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A bowl of braised beef ragu with a fork and a bowl of parmesan on the side.

Beef Ragu Recipe

Teri & Jenny
This deliciously cozy Beef Ragu Recipe is hearty, flavorful, rich, and very simple to make. This dish makes amazing leftovers and freezes really well, making it the perfect make ahead recipe!
4.96 from 22 votes
Prep Time 15 mins
Cook Time 4 hrs 30 mins
Total Time 4 hrs 42 mins
Course dinner, Main Course
Cuisine Italian
Servings 8
Calories 756 kcal


Braised Beef Ragu

  • tbsp extra-virgin olive oil
  • 3 pounds boneless chuck roast cut into 4 to 5 large pieces
  • 1 medium onion diced
  • 2 medium carrots, peeled and diced
  • 2 medium celery stalks, trimmed and diced
  • 4 garlic cloves, thinly sliced
  • tbsp minced oregano
  • tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • 1 cup beef broth
  • 28 ounce can crushed tomatoes
  • 14 ounce can diced tomatoes with juices
  • 1 bunch minced basil leaves

cheesy polenta

  • 8 cups water
  • 2 cups dry polenta
  • 5 tbsp unsalted butter
  • cups shredded gruyere
  • salt and pepper to taste


  • 1/2 cup grated Parmesan cheese
  • 12 basil leaves


beef ragu

  • Season chuck roast all over with salt and pepper. Pour 1 tablespoon oil in a large, Dutch oven over medium-high heat.
    Seasoned chuck beef on a plate.
  • Add beef to Dutch oven and sear on each side for 5 minutes. Remove from pot and set aside.
    Seared beef in a stock pot overhead.
  • Add remaining oil to Dutch oven followed by onions, carrots and celery and saute for 4-5 minutes. Add the garlic and saute for another 2 minutes. Season with salt and pepper.
    Sauted vegetables in a stock pot.
  • Stir oregano, tomato paste and balsamic vinegar to mixture and stir together.
    Sauted veg with tomato paste and herbs in a stock pot.
  • Deglaze pot with broth, scraping up any brown bits from the bottom of the pot.
    The start of beef ragu in a stock pot.
  • Stir in crushed tomatoes, diced tomatoes and basil leaves and stir together.
    Veg with broth and tomatoes with herbs in a stock pot.
  • Add beef back into pot and reduce heat to medium-low to low. Cover and (barely) simmer for 3 to 3 1/2 hours or until beef is for tender and falling apart.
    Beef in tomato sauce in a stock pot.
  • Shred beef with 2 forks and stir into sauce until evenly combined. Season with salt and pepper to taste.
    Braised beef shredded in a stock pot.


  • Pour water into a saucepan and place over medium-high heat. Season with salt and pepper. Bring water to a boil and whisk in the polenta in a slow and steady stream until fully combined.
    Polenta in a pot with a wooden spoon.
  • Lower heat to medium and simmer for 30 to 40 minutes, while constantly stirring, or until the mixture thickens (to a porridge consistency). Remove polenta from heat and stir in the butter and shredded gruyere a little at a time, until mixture is creamy and smooth. Season with salt and pepper to taste.
    Polenta in a pot with cheese and a wooden spoon.

To Serve

  • Pour polenta into bowls and top with beef ragu. Top each bowl with more grated Parmesan and fresh basil leaves (optional). Serve.


Calories: 756kcalCarbohydrates: 47gProtein: 50gFat: 42gSaturated Fat: 20gCholesterol: 169mgSodium: 719mgPotassium: 1273mgFiber: 5gSugar: 9gVitamin A: 4384IUVitamin C: 21mgCalcium: 466mgIron: 7mg
Keyword beef ragu, ragu
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