Slow Cooker Ragu with Beef (Print Version)
Rich, tender beef slowly simmered with tomatoes, wine, and aromatic vegetables for a comforting Italian sauce perfect over pasta or polenta.
# What You’ll Need:
→ Beef
01 - 2 lbs beef chuck, cut into 2-inch cubes
→ Vegetables
02 - 1 large onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 4 garlic cloves, minced
→ Liquids
06 - 1 (28 oz) can crushed tomatoes
07 - 1/2 cup dry red wine
08 - 1/2 cup beef broth
→ Seasonings & Herbs
09 - 2 tbsp tomato paste
10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - 1/2 tsp dried thyme
13 - 1 bay leaf
14 - 1/2 tsp crushed red pepper flakes
15 - Salt and freshly ground black pepper, to taste
→ Finishing
16 - 2 tbsp olive oil
17 - Fresh parsley or basil, chopped for garnish
18 - Freshly grated Parmesan cheese for serving
→ To Serve
19 - Cooked pasta or creamy polenta
# Steps:
01 - Heat olive oil in a large skillet over medium-high heat. Sear beef cubes on all sides until browned, working in batches if necessary. Transfer browned beef to the slow cooker.
02 - In the same skillet, add onion, carrots, and celery. Sauté for 3-4 minutes until softened. Add garlic and cook for 1 minute more. Transfer vegetables to the slow cooker.
03 - Add crushed tomatoes, tomato paste, red wine, beef broth, oregano, basil, thyme, bay leaf, and red pepper flakes to the slow cooker. Season generously with salt and pepper. Stir to combine all ingredients.
04 - Cover and cook on low for 8 hours, or until beef is very tender and shreds easily with minimal resistance.
05 - Remove and discard the bay leaf. Use two forks to shred the beef directly in the sauce. Taste and adjust seasoning with salt and pepper if needed.
06 - Serve ragu hot over cooked pasta or polenta. Garnish with fresh chopped herbs and Parmesan cheese if desired.
# Expert Tips:
01 -
- The hands off time means you can go about your day while magic happens in the slow cooker
- Leftovers somehow taste even better, making it perfect for meal prep or unexpected guests
02 -
- Dont skip the searing step, even though it takes extra time, those browned bits are where deep flavor lives
- Throw in a Parmesan rind at the start if you have one, then fish it out before serving for an incredible umami boost
03 -
- Pat the beef completely dry before searing, otherwise it will steam instead of develop that gorgeous brown crust
- Use a wooden spoon to scrape up all the browned bits from the skillet after cooking the vegetables, that's pure flavor you don't want to leave behind