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Sunday Slow Cooker Beef Ragu Recipe

Sunday Slow Cooker Beef Ragu Recipe
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★★★★★

5.2 from 12 reviews

This Sunday Slow Cooker Beef Ragu recipe is a rich and hearty Italian-inspired dish perfect for a comforting family meal. Tender, slow-cooked beef chuck roast simmers with aromatic vegetables, red wine, and a medley of herbs in a luscious tomato sauce. Served over your favorite pasta and topped with fresh Parmesan and herbs, this ragu transforms simple ingredients into a deeply satisfying dinner with minimal hands-on time.

Ingredients

Scale

Beef and Vegetables

  • 2.5 – 3 lbs (approx. 1.2 – 1.4 kg) boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped (about 1.5 cups)
  • 2 large carrots, peeled and finely chopped (about 1 cup)
  • 2 celery stalks, finely chopped (about 1 cup)
  • 4–6 cloves garlic, minced

Tomato and Liquid Ingredients

  • 1/4 cup (60ml) tomato paste
  • 1 cup (240ml) dry red wine (such as Merlot, Cabernet Sauvignon, or Chianti)
  • 1 (28-ounce / 794g) can crushed San Marzano tomatoes (or good quality crushed tomatoes)
  • 1 (14.5-ounce / 411g) can diced tomatoes, undrained
  • 1 cup (240ml) beef broth (low sodium preferred)

Herbs and Seasonings

  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed (or 1 sprig fresh rosemary)
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • Optional: Pinch of red pepper flakes for a hint of spice

For Serving

  • Cooked pasta (pappardelle, tagliatelle, or rigatoni are excellent)
  • Fresh Parmesan cheese (grated or shaved)
  • Fresh basil or parsley (chopped)

Instructions

  1. Prepare the Beef: Trim excess fat from the beef chuck roast and cut it into 2-inch cubes to ensure even cooking and maximum tenderness during the slow-cooking process.
  2. Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches until all sides are golden brown. This step locks in flavor and adds depth to the ragu.
  3. Sauté the Vegetables: In the same skillet, add chopped onion, carrots, and celery. Cook for about 5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
  4. Add Tomato Paste and Deglaze: Stir in the tomato paste and cook for 2-3 minutes to caramelize slightly. Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half, concentrating its flavor.
  5. Combine Ingredients in Slow Cooker: Transfer the seared beef and sautéed vegetables to the slow cooker. Add crushed tomatoes, diced tomatoes (with juice), beef broth, bay leaves, oregano, thyme, rosemary, salt, pepper, and optional red pepper flakes. Stir to combine.
  6. Slow Cook the Ragu: Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours. The beef should become fork-tender, and the sauce thick and flavorful.
  7. Finish and Serve: Remove bay leaves and rosemary sprig if used fresh. Taste and adjust seasoning if necessary. Serve the beef ragu over your choice of cooked pasta, garnished with freshly grated Parmesan cheese and chopped basil or parsley for a vibrant finish.

Notes

  • For best flavor, use good quality San Marzano tomatoes and a dry red wine you enjoy drinking.
  • Slow cooking on low temperature yields the most tender meat with richer flavors.
  • If you prefer a thicker sauce, uncover the slow cooker during the last 30 minutes to reduce excess liquid.
  • This ragu freezes well; store leftovers in airtight containers for up to 3 months.
  • To make it gluten-free, serve over gluten-free pasta or spiralized vegetables.

Nutrition

Keywords: beef ragu, slow cooker ragu, Italian beef sauce, Sunday dinner, slow cooked beef, comfort food, pasta sauce

Find it online: https://topreci.com/sunday-slow-cooker-beef-ragu-recipe/