Why You’ll Love This Recipe
- Slow cooking creates incredibly tender beef.
- Deep, rich flavors develop over time.
- Easy preparation with minimal effort.
- Perfect for serving over pasta, polenta, or mashed potatoes.
- Great for meal prep and leftovers.
- A comforting and hearty dish for any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- beef chuck roast or stewing beef
- olive oil
- onion, finely chopped
- garlic, minced
- carrot, finely diced
- celery, finely diced
- crushed tomatoes
- tomato paste
- beef broth
- red wine (optional)
- dried oregano
- dried thyme
- bay leaves
- salt
- black pepper
- pasta (such as pappardelle or tagliatelle)
- grated parmesan cheese
- fresh parsley, chopped
Directions
- Heat olive oil in a skillet over medium-high heat.
- Season the beef with salt and black pepper.
- Sear the beef in the hot skillet until browned on all sides.
- Transfer the beef to the slow cooker.
- In the same skillet, sauté the chopped onion, carrot, and celery until softened.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Stir in the tomato paste and cook for another minute.
- Pour in the red wine if using and allow it to simmer briefly.
- Transfer the vegetable mixture to the slow cooker.
- Add the crushed tomatoes, beef broth, oregano, thyme, and bay leaves.
- Cover and cook on low for 7–8 hours or on high for 4–5 hours until the beef is very tender.
- Remove the beef from the slow cooker and shred it using two forks.
- Return the shredded beef to the sauce and stir well.
- Meanwhile, cook the pasta according to package instructions until al dente.
- Serve the beef ragu over the cooked pasta and garnish with grated Parmesan cheese and chopped parsley.
Servings and timing
Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 7–8 hours (low) or 4–5 hours (high)
Total Time: About 8 hours
Variations
- Use ground beef instead of beef chunks for a quicker version.
- Add mushrooms for extra depth and texture.
- Include a pinch of red pepper flakes for a hint of heat.
- Serve the ragu over creamy polenta instead of pasta.
- Add fresh basil near the end of cooking for extra aroma.
Storage/Reheating
Store leftover beef ragu in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the sauce in a saucepan over medium heat, stirring occasionally until heated through. Add a splash of broth or water if the sauce becomes too thick.
The ragu freezes very well and can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
What cut of beef works best for beef ragu?
Beef chuck roast works best because it becomes very tender when slow-cooked.
Do I need to sear the beef before slow cooking?
Searing is optional but adds extra depth of flavor to the sauce.
Can I make this recipe without wine?
Yes, you can replace the wine with additional beef broth.
What pasta works best with beef ragu?
Wide pasta like pappardelle or tagliatelle works well because it holds the thick sauce.
Can I cook this on the stovetop instead?
Yes, simmer the sauce on low heat for about 2–3 hours until the beef becomes tender.
Can I add vegetables to the sauce?
Yes, mushrooms, bell peppers, or spinach can be added.
Can I prepare this recipe ahead of time?
Yes, the flavor often improves after sitting overnight in the refrigerator.
How do I make the sauce thicker?
Allow it to simmer uncovered for a few minutes to reduce.
Can I use a pressure cooker instead?
Yes, cook on high pressure for about 45–50 minutes and allow natural release.
What can I serve with beef ragu?
It pairs well with pasta, polenta, crusty bread, or roasted vegetables.
Conclusion
Slow-cooker Beef Ragu is a comforting and flavorful dish that transforms simple ingredients into a rich, satisfying meal. With tender shredded beef and a deeply flavored tomato sauce, it’s perfect for serving over pasta or other hearty sides. Easy to prepare and ideal for slow cooking, this recipe delivers classic comfort with minimal effort.
PrintSlow-cooker Beef Ragu
Slow-cooker Beef Ragu is a rich and comforting dish featuring tender shredded beef simmered slowly in a flavorful tomato and herb sauce. Perfect served over pasta, this hearty meal develops deep flavor through slow cooking with simple ingredients.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Halal
Ingredients
- 2 lbs beef chuck roast or stewing beef
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 oz pasta (pappardelle or tagliatelle)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Season the beef with salt and black pepper.
- Sear the beef in the skillet until browned on all sides.
- Transfer the beef to the slow cooker.
- In the same skillet, sauté the onion, carrot, and celery until softened.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Stir in the tomato paste and cook for another minute.
- Pour in the red wine if using and let it simmer briefly.
- Transfer the vegetable mixture to the slow cooker.
- Add crushed tomatoes, beef broth, oregano, thyme, and bay leaves.
- Cover and cook on low for 7–8 hours or on high for 4–5 hours until the beef is tender.
- Remove the beef, shred it with two forks, and return it to the sauce.
- Cook the pasta according to package instructions until al dente.
- Serve the beef ragu over the pasta and garnish with Parmesan cheese and chopped parsley.
Notes
- Ground beef can be used for a quicker version.
- Mushrooms add extra depth and texture to the sauce.
- The ragu can also be served over creamy polenta or mashed potatoes.
- The flavor improves after resting overnight in the refrigerator.
- Leftover ragu freezes well for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg
