Slow-Cooked Beef Ragu (2024)

FAQs

What cut of beef is best 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.

Bolognese sauce is typically more strict in its recipe, including ingredients like ground meat (usually a combo of pork and beef mince), onions, carrots, celery, tomatoes, broth, wine, and sometimes milk or cream. It's generally a much thicker sauce than other ragù varieties and is served with taglatielle.

When it comes to slow-braised beef ragus, you can't really overcook the sauce. It's recommended that your cook your ragu for at least two hours. If you plan on cooking for longer, make sure there is enough liquid in the pot to keep the sauce properly hydrated so it doesn't burn.

After many tests, the optimal cooking time is between 4-5 hours for the best flavour. It's, of course, perfect and traditional to serve with pasta; my favourite is tagliatelle.

Often goulash is also regarded as equal with ragout. In a ragout, the pieces of meat are usually not seared before but braised immediately in broth or other liquid. Put simply, ragout = goulash without searing.

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).

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.

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.

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.

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.”

Do you cook ragu with lid on or off? ›

If you want to reduce a sauce or liquid keep pot uncovered so that the excess water can evaporate. If you want the moisture to be absorbed e.g. when cooking rice keep the lid on. Slow cooking a casserole or braised dish cover the pot so that the vapour circulates and keeps the meat moist.

The beef is ready if it falls apart easily when pulled apart with two forks. NOTE: If you desire a thicker sauce, stir the cornstarch/water mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes and allow to thicken. Shred the beef into pieces; mix through the sauce.

Perhaps unsurprisingly, the method for making Ragù Bolognese is also a contentious subject. Some brown the meat, others cook it more gently for fear of it becoming tough and dry. Some simmer it on the stove, others in the oven. Some cook the meat and veggies separately, others cook everything in one pot.

Unless you are using a pressure cooker, it will take 2 to 3 hours to extract the collagen from the meat and allow it to soften. You will know it's ready by taste. I constantly taste my ragu it's cooking, and you will notice when the meat just gets really soft and falls apart.

Our final recommendation... Remember that haste makes waste; the ragù will be even better if it is savored the day after cooking it. And as everyone knows, good things come to those who wait.

Ragù is a meat-based sauce, typically served with pasta. Traditionally, pieces of meat (often beef, pork, game, or even horse), are cooked on a low heat in a braising liquid (this is usually tomato or wine-based) over a long period of time.

Slowly simmered Braised Beef Ragu is the ultimate Italian-inspired comfort food! Rich beef chuck becomes meltingly tender as it slowly braises with veggies, fresh herbs, Italian tomatoes, & red wine, creating a hearty beef ragu sauce.

Chuck roast is arguably the best cut to use for pulled beef. Similar to the front shoulder of pork (or the pork “butt”) chuck roasts, being from the front shoulder of the steer, are chock full of fat, collagen, and marbling.