Description
A richly flavored, slow‑cooked beef ragu made in a slow cooker, perfect for serving over pasta or polenta.
Ingredients
- 2.5–3 lbs (≈1.2–1.4 kg) boneless beef chuck roast, trimmed and cut into 2‑inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped (≈1.5 cups)
- 2 large carrots, peeled and finely chopped (≈1 cup)
- 2 celery stalks, finely chopped (≈1 cup)
- 4–6 cloves garlic, minced
- ¼ cup (60 ml) tomato paste
- 1 cup (240 ml) dry red wine (or substitute with beef broth)
- 1 (28‑ounce / 794 g) can crushed tomatoes
- 1 (14.5‑ounce / 411 g) can diced tomatoes, undrained
- 1 cup (240 ml) beef broth (low sodium preferred)
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary, crushed (or 1 sprig fresh rosemary)
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- Optional: Pinch of red pepper flakes for heat
- For serving: cooked pasta (pappardelle, tagliatelle, rigatoni, etc.), fresh Parmesan, chopped fresh basil or parsley
Instructions
- Pat beef cubes dry and season with about ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Heat olive oil in a large heavy skillet or Dutch oven over medium‑high heat. Sear half the beef cubes (without overcrowding) until deeply browned on all sides (2–3 min per side). Remove and repeat with remaining beef.
- Reduce heat to medium. In the same pan, add chopped onion, carrots, and celery (add a bit more oil if needed). Sauté 8–10 minutes until softened.
- Add minced garlic (and red pepper flakes if using), cook 1–2 minutes until fragrant.
- Stir in tomato paste and cook 2–3 minutes, stirring constantly.
- Pour in red wine to deglaze the pan. Scrape up browned bits from the bottom. Simmer until wine reduces by about half (3–5 minutes).
- Transfer sautéed vegetables to the slow cooker. Add the seared beef cubes on top.
- Pour crushed tomatoes, diced tomatoes (with juices), and beef broth over beef and vegetables. Add bay leaves, oregano, thyme, and rosemary/sprig.
- Cover and slow cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until beef is very tender and shreddable.
- Remove beef from slow cooker, shred with two forks, discard fat/gristle and bay leaves (and rosemary sprig if used).
- Return shredded beef to the sauce in the slow cooker. Stir to combine. Taste and adjust seasoning (salt, pepper). If sauce is too thick, add more broth or some pasta cooking water; if too thin, remove lid or reduce or make a cornstarch slurry to thicken.
- Optional: Turn off the slow cooker, cover, and let the ragu rest 15–30 minutes for flavors to meld.
- Serve ragu over cooked pasta, garnish with grated or shaved Parmesan and fresh basil or parsley.
Notes
- Do not skip searing the beef — it develops deep flavor through the Maillard reaction.
- If you don’t use wine, substitute with beef broth and optionally add a splash of balsamic vinegar or Worcestershire sauce for complexity.
- If sauce is thin at the end, you can remove the lid and cook on HIGH or simmer in a pot to reduce; or use a cornstarch slurry.
- This ragu improves in flavor when made ahead. It stores in the refrigerator for 3–4 days or freezes up to 3 months.
- You can vary the vegetables (e.g. add mushrooms or bell pepper) but adjust liquid/sauce consistency accordingly.
Nutrition
- Serving Size: 1 serving (sauce only)
- Calories: 450–550
