I am so proud of how this Slow Cooker Beef Ragu turned out. Tender fall-apart beef in a thick tomato and wine sauce, tossed through wide pasta ribbons with plenty of parmesan. It took a few rounds of testing to get right and it was worth the effort.
Table of contents
We have always loved this style of meal at our place. Tender beef, tomato-based sauce and pasta are hard to beat. The long cook is what makes the sauce.
What Is Beef Ragu?
If you have never made a ragu before, think of it as a slow-cooked shredded beef pasta sauce. Unlike a bolognese which uses mince, a ragu starts with a larger cut of beef that cooks until it falls apart. The result is a thick meaty sauce that coats the pasta properly.
What I Learned Testing This Recipe
Getting the sauce right took the most testing. I wanted it thick enough to coat the pasta rather than running to the bottom of the bowl. Leaving the lid off after shredding the beef and letting it cook on HIGH for 10 to 15 minutes was the most reliable fix. The sauce reduces and the beef soaks it up as it sits.
Taking the extra few minutes to finely dice the onion, carrot and celery is worth it. If you leave the vegetables chunky you will still have bits throughout the sauce at the end. Finely diced they almost disappear, which gives a much smoother result.
The bacon was something I wanted to use here. It does not make the dish taste like bacon, but it definitely adds richness. Traditional ragu uses pancetta for this reason. Streaky bacon is an easy substitute.
What You Need to Make This Recipe
A few notes on the key ingredients before you start:
Beef chuck or blade Chuck is my preference. It has enough fat and connective tissue to break down properly over the long cook without drying out. Blade works just as well and some butchers use the terms interchangeably. Avoid lean cuts as they tighten up rather than shred.
Streaky bacon Two rashers, finely diced. It adds a lovely savoury flavour. Pancetta works even better if you have it.
Onion, carrot and celery These three do a lot of the work in this recipe. Dice them finely. They almost disappear into the sauce during the long cook time and that is exactly what you want.
Red wine The sauce is better with it. I always add it if there is a bottle open. A Pinot Noir or Merlot works well but whatever you have is fine. Replace with extra beef stock if you prefer not to cook with wine.
Tomato paste Cook it in the pan for 2 to 3 minutes until it darkens before everything goes into the slow cooker. That removes the raw edge and makes a big difference to the finished sauce.
Red wine vinegar or lemon juice Just a teaspoon or two stirred through at the very end. Add it, then taste the sauce before and after.
How to Make Slow Cooker Beef Ragu, Step by Step
Step 1 — Brown the Beef
Season the beef with salt and pepper. Heat the oil in a large frying pan over medium-high heat and brown the beef in two batches until well coloured on all sides. Do not crowd the pan or it will steam rather than colour. Transfer to the slow cooker.
Step 2 — Cook the Base
In the same pan, cook the bacon over medium heat until lightly golden. Add the onion, carrot and celery and cook for 5 to 7 minutes until softened. Add the garlic and cook for another minute. Stir in the tomato paste and cook for 2 to 3 minutes until it darkens. Pour in the red wine and simmer for 2 minutes, scraping up any browned bits from the pan.
Step 3 — Into the Slow Cooker
Transfer everything from the pan to the slow cooker. Add the thyme, beef stock cube, bay leaf, beef stock and Worcestershire sauce. Stir gently. Cover and cook on LOW for 7 to 9 hours until the beef pulls apart easily with a fork.
Step 4 — Shred and Reduce
Remove the beef and shred into large pieces using two forks. Turn the slow cooker to HIGH. If the sauce looks thin, leave the lid off and let it bubble for 10 to 15 minutes. Return the shredded beef, stir well and cook for a further 5 to 10 minutes until the sauce coats the meat. Stir through the butter, vinegar or lemon juice and parsley. Taste and adjust seasoning.
Step 5 — Cook the Pasta and Serve
Cook the pasta in well-salted water until al dente. Before draining, save a small cup of the pasta water. The starch helps the sauce cling to the pasta and loosens it if it thickens too much while sitting. Add the pasta to the ragu and toss to combine, adding a splash of pasta water if needed.
If you can find pappardelle, use it. The wide ribbons hold the sauce and the beef in a way smaller pasta does not. Fettuccine and tagliatelle are good alternatives. Serve immediately with plenty of freshly grated parmesan.
Beef Ragu, Common Questions
What is the best cut of beef for ragu?
Chuck is my preference. It breaks down well and shreds easily. Blade works just as well. What matters is choosing a cut suited to slow cooking, not a lean steak which will tighten up rather than shred.
My sauce is too thin. What do I do?
Leave the lid off after shredding and cook on HIGH for 15 to 20 minutes. That is usually enough. If you want more options, I have a full guide on my site covering all the ways to thicken a slow cooker sauce.
Do I have to brown the beef first?
Don’t skip the browning if you can help it. It adds a lot to the finished sauce and takes about ten minutes.
Do I have to use wine?
No. Replace it with the same amount of beef stock. The sauce works without it but if I have a bottle open I always add it.
What pasta works best?
Pappardelle is the pasta I use for this recipe, tagliatelle and fettuccine are good alternatives. Rigatoni works too if that is what you have.
Can I make this ahead?
Yes and it tastes better the next day. Store in the fridge for up to 3 days and reheat gently with a splash of water or stock. Cook the pasta fresh when you are ready to serve.
Can I freeze this?
Yes. Freeze the ragu without the pasta for up to 3 months. Thaw overnight in the fridge and reheat gently before tossing through freshly cooked pasta.
Storing and Reheating
Store the ragu separately from any leftover pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or stock and cook fresh pasta to serve. Freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.
More Slow Cooker Dinners I Love
- Slow Cooker Chicken Cacciatore
- Slow Cooker Beef and Broccoli
- Slow Cooker Butter Chicken
- Slow Cooker Easy Rich Beef Cheeks
Onto the Recipe for This Slow Cooker Beef Ragu
Slow Cooker Beef Ragu
A hearty Slow Cooker Beef Ragu with tender shredded beef cooked in a tomato and red wine sauce. Served with pappardelle and parmesan, this is a slow-cooked pasta dinner worth the wait.
Ingredients
- 1 kg beef chuck or blade, trimmed of excess fat and cut into 4-5 cm (1½-2 inch) chunks
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon oil (15 ml), optional, for browning
- 2 rashers streaky bacon (about 60 g / 2 oz), finely diced
- 1 onion, very finely diced
- 1 small carrot, very finely diced
- 1 celery stalk, very finely diced
- 3 cloves garlic, crushed
- 2½ tablespoons tomato paste (40 g / 1.4 oz)
- 1 teaspoon dried thyme (or 2-3 fresh thyme sprigs)
- 1 beef stock cube, crumbled
- 1 bay leaf
- ½ cup (125 ml / 4 fl oz) red wine (such as Pinot Noir or Merlot)
- ½ cup (125 ml / 4 fl oz) beef stock
- 1 teaspoon Worcestershire sauce (5 ml)
To finish
- 1 tablespoon butter (15 g / ½ oz)
- 1-2 teaspoons red wine vinegar or lemon juice (5-10 ml)
- 2 tablespoons fresh parsley, finely chopped
- ½-1 teaspoon salt, to taste
To serve
- 400-500 g (14-18 oz) pappardelle or fettuccine
- Freshly grated parmesan
Instructions
- Season the beef with salt and pepper.
- Heat the oil in a large frying pan over medium-high heat and brown the beef in two batches until deeply coloured. Transfer to the slow cooker.
- In the same pan, cook the diced bacon over medium heat until lightly golden and the fat has rendered. Add the onion, carrot and celery and cook for 5-7 minutes until softened and slightly sweet. Add the garlic and cook for a further minute.
- Stir in the tomato paste and cook for 2-3 minutes until darkened slightly and fragrant. Pour in the red wine and simmer for 2 minutes, scraping up any browned bits.
- Transfer everything to the slow cooker. Add the thyme, beef stock cube, bay leaf, beef stock and Worcestershire sauce. Stir gently.
- Cover and cook on LOW for 7-9 hours, until the beef is very tender and easily pulls apart.
- Remove the beef and shred into large pieces using two forks.
- Turn the slow cooker to HIGH. If the sauce looks thin, allow it to bubble gently for 10-15 minutes to reduce.
- Return the shredded beef to the slow cooker and stir well so the sauce coats the meat. Continue to cook for a further 5-10 minutes until slightly thickened.
- Stir through the butter, vinegar or lemon juice and parsley. Taste and adjust seasoning if needed.
- Cook the pasta in well-salted water until al dente. Reserve a small cup of pasta water, then drain.
- Add the pasta to the ragu with a splash of the reserved pasta water and toss to combine.
- Serve immediately with plenty of freshly grated parmesan.
- Allow leftovers to cool completely, then store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently, adding a splash of water or stock if needed.
Notes
- Brown the beef in two batches. A crowded pan steams rather than browns, and it's that colour that gives flavour
- Cook the tomato paste for 2 to 3 minutes in the pan until it darkens before adding the wine and stock.
- After shredding the beef, leave the lid off and cook on HIGH for 10 to 15 minutes if the sauce looks thin. It should coat the meat, not pool underneath it.
- Save a cup of pasta water before draining. Add a splash when tossing the pasta through the ragu if it needs it.
- Taste before serving and adjust with a little extra salt or a small splash of red wine vinegar
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 555Total Fat: 24gSaturated Fat: 9gUnsaturated Fat: 15gCholesterol: 215mgSodium: 775mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 72g
This nutrition calculation for Just Slow Cooker Recipes has been automated, please use your discretion with the calculation and use your own if unsure.
I’d love to know whether you went with pappardelle, fettuccine or something else.
Thank you so much for visiting and taking the time to try this recipe. I hope you find plenty of slow cooker inspiration here on my blog.
If you’d like to see more of my latest recipes and kitchen adventures, be sure to follow along on Pinterest.
Happy cooking!
Anna
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