Beef ragout served on a plate

Beef ragout

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(18 ratings)

Prep: 25 mins Cook: 3 hrs, 30 mins

More effort

Serves 6-8

Add a modern-day twist to a classic bolognese with Tom Kerridge's exquisite beef ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal396
  • fat20g
  • saturates6g
  • carbs9g
  • sugars8g
  • fibre3g
  • protein34g
  • salt0.2g
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  • 1.2kg beef shin, cut into chunks



    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 4-5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 carrots, finely chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 celery sticks, finely chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 4 garlic cloves, sliced



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 3 tbsp tomato purée
  • 400ml red wine
  • 2 rosemary sprigs
  • 2 bay leaves
  • 2 x 400g cans chopped tomatoes
  • 500ml beef stock
  • parmesan, grated, and pappardelle (see 'Goes well with', below), to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.

  2. Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving – it tastes better if made a day ahead.

  3. When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.

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Comments, questions and tips

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4th Jul, 2020
Abso-blooming-lutely delicious. Made it with beef ribs as I couldn't get shin, and it's just incredible. It takes time, but I got 8 good portions.
13th Jun, 2020
Fabulous, I made this last night to be simmered Again tonight. Only modification, I added pancetta at the sofrito stage and I’ll put some chopped mushrooms in later.
24th Mar, 2020
Excellent recipe that is totally worth the patience it requires. I fully endorse the 24 hour rule - it’s way better if you leave it. The second time I made it, I also added mushrooms, to start, and fresh tomatoes for the last half hour. Thoroughly recommend this TK classic.
Matt White's picture
Matt White
18th Dec, 2019
Made this today, absolute hit with the family. Paired it with the hairy bikers pappardelle pasta recipe and it makes for a filling meal. Plenty left, will be interesting to see how the pasta fares after being frozen but I`m sure it`ll be fine. It's a bit of up front effort prepping the veg and searing the meat but well worth it. I do recommend shredding the meat before serving as with shin of beef you can get the odd gristly bit but it's easily caught at the end.
9th Nov, 2019
How long would the sauce last? Looking to do this Boxing Day, but would ideally like to prepare beef Christmas Eve or earlier. Thanks.
goodfoodteam's picture
10th Nov, 2019
Thanks for your question. You can make this dish ahead and freeze it so can prepare it a month or more in advance.
17th Sep, 2019
Use only 1 can of tomatoes and cooked brilliantly in slow cooker (Less liquid needed in slow cooker). Deeply rich and satisfying.
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