Slow Cooker Italian Beef Ragu

Slow cooking is a game changer, especially when it comes to creating something like Slow Cooker Italian Beef Ragu. Picture this: as the hearty beef simmers gently, the aromas of fresh herbs and rich tomatoes fill the air. This dish doesn’t just satisfy hunger; it warms your heart and soul. Whether it’s a busy weeknight or a leisurely Sunday, this recipe fits seamlessly into any schedule. Plus, who doesn’t love a meal that takes care of itself while you go about your day? Trust me when I say, once you taste this robust ragu, you’ll be hooked. It’s not just about the food; it’s about gathering around the table with loved ones, sharing stories, and enjoying the little moments. So grab your slow cooker, and let’s get started on this culinary journey!

Thank you for reading this post, don't forget to subscribe!

Why This Recipe Works

Slow cooking tenderizes even the toughest cuts of beef. When you use a slow cooker, the magic happens. The rich flavors of wine and herbs infuse deeply, creating a sauce that’s both thick and luxurious. The extended cooking time allows the ingredients to meld perfectly, transforming simple beef into an unforgettable meal that your family and friends will cherish. Each bite bursts with flavor, and the best part? You can set it and forget it.

Why You’ll Love This Slow Cooker Italian Beef Ragu

Imagine tender beef simmered to perfection with aromatic herbs and savory tomatoes. This dish is comfort food at its finest. It gives you that warm, cozy feeling with every bite. Plus, with minimal hands-on time required, this recipe is perfect for busy cooks who still want to impress. The slow cooker does all the heavy lifting, leaving you plenty of time to relax or catch up on your favorite show. You’ll be amazed at how effortlessly this Italian classic comes together.

Ingredients

• 3-4 lbs beef roast (the cheapest cut will do)
• 2 tbsp olive oil
• 2-3 sprigs of fresh rosemary, finely chopped
• 2-3 sprigs of fresh thyme, finely chopped
• 1 small red onion, peeled and finely chopped
• 4 garlic cloves, peeled and minced
• 1 carrot, peeled and finely chopped
• 1 celery stick, finely chopped
• 1½ cups red wine (Chianti or similar)
• 3 (14 oz) cans crushed tomatoes
• 2 tbsp pearl barley (optional)
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 lb fresh or dried pappardelle pasta or rigatoni
• 2 tbsp unsalted butter
• 2 handfuls grated Parmesan cheese, plus more for garnish

Preparing the Ingredients

Chop Your Vegetables

Start by finely chopping the red onion, carrot, and celery. Give the garlic a good mince and chop the rosemary and thyme, too. As you prep these ingredients, imagine the wonderful aroma that will soon fill your kitchen. Place everything at the bottom of the slow cooker, creating a lovely bed for your beef.

Brown the Beef

Next, cut the beef roast into 2″-3″ cubes. This helps it cook evenly. In a frying pan, heat the olive oil over high heat. Brown the meat in small batches; this step prevents overcrowding and ensures a beautiful sear. Once your beef is nicely browned, add it to the slow cooker.

Deglaze the Pan

After browning the meat, remove the frying pan from the heat and pour in the red wine. Take a wooden spoon and scrape up any delicious browned bits from the bottom. This simple step really amps up the flavor of your ragu.

Combine and Cook

With the browned beef nestled in the slow cooker, pour the wine over it, followed by the crushed tomatoes. For that extra texture, sprinkle the optional pearl barley, salt, and pepper on top. Set the slow cooker on low and let it work its magic for 10-12 hours.

Shred the Beef

When the final hour of cooking approaches, remove the lid. Using two forks, shred the beef right in the slow cooker. Add an additional tablespoon of rosemary and thyme, plus a splash of water or wine to keep things moist. Let it cook for just one more hour.

Finish the Ragu

For the finishing touch, stir in the unsalted butter. This adds a subtle richness to your ragu and gives it a lovely glossy finish.

Cook the Pasta

Now it’s time to prepare your pasta. In a large pot of salted water, cook according to the package instructions. You want it al dente; it will continue cooking when you mix it with the ragu.

Serve with Ragu

Combine a third of the beef ragu with the hot pasta. Serve it up with a generous sprinkle of freshly grated Parmesan cheese. As you plate this comforting dish, take a moment to appreciate the heartwarming flavors of your Slow Cooker Italian Beef Ragu!

Serving Suggestions

• Serve over pappardelle or rigatoni for maximum sauce coverage.
• Pair with crusty bread to soak up every last drop of that delicious ragu.
• Add a fresh green salad to balance out the meal.

Tips for Success

• Choose a marbled cut of beef; it gives a richer flavor.
• Always brown the meat. This step enhances the overall depth of your ragu.
• Before serving, taste and adjust seasoning as needed. It makes a difference.

Variations

• For a lighter ragu, substitute the beef with chicken. Adjust the cooking time accordingly.
• Sneak in some extra nutrition by adding vegetables like bell peppers or mushrooms.
• Change up the flavors by using different herbs, such as oregano or basil.

Storage Tips

• Store any leftovers in an airtight container in the fridge for up to 4 days.
• This ragu freezes beautifully; just place it in a freezer-safe container, and it will last for up to 3 months.

Pairing Ideas

• Enjoy with a glass of Chianti to enhance the flavor profile of the dish.
• Serve alongside garlic bread or a baked polenta side for a heartier meal.

FAQs

Q1: Can I use a different type of meat?
A1: Absolutely! Substituting beef with chicken or pork is a great way to mix it up; just be mindful of the cooking time.

Q2: What can I do if I don’t have red wine?
A2: You can swap in beef broth. Keep in mind that this may alter the flavor slightly, but it still works well.

Q3: Is it necessary to brown the meat?
A3: While you can skip this step, browning enriches the flavor of the ragu significantly.

Q4: Can I make this ragu ahead of time?
A4: Definitely! This ragu can be made a day in advance and reheated before serving, allowing the flavors to meld beautifully.

Q5: How can I thicken my ragu?
A5: If you find the ragu is too thin, uncover the slow cooker and let it simmer for the last hour. Alternatively, you can use a cornstarch slurry.

The Slow Cooker Italian Beef Ragu is truly a standout dish, inviting you to savor every aspect of its deliciousness. With easy preparation and comforting flavors, this ragu shines at family gatherings or cozy dinners. Let your slow cooker do its magic while the enticing scents drift through your kitchen. Serve your ragu with your favorite pasta and some good bread. You’ll realize you’ve created not just a meal but a delightful experience to enjoy with loved ones.

Print