Italian Beef Ragu - A Classic Recipe (2024)

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A classic Italian beef ragu that's easy and packed full of flavour! This ground beef ragu is made using only a few simple ingredients and can be used in so many ways. Toss it with fresh tagliatelle pasta, make it into lasagne with bechamel sauce or use it as a filling for homemade ravioli for a truly authentic Italian meal. Find step by step photos and instructions below.

Italian Beef Ragu - A Classic Recipe (1)

Classic beef ragu is one of my all-time favourite Italian foods, it's very simple, easy to put together and incredibly delicious!

It can simmer away on a Sunday afternoon while you relax and sip on a glass of wine before tossing it with your favourite pasta. Proper comfort food that's made to be enjoyed with the whole family.

The Difference between Ragu and Bolognese

Ragu depending on where you are in the world is a meat-based sauce usually consisting of finely chopped vegetables, ground meat and cooked in a liquid such as wine, tomatoes or stock.

There are hundreds of different types of ragu all containing different meats or vegetables like our Venetian Duck Ragu (perfect for special occasions) and our Sausage Ragu which is super easy!

Bolognese on the other hand actually means something originating from Bologna, Emilia Romagna and their classic ragu alla bolognese (ragu from Bologna) has been a little lost in translation over the years.

It's very similar to this one although is often made with white wine and sometimes milk which is thought to tenderise the meat.

It's also traditionally served with tagliatelle pasta and never spaghetti which is why you'll hear Italians say that Spaghetti Bolognese doesn't exist.

Slow Cooked Beef Ragu

This Italian ragu is slow-cooked because it needs time to develop all the incredible flavours BUT it's not as time-consuming as you may think.

Because this classic beef ragu recipe is made with ground beef and pork it doesn't need as much time as a big chunk of meat would to break down and tenderise.

This ragu needs a minimum of 2.5 hours cooking time so you can easily make it only a few hours before serving it.

That being said the longer it has to simmer the better the flavour will be, just remember that you'll need to keep topping up with water or stock to stop it reducing too much.

Italian Beef Ragu - A Classic Recipe (2)

How To Make Beef Ragu - Step By Step

The ragu starts like a lot of Italian sauces, stews and soups, withIl Soffritto.

Il Soffritto is very simply, finely chopped carrot, celery and white onion sauteed slowly with a little olive oil for about 10 minutes until soft but not browned.

This adds an incredible depth of flavour to many dishes and can even be made in advance to add into weeknight meals for an extra flavour punch.

How To Make Il Soffritto

Finely chop equal amounts of carrot, white onion and celery. To make Italian beef ragu, I use 1 carrot, 1 celery stick and 1 white onion.

Saute the chopped veggies in a large pan with a little olive oil. The key is to saute the veg slowly on a low/medium heat so they soften and release all the delicious flavours without browning or burning (around 7-8 minutes, photo 1)

Once the vegetables are soft add the ground beef and pork (mince) to the pan and brown then add the red wine and continue to cook until the wine has reduced by half.

Italian Beef Ragu - A Classic Recipe (3)

Once the wine has reduced add the tomato passata/pureed tomatoes and half of the beef stock. Stir the sauce and let it simmer on a low heat for 2 and a half hours topping up the rest of the stock as it reduces.

Tip: Remeber to check on the ragu every now and then to stir it and add extra stock or water if needed.

Italian Beef Ragu - A Classic Recipe (4)

How to get the BEST Flavour

An important tip about making this classic recipe is to make sure you use equal amounts of beef and pork.

Beef is a lean meat whereas pork is much sweeter and fattier and adds a tonne of extra flavour to a ragu.

Trust me, when you try using 50% beef and pork instead of all beef you'll notice a huge difference in flavour and that's exactly how it's made in Italy.

Ways to Use Beef Ragu & Serving Suggestions

This authentic beef ragu is perfect tossed with tagliatellepasta (or any pasta of choice) made into a classic lasagne with a cheesy white sauce or stuffed into cannelloni or ravioli (simply replace the original fillings in these recipes for ragu).

You can even serve it how it is over creamy polenta with lashings of parmesan cheese and a glass of red wine.

It's comfort food at it's best and can be used in so many different ways you'll never get bored!

Italian Beef Ragu - A Classic Recipe (5)

How to Store Leftover Beef Ragu

Like most stews or slow cooked sauces, they taste even better the next day because the flavours have had a long time to develop.

You can store leftovers in the fridge for up to 3-4 days. You may need to loosen it by adding a little water or stock when reheating and make sure it's piping hot all the way through before serving.

You can also freeze this beef ragu, it freezes perfectly and it's a great way for prepping ahead.

Just freeze in suitable containers then thaw completely before reheating.

Top Tips for Making the Very Best Beef Ragu

  • Don't rush the soffritto or you won't get the real depth of flavour.
  • Make sure to use 50/50 ground beef and pork.
  • Use high-quality passata (sieved tomatoes) as cheaper brands can be very acidic.
  • Use a red wine that's good enough to drink and never use cooking wine.
  • Try to use the highest quality beef stock or broth you can find if not homemade. This sauce is super simple so high-quality ingredients are important.
  • If serving the traditional way with tagliatelle pasta then boil the pasta then add it straight into the ragu and toss to coat before serving.

More Authentic Italian Recipes To Try;

  • Pici and Tuscan sausage ragu
  • Venetian Duck Ragu with Pappardelle
  • Easy Sausage Ragu With Ricotta Gnocchi
  • Pizzoccheri Pasta with Potatoes and Cabbage
  • Farfalle Pasta with Pancetta, Chili and Garlic
  • Malfade Pasta with Butter and Parmesan
  • Tuscan Bean Stew with Sausages

If you've tried this Italian Beef Ragu or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME onFACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I'm getting up to.

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Italian Beef Ragu

A classic Italian beef ragu that's easy and packed full of flavour! This ground beef ragu is made using only a few simple ingredients and can be used in so many ways. Toss it with fresh tagliatelle pasta, make it into lasagne with bechamel sauce or use it as a filling for homemade ravioli for a truly authentic Italian meal. Find step by step photos and instructions below.

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 6 people

Calories 547kcal

Author Emily Wyper

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 tablespoon olive oil
  • 1 pinch salt and pepper

Instructions

  • 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.

  • 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.

  • 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.

  • Tip: Remeber to check on the ragu every now and then to stir it and add extra stock or water if needed.

  • To serve with pasta add cooked pasta into the ragu and toss or use as desired.

Notes

  • Don't rush the soffritto or you won't get the real depth of flavour.
  • Make sure to use 50/50 ground beef and pork.
  • Use high-quality passata (sieved tomatoes) as cheaper brands can be very acidic.
  • Use a red wine that's good enough to drink and never use cooking wine.
  • Try to use the highest quality beef stock or broth you can find if not homemade. This sauce is super simple so high-quality ingredients are important.
  • If serving the traditional way with tagliatelle pasta then boil the pasta then add it straight into the ragu and toss to coat before serving.
  • Leftover can be stored in the fridge for 3-4 days and reheated. You may need to loosen with extra water or stock.
  • You can also freeze this ragu just thaw completely before reheating.

Nutrition

Calories: 547kcal | Carbohydrates: 12g | Protein: 33g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 119mg | Sodium: 457mg | Potassium: 1228mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2130IU | Vitamin C: 11.1mg | Calcium: 67mg | Iron: 4.4mg

Helpful Info for All Recipes

  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan (convection) oven
  • Find out more about how nutrition is calculated.
  • Check out our must have Italian Pantry Staples.
  • You can also find all our Essential Kitchen Tools for Italian Cooking.

Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

Italian Beef Ragu - A Classic Recipe (2024)

FAQs

What is the secret to a good ragu? ›

A Few Tips:
  • Use a food processor. The veggies should be finely chopped. ...
  • Don't skip the milk. Cooking the meat in milk first, before adding the wine and tomatoes tenderizes the texture. ...
  • Don't brown the meat. Cook it gently to keep it soft and not rubbery.
  • Try white wine (instead of red). ...
  • Double it.
Jan 23, 2022

What is the best cut of meat for ragu? ›

If you want to cut the meat yourself, get cuts like chuck or flank steak, as per the Bolognese tradition, or even a skirt steak (the diaphragm, practically impossible to find at the butchers). The same goes for pork: choose pieces like the thigh which are fatty and tasty.

What is the difference between beef ragu and Bolognese? ›

Even though both are considered meat sauces and are thusly chunky, ragù is more like a thick tomato sauce with recognizable bits of ground beef within it. Bolognese, though, is creamier and thicker because it is made with milk. It is not considered to be a tomato sauce.

What are the ingredients in ragu sauce? ›

RAGÚ® Hearty Traditional spaghetti sauce simmers with extra tomatoes, flavorful herbs and seasonings to make a thick, traditional blend that works with any dish. Ingredients: Tomato Puree (Water, Tomato Paste), Olive Oil, Salt, Sugar, Dehydrated Onions, Spices, Natural Flavors.

What can I add to ragu to make it better? ›

Tossing in strips of basil, a sprig of thyme or some oregano can take your sauce to the next level. Although fresh herbs might pop a bit more, dried herbs and spices can work just as well. Sprinkling in some red pepper flakes, a pinch of parsley and a dash of salt and pepper can liven up your jarred pasta sauce.

What to add to ragu spaghetti sauce to make it taste better? ›

Add fresh herbs (basil, oregano, rosemary, bay leaf), and let them simmer to give a punch of fresh flavor.

Why is my beef ragu tough? ›

If the beef is still tough after 2.5 hours of cooking, it needs to cook for longer. Make sure the sauce is still bubbling very gently (you should be able to see bubbles appearing in the sauce; if not, the heat is too low and the beef will take a lot longer to cook).

What tomatoes are best for ragu? ›

Fresh tomatoes: Try to stick with plum tomatoes, like Roma, San Marzano, and cherry tomatoes. Be sure to peel the tomatoes (and remove the seeds, if you like, but it's not necessary). White sugar: The sugar will balance out the acidity and give the sauce a hint of sweetness.

How long should ragu simmer? ›

That process should take about an hour, then the rest of the work will be simmering your ragù. You will want to simmer it a minimum of 2 hours but I prefer at least 3, if not 3 1/2. The magic of this sauce is the slow cooking, and using the best ingredients that you can find. (Also cooking with love of course!)

Do Italians put milk in bolognese? ›

However, there are as many recipe versions of this delicious slow-cooked sauce as there are cooks in the Italian city of Bologna. The secret ingredient to a true Bolognese Sauce is milk (or cream), which is added in such small amount, you don't even know it's there.

What pasta is best for Ragu? ›

pappardelle and tagliatelle are great options, as the long and wide strips are perfect for catching tender morsels of sauce. Though slightly harder to come by, mafalde is a great choice too - the long, wavy strands deft at capturing larger shreds of meat.

What does Ragu mean in Italian? ›

In Italian cuisine, ragù (Italian: [raˈɡu], from French ragoût) is a meat sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes.

Why put milk in ragù? ›

According to our Food Director Amira, not only does milk add a rich flavour to the bolognese, but it also “helps cut through the acidity of the tomatoes and red wine”. She adds: “It also makes the mince meat nice and tender, creating that melt-in-your-mouth deliciousness.”

What do you serve with ragù? ›

You can serve this tasty ragu with: Homemade Pasta. Crispy Sautéed Potatoes.

Does ragù have basil? ›

Our kettle cooking process brings out the flavors of ingredients like simmered onion, fresh garlic and basil in olive oil with no sugar added.

How do you add depth to ragu? ›

Undeniably one of the best known Italian dishes, Ragù is a Mazzetti family favourite. Our Balsamic Vinegar adds depth and flavour to this delicious Ragù recipe.

Why do Italians put milk in ragu? ›

Adding milk or cream tenderizes the meat. Slowly braising the meat in Ragù alla Bolognese breaks down the tough connective tissue in the meat. However, this process can also make mucle meat more dry. Milk is used to tenderize the dish.

Why add milk to a ragu? ›

According to our Food Director Amira, not only does milk add a rich flavour to the bolognese, but it also “helps cut through the acidity of the tomatoes and red wine”. She adds: “It also makes the mince meat nice and tender, creating that melt-in-your-mouth deliciousness.”

How long should you simmer ragu for? ›

After many tests, the optimal cooking time is between 4-5 hours for the best flavour.

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