Slow Cooker Beef Ragu Recipe - The Cookie Rookie® (2024)

Slow Cooker Beef Ragu Recipe - The Cookie Rookie® (1)

By: Becky Hardin

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Slow Cooker Beef Ragu is the definition of comfort food! This supremely comforting meal features tender slow cooked beef that’s made delicious with ingredients like a bouquet of herbs, red wine, tomatoes, and more. Serve it over pasta, top it off with parsley and parmesan, and treat yourself to the dinner you deserve!

Slow Cooker Beef Ragu Recipe - The Cookie Rookie® (2)

Table of Contents

Crockpot Beef Ragu

Need to warm up with a dinner that’s equal parts comforting, flavorful, and downright delicious? Beef Ragu is the meal for you!

To make this recipe even better, we have to make even easier. This Slow Cooker Beef Ragu simplifies things as much as possible by letting the Crockpot do the majority of the work for you. It cooks to tender perfection and makes your kitchen smell like heaven.

This Ragu features some key ingredients, like dried herbs, red wine, beef broth, and more. The way all of the flavors are slowly infused into the tender beef is a thing of beauty, and it all pairs oh so famously with cooked pasta.

Why You’ll Love this Beef Ragu Recipe:

  • EASY: Oh yes! This slow cooker Beef Ragu recipe is a real cinch. You just have to sear the meat, sauté some veggies, and toss it all in the Crockpot with a handful of key ingredients.
  • COMFORT MEAL: This dish really is comfort food at its absolute best! Tender, flavorful meat that just falls apart in your mouth is served with the pasta of your choice. Are you drooling yet?
  • DATE NIGHT FAVORITE: While this recipe is a great weeknight family dinner, it doubles as a sophisticated date night recipe for those romantic nights at home.

You only need one cup of red wine to make Crockpot Beef Ragu. That works out well, because this dish pairs so well with a glass of red wine, you’ll still have plenty left to drink!

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How to Make Slow Cooker Beef Ragu

You can jump to the recipe card for full ingredients & instructions!

  1. Sear the meat and sauté the veggies.
  2. Stir the remaining ingredients and veggies into the Crockpot.
  3. Add the beef, cover, and cook.
  4. Shred the cooked meat, then serve over pasta.
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What is beef ragu?

Beef ragu is an Italian meat-based sauce served with pasta. It consists of ground or shredded beef mixed with sofrito (carrots, celery, and onions) and tomato. It is cooked low and slow to produce a tender, savory sauce.

Is beef ragu a type of bolognese?

No. Actually, the opposite is true! Bolognese is a type of ragu. Ragu is a meat sauce made with vegetables, wine, and tomatoes. Bolognese is a regional version of ragu made in the Bologna region of Italy, and it is sometimes called Ragu Bolognese.

What is the best meat for slow cooker beef ragu?

This recipe uses beef chuck roast, often also called blade roast. Other great cuts for ragu include beef brisket, beef shanks, or beef short ribs.

What kind of pasta should I use for slow cooker beef ragu?

This beef ragu is great with any kind of pasta, but I highly recommend using pappardelle if you can find it. This flat, wide ribbon pasta is great because the beef sticks to it easily.

Do I have to sear the meat first, or can I just add it straight into the crockpot?

While you don’t have to sear the meat first, I highly recommend it, as it adds a lot of flavor to the final sauce!

What kind of red wine should I use in slow cooker beef ragu?

For beef ragu, I like a fruity, low-tannin red wine, such as Merlot, Pinot Noir, Chianti, or a lighter Cabernet.

Can I make slow cooker beef ragu in an instant pot instead?

Yes! Follow the recipe as-is and cook for 45 minutes on Manual. A quick release should work, but if it splatters, you can also do a natural release.

On a cold winter night, nothing hits the spot more than a warm, heaping serving of slow cooked Beef Ragu!

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Make Ahead Instructions

Slow cooker beef ragu is a great make-ahead recipe because many argue it is best to let the ragu cool to room temperature, then store it overnight in the refrigerator. This overnight chill in the refrigerator helps the flavors to develop, creating a richer tasting ragu.

Storage Instructions

Store leftover slow cooker beef ragu in an airtight container in the refrigerator for up to 3 days. Gently reheat on the stovetop or in the microwave until simmering.

Freezing Instructions

Freeze leftover beef ragu in an airtight container for up to 4 months. Let ragu thaw in the refrigerator overnight before reheating.

Ragu Variations

  • Bolognese:Use ground beef, veal, lamb, pork, or a combination of any of those meats and add nutmeg and milk. Use white wine in place of the red. Serve over tagliatelle or in a lasagna.
  • Ragu di Prosciutto:Use prosciutto as the meat and add more extra-virgin olive oil. Omit the carrots and celery, and use white wine in place of the red. Serve over pappardelle or tagliatelle.
  • Ragu d’agnello:Use ground lamb as the meat. Omit the carrots, celery, and onion. Serve over tagliatelle.
  • Sugo di Carne:Use ground beef, pork, or a combination of both, optionally with porcini mushrooms. Serve with penne, rigatoni, farfalle, or fettuccini.
  • Amatriciana:Use guanciale (cured pork jowl) and diced tomatoes. Omit the carrots, celery, and onions. Add hot peppers, if desired, and toss together with either spaghetti or bucatini pasta.

More Crockpot Beef Recipes We Love

  • Crockpot Beef Tenderloin
  • Crockpot Barbacoa Beef
  • Crockpot Beef Stroganoff
  • Crockpot Beef and Noodles
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Of all the pasta dishes that are near and dear to my heart, Beef Ragu will always hold a very special place as one of my favorites. Now, it’s even easier to make than ever before in my slow cooker!

More Italian Pasta Recipes to Try:

  • Cacio e Pepe
  • Homemade Alfredo Sauce
  • Baked Pasta Primavera
  • Baked Mostaccioli
  • Instant Pot Spaghetti
  • Chicken Florentine

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.

Recipe

Slow Cooker Beef Ragu Recipe

4.75 from 28 votes

Prep: 20 minutes minutes

Cook: 5 hours hours

Total: 5 hours hours 20 minutes minutes

Slow Cooker Beef Ragu Recipe - The Cookie Rookie® (10)

Serves6 people

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Slow Cooker Beef Ragu is the definition of comfort food! This supremely comforting meal features tender slow cooked beef that's made delicious with ingredients like a bouquet of herbs, red wine, tomatoes, and more. Serve it over pasta, top it off with parsley and parmesan, and treat yourself to the dinner you deserve!

Slow Cooker Beef Ragu Recipe - The Cookie Rookie® (11)

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Ingredients

  • 3 pounds beef chuck roast cut into large pieces
  • Kosher salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil divided
  • 1 onion chopped
  • 2 ribs celery chopped
  • 2 carrots chopped
  • 4 cloves garlic minced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 2 bay leaves
  • 1 cup red wine (see note)
  • 1 cup low-sodium beef broth
  • 28 ounces crushed tomatoes (1 large can)
  • 6 ounces tomato paste (1 can)
  • 1 pound cooked pasta pappardelle recommended (1 box)
  • Chopped fresh parsley optional, for serving
  • Freshly grated Parmesan cheese optional, for serving

Instructions

  • Season the beef generously with salt and pepper.

    3 pounds beef chuck roast, Kosher salt and freshly ground black pepper

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  • Heat 2 tablespoons of oil in a Dutch oven set over medium-high heat.

    3 tablespoons olive oil

  • Sear the beef for a few minutes on each side to create a brown crust on the outside of each piece. Set aside on a plate.

  • Heat the remaining 1 tablespoon of oil in the same pot.

  • Add in the onion, celery, and carrots. Sprinkle with salt and cook for 5-6 minutes until softened. Add in the garlic and cook for another minute. Pour the mixture into the slow cooker.

    1 onion, 2 ribs celery, 2 carrots, 4 cloves garlic

  • Add the thyme, rosemary, bay leaves, red wine, beef broth, crushed tomatoes, and tomato paste to the slow cooker. Stir.

    ½ teaspoon dried thyme, ½ teaspoon dried rosemary, 2 bay leaves, 1 cup red wine, 1 cup low-sodium beef broth, 28 ounces crushed tomatoes, 6 ounces tomato paste

  • Add in the beef.

  • Cover and cook on high for 5-6 hours or on low for 6-10 hours or until the beef can be easily shredded with a fork.

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  • Remove the bay leaves and shred the beef in the slow cooker.

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  • Serve the beef ragu over cooked pasta.

    1 pound cooked pasta

  • Finish with a sprinkle of chopped parsley and parmesan cheese.

    Chopped fresh parsley, Freshly grated Parmesan cheese

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Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

  • Wine:For the wine, choose a Merlot, Pinot Noir, Chianti, or lighter Cabernet.
  • You can also use beef brisket, beef shanks, or beef short rib in this recipe.
  • If you can’t find pappardelle, use tagliatelle or fettuccini instead.
  • For the best tasting ragu, prepare the recipe 1 day in advance and let the flavors develop in the refrigerator overnight.
  • Nutritional information does not include optional ingredients.

Storage:Store slow cooker beef ragu in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 4 months.

Nutrition Information

Serving: 1bowl Calories: 713kcal (36%) Carbohydrates: 44g (15%) Protein: 53g (106%) Fat: 34g (52%) Saturated Fat: 13g (81%) Polyunsaturated Fat: 3g Monounsaturated Fat: 19g Trans Fat: 2g Cholesterol: 156mg (52%) Sodium: 1072mg (47%) Potassium: 1728mg (49%) Fiber: 6g (25%) Sugar: 12g (13%) Vitamin A: 4210IU (84%) Vitamin C: 22mg (27%) Calcium: 124mg (12%) Iron: 9mg (50%)

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FAQs

What's the difference between beef stew and beef ragu? ›

Ragù is sauce and ragoût is stew

Ragoût is, first and foremost, a stew. It can be based on meat, fish, or vegetables, and is just as likely to be served on its own as it is to be used atop potatoes or pasta (via Food & Wine).

What beef cut is best for ragù? ›

BEST BEEF CUT FOR RAGU

Beef brisket or roast, simmered in crushed tomatoes, garlic, basil and oregano, seasoned with salt and pepper, and drowning in red wine.

What is the difference between beef ragu and spaghetti Bolognese? ›

Ragu sometimes includes vegetable chunks, properly prepared Bolognese does not. Ragu typically uses red wine, while Bolognese calls for white. Bolognese uses very little tomato, while ragu sauces often feature tomatoes for most of the sauce's bulk.

What's the difference between a ragù and a sauce? ›

Even though both are considered meat sauces and are thusly chunky, ragù is more like a thick tomato sauce with recognizable bits of ground beef within it. Bolognese, though, is creamier and thicker because it is made with milk. It is not considered to be a tomato sauce.

Can you overcook beef ragu? ›

When it comes to slow-braised beef ragus, you can't really overcook the sauce. It's recommended that your cook your ragu for at least two hours. If you plan on cooking for longer, make sure there is enough liquid in the pot to keep the sauce properly hydrated so it doesn't burn.

Is it better to use beef broth or stock for stew? ›

Ideally, you'll use beef stock, but beef broth is fine too. Veal stock would be divine. Instant bouillon paste will add flavor and is perfectly acceptable. Indeed, even if all you have is chicken stock, it will still be better than water and won't make your beef stew taste like chicken soup.

What pasta is best for ragù? ›

pappardelle and tagliatelle are great options, as the long and wide strips are perfect for catching tender morsels of sauce. Though slightly harder to come by, mafalde is a great choice too - the long, wavy strands deft at capturing larger shreds of meat.

What is another name for beef ragù? ›

The most typical is ragù alla bolognese (Bolognese sauce, made with minced beef).

Do Italians put milk in bolognese? ›

Classic bolognese is made with… MILK! There are a few qualities of a bolognese which make it easy to distinguish. It's acidic, it's tomatoey, it's rich, it's packed with minced meat and it's a deep red colour.

What makes ragù taste better? ›

Pungent fresh herbs like thyme, rosemary, sage, tarragon, and marjoram can liven up tomato sauce with their bold, distinctive flavors. Add 1 to 2 sprigs of one or more of them to your favorite sauce, cover, and simmer at least 5 minutes to allow them to infuse in the sauce. Remove the sprigs before serving.

Why did they stop making ragù sauce? ›

Why did Ragu pasta sauce exit the Canadian market? - Quora. They realigned their brands aimed at consolidating brand offerings in the markets where they compete most effectively, Ragu wasn't selling well in Canada.

Should ragù have tomatoes? ›

The secret to this authentic Ragù Bolognese sauce recipe is cooking the meat in milk first before adding white wine and tomato paste. The texture will melt in your mouth! Serve with fresh homemade pasta, lasagna noodles or homemade gnocchi for a classic old world taste.

Is a ragù a stew? ›

Ragu is a broad term that describes a rich, slowly cooked Italian meat sauce. It's hearty, intensely flavorful, & always all about the meat. As a meat-based sauce, ragu is much more stew-like than other Italian sauces like marinara but is still often served with pasta, gnocchi, or polenta.

What makes something a ragù? ›

What is ragù? Ragù is a meat-based sauce, typically served with pasta. Traditionally, pieces of meat (often beef, pork, game, or even horse), are cooked on a low heat in a braising liquid (this is usually tomato or wine-based) over a long period of time.

What is another name for beef ragu? ›

The most typical is ragù alla bolognese (Bolognese sauce, made with minced beef).

What is closest to beef stew meat? ›

Go for the chuck

The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm. It is easy to find and it's affordable, making it a great choice for your stew.

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