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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.
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Slow Cooker Beef 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.
Course Main Course
Cuisine Italian
Keyword Slow Cooker Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 10
Calories 304kcal
Author Marie Roffey

Ingredients

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

Instructions

  • Season the beef with some salt and pepper then heat the oil in a large heavy based pan over medium-high heat. Once hot add the beef and cook for a couple of minutes on each side to seal all over. Place the beef into the slow cooker.
  • Now add garlic, onions, celery, and carrots to the saucepan, again over medium-high heat. Sauté, stirring, until soft, around 5 minutes.
  • Add the wine and continue to saute until the liquid has almost disappeared (1 minute or so). Add the tomato paste, tomato puree and beef stock and stir through. Bring it to a simmer.
  • Now add the rest of the ingredients; oregano, sugar, pepper, salt, bay leaves and milk. Stir well to combine.
  • Pour the mixture over the top of the beef in the slow cooker and cook on low for 6-8 hours, mixing it around every so often. It's ready when the beef starts falling apart with a fork and not much pressure.
  • Place the chunks of meat on a chopping board and use 2 forks to pull it apart. Return it to the slow cooker and mix well.
  • Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until just al dente. 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 tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Sprinkle with grated parmesan and fresh parsley.

Video

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

Calories: 304kcal | Carbohydrates: 12g | Protein: 30g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 85mg | Sodium: 343mg | Potassium: 898mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2470IU | Vitamin C: 8.9mg | Calcium: 70mg | Iron: 4.4mg