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Healthy Italian Beef Ragu Recipe

This Italian Beef Ragu Recipe features tender beef chuck slow-braised in red wine, crushed tomatoes, and aromatic herbs. Rich, comforting, and deeply flavorful, this authentic ragu delivers restaurant-quality results in under three hours—perfect for cozy dinners or impressive pasta nights.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 1 medium carrot diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 can 14 oz crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 2 cups beef broth
  • 2 bay leaves
  • 2 sprigs fresh thyme or 1/2 tsp dried
  • 1 sprig fresh rosemary optional
  • Salt and black pepper to taste
  • 1/4 cup milk or cream optional

Method
 

  1. Heat olive oil in a large Dutch oven over medium-high heat. Pat beef dry and brown in batches on all sides. Remove and set aside.
  2. In the same pot, sauté onion, carrot, and celery over medium heat for 5 minutes until softened.
  3. Add garlic and cook for 1 minute until fragrant.
  4. Stir in tomato paste and cook for 2 minutes to caramelize.
  5. Pour in red wine and scrape up browned bits from the bottom of the pot. Simmer until reduced by half.
  6. Return beef to the pot. Add crushed tomatoes, beef broth, bay leaves, thyme, and rosemary.
  7. Season lightly with salt and pepper. Bring to a boil, then reduce to low.
  8. Partially cover and simmer for 1.5 to 2 hours, stirring occasionally, until beef is fork-tender.
  9. Optional: Stir in milk or cream during the final 10 minutes of cooking.
  10. Remove bay leaves and herb sprigs. Adjust seasoning and serve.

Notes

For best flavor, make this ragu a day ahead—flavors deepen overnight. Serve with pappardelle, polenta, or zucchini noodles for a low-carb option.