A classic Italian beef ragu that’s easy to make and full of flavour. This ground beef ragu uses a few simple ingredients and is incredibly versatile: toss it with fresh tagliatelle, use it in lasagne with bechamel sauce, or fill homemade ravioli for an authentic Italian meal. Step-by-step photos and instructions are provided below.
Classic beef ragu is one of the most comforting Italian dishes: simple to prepare, slow-simmered and richly flavoured. It can cook gently while you relax and is perfect to share with family over a glass of red.
Table of Contents
- The Difference between Ragu and Bolognese
- Slow Cooked Beef Ragu
- How To Make Beef Ragu – Step By Step
- How to get the BEST Flavour
- Ways to Use Beef Ragu & Serving Suggestions
- How to Store Leftover Beef Ragu
- Top Tips for Making the Very Best Beef Ragu
- More Authentic Italian Recipes To Try
- Full Recipe
The Difference between Ragu and Bolognese
Ragu is a broad term for a meat-based sauce, typically made with finely chopped vegetables, ground or diced meat, and cooked in wine, tomatoes or stock. There are many regional variations across Italy, each using different meats and techniques.
Bolognese refers specifically to ragu from Bologna in Emilia-Romagna. Traditional ragu alla bolognese often uses white wine and sometimes milk to tenderise the meat. It’s traditionally served with tagliatelle, not spaghetti, which is why “spaghetti bolognese” is not considered authentic in Italy.
Slow Cooked Beef Ragu
This ragu benefits from slow cooking to develop deep flavours, but using ground meats keeps the hands-on time reasonable. With ground beef and pork it needs a minimum of about 2½ hours of gentle simmering, though longer will deepen the flavour. Keep an eye on the sauce and add water or stock as it reduces to maintain the desired consistency.
How To Make Beef Ragu – Step By Step
The base of this ragu is the classic Italian soffritto: finely chopped carrot, celery and white onion slowly sautéed in olive oil until soft. This builds a deep, savoury foundation for the sauce and can be prepared ahead to boost flavour in weeknight meals.
How To Make Il Soffritto
Finely chop equal amounts of carrot, celery and white onion — for this recipe use one carrot, one stalk of celery and one white onion. Gently sauté in a large pan with a little olive oil over low to medium heat until soft but not browned (about 7–10 minutes).
When the vegetables are soft, add the ground beef and pork and brown. Pour in red wine and cook until reduced by half, then add sieved tomatoes (passata), tomato paste and half of the beef stock. Stir, add a bay leaf if using, and let the sauce simmer on low uncovered for at least 2½ hours, topping up with the remaining stock as it reduces.
Check the ragu occasionally, stir to prevent sticking and add extra stock or water when needed to keep it saucy and glossy.
How to get the BEST Flavour
Use equal amounts of beef and pork. Beef provides savoury depth while pork adds sweetness and fat that enrich the sauce. A 50/50 mix yields a traditional, more flavourful ragu than using beef alone.
Ways to Use Beef Ragu & Serving Suggestions
This ragu is perfect tossed with tagliatelle or any pasta you prefer. It also works beautifully in lasagne with a cheesy white sauce, stuffed into cannelloni or used as a hearty filling for ravioli. Serve it spooned over creamy polenta with grated Parmesan for a comforting alternative.
How to Store Leftover Beef Ragu
Like many slow-cooked dishes, ragu often tastes better the next day. Store leftovers in the fridge for 3–4 days. When reheating, loosen with a little water or stock and ensure it’s piping hot throughout. This ragu also freezes very well — portion and freeze in suitable containers, then thaw completely before reheating.
Top Tips for Making the Very Best Beef Ragu
- Don’t rush the soffritto — cook the vegetables slowly to release maximum flavour.
- Use a 50/50 mix of ground beef and pork for balance and richness.
- Choose a high-quality passata (sieved tomatoes) to avoid excess acidity.
- Use a drinkable red wine — avoid cooking wines.
- Use the best beef stock or broth you can find, as the sauce is simple and relies on ingredient quality.
- If serving with tagliatelle, boil the pasta and add it directly into the ragu, tossing to coat before serving.
More Authentic Italian Recipes To Try
- Pici with Tuscan sausage ragu
- Venetian duck ragu with pappardelle
- Easy sausage ragu with ricotta gnocchi
- Pizzoccheri pasta with potatoes and cabbage
- Farfalle with pancetta, chili and garlic
- Malfalde with butter and Parmesan
- Tuscan bean stew with sausages
If you try this Italian beef ragu, please rate the recipe and leave a comment — feedback is always appreciated.
Step By Step Photos Above
Most recipes include step-by-step photos and helpful tips to make the dish successfully.
Italian Beef Ragu
By Emily
Ingredients
- 1 carrot
- 1 white onion
- 1 stalk celery
- 250g ground beef (mince)
- 250g ground pork (mince)
- 470g sieved tomatoes (passata)
- 1 tbsp tomato paste
- 240ml red wine
- 1 litre beef stock
- 1 bay leaf (optional)
- 1 tbsp olive oil
- pinch salt and pepper
Instructions
- Finely chop the carrot, onion and celery. Sweat them gently in a large frying pan with the olive oil until soft.
- Add the ground beef and pork and cook until browned. If there is excess fat, drain a little.
- Pour in the red wine and reduce by half. Add the passata, tomato paste, half of the beef stock and a pinch of salt and pepper.
- Add a bay leaf if using. Simmer uncovered on low heat for 2½ hours, topping up with the remaining stock as the sauce reduces. Stir occasionally.
- To serve with pasta, add cooked pasta directly to the ragu and toss to coat, or use the ragu as desired.
Video
Notes
- Don’t rush the soffritto — it builds essential depth of flavour.
- Use a 50/50 mix of ground beef and pork for best results.
- Choose good-quality passata to avoid excessive acidity.
- Use a red wine you would drink; avoid cooking wines.
- High-quality stock or broth improves the final flavour.
- Leftovers keep in the fridge for 3–4 days; loosen with stock when reheating.
- The ragu freezes well — thaw completely before reheating.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless noted otherwise.
- When using canned or jarred tomatoes, choose a reputable brand for best flavour.
- Vegetable sizes are medium unless specified.
- Recipes are tested using a fan (convection) oven where applicable.
- Nutrition information is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is approximate.
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