There’s something about a slow-simmered beef ragu that just hits differently—it’s like wrapping yourself in a warm, savory hug. This Beef Ragu with Gnocchi and Spinach is everything you crave on a chilly evening: deeply flavorful, rich in texture, and unapologetically hearty. With pillowy gnocchi soaking up every ounce of that saucy goodness and fresh spinach adding a pop of green (and a tiny hint of virtue), it’s a dish that’s both comforting and a touch elegant. Think of it as the Italian grandmother’s dinner you never knew you needed—but can now make in your own kitchen.
Beef Ragu with Gnocchi and Spinach
Prep Time 25 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 25 minutes mins
Course Main Course
Cuisine Italian
Dutch oven or heavy-bottomed pot perfect for slow braising, but a crockpot also works beautifully for a beef ragu slow cooker version.
Chef’s Knife for cutting the beef and prepping the veggies.
Wooden spoon ideal for stirring without scratching the pot.
Slotted spoon helpful if you want to remove the beef chunks while reducing the sauce.
Large saucepan or pot for boiling gnocchi.
For the Ragu
- 2 tablespoons olive oil
- 2 pounds beef chuck roast cut into large chunks
- Salt and freshly ground black pepper to taste
- 1 large onion finely diced
- 4 garlic cloves minced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 28-ounce can crushed tomatoes
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon sugar optional, to balance acidity
For the Gnocchi and Spinach
- 1 pound potato gnocchi store-bought or homemade
- 4 cups fresh baby spinach
- 2 tablespoons butter
- Freshly grated Parmesan cheese for serving
Sear the Beef
Heat olive oil in a Dutch oven over medium-high heat. Season the beef chunks with salt and pepper, then sear them on all sides until browned, working in batches to avoid overcrowding. Transfer the beef to a plate and set aside.
Build the Flavor Base
In the same pot, add a bit more olive oil if needed, then sauté the onion, carrot, and celery until softened—about 6–8 minutes. Add the garlic and tomato paste, stirring until fragrant, about 1 minute.
Deglaze with Wine
Pour in the red wine to deglaze the pot, scraping up all the brown bits stuck to the bottom. Let it simmer for 3–5 minutes until slightly reduced.
Simmer the Ragu
Return the beef to the pot. Add crushed tomatoes, beef broth, oregano, thyme, bay leaves, and sugar if needed. Bring to a gentle boil, then reduce the heat to low. Cover and let it simmer for 2.5 to 3 hours, or until the beef is fall-apart tender.
Shred and Reduce
Remove the beef chunks with a slotted spoon and shred them using two forks. Return the shredded beef to the sauce. Let the ragu simmer uncovered for another 20 minutes to thicken.
Cook the Gnocchi
While the ragu thickens, bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the surface—about 2–3 minutes. Drain and toss with butter.
Wilt the Spinach
Stir fresh spinach into the hot gnocchi so it wilts gently, or you can add it straight into the hot ragu if you prefer it fully incorporated.
Assemble and Serve
Spoon the rich beef ragu over the buttery gnocchi and spinach. Finish with a generous sprinkle of Parmesan cheese. Serve hot, preferably with crusty bread and a glass of wine.
Perfect Pairings
This dish begs to be served with something that holds up to its bold flavors. A glass of full-bodied red wine—like a Chianti, Barolo, or Cabernet Sauvignon—is a natural companion. Crusty sourdough bread or garlic focaccia will help mop up every drop of that luscious sauce.
For a green side, try a crisp arugula salad with lemon vinaigrette, which cuts through the richness of the ragu beautifully. If you're looking for a second course or to stretch the meal into a feast, a simple roasted mushroom medley on the side brings an earthy contrast that complements the beef. Bonus: you get a touch of that mushroom ragu flavor profile without adding complexity to the main dish.
FAQs
1. Can I use a different cut of beef?
Yes! While beef chuck is the classic choice for this ragu recipe due to its marbling and tenderness when braised, short ribs also work incredibly well—especially if you want to veer into short rib ragu territory. Avoid leaner cuts like sirloin as they can become dry.
2. Is this the same as a ragu bolognese recipe?
Not quite. A traditional ragu bolognese recipe typically includes milk or cream and finely ground meat, making it silkier and milder. This beef ragu leans more rustic and chunky, often referred to as an Italian beef ragu.
3. Can I make this in a slow cooker?
Absolutely. This is one of the best beef ragu slow cooker dishes you can prep in the morning and enjoy for dinner. Just sear the meat and veggies first, then transfer everything to the slow cooker and cook on low for 8 hours.
4. Can I substitute the gnocchi with another pasta?
Of course. Gnocchi makes the dish extra cozy, but pappardelle pasta is a traditional and equally delicious option. It holds the sauce beautifully and is often featured in many classic beef ragu pasta dishes. You could also use rigatoni or tagliatelle.
5. Can I swap out the beef for another protein?
Definitely. While this is a beef-focused recipe, pork ragu recipes and lamb ragu recipe variations follow a similar cooking method. Both bring their own unique flavors—pork is a bit sweeter, and lamb has a gamey richness.
