Hearty Ragu: A Comforting Recipe Perfect for Every Occasion

A rich and comforting dish, a hearty Ragu just might be what you’ve been looking for to warm you from the inside out. It’s a favorite of mine, a savory short ribs and fresh veg combined with a splash of Chianti slow cooked through to perfection. The best part? You could even serve it on top of any of your favorite pasta, be it a traditional rigatoni, gnocchi or whatever that calls to you. Well, enough of that, let’s get our ragu (if you’re unfamiliar with the Italian term ragu, it means chili con carne, hopefully never be confused with diet. Let’s just call it chili and get cooking!)

Ingredients

First, you want to make sure you have all the ingredients you’ll need. I like to have everything prepared before we start on the cooking process, otherwise you are in the middle of everything and you get a little rushed. Here’s what you’ll need for this ragu.

👉 Short Ribs: The star of the dish are these. Once braised, they have a rich, melt in your mouth flavor. Whole Foods or Costco should have some good deals on these, and I got about a pound from them (no salsify and no ribs) but any quality butcher would likely have some good deals on these. Before hitting the pan, they’ll need a little seasoning.

👉 Chianti Wine: For deglazing and building those deep flavors in a ragu, you need a good Chianti. And since we’re using about two cups of it, but do however have the freedom to use our preference.

👉 Plum Tomatoes: But these will add a fresh, natural sweetness into the sauce. If canned is more convenient, I like to crush them by hand to keep the texture rustic, but you can use canned.

👉 Onion and Garlic: It’s an essential one for creating the savory base. The onion will cook down into the sauce and the garlic meats the barriers with a nice fragrant pungent richness.

👉 Carrot: The carrot will add a touch of sweetness, the acidity of the tomatoes and wine will balance.

👉 Parmigiano Reggiano Rind: It doesn’t seem like much, but it does really change the depth and umami of the ragu. If you have a block or rind of Parmigiano, throw it in while the sauce simmers because it adds a flavor you’ll be amazed at!

👉 Fresh Thyme: Thyme for it, fresh herbs like thyme will add flavor to the whole dish and ease its oils into the sauce. If you don’t have a food mill, just toss the sprigs in whole and then strain the ragu clean when done.

The Cooking Process

That means your ingredients prepped and your short ribs seasoned — it’s time to get cooking! A Dutch oven is just perfect for the perfect braised ragu. Here’s how to do it:

✅ Sear the Short Ribs: Heat medium heat in Dutch oven. Once it’s hot enough to cook, put in your short ribs and get some nice sear on all sides to encase the flavour and give you that delicious brown crust. Once about 7 minutes have passed, they should be golden.

✅ Sauté the Aromatics: Take the short rib out of the pan and add your chopped onion and garlic. Let them soften and become fragrant; then add the carrot and your seasoning of choice (salt, pepper and maybe a little chili flake if you’re a heat lover).

✅ Deglaze and Build Flavor: Put in a mess of Chianti wine so that you scrape up all their charming, browned bits that stuck to the bottom of the pot. The magic happens in those bits—they pack a flavor!

✅ Add Tomatoes and Herbs: Add your plum tomatoes, along with thyme sprigs and Parmigiano rind. Mix everything and then return short ribs to pot.

✅ Simmer Slowly: Simmer it for 2-3 hours on the low heat, cover the Dutch oven and let it do its thing. This cooking at a slow rate permits flavors to marry and beef to become tender.

✅ Finish and Serve: When the short ribs are all fall off the bone tender, remove from the sauce. Get the meat off the bones, ripping it to pieces and putting it into the sauce, throwing the bones and the thyme stems away. Now stir everything together and your ragu is ready to be served over your favorite pasta!

Nutritional Value

Storing and Reheating

Make this ragu in advance, because this really is one of those dishes that actually gets better. If you’re planning to store it:

Refrigerating: Start with room temperature before moving it to an airtight container. It will last about 3 to 4 days in the fridge. It will continue to develop its flavors.

Freezing: This ragu freezes well too. Cold to room temperature, no need to refreeze, store it in a freezer-safe container up to 3 months. Once you’re ready to eat it, thaw it overnight in the fridge, and warm it on the stovetop gently.

Reheating: Add a splash of water or broth if it’s too thick and it needs to be reheated. Slowly heat it over low heat, and stirring occasionally. Do not burn it.

Personal Tips

Wine Swap: Any full bodied red wine will do if you don’t have Chianti. Instead a Cabernet Sauvignon or Merlot is a great substitute and will give you a similar depth of flavor.

Meat Choices: Short ribs are my thing, but other meats such as pork shoulder, beef chuck, even lamb, can easily be substituted for a different twist. However, if you choose a different cut be sure to adjust the cooking times.

Pasta Pairing: This ragu is delicious with any pasta, but especially with a great sturdy shape like rigatoni, pappardelle or gnocchi for a large quantity of sauce.

Extra Flavor: To give a little extra zing use a squeeze of fresh lemon juice or a pinch of red pepper flakes at the end for a burst of brightness.

Both a dinner party or just a standard craving for a great homemade meal, this ragu is going to be a crowd pleaser. Slow cook, enjoy the process and let the varieties come together for an experience of a dish you are going remember!