Italian Beef Ragu
Italian Beef Ragu cooks seasoned protein until browned outside and tender in the center.
About This Recipe
Italian Beef Ragu needs good browning and a gentle finish so the center stays tender.
Let the protein rest briefly when needed so it slices or serves cleanly.
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 tbsp olive oil
- ✓1 pinch salt and pepper
Ingredient Notes
- Protein: Choose pieces that are similar in size.
- Seasoning: Rub or sprinkle seasoning evenly on all sides.
- Browning: Use enough heat to develop color without burning.
- Resting: Rest briefly so juices settle.
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Remeber to check on the ragu every now and then to stir it and add extra stock or water if needed.
- 5
To serve with pasta add cooked pasta into the ragu and toss or use as desired.
Katy’s Kitchen Tips
- Use similar-size pieces for even cooking.
- Preheat the pan, oven, grill, or smoker.
- Brown well before adding sauces or liquid.
- Rest briefly before slicing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Italian Beef Ragu
Serve Italian Beef Ragu with roasted vegetables, salad, potatoes, rice, beans, or warm bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Overcooking: Protein can dry out when cooked too long.
- Uneven pieces: Different sizes finish at different times.
- Skipping rest time: Resting keeps the center juicier.
- Crowding: Crowding traps steam and slows browning.
FAQ
Can I make Italian Beef Ragu ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 547 kcal
- Carbohydrates: 12 g
- Cholesterol: 119 mg
- Fiber: 2 g
- Protein: 33 g
- Sodium: 457 mg
- Sugar: 6 g
- Fat: 36 g
- Saturated Fat: 13 g