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Slow-cooker Beef Ragu

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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.

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

  1. Heat olive oil in a skillet over medium-high heat.
  2. Season the beef with salt and black pepper.
  3. Sear the beef in the skillet until browned on all sides.
  4. Transfer the beef to the slow cooker.
  5. In the same skillet, sauté the onion, carrot, and celery until softened.
  6. Add the minced garlic and cook for about 30 seconds until fragrant.
  7. Stir in the tomato paste and cook for another minute.
  8. Pour in the red wine if using and let it simmer briefly.
  9. Transfer the vegetable mixture to the slow cooker.
  10. Add crushed tomatoes, beef broth, oregano, thyme, and bay leaves.
  11. Cover and cook on low for 7–8 hours or on high for 4–5 hours until the beef is tender.
  12. Remove the beef, shred it with two forks, and return it to the sauce.
  13. Cook the pasta according to package instructions until al dente.
  14. 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

Find it online: https://thefamilycooking.com/slow-cooker-beef-ragu/