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5 from 3 votes

Rich Beef Shin Ragu with Red Wine

Rich Beef Shin Ragu with Red Wine is slow-cooked for maximum flavour. Upgrade your bolognese by serving this decadent yet simple to prepare dish with Pappardelle or creamy polenta.
Prep Time10 mins
Cook Time4 hrs 20 mins
Total Time4 hrs 30 mins
Course: Main Course, Pasta
Cuisine: Italian
Servings: 6 servings
Calories: 155kcal
Author: Carrie Carvalho


  • Dutch Oven or Deep Oven Safe Frying Pan with a Lid


  • 400 grams Beef Shin, cut into small chunks
  • 1 White Onion, finely Diced
  • 2 Carrots, Finely Diced
  • 2 Celery Ribs, Finely Diced
  • 2 Garlic Cloves, Finely Diced
  • 2 Sprigs Fresh Rosemary, Leaves Removed and Finely Chopped Or 1 tsp Dried
  • 500 ml Beef Stock From one stock Cube
  • 400 grams Tin of Chopped Tomatoes
  • 2 tbsp Tomato Puree
  • 150 ml Red Wine I like to use Shiraz but whatever you prefer to drink will work.
  • Salt and Pepper
  • 2 tbsp Olive Oil


  • Preheat your oven to 160°c/fan 140/Gas 3/325°f
  • Heat a tablespoon of olive oil in a Dutch Oven or Deep Oven-Safe Frying Pan with a Lid over medium heat.
  • Season the beef generously with salt and pepper and add to the pan. Brown the beef all over (about 5 minutes) then remove from the pan with a slotted spoon and set aside.
  • Add another tablespoon of oil to the pan and add the finely diced onion, carrots and celery. Cook for about 4-5 minutes until beginning to soften, then add a dash of salt and pepper and the garlic and rosemary.
  • Cook for 2 minutes until the garlic becomes fragrant, then pour over the wine. Stir well and simmer for 5 minutes.
  • Stir in the tomato puree, then add the beef back into the pan and pour over the beef stock.
  • Stir everything together well then pop the lid on and transfer to the oven. Cook for 3.5 to 4 hours, giving it a good stir every hour or so. Add a splash of water if you feel the sauce is beginning to dry out.
  • Use the back of a wooden spoon to mash up any chunks of beef that haven't fallen apart. Give it a taste and add a pinch of salt and/or pepper if desired then stir in some freshly cooked pasta or serve over polenta or mashed potato.
  • Garnish with a sprinkle of parmesan to serve and enjoy!


This recipe will sauce 500g of pasta - I recommend Pappardelle or Tagliatelle. 
Other serving suggestions are over some creamy polenta or as a stew with mashed potato or crusty bread and steamed greens. 


Calories: 155kcal | Carbohydrates: 9g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 304mg | Potassium: 581mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3502IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 2mg