Rich Beef Ragu with Tagliatelle

Some recipes don’t need clever twists or new tricks, just a bit of time spent in the kitchen, a wooden spoon, and the promise of sauce-splattered satisfaction.

You know those recipes that just hit different? The ones that keep you busy for the better part of an hour, with half a glass of something red that you keep forgetting to sip, while the kitchen smells like heaven and there’s already a sauce splatter on your shirt. This Rich Beef Ragu is that kind of cooking. It’s messy, it’s indulgent, and when you finally collapse with a bowl of this stuff, it feels less like dinner and more like you’ve earned something.

Why Beef Shin Beats Mince

We’ve all made ragu with mince. It’s fine, it does the job. But once you swap it for diced beef shin or short rib, there’s no going back. Those little cubes break down slowly, releasing all their sticky, collagen-rich magic until the sauce feels almost silky. It’s the kind of transformation that makes you check the pot “just one more time” even though you know it’s fine.

And what’s more, it’s not complicated. It just asks for patience. Brown the beef properly, let it hiss and spit until you’ve got dark edges. That’s where the flavour hides. By the end of it, you’ll wonder why you ever bothered with mince in the first place.

Building Depth

Here’s where the magic happens. Instead of relying on spice or shortcuts, this ragu builds flavour the old-fashioned way, through time, patience, and a proper reduction. Once the onion, carrot, and celery have softened into that sweet, golden base, in goes the tomato purée. Let it catch just slightly on the bottom of the pan before deglazing with red wine, that little bit of stickiness is where the richness hides.

Then come the tomatoes and stock, and everything starts to mellow and deepen. The sauce thickens, darkens, and suddenly smells like it’s been cooking all afternoon. You’ll find yourself stirring it long after it needs stirring, just because the smell’s ridiculous, all that beef breaking down, wine evaporating, and the sauce clinging to the spoon in glossy ribbons.

Storage & Swaps

This is one of those dishes that actually gets better with a night’s rest. The sauce thickens, the flavour deepens, and tomorrow’s lunch feels like it came straight from a trattoria. Keep it in the fridge for up to three days or freeze it for a rainy weeknight, you’ll thank yourself when you can pull out a jar of homemade ragu instead of reaching for a jar of sauce.

If you can’t get hold of beef shin, diced chuck or brisket work just as well. Lamb shoulder gives a softer, sweeter flavour if you’re in the mood for something richer. No wine in the house? A splash of Worcestershire sauce or a spoonful of balsamic vinegar will bring that same depth. And if you’ve only got spaghetti or pappardelle kicking around, use it, ragu isn’t fussy. It just wants to coat something.

Loved this? Have a look at my Za’atar Chicken Thighs with Roasted Tomato & Anchovy Salsa or perhaps a different tak on a Ragu with my Baked Rigatoni with Pangrattato.

And if you want to see the chaos behind the scenes (including the splatters), I’m on TikTok where you can watch me cook everything I pretty much post on here!