Slow Cooker Beef Ragu
There’s something deeply satisfying about the rich, savory taste of Slow Cooker Beef Ragu. The slow-cooked beef, tender and infused with a flavorful tomato sauce, is the perfect complement to your favorite pasta. Whether you’re hosting a cozy dinner or looking for a comforting weeknight meal, this dish is an easy, crowd-pleasing choice that requires minimal effort and delivers maximum flavor.
Ingredients
- 1.2 kg (2.5 lb) chuck beef or other slow-cooking beef cut, cut into 4 equal pieces
- 1 tbsp salt
- Black pepper to taste
- 3 tbsp olive oil, separated
- 3 cloves garlic, minced
- 1 onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 800g (28oz) crushed canned tomatoes
- 3 tbsp tomato paste
- 2 beef bouillon cubes, crumbled
- 1 cup (250ml) red wine (or substitute with beef broth)
- 1 1/2 cups (375ml) water
- 3/4 tsp dried thyme or 3 sprigs fresh thyme
- 3 dried bay leaves
- 1 lb (500g) dried pappardelle pasta (or pasta of choice)
- Freshly grated Parmesan or Parmigiano Reggiano (for serving)
- Fresh parsley, finely chopped (optional)
Instructions
- Prepare the Beef: Pat the beef dry and season generously with salt and pepper.
- Sear the Beef: Heat 1 tbsp of olive oil over medium-high heat in a heavy pot. Add the beef and sear on all sides until browned (about 3-5 minutes). Remove and set aside.
- Sauté Vegetables: Add the remaining 2 tbsp of olive oil to the same pot. Sauté garlic, onion, carrots, and celery for 5-7 minutes until softened.
- Combine Ingredients in Slow Cooker: Add the seared beef and sautéed vegetables to the slow cooker. Add crushed tomatoes, tomato paste, beef bouillon cubes, red wine, water, thyme, and bay leaves. Stir to combine.
- Slow Cook: Cover the slow cooker and cook on low for 6-8 hours until the beef is tender.
- Shred the Beef: Remove the beef and shred it using two forks. Return the shredded beef to the sauce and stir. Let the ragu simmer for an additional 30 minutes to thicken.
- Cook the Pasta: Bring a large pot of water to a boil. Add salt and cook the pappardelle pasta according to the package instructions. Drain and set aside.
- Combine Pasta and Sauce: Transfer the cooked pasta to the pot with the ragu. Toss until the pasta is well-coated with the sauce.
- Serve: Top with freshly grated Parmesan and chopped parsley. Serve immediately.
Notes
- Searing the Beef: Don’t skip this step, as it adds depth and flavor to the ragu.
- Wine Substitute: If you prefer not to use wine, you can substitute it with beef broth.
- Resting the Ragu: This dish tastes even better the next day. If you have time, let the ragu sit for a few hours or overnight.
- Pasta: Pappardelle is ideal, but you can use tagliatelle or fettuccine if unavailable.