This Slow-Cooker Beef Ragu is the ultimate comfort food, perfect for a cozy dinner or when you want to impress guests with minimal effort. Tender beef, slow-cooked in a rich tomato sauce with vegetables and herbs, is shredded to perfection and served over fresh lasagne sheets or your favorite pasta. With layers of deep, savory flavors and the convenience of a slow cooker, this dish is bound to become a staple in your recipe rotation.
Why You’ll Love This Recipe
This Slow-Cooker Beef Ragu is a showstopper! The long, slow cooking process infuses the beef with incredible flavor, making it tender and easy to shred. The sauce is rich, flavorful, and perfect for soaking into pasta or lasagne sheets. It’s a simple, hands-off recipe that requires minimal preparation but delivers maximum flavor. Plus, it’s incredibly versatile, making it easy to serve for a family meal, a dinner party, or meal prep for the week ahead!
Ingredients
- 1.2 kg (2 lb 10 oz) beef chuck (braising/casserole) steak (see note 1)
- 1 tsp cooking (kosher) salt, plus extra to taste
- ½ tsp cracked black pepper, plus extra to taste
- 3 tbsp extra-virgin olive oil
- 1 red or brown onion, finely diced
- 1 carrot, finely diced
- 2 celery stalks, finely diced
- 1 tbsp freshly grated garlic
- ¼ cup (60 g) tomato paste (concentrated puree)
- ¼ cup (60 ml) red wine (or 2 tbsp balsamic vinegar)
- 700 g (1 lb 9 oz) passata
- 1 beef stock cube (bouillon) or 1 tsp beef stock powder
- 1 tbsp sugar (any)
- 5 sprigs thyme
- 2 bay leaves
- 400 g (14 oz) fresh lasagne sheets, or the pasta of your choice
- 1 tbsp extra-virgin olive oil (for pasta)
- Freshly grated parmesan, to serve
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Beef
- Season both sides of the beef with salt and pepper.
- Heat 3 tablespoons of olive oil in a large, deep frying pan over medium-high heat.
- Add the beef to the pan (in batches if needed) and cook for 6-8 minutes, turning once halfway through, until browned on all sides. Remove from the pan and set aside.
Cook the Vegetables
- In the same pan, add the diced onion, carrot, celery, and garlic. Cook, stirring, for 3-4 minutes until softened.
- Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.
- Pour in the red wine and cook for 2-3 minutes, or until most of the wine has evaporated. Turn off the heat.
Cook the Ragu in the Slow-Cooker
- In the base of your slow cooker, add the passata, beef stock cube or powder, sugar, thyme, and bay leaves. Stir to combine.
- Add the onion and vegetable mixture from the pan to the slow cooker and stir to combine.
- Add the browned beef to the slow cooker, submerging it in the sauce as much as possible. Spoon sauce over the beef to coat it.
- Cover and cook on low for 8 hours or high for 5 hours, or until the beef is tender and easily shredded with two forks. If the beef isn’t tender enough after the initial cooking time, continue cooking in 30-minute intervals until it’s pull-apart tender.
Shred the Beef
- Remove the thyme sprigs and bay leaves and discard. Shred the beef using two forks, mixing it into the sauce. The sauce will thicken as it stands. Taste and season with additional salt and pepper if needed.
Cook the Lasagne Sheets (or Pasta)
- Bring a large pot of salted water to a boil. Slice the lasagne sheets into 2.5 cm (1 inch) strips (if using lasagne sheets).
- Add the strips to the boiling water and cook for 60-90 seconds or until al dente (or cook your chosen pasta according to the package instructions). Drain and drizzle with 1 tablespoon of olive oil to prevent sticking.
Assemble and Serve
- Stir one-quarter of the beef ragu through the cooked lasagne sheets (or pasta) and divide it among four bowls.
- Top with extra ragu, freshly grated parmesan, and black pepper to taste. Serve immediately and enjoy!
Servings and Timing
- Servings: 8+
- Prep time: 15 minutes
- Cook time: 8 hours (slow-cooker, low) or 5 hours (slow-cooker, high)
- Total time: 8 hours 15 minutes (slow-cooker, low) or 5 hours 15 minutes (slow-cooker, high)
Variations
- Pasta options: While this recipe uses fresh lasagne sheets, you can substitute with any pasta of your choice, such as pappardelle, fettuccine, or even spaghetti.
- Red wine substitute: If you prefer not to use red wine, balsamic vinegar is a great alternative for acidity and depth. You can also use vegetable broth for a non-alcoholic option.
- Herb alternatives: You can swap the thyme and bay leaves for other herbs like rosemary or oregano for a different flavor profile.
- Add vegetables: If you’d like to add more vegetables to the ragu, try stirring in some chopped mushrooms, bell peppers, or spinach in the last hour of cooking.
Storage/Reheating
- Storage: Store any leftover ragu in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the ragu gently on the stovetop or in the microwave. Add a splash of water or broth if the sauce thickens too much.
- Freezing: You can freeze the ragu for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. To reheat, thaw overnight in the refrigerator and warm it up on the stovetop.
FAQs
Can I use a different cut of beef for this recipe?
Beef chuck is ideal for slow cooking, but you can also use other braising cuts like brisket or round. Just be sure to choose a cut that benefits from slow cooking to ensure tenderness.
Can I make this recipe ahead of time?
Yes, this ragu actually tastes even better the next day! You can prepare the ragu ahead of time, store it in the fridge, and reheat it when you’re ready to serve.
What is passata, and can I substitute it?
Passata is a smooth, sieved tomato puree commonly used in Italian cooking. If you don’t have it, you can substitute with crushed tomatoes or tomato sauce, although the texture may be a bit different.
How do I know when the beef is tender enough?
The beef should be easily shredded with two forks when it’s fully cooked. If it resists shredding, continue cooking in 30-minute intervals until it’s tender.
Can I cook this in the oven instead of the slow-cooker?
Yes! To cook it in the oven, follow the stovetop steps and transfer everything to a large, covered Dutch oven. Cook at 160°C (320°F) for about 3-4 hours, or until the beef is tender and shreds easily.
Conclusion
This Slow-Cooker Beef Ragu is the ultimate comfort food, packed with savory flavors that develop beautifully over hours of slow cooking. Whether you’re serving it over pasta, lasagne sheets, or just on its own with some crusty bread, this rich, tender dish will be a hit every time. Easy to prepare and perfect for meal prepping, it’s a recipe that guarantees both deliciousness and convenience.
Print
Slow-Cooker Beef Ragu
- Total Time: 8 hours 15 minutes (low) or 5 hours 15 minutes (high)
- Yield: 8+ servings
Description
A comforting, slow-cooked beef ragu made with tender beef, rich tomato sauce, vegetables, and herbs. Perfect for serving over fresh lasagne sheets or pasta, this dish is easy to prepare and full of deep, savory flavors.
Ingredients
1.2 kg (2 lb 10 oz) beef chuck (braising/casserole) steak
1 tsp cooking (kosher) salt, plus extra to taste
½ tsp cracked black pepper, plus extra to taste
3 tbsp extra-virgin olive oil
1 red or brown onion, finely diced
1 carrot, finely diced
2 celery stalks, finely diced
1 tbsp freshly grated garlic
¼ cup (60 g) tomato paste
¼ cup (60 ml) red wine (or 2 tbsp balsamic vinegar)
700 g (1 lb 9 oz) passata
1 beef stock cube (bouillon) or 1 tsp beef stock powder
1 tbsp sugar
5 sprigs thyme
2 bay leaves
400 g (14 oz) fresh lasagne sheets, or pasta of choice
1 tbsp extra-virgin olive oil (for pasta)
Freshly grated parmesan, to serve
Instructions
- Season both sides of the beef with salt and pepper.
- Heat 3 tablespoons of olive oil in a large, deep frying pan over medium-high heat. Add the beef and cook for 6-8 minutes, turning once, until browned on all sides. Remove from the pan and set aside.
- In the same pan, add the diced onion, carrot, celery, and garlic. Cook for 3-4 minutes until softened.
- Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.
- Pour in the red wine and cook for 2-3 minutes, or until most of the wine has evaporated. Turn off the heat.
- In the slow cooker, add the passata, beef stock cube or powder, sugar, thyme, and bay leaves. Stir to combine.
- Add the onion and vegetable mixture to the slow cooker and stir to combine.
- Add the browned beef to the slow cooker, submerging it in the sauce. Spoon sauce over the beef to coat.
- Cover and cook on low for 8 hours or high for 5 hours, or until the beef is tender and easily shredded with two forks. If the beef isn’t tender after the initial cooking time, continue cooking in 30-minute intervals.
- Remove the thyme sprigs and bay leaves. Shred the beef using two forks, mixing it into the sauce. Taste and adjust seasoning if needed.
- Bring a large pot of salted water to a boil. Slice the lasagne sheets into strips (if using). Add them to the boiling water and cook for 60-90 seconds, or until al dente (or cook chosen pasta according to package instructions). Drain and drizzle with 1 tablespoon of olive oil to prevent sticking.
- Stir a quarter of the beef ragu through the cooked lasagne sheets or pasta and divide it among four bowls. Top with extra ragu, freshly grated parmesan, and black pepper. Serve immediately.
Notes
- Pasta options: You can substitute lasagne sheets with any pasta like pappardelle, fettuccine, or spaghetti.
- Red wine substitute: If you prefer not to use wine, balsamic vinegar or vegetable broth works well.
- Herb alternatives: Swap thyme and bay leaves for rosemary or oregano.
- Add vegetables: Stir in chopped mushrooms, bell peppers, or spinach in the last hour of cooking.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 5 hours (high)
- Category: Main Dish
- Method: Slow-Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
