CC’s Old-World Italian Beef Ragú is the perfect dish for a gloomy day. In fact, every day this past week has been rainy and overcast. Therefore, days like this make me want to curl up on the couch with a large mug of coffee. I flavor it with a healthy dose of French vanilla creamer. Then I grab the TV remote and let a luscious pot of rich beef ragú simmer in the oven.

This rustic, Old World recipe is easy to prepare. In addition, pre-made gnocchi makes it even easier to serve. If you feel so inclined, you could also make gnocchi from scratch. As a result, you can wow yourself and your family. 🙂

The Story Behind This Authentic Beef Ragù

First, my recipe does NOT follow a faithful ragù alla bolognese registered with the Bologna Chamber of Commerce in 1982. Meat is the star, yes, and tomato plays a supporting role. And sauce cooks low and slow for over two hours.

However, the official recipe has no herbs. Both the 1982 recipe and the updated 2023 version are deposited with the Chamber. In addition, they are explicit about the seasonings: salt and black pepper only. Therefore, there is no rosemary, thyme, marjoram, bay leaf, oregano, or garlic. None of it.

Although Italian home cooks have always put their own spin on this historic dish, this is my version, just like the spin I put on my Easy Italian Bolognese Sauce recipe. I made the “authentic” ragú alla bolognese and Jimmie did NOT love it. I did, but I’m cooking for us, not just me. 😉 Ultimately, it’s what we both love that matters. And even moreso, because pasta is his favorite food. The point of experimenting with food and developing new recipes is to please the palate. Therefore, don’t be afraid to leave the well-worn path and forge your own trail.

Tips for Cooking Gnocchi to Perfection

Gnocchi is an excellent choice for beef ragù. Its soft, pillowy texture and mild flavor make it a great vehicle for a rich, meaty sauce. As a result, the ragù is the star, while the gnocchi lets it shine. I’ve tried making gnocchi from scratch and to me, it just isn’t worth the time and effort when there are some excellent pre-made products out there. Our favorite is DeLallo made in Italy.

Here are a few tips for the best result:

First, do not overcook the gnocchi. It floats to the surface when done. Therefore, pull it out immediately, or it will turn gummy.

Next, serve right away. Gnocchi softens quickly if it sits in the sauce. Therefore, keep the ragù separate until just before serving.

Finally, finish in the sauce. Toss the cooked gnocchi with the ragù and a splash of starchy pasta water over high heat. Then cook for about a minute, just as you would with any pasta. As a result, the sauce clings to the gnocchi.

CC’s Old-World Italian Beef Ragù

Culinary Craftiness

Start with a frozen roast and let your oven do its tenderizing magic. Serve with gnocchi, pappardelle, or even something totally out of the box like German Bread Dumplings!

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Course Main Course

Cuisine Italian

Servings 8

Calories

Ingredients

  

1x2x3x

• 2 lb frozen chuck or arm roast (approximate size)
• 1 large onion peeled and chopped
• 1 cup passata
• 4 garlic cloves peeled, left whole
• 2 tbsp CC’s Italian Seasoning Blend
• 2 bay leaves
• 1 cup red wine
• 2 cups beef stock
• 1 tsp. salt
• 1/2 tsp. pepper
• Cooked gnocchi or pappardelle

Instructions

 

• Turn oven on to 350 F.
• Mix the onions, passata, garlic, Italian seasoning blend, salt, pepper, wine, and beef broth in a container that’s easy to pour.
• Pour a little of the sauce mixture in a roasting pan, then place the frozen roast in it. Pour the rest over the roast. Lay 2 bay leaves on top. Cover tightly with lid or foil and cook in the oven for 3-3.5 hours.
• Remove from oven, discard bay leaves. Gently scrape off sauce, carefully transfer roast to platter to remove fat and bone (if it contains a bone), if there is any. Shred the meat with 2 forks and return to the sauce. Put back in the oven for 20-30 minutes.
• When the meat sauce is out of the oven and kept on the back burner with a lid on, bring a large pot of salted water to boil. Carefully slide the gnocchi in and cook for about 5 minutes, or until they float to the surface. Don't overcook or they'll turn gummy. Drain well with a slotted spoon and transfer straight into the beef ragú.
• Serve immediately.

Keyword Beef, Gnocchi, Italian, Old-World, Ragu

Tried this recipe?Let us know how it was!

Pasta Alternatives to Try

Alternatively, choose a wide, flat pasta such as pappardelle or tagliatelle. These pastas are traditional choices for rich, meaty beef ragù; in addition, their large surface area lets the shredded beef and thick sauce cling effectively. Furthermore, sturdy, textured pastas are also excellent alternatives. For example, try rigatoni, fettuccine, or bucatini. Their ridges and tube shapes capture the chunky sauce and meat bits, so every bite stays flavorful.

• Avoid delicate or small shapes like angel hair, linguine, or orzo, as they lack the structural integrity to hold up to the heavy, robust sauce and can become overwhelmed.
• Fresh pasta is often preferred by traditionalists for its superior texture and ability to absorb the rich flavors of the ragù.

Perfect Pairings for Serving

This savory beef ragù is also amazing with German Bread Dumplings (aka Semmelknoedel). There is absolutely nothing wrong with combining two fantastic foods from different cultures. They really and truly will live happily ever after. 😍

Happy eating! 😊

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