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

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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.

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.

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.

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.

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

• 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.