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There’s no better smell than a pot of ragù simmering on the stovetop. Although I didn’t grow up in an Italian family, my husband did, and whenever we make ragù (or simply “sauce,” which he refers to it as) the aromas of garlic and tomato bring him straight back to his grandmother’s kitchen. There is no one ragù recipe — everyone has their own variation — but this is a good place to start if you’re looking for an ultra-simple, ultra-cozy rendition to call your own.
Ragù is an overarching word for a braised meat sauce that’s cooked slowly on the stovetop or in the oven. It’s most often served with pasta. Ragù can be made with ground meat as well as different cuts of meat — such as beef chuck, pork shoulder, and lamb shoulder — that require low, slow cooking to break it down and become tender.
What Is Beef Ragù Made Of?
This recipe for beef ragù requires just a handful of aromatics and spices, which lets the meat stay front and center. Start by sautéing onion, carrot, and celery (this power trio is called soffritto in Italian) with garlic, before adding seared cubes of beef chuck roast, fennel seeds, red pepper flakes, red wine, tomatoes, a few thyme sprigs, and bay leaf. Simmer the sauce slowly for 2 1/2 to 3 1/2 hours until the meat is fork-tender and can easily be shredded.
Beef ragu is most typically tossed with pasta, often pappardelle or tagliatelle, but there are a number of others ways to enjoy it.
Sheela Prakash
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