Slow-cooker Beef Ragu

Make once, eat twice (or more) – this slow-cooker beef ragu is freezer-friendly!

Some people assume slow-cooked beef ragu is the kind of thing reserved for fancy restaurants, or homes with Italian nonnas who have a whole afternoon to stir a pot lovingly. But I’m here to tell you that us frantic, time-poor working mums and stressed-out professionals can also achieve the same rich, fall-apart beef in a thick, velvety sauce without the time or stove-hovering.

That’s the beauty of the slow-cooker – it quietly sits there and does all the work while I go about my day, and when dinner time rolls around, I get to pretend I slaved away for hours. 😂 This Slow-cooker Beef Ragu is big on flavour, low on effort. It’s equally perfect for a cosy winter weekend dinner … or a busy weekday when I have 15 minutes to prep before I snatch up those car keys and make for school drop-off. It’s extra Worth It because when I get back from school drop-off, the house is filling with a beautiful aroma, and the next few hours are mine (or mine and the vacuum cleaner’s). Also, the recipe makes a big batch, so I can freeze leftovers for an easy dinner down the track on one of those days when I need an extra helping hand.

I like to use fresh lasagne sheets as the pasta, which is a bit of a game changer, as they soak up the sauce beautifully and cook in seconds. Yes, I do go to the trouble of cutting them into strips, but if you’ve got other similar pasta on hand (think pappardelle), use whatever works for you. This ragu is rich, so a fresh green salad with balsamic dressing is all that’s needed to round things off … but if you have some garlic bread in the freezer, your family will thank you.

What’s the best cut of beef for slow-cooker ragu?

Chuck (braising/casserole) steak is your best bet. It’s well marbled, meaning all the fat breaks down over time, creating melt-in-your-mouth tenderness. You can also use gravy beef (shin with no bone) or oyster blade (flat-iron/butler’s steak) – although it’s more expensive – for equally delicious results.

What can I serve with Slow-cooker Beef Ragu?

I like to serve the ragu with my Green Leafy Salad with Balsamic Dressing and maybe some Freezer Friendly Garlic Bread or 5 Minute Cheesy Garlic Bread.

Can I skip the red wine?

Yes, but it does add depth to the sauce. If you prefer not to use wine, add 2 tablespoons of balsamic vinegar for richness.

Can I make this both in the oven or on the stovetop?

Absolutely! See the recipe notes for both oven and stovetop instructions.

What pasta goes best with ragu?

This recipe is unique because I use fresh lasagne sheets as the pasta. It holds the sauce so beautifully and cooks quickly. But you can use any pasta you have on hand, from pappardelle to rigatoni or spaghetti. Even mashed potatoes or creamy polenta would work!

Watch how to make Slow-cooker Beef Ragu

If you enjoyed Slow-cooker Beef Ragu, I think you’ll love:

Bolognese Sauce
One-pan Gnocchi Bolognese
Slow-cooker Beef Stew
Slow-cooked Traditional Goulash
Slow-cooked Osso Buco

Slow-cooker Beef Ragu

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5 from 2 reviews

This Slow-cooker Beef Ragu is an effortless, rich and comforting dinner that practically cooks itself. Fall-apart beef in a thick tomato-based sauce, served with fresh pasta – perfection for busy nights!

• Total Time: 5 hours 15 minutes (high), 8 hours 15 minutes (low)
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• 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
• Freshly grated parmesan, to serve

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Instructions

1. Prepare the beef – Season both sides of the beef with salt and pepper.
2. Heat the olive oil in a large, deep, heavy-based frying pan over medium–high heat.
3. Add the beef to the pan and cook (in batches if needed) for 6–8 minutes, turning once halfway, until browned all over. Remove from the pan and set aside.
4. Cook the vegetables – To the same pan, add the onion, carrot, celery and garlic. Cook, stirring, for 3–4 minutes until softened.
5. Add the tomato paste and cook, stirring, for 1–2 minutes.
6. Add the wine to the pan and cook for 2–3 minutes, or until most of the wine has evaporated. Turn off the heat. (See note 1 to continue with stovetop method or to cook in the oven.)
7. Cook the ragu in the slow-cooker –To the base of a slow-cooker, add the passata, beef stock cube or stock powder, sugar, thyme and bay leaves. Add the onion and vegetable mixture and stir to combine.
8. Transfer the beef pieces to the slow-cooker. Squish the beef into the sauce and spoon the sauce over any exposed parts of the beef (most of it should be submerged in the sauce).
9. Cover and cook on low for 8 hours or high for 5 hours or until the beef is tender and it can be pulled apart with two forks. If it is not tender enough to pull apart with two forks, continue to cook in 30- minute intervals until it is.
10. Shred the beef – Remove the thyme sprigs and bay leaves and discard. Shred the beef using two forks. Note the sauce will thicken as it stands. Season with salt and pepper to taste.
11. Cook the lasagne sheets – Bring a large pot of salted water to the boil. Cut or slice the lasagne sheets into 2.5 cm (1 inch) strips (see note 3). Add to the boiling water and cook for 60–90 seconds or until al dente (or cook your chosen pasta according to the packet instructions). Drain and drizzle with the olive oil to stop the sheets sticking.
12. Assemble and serve – Stir one-quarter of the ragu through the lasagne sheets and divide among four bowls. Top with extra ragu, parmesan and black pepper. Note the recipe makes a big batch of ragu (8+ serves). See the leftover and freezer instructions below.

Equipment

Large Wooden Spoon

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Tongs

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Notes

Note 1 – You can also use gravy beef (shin with no bone) or oyster blade (flat-iron/butler’s steak) – although it’s more expensive – for equally delicious results.

Note 2 – To make on the stovetop: follow the same steps, adding 11/2 cups (375 ml) of water at the same time as the passata. Simmer on low, covered, for 2½–3 hours, stirring occasionally and adding water if needed (if the sauce is sticking to the base of the pan). To thicken the sauce, simmer, uncovered, for 5–6 minutes at the end of the cooking time, or until thickened to your liking. To make in the oven: Follow the same steps but place everything in a cast-iron casserole pot with a lid and bake at 170°C (350°F) (150°C/300°F fan-forced) for 3–4 hours, covered, until the beef shreds easily. To thicken the sauce, remove the lid and cook for 6–8 minutes, or until thickened to your liking.

Note 3 – I like to cut up lasagne sheets as then I get exactly the width of pasta I’m looking for. To speed things up you could use pappardelle.

 

Make Ahead

• Ragu – Cook in advance and store in the fridge in an airtight container for up to 3 days or freeze for up to 3 months.
• Pasta – Cook fresh when serving for best results.
• Meal prep tip – Freeze in portions for quick weeknight meals.

Leftovers

• Fridge – Store in an airtight container for 3 days.
• Freezer – Freeze in portions for up to 3 months.

Reheating:

• Stovetop – Reheat gently over medium heat, adding a splash of water if needed.
• Microwave – Heat on High in 30-second bursts, stirring in between.

• Author: Nicole
• Prep Time: 15 minutes
• Cook Time: 5 hours (high), 8 hours (low)
• Category: Slow Cooker, Comfort Food
• Method: Slow Cooker
• Cuisine: Italian-Inspired