Slow Cooker Brisket Ragu

Slow Cooker Beef Ragu is a full flavored, slow cooked ragu perfect for a cold winters night. Served over thick strands of parpadelle, this is comfort food heaven.

My Slow Cooker Brisket Ragu is a comfort food dream come true. Just 20 minutes of prep, and you'll come home to an amazing dinner your family will love.

Course Main Course

Cuisine Italian

Keyword beef brisket ragu, Beef Ragu, brisket ragu, slow cooker ragu

Prep Time 20

Cook Time 6

Total Time 6 20

Servings servings

Calories 302kcal

Author Isabel Laessig

Equipment

Slow Cooker
2 Forks for shredding the beef
1 Cutting board
1 Sharp knife

Ingredients

3 lbs boneless beef brisket cut into quarters
2 Tablespoons extra-virgin olive oil
1 clove garlic crushed
1½ cups onion finely chopped
3 stalks celery finely chopped
2 medium carrots grated
½ cup red wine (good quality, not sweet)
⅓ cup tomato paste
1½ cups tomato puree
¾ cup beef stock
1 Tablespoon, heaping dried oregano
2 teaspoons sugar
1 teaspoon freshly ground black pepper
½ teaspoon salt
2 dried bay leaves
½ cup whole milk

Instructions

Cut beef brisket into quarters. Trim the fat, if necessary. Season the beef all over with salt and pepper.
3 lbs boneless beef brisket, ½ teaspoon salt, 1 teaspoon freshly ground black pepper
Heat oil in a large heavy-based pan over medium-high heat. Once hot, add the beef and sear on all sides until browned all over. Remove from the pan, and add the beef to the slow cooker.
2 Tablespoons extra-virgin olive oil
To the same pan, add garlic, onions, celery, and carrots over medium-high heat. Saute while stirring until soft, or about 5 minutes.
1 clove garlic, 1½ cups onion, 3 stalks celery, 2 medium carrots
Add wine and continue to saute until the liquid reduces and is almost gone (1 minute or so). Add tomato paste, puree, and beef stock. Stir, and bring to a simmer.
⅓ cup tomato paste, 1½ cups tomato puree, ¾ cup beef stock, ½ cup red wine
Add oregano, sugar, salt, pepper, bay leaves, and milk. Stir well to combine. Make sure to add the milk slowly so it does not curdle.
1 Tablespoon, heaping dried oregano, 2 teaspoons sugar, 2 dried bay leaves, ½ cup whole milk
Pour the mixture over the top of the beef in the slow cooker. Cook on low for 6-8 hours, mixing it every so often. It's ready when the beef starts to fall apart easily with a fork.
Remove the beef from the slow cooker to a cutting board. Use 2 forks to shred the beef. Once shredded, add it back to the slow cooker and mix it well with the ragu red sauce.
Bring a large pot of water to a boil. Season the water with salt, then, when boiling, add the pasta and cook. Stir occasionally until al dente, then drain quickly, reserving ½ cup of the pasta water.
Add the pasta straight to the ragu, and toss to coat. Stir in some of the reserved pasta water by the Tablespoon if the sauce seems dry. Divide the pasta among warmed plates, sprinkle with parmesan, and enjoy!

Notes

Make this ragu up to 2 days ahead. At the end of step 6, allow the ragu to cool for 30 minutes before transferring it to a covered dish and placing it in the fridge to cool completely. Reheat in a pot when required.
This ragu freezes well, for up to 3 months. Once cold, transfer it to a large ziplock plastic bag and freeze. You can even freeze it in smaller portions to have meals ready to go.

Nutrition