Slow Cooker Beef Ragu Recipe

slow cooker beef ragu recipe
  • Yield: 8
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 10:00 h
  • Ready In: 10:10 h

Blogger and food creator. My dream..

More From This Chef »
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Related Recipes:
  • Instant pot Korean ground beef recipe. Korean ground beef is the most delicious way to make a classic Korean dish for your family. It's quick, easy, and guaranteed to please your whole family. #pressurecooker #instantpot #recipes #beef #groundbeef #korean #homemade #quick #easy

    Instant Pot Korean Ground Beef Recipe

  • Air fryer Korean galbi short ribs. This Korean food recipe has a sweet and savory taste thanks to the sugar and soy sauce The galbi is made from short ribs that are marinated in this mixture for hours before being air-fried. Serve the meat over rice. #airfryer #dinner #beef #ribs #homemade #easy #korean #recipes #food

    Air Fryer Korean Galbi Short Ribs

  • Crockpot thick and chunky beef stew recipe. Simple and comforting, this crockpot beef stew recipe is a hearty meal that will warm you up on chilly nights. #crockpot #slowcooker #beef #stew #homemade #dinner #recipes

    Crockpot Thick and Chunky Beef Stew Recipe

  • Air fryer easy beef stir-fry. This quick and easy beef stir-fry recipe cooks in minutes in your air fryer. With just a few ingredients and a handful of spices, you can enjoy this Asian-inspired dish that's perfect for weeknight dinners. #airfryer #easy #beef #asian #dinner #lunch #homemade

    Air Fryer Easy Beef Stir-Fry

  • Instant pot tortellini Alfredo with Italian sausages. Make delicious Tortellini Alfredo with Italian sausages in just minutes! A quick and easy recipe that's perfect for busy weeknight dinners. #pressurecooker #instantpot #dinner #homemade #tortellini #alfredo #sausages #italian

    Instant Pot Tortellini Alfredo with Italian Sausages

Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    12.4 g
  • Cholesterol

    90.7 mg
  • Fat

    29.7 g
  • Fiber

    3.1 g
  • Protein

    45.8 g
  • Saturated Fat

    3.8 g
  • Serving Size

  • Sodium

    1,131.2 mg
  • Sugar

    1.8 g
  • Trans Fat

    4 g
  • Unsaturated Fat

    1.5 g
  • Potassium

    725 mg
Print Friendly, PDF & Email

Slow cooker beef ragu recipe. Beef flank steak with vegetables simmered in tomato sauce and served over Italian pasta.

You may also cook this delicious ragu in an oven. Are you looking for more delicious recipes cooked in a slow cooker? Please visit our huge collection-Slow Cooker Recipes

Oven Baked Beef Ragu Recipe

makes 4 servings

Ingredients: 2 tablespoons (30 ml) olive oil, 1½ pounds (720 g) gravy beef, trimmed and cut into 1-inch (2.5 cm) cubes, 1 large yellow onion, peeled and finely chopped, 2 garlic cloves, peeled and crushed, 2 medium carrots, peeled, halved and sliced, 2 celery stalks, washed under cold running water and sliced, 4 slices Italian pancetta, chopped, 2 tablespoons (30 ml) all-purpose flour, 2 bay leaves, 2 sprigs fresh thyme, 2sprigs fresh rosemary, 2 tablespoons (30 ml) sage leaves, chopped, 2 tablespoons (30 ml) balsamic vinegar, 1 cup (250 ml) dry red wine, 1 cup (250 ml) beef stock, 14½ oz (435 ml) can diced tomatoes, cooked pasta

Instructions: Preheat an oven to 360º F (180º C). In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches, add cubed beef and cook, turning occasionally, until browned on all sides, for about 5-6 minutes.

Remove browned meat from the skillet and transfer to a large bowl. Heat the remaining 1 tablespoon (15 ml) olive oil. When the oil is hot, add chopped onion, carrots, garlic, celery, and pancetta. Cook, stirring occasionally until the onion has softened, for about 5 minutes.

Return browned beef to the skillet. Stir in all-purpose flour. Cook, stirring, for a further 1 minute, then add bay leaves, thyme, rosemary, and sage.

Stir in balsamic vinegar, dry red wine, beef stock, and undrained tomatoes. Increase heat to high and bring the mixture to a boil.

Remove the boiled beef ragu from the skillet and transfer to the oven. Bake in preheated oven for about 2 hours or until beef is tender.

Turn off the oven and remove baked beef ragu. Transfer to serving plates. Serve over the cooked pasta. Enjoy!

Slow Cooker Beef Ragu Recipe

You may also like Slow Cooker Peppered Beef or Pressure Cooker Pork Shoulder Ragu


  • 1 teaspoon olive oil
  • 6 garlic cloves, peeled and smashed
  • 1½ pounds (720 g) beef flank steak, cut against the grain into 4 pieces
  • kosher salt and freshly ground black pepper, to taste
  • 28 oz (840 ml) can crushed tomatoes, undrained
  • 1/4 cup (60 ml) beef stock
  • 1 medium carrot, peeled and finelly chopped
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 16 oz (480 g) uncooked Italian pasta
  • 1/2 cup (125 ml) grated Parmesan cheese
  • 1/2 cup (125 ml) ricotta cheese
  • chopped fresh parsley


Step 1

In a small nonstick skillet, heat the olive oil over medium-high heat. Add smashed garlic and cook, stirring, until golden brown, for about 2 minutes. Remove the skillet from the heat and set it aside.

Step 2

Season the beef with salt and black pepper. Place seasoned meat in the 5-6-quart (5-6L) slow cooker. Pour undrained tomatoes and beef broth over seasoned beef. Stir in garlic, carrots, bay leaves, and thyme.

Step 3

Cover the pot and cook in a low-heat setting for 8-10 hours or until beef is tender.

Step 4

Turn off the slow cooker and open the lid. Discard the herbs. Using two forks, shred cooked beef in the pot.

Step 5

Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook, according to package instructions.

Step 6

Drain cooked pasta, then return to the pot and add the tomato sauce from the slow cooker. Increase heat to high and cook, stirring occasionally, until pasta and sauce well combined, for a further 1 minutes.

Step 7

Combine cooked beef and pasta together. Divide among 8 serving plates. Top each plate with 1 tablespoon (15 ml) grated Parmesan and 1 Tblespoon (15 ml) ricotta cheese. Sprinkle with chopped fresh parsley. Serve hot.

Leave a Reply

Your email address will not be published.

Pesto Rice Bowls With za'tar st...
Pesto Rice Bowls With za'tar steak
Share via
Send this to a friend