Slow Cooker Ragu Sauce (Printable)
Rich Italian meat sauce slow-cooked with tender beef for deep flavor and perfect pasta pairing.
# What You'll Need:
→ Beef
01 - 2 lbs beef chuck roast, cut into 2-inch pieces
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
→ Vegetables
04 - 1 large yellow onion, finely chopped
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced
→ Tomatoes & Liquids
08 - 1 (28 oz) can crushed tomatoes
09 - 2 tbsp tomato paste
10 - ½ cup dry red wine
11 - ½ cup beef broth
→ Herbs & Seasoning
12 - 1 tsp dried oregano
13 - 1 tsp dried basil
14 - ½ tsp dried thyme
15 - 1 bay leaf
16 - ¼ tsp crushed red pepper flakes (optional)
→ Finishing
17 - 2 tbsp unsalted butter
18 - ¼ cup fresh parsley, chopped
19 - Grated Parmesan cheese, for serving
# How-To Steps:
01 - Season the beef pieces evenly with kosher salt and black pepper.
02 - Heat a large skillet over medium-high heat and sear beef on all sides until browned, about 5 minutes; transfer to slow cooker.
03 - Add onion, carrots, celery, and garlic to the skillet and sauté for 3 to 4 minutes until softened; then add vegetables to the slow cooker.
04 - Pour crushed tomatoes, tomato paste, red wine, and beef broth into the slow cooker. Stir in oregano, basil, thyme, bay leaf, and red pepper flakes if using.
05 - Cover and cook on LOW for 8 hours or until beef is very tender and shreds easily.
06 - Remove bay leaf, shred beef directly in slow cooker using two forks.
07 - Stir in unsalted butter and chopped parsley; adjust seasoning as needed.
08 - Serve hot over pasta or creamy polenta and top with grated Parmesan cheese.
# Expert Suggestions:
01 -
- You can literally walk away and forget about it, then come home to dinner that tastes like you spent all day cooking.
- The beef becomes so tender it shreds with a fork, and that texture makes the whole dish feel luxurious without any fussing.
- It freezes beautifully, so you're really making three dinners at once without the triple effort.
02 -
- Don't skip the searing step even though it's tempting; that browned crust is non-negotiable for depth of flavor.
- If your sauce seems too thin at the end, you can let it sit uncovered on high for thirty minutes before serving to reduce it slightly.
- Bay leaf is your friend, but don't forget to fish it out; I learned this the hard way with a surprise crunch mid-bite.
03 -
- Use a bold red wine like Chianti or Barolo; avoid anything labeled "cooking wine" because that's a shortcut that shortcuts flavor.
- If you want to experiment, a half-pound of ground pork mixed with the beef adds richness and changes the texture in a really lovely way.