Beef Ragù

Servings

4 servings

Quick Stats

3–3.5 hrs • High Protein • Base: 4 servings

Ingredients

• 800g beef chuck or short rib, cut into large chunks
• 1 onion, finely diced
• 1 carrot, finely diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 400g canned tomatoes
• 150ml white wine
• 250ml beef stock (or water)
• 2 tbsp olive oil
• 300g pappardelle, to serve
• Salt & pepper, to taste

Method

1. Brown the beef chunks:
   Heat olive oil in a large heavy-based pot over medium-high heat. Season the beef and brown well on all sides, in batches if needed — this builds deep flavour. Remove and set aside.
2. Build the soffritto:
   In the same pot, add onion and carrot. Cook over medium heat for 8–10 minutes until soft and slightly golden. Add garlic for the final minute.
3. Cook out the tomato paste:
   Stir in tomato paste and cook for 2–3 minutes until it darkens in colour.
4. Deglaze:
   Pour in the white wine, scraping up the browned bits from the bottom of the pot. Simmer until reduced by about half.
5. Build the braise:
   Add the canned tomatoes and beef stock, then return the beef chunks to the pot. Stir to combine and bring to a gentle simmer.
6. Slow braise:
   Cover and cook on low heat for 2.5–3 hours, checking occasionally, until the beef is fork-tender and shreds easily. Top up with a splash of water or stock if it's looking dry.
7. Shred the beef:
   Remove the beef, shred with two forks, and stir it back through the sauce. Simmer uncovered for a further 10 minutes to thicken.
8. Rest, season and serve:
   Season with salt and pepper to taste. Rest for 5–10 minutes off the heat, then serve over pappardelle.

Key Nutrients & Benefits

Chuck and short rib are rich in iron, zinc and B vitamins, and the long braise breaks down connective tissue for a tender, fall-apart texture. Tomatoes and garlic add antioxidants that support immune health.

Macros (approx per serve)

• Calories: 450–550 kcal
• Protein: 35–45g (high, supports muscle repair & satiety)
• Carbs: 30–50g (depends on pasta serving size)
• Fats: 15–25g

Smart Swaps & Variations

• Want a faster, mince-based version? — try our Beef Bolognese, ready in about an hour.
• Red wine instead of white — deeper, richer flavour profile.
• Pancetta — start with diced pancetta for a more traditional depth of flavour.
• Mushrooms or zucchini — increases volume, fibre, and umami.
• Chopped spinach — stir through at the end for extra fibre and iron.

Related Recipes

• Beef Bolognese — the quicker, mince-based version of this same sauce.
• Spiced Beef Meatball Bowl — beef-forward comfort with a different texture and spice profile.
• Pulled Beef Tacos — another slow-cooked beef option with bold flavour.
• Steak Bowl with Sweet Potato and Broccolini — a faster beef dinner for weeknights.