Ragu Recipe
Dinner Recipes

Beef Ragu Will Make You Want To Slow Cook Everything

Slow Cooker Beef Ragu is a rich and tender, fall-apart tomato beef sauce. It’s a comfort food that I often make on busy weeknights when I don’t want to spend my time in the kitchen trying to get dinner on the table quickly. This classic dish is colorful, delicious and very easy to make at home!

What’s better than a good pasta, a crispy square of garlic bread, some music and some wine? Nothing. That’s right folks this is all that you need in order to bestow your day with beautiful goodness. And if you’re looking for even more goodness, then I highly suggest this recipe for Slow Cooker Beef Ragu!

If you’re looking for an inexpensive but delicious way to use your leftover roast, this ragu recipe is it.

Slow cooking is a perfect way to make budget-friendly, healthy meals. Let’s face it…your mom isn’t going to whip up an amazing meal for you because she doesn’t want to spend her whole day cooking for the family (and if your mom is reading this, that’s exactly what I am)! This Slow Cooker Beef Ragu is an incredibly easy recipe that uses cheaper cuts of beef that are normally tough and chewy. By cooking it slowly in the crock pot , you’ll get perfectly tender meat with a melt-in-your-mouth tomato sauce!

What’s in this fall apart Slow Cooker Beef Ragu?

Roast: I typically use a chuck roast for this recipe, fat trimmed. Any large meat cut will work for substitution. Cut into 4-6 large chunks for an easier sear process.

Oil: Olive oil, 1 tbsp, for searing.

Onion: 1 large onion, quartered.

Celery: 4-6 Celery stalks, chopped in quarters.

Carrots: 1/2 cup, peeled and quartered. Or you can use whole mini carrots.

Garlic: 5 cloves, minced.

Tomatoes: 2 x 14oz Canned crushed or Diced Tomatoes

Red Wine: 1/2 cup

Beef Broth: 1 cup

Tomato Paste: 4 tbsp

Bouillon Cube: Beef, 1

Spices: Basil (2tbsp), Oregano (2tbsp), Kosher Salt (1tsp), Freshly gorund black pepper, Sugar (1tsp) and 2 Bay Leaves.

Tezza 5876

How to Make Ragu: The Easy Way

In this recipe, you have the option of browning the meat first. The flavour that develops from that simple step is mind-blowing. Of course, you don’t HAVE to, but I’m kind of TELLING you to do this step — in a non-bossing-you-around type of way.

Step 1: Sear the Meat

Cut beef into 4-6 pieces. Heat olive oil in a large pan or skillet over medium-high heat. Sear each piece of beef on both sides until browned (about 4 minutes each side). Transfer each piece to your 6qt slow cooker bowl as soon as they are seared.

Step 2: Sautee the Garlic

You should have left over oil in the pan (or skillet) from the beef. If not, add 1 tablespoon of (extra) oil to the pan. Fry the garlic until fragrant (about 30 seconds). Add the garlic over the beef in the slow cooker, plus all remaining ingredients.

Step 3: Cook in Slow Cooker

Cover and cook on LOW for 7-8 hours, or HIGH for 4-5 hours.

Step 4: Thoroughly Combine Ragu Sauce

The beef is ready if it falls apart easily when pulled apart with two forks. Remove beef chunks to a plate to be shredded. Use a blender wand, or move veggies to a blender, to smooth the sauce. Add shredded meat back to crockpot, mix through the sauce and switch slow cooker to keep warm. Allow sauce to sit for an additional 15 minutes.

Step 5: Serve the Ragu

Serve over pasta, rice, polenta, zucchini noodles or spaghetti squash.

Ragu Recipe

Slow Cooker Beef Ragu

Slow Cooker Beef Ragu is a rich and tender, fall-apart tomato beef sauce. With all the magic happening in your slow cooker for a ready-made dinner! Simply cook any pasta noodle for an easy, delicious dinner.
5 from 1 vote
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 8
Calories 398 kcal

Equipment

  • 1 Slow Cooker/Crockpot

Ingredients
  

  • 1 tbsp Olive Oil
  • 4 lbs Chuck Roast, trimmed of fat or slow cooking beef of your choice
  • 1 Onion, chopped in quarters
  • 4 sticks Celery, chopped in quarters
  • 1/2 cup Carrots, peeled
  • 5 cloves Garlic, minced
  • 2 x 14 oz Canned crushed or diced tomatoes
  • 1/2 cup Red Wine
  • 1 cup Beef Broth
  • 4 tbsp Tomato Paste
  • 1 Beef bouillon cube
  • 2 tsp Basil
  • 2 tsp Oregano
  • 1 tsp Kosher Salt
  • Freshly Ground Black Pepper
  • 1 tsp Sugar
  • 2 Bay leaves

Instructions
 

  • Cut beef into 4-6 pieces. Heat olive oil in a large pan or skillet over medium-high heat. Sear each piece of beef on both sides until browned (about 4 minutes each side). Transfer each piece to your 6qt slow cooker bowl as soon as they are seared.
  • You should have left over oil in the pan (or skillet) from the beef. If not, add 1 tablespoon of (extra) oil to the pan. Fry the garlic until fragrant (about 30 seconds). Add the garlic over the beef in the slow cooker, plus all remaining ingredients.
  • Cover and cook on LOW for 7-8 hours, or HIGH for 4-5 hours.
  • The beef is ready if it falls apart easily when pulled apart with two forks. Remove beef chunks to a plate to be shredded. Use a blender wand, or move veggies to a blender, to smooth the sauce. Add shredded meat back to crockpot, mix through the sauce and switch slow cooker to keep warm. Allow sauce to sit for an additional 15 minutes.
  • Serve over pasta, rice, polenta, zucchini noodles or spaghetti squash.
Keyword beef, comfort, Crockpot, easy dinner, easy recipe, Italian recipe, pasta, pasta sauce, Slow Cooker, weeknight

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5 Comments

  1. 5 stars
    I wish I could give this recipe more stars! It’s absolutely amazing. The flavors are well-balanced, and every bite is a burst of deliciousness. I love how versatile it is, allowing for personalization. This recipe is a keeper!

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