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    Home > Big Batch

    Big Batch Beef Ragu with Pasta

    Published: Mar 18, 2021 · Modified: Jun 14, 2021 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    Slow-cooked, fall-apart beef in a rich red wine and tomato sauce. Just 10 minutes of prep needed, then leave it to cook in the oven or slow cooker.
    I love to make a big batch of this so I have some leftovers for freezing.
    It's such a versatile and flavourful recipe - perfect for cosying up in front of the TV with a bowl, or serving as the main course at a dinner party.

    Beef ragu with pappardelle in a bowl with a chunk of bread.

    Jump to:
    • 📋 What do we need?
    • 🥩 Best beef cut for ragu
    • 🍷 Which wine for Ragu?
    • 🔪 How to make this Ragu recipe
    • 📺 Watch how to make it
    • 🍽️ What to serve it with
    • 🍲 More fantastic Italian-inspired recipes
    • Big Batch Beef Ragu with Pasta
    • 💬 Reviews

    I think my favourite part of this beef ragu is the leftovers. When I open the freezer and see it in there, it's like finding money in a jacket you forgot about.

    And I don't always serve it up with pasta the second time round. Sometimes I serve it in burritos, sometimes I stir in a little cream and serve it with saute potatoes, or I'll have a mini portion for lunch with some spicy couscous.

    The possibilities are endless!

    Served up with a mountain of pasta and sprinkled with a little parmesan though? Yep, I could eat that every single day!

    📋 What do we need?

    Ingredients for beef ragu on a wooden table

    🥩 Best beef cut for ragu

    I use fairly inexpensive braising or stewing steak - often known as chuck steak, which comes from the forequarter.
    Usually, this consists of parts of the neck, shoulder blade, and upper arm.
    It’s a tough but very flavorful cut of meat. It has a lot of connective tissue, which needs long slow cooking to break down and become tender.

    🍷 Which wine for Ragu?

    I use pretty cheap red wine for this - usually a merlot, malbec or shiraz costing about £5-£5.50 (around $7) a bottle. The flavour comes mostly from the beef, stock and vegetables, so there's no need to use expensive wine.
    If you don't want to use alcohol, then leave it out and add in a little extra stock.

    🔪 How to make this Ragu recipe

    **Full recipe with detailed steps in the recipe card at the end of this post.**

    • First we coat the beef in flour, salt and pepper, then brown it off in a pan with oil. You might have to work in two batches depending on the size of your pan.
    • Add in finely chopped onions, carrots, celery and garlic and allow the to vegetables to cook for a few minutes to soften slightly.
    • Add in tomato puree (paste) and red wine and let that bubble for a couple of minutes. Scrape off any bits that have stuck to the bottom of the pan - they'll be full of flavour!
    • Add in tinned tomatoes, beef stock and thyme. Bring to the boil, then place a lid on and cook in the oven for 3-4 hours, until the beef is lovely and tender.
    8 image collage showing how to make beef ragu

    Remove from the oven and give it a good stir, then serve it up with pasta and sprinkling of parsley and parmesan.

    👩‍🍳PRO TIP I like to dunk the pasta in the sauce in the casserole dish first to coat it in that rich sauce, then transfer the pasta to a bowl and spoon more sauce and meat on top.

    Overhead image of beef ragu in a red cast iron pan. There is a ladle in the pan.

    📺 Watch how to make it

    🍽️ What to serve it with

    You can serve this tasty ragu with:

    • Homemade Pasta
    • Crispy Sautéed Potatoes
    • Garlic Parmesan Green Beans
    • Artisan Bread for dunking!

    🍲 More fantastic Italian-inspired recipes

    • Spaghetti Bolognese Recipe
    • Creamy Tuscan Chicken
    • Easy Homemade Pasta - Without a Pasta Machine
    • Easy Lasagne Recipe
    • Spaghetti and Meatballs
    • Creamy Chicken Alfredo Pasta Bake
    Overhead image of beef ragu and pasta in a bowl.

    Stay updated with new recipes!
    Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

    Beef ragu with pappardelle in a green bowl

    Big Batch Beef Ragu with Pasta

    By: Nicky Corbishley
    This Big Batch Beef Ragu with Pasta easily feeds 8 people. You can make the ragu ahead of time and reheat just before serving!
    5 from 3 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 4 hrs
    Total Time 4 hrs 20 mins
    Course Dinner
    Cuisine British
    Servings 8 servings
    Calories 364 kcal

    Ingredients
     

    • 1 kg (2 ¼ lbs) braising beef - chopped into bite sized cubes
    • 3 heaped tbsp plain/all-purpose flour
    • ½ tsp salt
    • ½ tsp pepper
    • 3 tbsp vegetable oil
    • 2 medium onions - peeled and chopped
    • 4 medium carrots - peeled and chopped into small chunks
    • 3 sticks of celery - chopped finely
    • 3 cloves garlic - peeled and minced
    • 2 tbsp tomato puree/paste
    • 300 ml (1 ¼ cups) red wine - (optional, replace with stock if you prefer)
    • 800 g (28oz) tinned chopped tomatoes
    • 600 ml (2 ½ cups) hot beef stock - (water plus 2 stock cubes is fine)
    • 1 tsp dried thyme

    To Serve:

    • Cooked pappardelle pasta - or your favourite pasta
    • finely grated parmesan cheese
    • Small bunch parsley - chopped

    INSTRUCTIONS
     

    • Preheat oven to 160C/325F.
    • Place the braising beef in a bowl and mix with the flour, salt and pepper.
    • Heat up the oil in a large casserole pan, Brown the beef (you may need to do this in two or three batches).
    • Add the onion to the beef and cook on a low heat for 3-4 minutes until the onion starts to soften.
    • Add in the carrot, celery and garlic and cook for another two minutes.
    • Add in the tomato puree (paste) and stir, then add in the wine, turn up the heat and let it bubble for a couple of minutes. Scrape up any bits that may have stuck to the bottom of the pan.
    • Add in the chopped tomatoes, beef stock and thyme. Bring to the boil, stir and place a lid on the pan.
    • Place in the oven for 3-4 hours(*Note 1) until the beef is very tender. Check every hour or so to ensure the sauce isn't running dry. Top up with a splash of boiling water if it's starting to look dry.
    • Once cooked, serve with pappardelle. You can stir the pappardelle through the sauce or just serve the sauce on top of the pappardelle if you prefer. Top with a sprinkling of cheese and parsley, then serve.

    Video

    ✎ Notes

    Note 1 - Making it in the slow cooker?
    If you want to cook this in a slow cooker, reduce the amount of stock to 480ml (2 cups). This is because the liquid doesn't evaporate as much in the slow cooker as it does in the oven.
    Make the recipe up to an including the point you add the tinned tomatoes, stock and thyme. Bring to the boil, then pour everything into the slow cooker and cook on low for 6-8 hours or high for 4-5 hours.
    Can I make it ahead?
    Yes, make the ragu, then cool quickly, cover and refrigerate for up to 2 days.
    Reheat in a saucepan over a medium heat, stirring occasionally, until piping hot throughout.
    Can I freeze it?
    Yes, make the ragu, then cool quickly, cover and freeze. I like to freeze mine in portions of one or two, but you can freeze in larger portions if you prefer.
    Defrost overnight in the refrigerator (it will likely take longer than overnight to defrost if you freeze a large portion).
    Reheat in a saucepan over a medium heat, stirring occasionally, until piping hot throughout.
    How to scale up and scale down this recipe
    You can double or halve the recipe, sticking to the same quantities.
    If you're halving the recipe, keep a close eye on it when in the oven, as the reduced amount of liquid can mean it can dry out quicker. Add a splash or water or stock if it's starting to look dry.
    If you double the recipe, please note it will take a little longer to cook in each of the steps. Allow an extra 10 minutes for the initial cooking steps (browning the meat and softening the vegetables), then an extra 30-60 minutes in the oven - until the meat is fall-apart tender.
    .
    Nutritional Information is per Serving WITHOUT the Serving suggestions of Pasta, Cheese and Parsley

    Nutrition

    Calories: 364kcalCarbohydrates: 12gProtein: 37gFat: 14gSaturated Fat: 7gCholesterol: 97mgSodium: 518mgPotassium: 850mgFiber: 2gSugar: 6gVitamin A: 5300IUVitamin C: 14.4mgCalcium: 74mgIron: 4.8mg
    Keywords Any Time Of the year, slow cooked
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    This post was first published in July 2017. Updated March 2021 with new photos, tips and video.

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
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    1. Lee says

      December 27, 2021 at 7:01 pm

      What make and model is the oven used? That design would work so much better in my home.

      Reply
      • Nicky Corbishley says

        January 29, 2022 at 2:33 pm

        Hi Lee, it's a Neff Slide and Hide oven. I used to work with them (creating recipes), so I've tried a number of their ovens. My favourite from their range is the combi steam.

        Reply
    2. Naomi says

      July 06, 2021 at 4:03 am

      5 stars
      Best recipe I have used so far for massamum - we make it fortnightly and it reheats beautifully. Just have to be careful to stir frequently enough so it doesn’t stick to the base. I use lamb instead of beef. Thanks Nicky great recipe!

      Reply
    3. Olivia says

      April 22, 2021 at 3:21 pm

      5 stars
      This is absolutely delicious. I decided to half the recipe for my first attempt and thank goodness I did because it filled my slow cooker almost to the top. I used extra lean diced beef and it came out beautifully tender. I shredded the beef at the end and stirred it back into the sauce and served with cheesy risotto and it was divine. I’ve not stopped thinking about how tasty this was and I’ll definitely be making this again soon 😋

      Reply
    4. Paul says

      April 17, 2021 at 7:45 am

      Made this last weekend and it was amazing. We are doing it again this week but swapping the thyme for rosemary

      Reply
    5. Ola says

      January 02, 2020 at 11:21 am

      Can you make this recipe in an Instant Pot, too?

      Reply
      • Nicky Corbishley says

        January 15, 2020 at 5:25 pm

        Sorry Ola, I don't own an instant pot, so I can't advise. My friend Bintu over at https://www.recipesfromapantry.com has a lot of instant pot recipes if that helps?

        Reply
    6. Kathryn says

      April 04, 2018 at 2:35 pm

      5 stars
      This is my go to recipe for beef ragu, we love it. Thanks Nicky.

      Reply
    7. Betty Haniotakis says

      July 22, 2017 at 7:37 pm

      I would suggest a small change in the directions - the first direction says to preheat the oven - I would change it to say, 'unless you will make it in a slow cooker' (or words to that effect)

      Reply
    8. Karly says

      July 12, 2017 at 3:49 am

      Oh heeeck to the yes. This looks SO delish- could definitely eat this all week long!

      Reply
    9. Melissa | Bless this Mess says

      July 11, 2017 at 9:48 pm

      Mmmm...you've got me dreaming of cool fall nights cozying up to a hearty meal like this one! Although, I'd eat this right now in the heat of summer, too! Looks delicious!

      Reply
    10. James | Thyme to Mango says

      June 28, 2017 at 10:22 pm

      Thank you for this recipe, it's so what I need right now! Most of the blogs I follow are in the Northern Hemisphere and, at the moment, are all posting ice cream, salad and BBQ recipes which is just teasing whilst I'm wrapped up in sooooooo many layers, sitting inches from my heater whilst the mercury is quickly dropping below zero!!! (This was not what I signed up for when I moved to Australia ????). I'm in need of some hot, pasta-filled inspiration and here it is!!!

      Reply
    11. Paul Knight says

      June 27, 2017 at 2:07 pm

      What is braising beef?

      Reply
    12. HedgeComber says

      June 27, 2017 at 9:28 am

      Oh yum! Not sure it could ever be too hot to dive into a big bowl of this Nicola, it looks just perfect!

      Jane x

      Reply

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