will keep in an airtight container in the refrigerator for up to 4 days. Freeze the ragù for up to 3 months in a freezer-safe container, leaving 1/2-inch headroom for expansion. Thaw overnight in the fridge before reheating. Reheat gently in a saucepan over medium-low heat, adding a splash of beef broth or water to loosen if needed. For the pasta, it’s best to cook fresh or reheat the sauce alone and toss with freshly cooked noodles.

Nutrition

Keywords: beef ragu, ragu recipe, slow cooked beef sauce, Italian meat sauce, chuck roast recipe, pappardelle sauce, hearty pasta sauce, one pot sauce, weeknight dinner, comfort food

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