Classic beef ragu

A rich, slow-cooked classic beef ragù that fills the kitchen with comforting aromas. Tender chunks of beef simmer gently with Chianti, tomato passata, and herbs until they melt into a luxurious sauce. Perfect spooned over ribbons of pappardelle and topped with freshly grated Parmesan for a true taste of Italy.

By Theo Randall
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.

---

This hearty beef ragù has a moderate Nutri-Score of C, reflecting a comforting richness balanced by wholesome vegetables and olive oil. It’s filling, nutritious, and ideal as an occasional indulgent main.

---

---

---

Method

Preparation and Browning (15 mins)

1. Preheat your oven to 180°C (160°C Fan) Gas 4. Choose a heavy, ovenproof casserole dish so the meat browns evenly.
2. Heat the olive oil over a medium heat. Season the beef with salt and pepper, then brown the pieces on all sides. This step adds flavour, so take your time. Remove the beef and set aside.

Sauté and Simmer (10 mins)

3. Add the onion, garlic, celery, and rosemary to the same pan. Cook until soft and fragrant, scraping up the browned bits from the bottom — they’re pure flavour.
4. Pour in the red wine and let it bubble for a minute or two to cook off the alcohol.

Slow Oven Cooking (2½ hours)

5. Stir in the tomato passata, then return the browned beef to the pan. Lay a circle of baking paper directly on top of the sauce — it helps keep it moist.
6. Bake for about 2½ hours or until the beef is meltingly tender.

Finishing and Serving (15 mins)

7. Shred the tender beef gently with a fork. Adjust seasoning with salt and pepper.
8. Cook your pappardelle in salted boiling water until al dente. Save a little pasta water.
9. Toss about 3 tablespoons of ragù per portion of pasta with a tablespoon of the hot pasta water in a sauté pan. Stir gently until the sauce clings beautifully to the noodles.
10. Serve topped with grated Parmesan and cracked black pepper. Heaven in a bowl.

---

Suggested Wine Pairing

• Castillo del Moro Tempranillo – Smooth and fruity with ripe cherry notes that complement the richness of the beef.
• Extra Special Chianti Riserva  – A beautiful match for this Italian classic, echoing the wine used in the ragù.
• Dark Horse Cabernet Sauvignon  – Bold and structured, balancing perfectly with the sauce’s depth.

---

What can you serve with this

1. Garlic bread – Perfect for mopping up that glorious sauce.
2. Green salad – Adds freshness to cut through the richness.
3. Roasted courgettes – Their subtle sweetness pairs nicely with the ragù.
4. Steamed broccoli – Brings a clean, earthy balance to the plate.

---

FAQs for Classic Beef Ragù

• Can I freeze beef ragù? Yes, it freezes well for up to 3 months. Defrost overnight in the fridge before reheating.
• What’s the best pasta for ragù? Pappardelle or tagliatelle are ideal because they hold onto the sauce beautifully.
• Can I cook this on the hob? Yes, simmer it gently for 2–3 hours with a lid, stirring occasionally.
• Can I use minced beef? You can, though chuck steak gives a chunkier, richer texture.
• Can I make it ahead? Absolutely, it tastes even better the next day once the flavours develop.
• Can I add more vegetables? Yes, diced carrots and mushrooms work really well.
• Should I use fresh or dried herbs? Fresh rosemary brings better aroma, but dried works fine too in smaller amounts.
• What wine should I cook it with? Chianti is traditional, but any dry red wine works.

---

Nutri-score Health Check

This recipe’s Nutri-Score is a solid C. It’s a hearty dish with moderate fat and salt from the beef and Parmesan, balanced by olive oil and vegetables.

Positive Factors

• Olive oil provides healthy unsaturated fats.
• Celery and onion contribute fibre and natural sweetness.
• Tomato passata adds antioxidants and vitamin C.

Negative Factors

• Beef increases saturated fat content.
• Parmesan adds sodium and fat, so use moderately.

This Nutri-Score is automatically calculated from the recipe ingredients and serves as a general guide only.