Slow Cooker Beef Ragu

Name: Slow Cooker Beef Ragu
Prep time: 15 min
Cook time: 9 h
Total time: 9 h 15 min
Yield: 8 serving
Ingredients: 1.3 kg (3 pounds) casserole beef; 200 g (7oz) cubed pancetta; 3 tbsp olive oil; 2 onions; 3 carrots; 3 celery sticks; 3 garlic cloves; 2 tbsp brown sugar; 1 tsp salt; ½ tsp ground black pepper; 140 g (5oz) tomato purée (paste); 120 ml (½ cup) red wine such as Chianti; 2 bay leaves; small piece Parmesan rind; 500 ml (2 cups) hot beef stock; Salt and pepper to season; cooked pasta such as Tagliatelle or Pappardelle; fresh parsley; 1 lemon; grated Parmesan cheese

User Reviews

4.7

21 reviews

Excellent

Prep Time
15 mins
Cook Time
9 hrs
Total Time
9 hrs 15 mins
Servings
8
Calories
494 kcal
Course
Main Course
Cuisine
Italian

Slow Cooker Beef Ragu

Shawn Wheeler

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Hearty, rich and delicious ragu sauce with fall-apart beef slow cooked to tender perfection. Serve this rich and meaty Italian ragu over tagliatelle with plenty of grated Parmesan for the ultimate comfort meal.

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Ingredients

Servings

1.3 kg (3 pounds) casserole beef such as shin, cut into chunks
200 g (7oz) cubed pancetta
3 tbsp olive oil (for hob version)
2 onions , finely chopped
3 carrots , finely diced
3 celery sticks , finely diced
3 garlic cloves , minced
2 tbsp brown sugar
1 tsp salt
½ tsp ground black pepper
140 g (5oz) tomato purée (paste)
120 ml (½ cup) red wine such as Chianti
2 bay leaves
small piece Parmesan rind
500 ml (2 cups) hot beef stock increase to 750ml (3 cups) for hob version
Salt and pepper to season

Serving Suggestions

cooked pasta such as Tagliatelle or Pappardelle or choose your favourite
fresh parsley , chopped to serve
1 lemon , zest only to garnish
grated Parmesan cheese to serve, as much as you like

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Instructions

Slow Cooker Beef Ragu

If your slow cooker allows for searing then cook as instructed below. If it doesn’t you can simply add the ingredients and skip the browning.
Add the red wine and bring to a simmer, cooking for 5 minutes.
Top with the beef cubes, add the hot beef stock, bay leaves and cheese rind.
Cover and cook on LOW setting for 8-10 hours, stirring halfway through.
Check the beef with a fork – it should be very tender and literally melting into the sauce. Use two forks to shred any large pieces of the beef against the side of the cooker.
Continue to cook for another hour on HIGH until the ragu thickens.
Discard the bay leaves and cheese rind, check the seasoning and serve tossed with pasta . Add grated Parmesan, the parsley and lemon zest and enjoy.

Cooking on the hob /oven

Use 750ml (3 cups) beef stock for this version.
Preheat the oven to 150C (300F). Heat a large the oil in a large casserole dish or Dutch oven.
Add the beef, in batches, and sear over high heat until nicely coloured. Use a slotted spoon to transfer to a bowl.
Add the pancetta to the pan and cook until it starts to render the fat and become a bit crispy. Transfer to the bowl with the beef.
Add the onion, celery, carrot, sugar, salt and pepper. Cook over low heat for 10 minutes, stirring often, until softened but not coloured.
Stir in the garlic and tomato paste and then the wine and bring to a simmer.
Add the beef, pancetta and stock and bring to a simmer.
Cover the pot tightly, transfer to the oven and cook for 4 hours.
Take the pot out of the oven and shred the beef using two forks. Return to the oven and cook for a further 30 minutes, with the lid off if you need to thicken the sauce.
Discard the bay leaves and cheese rind, check the seasoning and serve tossed with pasta . Add grated Parmesan, the parsley and lemon zest and enjoy.

Instant Pot Ragu

Use 250ml / 1 cup of stock in this version

For best taste sear the beef and cook the soffritto first (following steps 1-4 of hob method). Otherwise add all the ingredients to your pressure cooker and cook on HIGH pressure for 50 minutes.
Allow the pressure to release naturally. Shred the beef, discard the bay leaves and cheese rind and check the seasoning.
Cook on Sauté with lid off for 15-20 minutes if the sauce needs to be reduced further.

Notes

How to serve beef ragu
Toss cooked tagliatelle or pappardelle with the ragu so that it coats the pasta. Add fresh parsley, grated lemon zest and plenty of freshly grated Parmesan and serve.You can also serve this delicious sauce over mashed potatoes or polenta or as baked potato topping.
STORING AND FREEZING INSTRUCTIONS
It’s worth making a big batch of ragu because it tastes even better as leftovers and freezes beautifully.Keep the sauce in the fridge for up to three days or portion into freezer-safe containers and freeze for up to three months.
Thaw the sauce overnight in the fridge and reheat in a pot, stirring well until it is hot all the way through. You might need to add a little water if the sauce is too thick.

Nutrition Information

Show Details

Calories 494kcal (25%) Carbohydrates 10g (3%) Protein 37g (74%) Fat 33g (51%) Saturated Fat 12g (60%) Cholesterol 129mg (43%) Sodium 882mg (37%) Potassium 1036mg (30%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 4186IU (84%) Vitamin C 13mg (14%) Calcium 58mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 494 kcal

% Daily Value*

Calories	494kcal	25%
Carbohydrates	10g	3%
Protein	37g	74%
Fat	33g	51%
Saturated Fat	12g	60%
Cholesterol	129mg	43%
Sodium	882mg	37%
Potassium	1036mg	22%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	4186IU	84%
Vitamin C	13mg	14%
Calcium	58mg	6%
Iron	4mg	22%