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Slow-roasted, seasoned braised beef, cooked to perfection then shredded and added to a delicious, hearty marinara sauce – the perfect ragu sauce for a thick-cut pasta dish!

This sauce is not meant for the light eater.  Loaded with shredded braised beef, this ragu is seasoned just right with oregano, basil, parmesan, and tomato sauce.  If you’re much like me, you’ll want to curl up with a big bowl of this with Netflix as your only company, and wearing your best stay-home pajamas. 

Braised beef takes a bit of time and patience, so if you already have some and you’re looking for a great way to use it up, a ragu is a wonderful option.  If, however, you do not have any leftover braised beef (and why would you have leftover, right!?) then you can certainly make some from scratch.

For the recipe below, I’m assuming that you have beef already prepared and shredded.  If not, here’s my go-to recipe for shredded, braised beef.  Beth, from Budget Byte$, has a great Multi-Purpose Shredded Beef.   All you need  is beef and broth – so delicious and very easy!

In my humble opinion, there’s really nothing like a great tasting pasta dish.  But, you see, Dear Reader, this Braised Beef Ragu is not limited to being served with pasta.  I like to keep some in my freezer to top a baked potato with, or to pile onto a toasted bun with a side slaw.  I also like to serve it with steamed rice, or with mashed cauliflower.  It’s a great freezer-friendly sauce that will last for weeks!

Tonight’s menu, though, is pasta.  Armed with a skillet full of steaming hot Braised Beef Ragu, some freshly cooked pasta, shaved parmesan cheese, and a healthy appetite, dinner is served!

By the way, you’ll note that there’s bread in the photographs as well.  The bread was left uneaten.  With a pasta dish this good, why ruin it with bread? 

Braised Beef Ragu
Serves 10
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
288 calories
46 g
7 g
7 g
11 g
2 g
186 g
807 g
9 g
0 g
4 g
Nutrition Facts
Serving Size
186g
Servings
10
Amount Per Serving
Calories 288
Calories from Fat 61
% Daily Value *
Total Fat 7g
11%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 7mg
2%
Sodium 807mg
34%
Total Carbohydrates 46g
15%
Dietary Fiber 4g
18%
Sugars 9g
Protein 11g
Vitamin A
20%
Vitamin C
12%
Calcium
16%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 cups cooked, shredded beef
  2. 2 tablespoons olive oil
  3. 1 large onion, diced
  4. 3 cloves garlic, minced
  5. 1 teaspoon salt
  6. ½ teaspoon black pepper
  7. ¼ teaspoon dried red chili flakes (or to taste)
  8. 4 cups marinara sauce
  9. 4 tablespoons tomato paste
  10. 1 tablespoon dried oregano
  11. 1 tablespoon dried basil
  12. ¼ cup fresh parsley, chopped (save some for garnish if desired)
  13. ½ cup parmesan cheese (plus more for garnish)
  14. 450 grams pasta (choose a wide noodle for best results)
Instructions
  1. In a large Dutch oven, add the olive oil and bring to medium heat. Add the shredded beef and stir. Cook the beef for a few minutes until some of the shredded meat has browned.
  2. Add the onion, salt, and pepper, and continue to cook for 5 minutes.
  3. Add the garlic and cook for 2 additional minutes.
  4. Add the dried red chili flakes, if you prefer no spice, leave them out. Next stir in the tomato paste, tomato sauce, oregano, and basil.
  5. Cover and reduce heat to simmer. Allow to cook, covered, for 20 minutes.
  6. Next, stir in the parsley and parmesan cheese. Turn off the heat, and place the cover back on the pot.
  7. Allow to sit, undisturbed, for 5 minutes. Stir to combine and serve immediately over cooked pasta.
  8. Garnish with parsley and parmesan.
Notes
  1. I like to spoon a ladle of sauce into a large bowl, add my desired amount of pasta, and toss to coat. Transfer to a plate, and top with a little more ragu. Garnish and serve.
beta
calories
288
fat
7g
protein
11g
carbs
46g
more
Lord Byron's Kitchen http://www.lordbyronskitchen.com/
 

 

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This Post Has 39 Comments

  1. I have the perfect stay-home pyjamas for this recipe!!! And they are mostly black so any drips of tomato sauce won’t show too badly, as I shovel this into my mouth sat on the sofa watching Netflix.

    I love the use of dried basil in this, the flavour is quite different from fresh basil but it works so well in marinara sauce.

    1. Thank you, Claire. To be perfectly honest, I’m not a fan of fresh basil – it’s too overpowering – but, I love the flavour of dried basil.

  2. My stars, Byron, how can you leave the bread uneaten?! That’s an impossibility for me!!
    The Beef Ragu looks like a great way to use that hunk of red meat that’s sitting in my freezer. I’m always looking for a new way to fix beef. My husband loves it, and I’m a “so-so” fan.

    Thanks for this inspiration!

    1. Do you see how big that bowl of pasta is, Noel? I couldn’t possibly eat the bread, although, I wanted to do so very badly. 🙂

    1. Yes, because I’m very expensive. 🙂 And, as if you are not already on the receiving end of most of my cooking anyway. LOL

  3. This is one of those stick to your ribs, down home, comfort food and I’m in love. When I really want to indulge in something, it’s always pasta and this braised beef hits the spot. Paired with a salad and some garlic bread, my family would be all over this dish!

  4. My pyjamas have a nice elastic waistband that really expands — perfect for this kind of delicious meal. YUM! I like that you put in red pepper flakes, we do like our spice and the hearty meat eaters in our family would go after this ragu like there was a famine. I’m pinning!!

    1. Can you keep a secret, Stephanie? I confess, I have too many of those types of days. But, I ain’t complaining!

  5. I love multi-purpose recipes like this. I need to make a big batch of this and keep it in the freezer for those days I don’t want to cook.

  6. You had me at “slow-roasted.” I can only imagine the flavors you managed to achieve with this beautiful ragu!! Serve me up a bowl, quick, before it’s all gone! Although, I can imagine I’m too late!

    1. Aw, thanks, Dene. I wish I could share it with you, but I packaged it all up and gave it to my dad. 🙂

  7. Oh I haven’t made a Ragu in ages and this has me craving for some now. Look so gorgeously red and inviting. Oh I have to have bread with my ragu.. I’ll leave the pasta for you lol Yum.

  8. Yum. I’m a big fan of braised beef and it sounds perfect in this ragu. I might even kick up the heat a notch because I love a spicy pasta sauce in a heartier dish like this!

  9. Byron, this looks so delicious and perfectly cooked. I don’t even eat beef but I’m literally drooling over this 😉 The recipe looks so flavorful, I would try it soon with chicken 🙂

  10. I love anything that is slow cooked, particularly beef. This looks so comforting, Byron! Can’t wait to try this in the fast approaching Aussie winter. You have a new follower in me 🙂

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