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Braised Beef Ragù with Fusilli

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Ready to get your simmer on? If you’re looking for an incredible pasta sauce recipe to warm up your kitchen this weekend, look no further. This from-scratch ragù is braised beef bliss—loaded up with honest-to-goodness ingredients and served over our springy fusilli for the perfect family table meal. Don’t wait for a special occasion!

Recipe Review
Recipe:
Braised Beef Ragù with Fusilli
Preparation Time
Cook Time
Average Rating
41star1star1star1stargray Based on 4 Review(s)
  • SERVES: 6-8
  • LEVEL: Roll Up Your Sleeves
INGREDIENTS
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DIRECTIONS
  1. Preheat oven to 325˚F. Season the meat with salt and pepper.
  2. Heat the olive oil in a large oven-proof pot (Dutch oven) over medium-high heat. When the oil is hot, brown the meat on all sides, about 5 minutes. Remove the beef from the pot and set aside.
  3. Reduce heat to medium. Add the onion and garlic and sauté until fragrant, about 2 minutes. Add the carrots and the celery and sauté until the vegetables are softened, about 5 minutes.
  4. Stir in flour and tomato paste. Cook together for a minute, and then add the balsamic vinegar. Cook for about 5 minutes, being sure to scrape the bits off the bottom of the pot with a wooden spoon. Add the red wine and simmer until reduced by half, about 5 more minutes.
  5. Meanwhile, prepare the oregano by tying the stems together with a kitchen string.
  6. When the wine has reduced, add the browned beef and the oregano. Add the crushed tomatoes and the beef stock. Bring the liquid to a simmer over medium-high heat. Then, cover the pot and transfer to the oven. Cook for 3 ½ hours, or until the beef is very tender.
  7. Remove the meat and place on a cutting board. Discard the oregano. Shred the meat into smaller pieces.
  8. Stir in the cornstarch. Thicken the sauce slightly with an immersion blender. Pulse for about 2 minutes. Return the meat to the pot with the sauce. Salt and pepper to taste.
  9. Bring a large pot of salted water to a boil. Cook pasta according to package instruction. Drain, reserving about ½ cup of pasta water.
  10. Add the pasta to the sauce and cook for 2 minutes.  Add pasta water as needed.
  11. Spoon the pasta onto plates and sprinkle with chopped parsley and freshly grated Parmigiano-Reggiano.