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Overhead shot of a blue bowl of polenta and ragu on a marble background

Braised Beef Ragu with Rich Tomato Sauce

This braised beef ragu recipe is amazing served with creamy polenta or fresh pasta. The beef is slow cooked in the oven until it can be shredded and coated in the rich tomato and red wine sauce.
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 4 servings
Calories 159kcal


  • 400 g Stewing Beef
  • 2 tablespoon Olive Oil
  • 1 Onion chopped
  • 2 Carrots peeled and chopped
  • 2 cloves Garlic crushed
  • 2 tablespoon Tomato Puree
  • 200 ml Red Wine
  • 2 sprigs Thyme
  • 1 Bay Leaf
  • 1 400g tin Chopped Tomatoes
  • 250 ml Beef Stock
  • Parmesan to serve
  • Polenta to serve


  • Heat the oven to 160°C/320°F. Season the beef with salt and pepper, heat a tablespoon of oil over a medium high heat in an oven safe pot and brown the beef all over. Drain the beef in a colander to remove the fat.
  • Wipe out the pot with kitchen roll then add another tablespoon of oil and the onion, carrot and garlic. Season well and cook over a low heat until softened, about 10 minutes.
  • Add the tomato puree and stir to coat then pour in the wine, thyme, bay leaf, tomatoes and stock. Season again then add the beef back to the pot. Cover and put in the oven for 2 and a half hours checking occasionally to make sure it's not getting too dry. Remove the lid and cook for another 30 minutes.
  • Once the cooking time has finished you should be able to shred the beef with forks. Shred and serve over polenta or pasta.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 159kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 294mg | Potassium: 540mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5277IU | Vitamin C: 15mg | Calcium: 59mg | Iron: 2mg