Beef Ragu Slow Cooker Recipe with Pasta
Beef Ragu is the Italian version of a savory pulled beef stew. With all those delicious flavors from the Italian kitchen: tomatoes, wine, thyme, and bay leaf transformed into a classic Italian tomato sauce with deep flavors. Served with creamy Pappardelle, it becomes the ultimate comfort food. And to make this Italian stew with pasta really easy, it is made in the slow cooker. You will love that!
Equipment
- slow cooker
- frying pan
- Chef's knife
Ingredients
Slow Cooker Beef Ragù
- 1 tablespoon olive oil
- 2 pounds chuck roast cut into 1 x 1-inch cubes (2 x 2 cm)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 cups carrots chopped
- 2 stalks celery finely diced
- ¼ cup tomato paste
- 3 cloves garlic squeezed
- 1 cup red wine Merlot, Cabernet Sauvignon
- 28 ounce diced tomatoes
- 2 stock cubes
- 1 teaspoon dried thyme dried
- 3 bay leaves
Serve
- 1 ¼ pound pappardelle pasta
- 2 oz. Parmesan cheese grated
Ingredients you need per step are listed below the step in Italic
Instructions
Beef Ragù from the slow cooker
- Heat the oil in the frying pan.1 tablespoon olive oil
- Season the meat with salt and pepper and brown quickly on the outside on medium-high heat. Place the beef in the slow cooker.2 pounds chuck roast, 1 teaspoon salt, ¼ teaspoon ground black pepper
- Heat oil in the pan again (no need to clean in between).2 tablespoons olive oil
- Add the onion, carrot, celery, and tomato paste and stir fry for 2 minutes.1 onion, 2 cups carrots, 2 stalks celery, ¼ cup tomato paste
- Then add the garlic and cook for 30 seconds.3 cloves garlic
- Place the contents of the pan in the slow cooker.
- Pour the wine into the frying pan and heat briefly over low heat, loosening the browned bits in the pan with a wooden spatula. Pour the wine into the slow cooker.1 cup red wine
- Add the diced tomatoes, stock cubes, and thyme. Stir everything well.28 ounce diced tomatoes, 2 stock cubes, 1 teaspoon dried thyme
- Place the bay leaves on top and turn the slow cooker low for 8 hours.3 bay leaves
- Remove the bay leaves.
- Pull the meat apart with two forks, so. You get shredded beef. Stir well again. The ragu sauce will now thicken.
Serve
- About fifteen minutes in advance, add the Pappardelle to a large pot of salted boiling water and cook it al dente (as described on the package). Drain.1 ¼ pound pappardelle pasta
- Serve with the meat ragu and Parmesan cheese.2 oz. Parmesan cheese
- TIP: You can also mix the ragù with the Pappardelle after draining. This way, the sauce sticks nicely around it when serving.
NOTES
1. Meat - Chuck roast is used in this recipe. But you can also use a round roast (top or bottom) or tri-tip roast for this Latin beef stew. This meat needs a lot of stewing time, so it has time to absorb all the flavors well and, at the same time, become wonderfully tender.
2. Stock - In this recipe, I use two cubes of beef broth suitable for making 2 ¼ cup (½ liter) of stock.
3. Red wine - Use a full-flavored red wine such as Sauvignon or Merlot. The alcohol evaporates by cooking the sauce. If you prefer not to use wine, replace it with 1 cup (250 ml) stock.
4. Slow cooker setting and time - Set the slow cooker to low and let the meat cook for 6 to 8 hours. If you set the slow cooker to high, it will be ready in 4 - 6 hours.
5. Larger portion? With almost all recipes, you can then press the 2 × button, but not with a slow cooker recipe. If you double the weight in meat, add ¼ - ⅓ cup (50 to 100 ml) of extra liquid.
6. Pasta - Ragù is delicious with Pappardelle because it is a bit wider, and the sauce sticks well around it. But spaghetti, penne, and tagliatelle are also possible.
7. - On the stove - If you don't have a slow cooker, use a frying pan or large skillet. Sear for the meat and then the vegetables. Return the beef to the pan and add the rest of the ingredients, also add 2 extra cups of water. Bring to a boil and lower the heat. Put the lid on the pan and let it simmer for 2 to 3 hours. Then, pluck the meat apart, return it to the pan and simmer for 30 minutes (the sauce will thicken now).
8. - Storage
Let the ragu cool down quickly to room temperature. Do you also have leftover Pappardelle? Mix that through the ragu before you store it.
- Refrigerator - Store the ragu in an airtight container in the fridge for up to 3 days.
- Freezer - Pack the beef ragu (with Pappardelle) in a freezer box or bag. This keeps it good in the freezer for up to 2 months.
- Reheating - Heat over low heat while continuing to stir until warm.
Nutrition
Calories: 833kcal | Carbohydrates: 83g | Protein: 48g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 1155mg | Fiber: 7g | Sugar: 10g | Vitamin A: 7787IU | Vitamin C: 20mg | Iron: 7mg
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