Beef Ragu (in the Slow Cooker)
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs 15 mins
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Total Time
6 hrs 30 mins
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Servings
8
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Calories
517 kcal
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Course
Main Course
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Cuisine
Italian
Beef Ragu (in the Slow Cooker)
Description
Beef Ragu (in the Slow Cooker) uses marbled chuck roast seared and cooked gently with onions, garlic, red wine, crushed tomatoes, and herbs such as thyme and bay leaves. Slow cooking the beef for hours breaks down the connective tissue, yielding tender, shreddable meat infused with the sauce’s robust flavors. The addition of tomato paste deepens the tomato flavor, while the red wine adds complexity. After cooking, the beef is shredded and mixed back into the sauce to distribute the savory juices evenly. Serving this ragu over cooked rigatoni pasta provides a sturdy base to hold the rich sauce.
The recipe uses simple but effective seasoning with salt and freshly ground black pepper, allowing the beef and tomato components to shine. The slow cooker method offers convenience with minimal active time while developing deep flavors. The dish pairs well with freshly grated Parmesan to introduce a salty, nutty finish.
Use a well-marbled chuck roast for the best texture and flavor. Remove excess fat after cooking during shredding. Quality canned tomatoes and dry red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir enhance the sauce. Choose robust pasta shapes like rigatoni, tagliatelle, or pappardelle to stand up to this rich meat sauce. Leftover ragu keeps well refrigerated for up to four days.
Ingredients
- 2 Tablespoons olive oil
- 2-2.5 pounds beef chuck roast cut into large 2 chunks
- 1 onion chopped, medium
- 5 cloves garlic minced
- 1 cup red wine I use Cabernet Sauvignon, dry
- 28 ounce crushed tomatoes canned
- 2 Tablespoons tomato paste
- 4 prigs thyme fresh
- 2 bay leaf
- 2 teaspoons salt
- 1 teaspoon black pepper freshly ground
- 16 ounces rigatoni pasta cooked per package directions
- Parmesan Cheese for serving, freshly grated
Instructions
- Heat olive oil in a large skillet over medium high heat. When hot, add the chuck roast pieces. Sear the meat on all sides until nicely browned. Transfer the meat to the crockpot.
- Leave the accumulated grease in the skillet and reduce the heat to medium. Saute the onions and garlic until softened, about five minutes. Deglaze the pan with the red wine, and allow to simmer for 2-3 minutes. Transfer to the crockpot.
- Stir in the crushed tomatoes, tomato paste, fresh thyme, bay leaves, salt, and pepper. Cover the crockpot and set it to low for heat 6 to 8 hours or high heat for 4-6 hours.
- Using two forks, shred the meat into small pieces, removing any excess fat you see. Serve the ragu over hot cooked pasta, like rigatoni.
Notes
- Choose a well-marbled chuck roast for tender, juicy results after slow cooking.
- Remove excess fat from the shredded beef before mixing it back into the sauce to avoid greasiness.
- Use good-quality canned tomatoes and dry red wine to enhance the sauce’s depth.
- Serve the ragu over sturdy pasta types like rigatoni, tagliatelle, or pappardelle to hold the sauce well.
- Store leftovers in an airtight container in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Calories | 517kcal | 26% |
| Carbohydrates | 54g | 18% |
| Protein | 31g | 62% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 840mg | 35% |
| Potassium | 874mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 13mg | 14% |
| Calcium | 77mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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