Beef Shoulder Ragù

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This slow cook beef shoulder ragù sauce had our neighbors knocking on our door for more! While the cook time on this might take all day, the prep time is short, and it’s a one pot meal. The result is a delicious flavorful ragù sauce, perfect to mix with your favorite pasta and enjoy with crusty bread! The slow cooking process makes the beef shoulder melt in your mouth tender.

This recipe is perfect for entertaining or even a weeknight since the hands on prep time is minimal. Make sure to have a hearty Italian red to enjoy along side this dish!

Beef Shoulder Ragù

By: Katherine Tinsley
Ingredients
  • 2 tsp olive oil
  • 3/4 lb -1 lb beef shoulder
  • 1/2 lb ground pork
  • 1/2 lb ground beef
  • 28 oz crushed tomatoes
  • 14 oz petite diced tomatoes
  • 1 onion, diced
  • 2-3 tbsp minced garlic
  • 1/2 cup dry red wine
  • 1 cup beef broth
  • 2 herb bunches (sage, rosemary, thyme)
  • 1/2 tsp dried sage
  • 1 tsp minced fresh sage
  • 1/2 tsp Italian seasoning
  • 1/2 tsp dried basil
  • 2-3 bay leaves
  • 1 pinch red pepper flakes
  • salt & pepper
  • grated Pecorino Romano to garnish
Directions
Step 1
Preheat oven to 300°F. Heat olive oil in large Dutch oven on medium heat. Add garlic and onion. Sauté until soft and fragrant.
Step 2
Salt and pepper beef shoulder. Add beef shoulder to Dutch oven and brown on all sides. Remove beef shoulder from Dutch oven and set aside.
Step 3
Deglaze Dutch oven with a bit of the wine. Add ground meat to Dutch oven and brown, mixing with the onion and garlic. Add dried Italian seasoning, dried basil, red pepper flakes, and salt + ground black pepper to taste.
Step 4
Once meat is brown, add crushed tomatoes and diced tomatoes. Pour in 1/4 cup red wine and beef broth and mix. Add more salt and pepper to taste. Mix in minced fresh sage.
Step 5
Prep herb bundles and secure with cooking twine. Add herb bundles and bay leaves to sauce. Nestle beef shoulder in sauce. Pour remaining red wine in a swirl on top.
Step 6
Cover with lid and place in oven on 300°F for 4 hours. Remove from oven and take out herb bundles (will be mostly stems). Shred beef (should pull apart with a wooden spoon) and mix in sauce. Reduce heat to 250°F and return to oven for last hour.
Step 7
Remove from oven and add your favorite al dente pasta to the sauce! Garnish with the pecorino romano and enjoy!

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