Some dishes do not chase fashion. They wait. This ragù is one of them, a pot that asks only for low light, a heavy pan, and three unhurried hours.
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The kitchen fills slowly, first with onion and rosemary, then wine, then the deep, patient smell of beef giving way to time. You stir, you wait, you breathe.
By evening the sauce has gone dark and glossy, the meat soft enough to fall apart at the touch of a spoon. Serve it over pappardelle, polenta, or a heel of bread.
Why You'll Love This Recipe
About the Ingredients
3 lb (1.36 kg) beef chuck, cut into 1-inch cubes
Chuck is ideal because its marbling melts into the sauce. Short rib or brisket work beautifully as substitutes, though brisket needs an extra 30 minutes.
2 tbsp olive oil
Regular, not extra-virgin, is best here since it will be heated for a long time. Any neutral high-heat oil like grapeseed works too.
2 large yellow onions, finely diced (about 2 cups)
Yellow onions give the deepest sweetness once caramelized. Shallots or sweet Vidalia onions are fine swaps if that is what you have.
4 garlic cloves, minced
Fresh garlic is essential; jarred paste tastes flat after long cooking. Look for firm, tight heads with no green sprouts.
2 tbsp tomato paste
Double-concentrate tubes are richer than canned. If using canned, add one extra tablespoon to compensate.
1 cup (240 ml) dry red wine, such as Chianti or Côtes du Rhône
Choose a wine you would actually drink; cheap cooking wine leaves a metallic taste. Beef broth plus 1 tbsp red wine vinegar is a solid alcohol-free swap.
1 can (28 oz / 794 g) whole peeled San Marzano tomatoes, crushed by hand
San Marzano tomatoes are sweeter and less acidic. If unavailable, use good-quality plum tomatoes and add a pinch of sugar.
2 cups (480 ml) low-sodium beef broth
Homemade stock is best, but a good boxed broth is fine. Chicken broth works as a lighter substitute.
3 sprigs fresh rosemary plus 2 bay leaves
Fresh rosemary is far more fragrant than dried; if using dried, halve the amount. Tie the herbs in cheesecloth for easy removal.
1 tsp kosher salt, plus more to taste
Kosher salt seasons more evenly than table salt. If using fine sea salt, start with 3/4 tsp and adjust at the end.
1/2 tsp freshly ground black pepper
Freshly cracked pepper blooms in the hot oil. Pre-ground pepper loses its aroma quickly.
1 lb (454 g) pappardelle or tagliatelle, for serving
Wide ribbons hold this heavy sauce best. Polenta, gnocchi, or crusty bread are excellent alternatives.
Tips & Tricks
- Do not rush the sear. Brown the beef in small batches over high heat; crowding the pan steams the meat and you lose the caramelized crust that gives the sauce its depth.
- Deglaze every brown bit. After adding the wine, scrape the bottom of the pot with a wooden spoon. Those stuck-on bits are pure flavor and will otherwise burn.
- Salt at the end. The sauce reduces significantly, concentrating salt. Season lightly early, then taste and adjust once the beef is tender.
Pro Tips
Step-by-Step Instructions
1. Heat the oven and pat the beef dry
Preheat the oven to 325°F (163°C). Pat the beef cubes completely dry with paper towels; moisture is the enemy of a good sear. Season generously with salt and pepper.
2. Sear the beef in batches
Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes. Sear the beef in batches for 4 to 5 minutes per side until deeply browned on all sides, then transfer to a plate. You are looking for a mahogany crust, not gray.
3. Soften the aromatics
Lower the heat to medium, add the remaining oil, and cook the onions for 8 to 10 minutes until translucent and just golden at the edges. Add the garlic and cook 1 minute until fragrant, then stir in the tomato paste and cook 2 minutes until it darkens to brick red.
4. Deglaze with wine
Pour in the red wine and scrape the bottom of the pot with a wooden spoon, loosening every browned bit. Simmer for 3 to 4 minutes until the wine reduces by half and no longer smells sharply of alcohol.
5. Build the sauce
Add the crushed tomatoes, beef broth, rosemary sprigs, and bay leaves. Return the beef and any collected juices to the pot. The liquid should just barely cover the meat; add a splash more broth if needed.
6. Braise low and slow
Cover and transfer to the oven. Braise for 2 hours 30 minutes to 3 hours, until the beef shreds easily with a fork and the sauce is thick and bubbling at the edges. Check at the 2-hour mark and add broth if it looks dry.
7. Shred and reduce
Remove the herb sprigs and bay leaves. Shred the beef directly in the pot with two forks, then simmer uncovered on the stovetop over medium-low heat for 10 to 15 minutes until the sauce coats the back of a spoon.
8. Toss with pasta and serve
Cook the pappardelle in well-salted boiling water until 1 minute shy of al dente. Drain, reserving 1/2 cup pasta water, and toss the pasta with the ragù and a splash of the water until glossy. Serve immediately with grated Parmesan.
Delicious Variations
Spicy Calabrian
Add 1 tsp crushed red pepper flakes with the garlic and finish with a spoonful of Calabrian chili paste for a slow, warm heat.
Mushroom and Lentil
Replace half the beef with 8 oz cremini mushrooms and 1 cup cooked lentils for a lighter, equally rich sauce.
Red Wine and Porcini
Soak 1/2 oz dried porcini in the broth and add the strained liquid with the wine for an earthy, forest-floor depth.
How to Store Timeless Recipes: Slow-Braised Beef Ragù with Rosemary
Refrigerator
Store in an airtight container for up to 4 days. The flavor deepens overnight, so it is often better the next day.
Freezer
Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm gently on the stovetop over medium-low heat with a splash of broth or water to loosen. Avoid the microwave, which toughens the meat.
Frequently Asked Questions
Q: Can I make beef ragù in a slow cooker instead of the oven?
Yes, brown the beef and soften the aromatics on the stovetop first, then transfer everything to the slow cooker and cook on low for 7 to 8 hours. The searing step is not optional; it is where most of the flavor comes from.
Q: What is the best cut of beef for ragù?
Beef chuck is the best choice because its marbling breaks down into gelatin during long cooking, giving the sauce body. Short ribs and brisket are excellent alternatives, though brisket may need an extra 30 minutes.
Q: Why did my ragù turn out dry or tough?
The beef was likely undercooked or the oven temperature was too high, causing the liquid to evaporate before the meat could tenderize. Keep the pot covered at 325°F (163°C) and check at the 2-hour mark, adding broth if needed.
Q: Can I use dried herbs instead of fresh rosemary?
Yes, but use only half the amount since dried herbs are more concentrated. Add 1 teaspoon dried rosemary and 2 dried bay leaves, and remove them before serving.
Q: How do I keep the sauce from tasting too acidic?
A small pinch of sugar or a grated carrot simmered with the onions balances the acidity naturally. Using San Marzano tomatoes also helps, as they are noticeably sweeter than standard canned tomatoes.
Make this ragù on a slow Sunday, when the light is low and there is nowhere else to be. Let the house fill with rosemary and wine, and serve it to people you love. Less, but better.
Timeless Recipes: Slow-Braised Beef Ragù with Rosemary
Timeless Recipes beef ragù simmers fork-tender in rosemary and red wine, a rich Sunday sauce that feeds a crowd and tastes even better tomorrow.
🧂 Ingredients
- 3 lb (1.36 kg) beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 2 large yellow onions, finely diced (about 2 cups)
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup (240 ml) dry red wine, such as Chianti or Côtes du Rhône
- 1 can (28 oz / 794 g) whole peeled San Marzano tomatoes, crushed by hand
- 2 cups (480 ml) low-sodium beef broth
- 3 sprigs fresh rosemary plus 2 bay leaves
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 lb (454 g) pappardelle or tagliatelle, for serving
📋 Instructions
- 1Heat the oven and pat the beef dry — Preheat the oven to 325°F (163°C). Pat the beef cubes completely dry with paper towels; moisture is the enemy of a good sear. Season generously with salt and pepper.
- 2Sear the beef in batches — Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes. Sear the beef in batches for 4 to 5 minutes per side until deeply browned on all sides, then transfer to a plate. You are looking for a mahogany crust, not gray.
- 3Soften the aromatics — Lower the heat to medium, add the remaining oil, and cook the onions for 8 to 10 minutes until translucent and just golden at the edges. Add the garlic and cook 1 minute until fragrant, then stir in the tomato paste and cook 2 minutes until it darkens to brick red.
- 4Deglaze with wine — Pour in the red wine and scrape the bottom of the pot with a wooden spoon, loosening every browned bit. Simmer for 3 to 4 minutes until the wine reduces by half and no longer smells sharply of alcohol.
- 5Build the sauce — Add the crushed tomatoes, beef broth, rosemary sprigs, and bay leaves. Return the beef and any collected juices to the pot. The liquid should just barely cover the meat; add a splash more broth if needed.
- 6Braise low and slow — Cover and transfer to the oven. Braise for 2 hours 30 minutes to 3 hours, until the beef shreds easily with a fork and the sauce is thick and bubbling at the edges. Check at the 2-hour mark and add broth if it looks dry.
- 7Shred and reduce — Remove the herb sprigs and bay leaves. Shred the beef directly in the pot with two forks, then simmer uncovered on the stovetop over medium-low heat for 10 to 15 minutes until the sauce coats the back of a spoon.
- 8Toss with pasta and serve — Cook the pappardelle in well-salted boiling water until 1 minute shy of al dente. Drain, reserving 1/2 cup pasta water, and toss the pasta with the ragù and a splash of the water until glossy. Serve immediately with grated Parmesan.
Ingrid explores Scandinavian minimalist design and slow living. She writes about creating calm, functional spaces with fewer, better things.
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