What Exactly is Beef Ragu?

At its heart, ragu (or “ragù” in Italian) is a rich, slow-simmered meat sauce from Italy, traditionally served with pasta. Unlike a simple Bolognese, which often features ground meat, beef ragu typically showcases larger cuts of beef that are braised until they can be effortlessly pulled apart. This slow-cooking process allows the meat to absorb all the wonderful aromas and flavors from the surrounding sauce, resulting in an incredibly tender texture and a deeply savory profile that’s truly unmatched.

Our slow cooker beef ragu recipe celebrates this tradition, combining tender, succulent beef with a luscious, homemade tomato sauce. Infused with classic Italian seasonings, fresh vegetables, and a touch of red wine, the sauce becomes incredibly rich and complex. It’s a dish that speaks of comfort, family, and the joy of a slow-cooked meal.

Why Pappardelle is the Perfect Pairing for Ragu

While beef ragu is versatile and pairs well with many pasta shapes, we highly recommend serving it with Pappardelle. These broad, flat ribbons of pasta are ideal for catching and holding onto the thick, hearty meat sauce. Each strand becomes beautifully coated, ensuring every bite is packed with the rich flavors of the ragu and tender shreds of beef.

The wider surface area of Pappardelle ensures a generous coating of sauce, making for a truly satisfying and decadent experience. The creamy texture of the pasta combined with the robust ragu creates a delightful textural contrast that elevates the dish from simply delicious to absolutely unforgettable. If you haven’t tried this combination before, prepare to be amazed!

Essential Ingredients for Your Slow Cooker Beef Ragu

Crafting this incredible slow cooker beef ragu requires a selection of fresh, high-quality ingredients that build layers of flavor. You’ll find the precise measurements in the comprehensive recipe card at the bottom of this article. Here’s a closer look at what you’ll need and why each component is crucial:

• Beef: The star of our show! For this slow cooker beef ragu recipe, beef chuck roast is highly recommended. Its marbling and connective tissue break down beautifully during long, slow cooking, resulting in incredibly tender, fall-apart meat. Other suitable cuts for this Italian beef stew include round roast (top or bottom) or tri-tip roast. These cuts are perfect for braising, as they have ample time to absorb all the rich flavors and achieve that desirable melt-in-your-mouth tenderness.
• Olive Oil: Essential for browning the meat and sautéing the vegetables. Use a good quality extra virgin olive oil, staying true to Italian culinary traditions.
• Aromatics (Onion and Garlic): These form the aromatic base of the sauce, providing a foundational layer of savory flavor that deepens as it cooks.
• Mirepoix (Carrots and Celery): A classic trio in French and Italian cooking, along with onion. Carrots add natural sweetness and a subtle earthy note, while celery contributes an earthy, slightly salty flavor, perfectly complementing the other ingredients in this crockpot recipe. They also add vital vegetables to the dish.
• Tomato Paste: This concentrated tomato product is key for a more intense, rich tomato flavor. Remember to sauté the tomato paste before adding liquids to the slow cooker; this caramelizes its sugars, making it taste sweeter and less acidic.
• Red Wine: Opt for a full-bodied red wine like Merlot or Cabernet Sauvignon. The wine adds depth and complexity to the sauce, with its alcohol content evaporating during the cooking process, leaving behind only its delicious essence. If you prefer not to use wine, you can easily substitute it with 1 cup (250 ml) of beef stock for a similar richness.
• Diced Tomatoes: These provide the bulk of our luscious red tomato sauce. As the recipe simmers for hours, the diced tomatoes will break down, thickening the sauce and infusing it with their robust flavor.
• Beef Stock Cubes: Used to create a flavorful beef broth, enhancing the overall savory profile of both the sauce and the beef. (Note: The original recipe uses 2 cubes for ½ liter / 2 ¼ cups of stock).
• Dried Thyme: A quintessential herb in Italian cooking, dried thyme adds a warm, earthy, and slightly peppery flavor that pairs wonderfully with beef and tomato.
• Bay Leaves: These fragrant leaves impart a subtle, almost minty or herbal depth to the sauce. Remember to remove them before serving, as they are not meant to be eaten.
• Salt and Ground Black Pepper: Basic seasonings to enhance all the flavors and balance the dish.

Crafting Your Crockpot Beef Ragu: Step-by-Step Guide

Creating this flavorful beef ragu in your slow cooker is a straightforward process, largely hands-off, allowing you to enjoy your day while dinner practically makes itself. Below are detailed steps to guide you, ensuring a perfect result every time. For a printable version and exact quantities, refer to the recipe card at the end of this blog post.

1. Sear the Beef: Begin by seasoning your cubed beef chuck roast generously with salt and pepper. Heat 1 tablespoon of olive oil in a large frying pan or skillet over medium-high heat. Sear the beef in batches, browning it on all sides until golden. This crucial step develops a rich, savory crust, locking in flavor and adding depth to the final ragu. Transfer the seared beef to your slow cooker.
2. Sauté the Aromatics: Add 2 tablespoons of olive oil to the same pan (no need to clean it – those browned bits are flavor!). Add the chopped onion, carrots, celery, and tomato paste. Sauté for about 2 minutes, stirring occasionally, until the vegetables begin to soften and the tomato paste darkens slightly, indicating it’s caramelized. Then, stir in the minced garlic and cook for another 30 seconds until fragrant. Pour this aromatic vegetable mixture over the beef in the slow cooker.
3. Deglaze with Wine: Pour a cup of red wine into the hot frying pan. Gently heat it, using a wooden spatula to scrape up all the delicious browned bits stuck to the bottom of the pan. This process, known as deglazing, captures incredible flavor. Once loosened, pour this flavorful liquid into the slow cooker with the beef and vegetables.
4. Combine Remaining Ingredients: Add the diced tomatoes, beef stock cubes, and dried thyme to the slow cooker. Stir everything thoroughly to combine all the ingredients evenly. Finally, place the bay leaves on top of the mixture.
5. Slow Cook to Perfection: Secure the lid on your slow cooker. Set it to the ‘low’ setting and let it cook for 6 to 8 hours. Alternatively, if you’re short on time, you can set it to ‘high’ for 4 to 6 hours. The extended cooking time ensures the beef becomes incredibly tender and the sauce develops a deep, rich flavor.
6. Shred and Thicken: Once the cooking time is complete, carefully remove the bay leaves from the slow cooker (they’ve done their job!). Using two forks, gently pull the beef apart until it’s beautifully shredded. Stir the shredded beef back into the sauce. You’ll notice the sauce will thicken as you stir and the meat releases more flavor.

Serving Your Delicious Ragu: Approximately fifteen minutes before you’re ready to eat, cook your Pappardelle pasta according to the package instructions until al dente. Drain the pasta, reserving a little pasta water if you like. To serve, spoon generous portions of the creamy Pappardelle onto plates, then top with the rich beef ragu. Mix well on the plate to ensure every ribbon of pasta is coated in the savory sauce. Finish with a sprinkle of freshly grated Parmesan cheese and serve immediately!

Expert Tips & Adaptations for Your Ragu

• Slow Cooker Settings: For the most tender beef and deepest flavor, cooking on ‘low’ for 6-8 hours is ideal. If time is a factor, ‘high’ for 4-6 hours will still yield excellent results.
• Choosing Your Pasta: While Pappardelle is highly recommended for its ability to hold the rich sauce, other wide, flat pastas like tagliatelle or even sturdy shapes like penne and spaghetti can also be delicious alternatives.
• Stove-Top Method: No slow cooker? No problem! You can easily prepare this beef ragu on the stove. After searing the meat and sautéing the vegetables in a large Dutch oven or heavy-bottomed pot, return the beef to the pot. Add all the other ingredients, along with an extra 2 cups of water (or beef stock). Bring to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for 2 to 3 hours, or until the beef is fork-tender. Shred the meat, return it to the sauce, and simmer uncovered for another 30 minutes to allow the sauce to thicken beautifully.
• Making a Larger Batch: While simply pressing a “2x” button works for many recipes, slow cooker cooking requires a bit more nuance. If you double the amount of meat, only increase the liquid by about ¼ to ⅓ cup (50 to 100 ml) to maintain the right consistency.
• Spice It Up: For a little kick, consider adding a pinch of red pepper flakes with your garlic.
• Herbs: Feel free to experiment with other Italian herbs like dried oregano or a touch of rosemary for different flavor profiles.

Make Ahead & Storage Tips for Beef Ragu

One of the best things about slow cooker beef ragu is how well it holds up, and even improves, with time! It’s a fantastic dish for meal prep or feeding a crowd.

• Cooling Down: Always let the ragu cool down quickly to room temperature before storing. If you have leftover Pappardelle, you can mix it directly with the ragu before storing – the pasta will absorb even more flavor!
• Refrigerator: Store the beef ragu in an airtight container in the fridge for up to 3 days. It often tastes even better the next day as the flavors continue to meld.
• Freezer: For longer storage, beef ragu freezes exceptionally well. Portion the ragu (with or without pasta) into freezer-safe containers or heavy-duty freezer bags. It will stay fresh in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Gently reheat the ragu over low heat on the stove, stirring occasionally, until it’s thoroughly warmed through. If it seems too thick, you can add a splash of beef broth or water to reach your desired consistency.

Frequently Asked Questions (FAQs)

Here are some common questions you might have about making slow cooker beef ragu:

• Can I use a different cut of beef? Yes, while chuck roast is ideal, other cuts like boneless short ribs, beef round (top or bottom), or even beef brisket can work. Just ensure they are suitable for slow braising.
• Is browning the meat essential? Yes, don’t skip this step! Browning the meat creates a rich, caramelized crust through the Maillard reaction, which adds incredible depth of flavor to the entire dish.
• What if I don’t have red wine? You can substitute red wine with an equal amount of beef broth. The flavor will be slightly different but still delicious.
• Can I make this dairy-free? Absolutely! Simply omit the Parmesan cheese when serving. The ragu itself is dairy-free.
• How can I make the sauce thicker? The sauce usually thickens naturally as the beef shreds and breaks down. If you desire an even thicker sauce, you can remove a cup or two of the sauce, blend it until smooth, and then stir it back in. Alternatively, you can uncover the slow cooker for the last 30-60 minutes of cooking to allow some liquid to evaporate, or simmer it on the stove for a bit after shredding the meat.

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.

Need more inspiration?

• You can find video recipes on my YouTube channel.
• And don’t forget to save the recipes on Pinterest, so you can easily find them again next time!

Beef Ragu Slow Cooker Recipe with Pasta

Andréa

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