Classic Beef Ragù
This sauce thrives on the Maillard reaction. By allowing the beef and the soffritto to brown significantly before adding liquid, you build a depth of color and intensity that cannot be rushed by high heat.
Color equals flavor
Do not crowd the pan during the searing phase. If the beef steams instead of browns, you lose the foundation of the sauce.
- Heavy-bottomed Dutch oven
- Wooden spoon
- Tongs
- Chef's knife
What goes in.
- 2.5 lbbeef chuck, cut into 2-inch chunks
- 2 tbspneutral oil, such as grapeseed
- 1 largeyellow onion, finely diced
- 2 stalkscelery, finely diced
- 2 mediumcarrots, finely diced
- 3 clovesgarlic, smashed
- 1 cupdry red wine
- 28 ozcrushed tomatoes
- 2 cupsbeef stock
- 2dried bay leaves
Building the fond
After searing the meat, scrape the dark, caramelized bits from the bottom of the pot. These browned proteins are the concentrated soul of your ragù.
The method.
Sear the meat
Heat oil in the Dutch oven over medium-high. Dry the beef well with paper towels and brown in batches. Remove to a plate once a deep mahogany crust forms.
Soften the base
Reduce heat to medium. Add onions, carrots, and celery. Cook until the onions turn translucent and start to catch a light golden hue at the edges.
Deglaze
Pour in the wine. Use the wooden spoon to release the brown bits from the pot bottom. Let it simmer until the liquid reduces by half.
Simmer
Return the beef and juices to the pot. Add tomatoes, stock, and bay leaves. Bring to a gentle simmer, cover, and leave on the lowest flame for 3.5 to 4 hours.
Finish
Once the beef pulls apart with the slightest pressure from a spoon, remove the bay leaves. Mash the larger pieces of meat into the sauce to your desired consistency.
Other turns to take.
Pork and Beef
Replace one pound of beef with fatty ground pork for a richer, silkier texture.
Milk-Finish
Stir in half a cup of whole milk during the final 30 minutes of cooking to mellow the acidity of the tomatoes.
When it doesn't go to plan.
Always use a dry wine; avoid anything labeled 'cooking wine' as it contains excessive salt.
If the sauce looks thin after 4 hours, remove the lid and increase the heat slightly for the final 20 minutes to reduce it.
The ragù is better the next day after the flavors have had time to stabilize in the refrigerator.
The ones that keep coming up.
Can I use a slow cooker?
Yes. Brown the beef and vegetables in a pan first, then transfer everything to the slow cooker on low for 6 to 8 hours.
What is the best pasta for this?
Wide, flat noodles like pappardelle or rigatoni work best, as they are strong enough to hold the heavy, meat-laden sauce.
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