Rustic-Style French Beef Ragu
This is a riff on a French classic is inspired by the flavors of Beef Bourguignon but prepared in the style of a slow simmered ragu sauce. Chef Cedric's hearty ragu is made with ground beef and pancetta, stewed in a red wine and tomato sauce with cremini mushrooms, onion, and carrots. The rich sauce is accompanied by delicate pasta shells and finished with a sprinkle of parmesan cheese.
Nutritional facts
Protein
37g
Carbs
85g
Calories
750kcal
Fat
28g
Ingredients
Bay Leaf, Oregano, Carrots, Celery, Garlic Powder, Black Pepper, Fennel Seed, Canned Tomato, Onion, Red Wine, Kosher Salt, Pasta Shells, Crimini Mushroom, Thyme, Ground Beef, Pancetta, Italian Parsley, Parmesan Cheese
Contains milk, wheat.
Reviews
4.3
Based on 4074 reviews
Sharla · 07/19/25
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About Cedric Nicolas
Born and raised in Versailles, France, Chef Cedric Nicolas got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional schooling and enrolled in a culinary training program at the age of 15. It only took several months, and a couple of missed soccer games, for him to decide he wanted to get into restaurants. Nicolas moved to London to stage at The Lanesborough, and by the age of 19, he was working in Michelin-starred Club Gascon. Nicolas eventually came back home to France to work under Gordon Ramsey. He went on to become chef of a restaurant with a daily tasting menu that featured the best local ingredients he could source this eventually earned the restaurant a Michelin Plate award. Nicolas moved to Los Angeles in 2017 to open Belle Vie and has been cooking in the city ever since.
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