🍝 Slow-Cooker Beef Ragù (The Sunday Classic)
Melt-in-your-mouth shredded beef in a rich, velvety tomato sauce. The ultimate winter hug in a bowl.
🛒 Ingredients
The Meat: 2 lbs (1kg) Beef Chuck Roast or Beef Shin (tougher cuts work best!).
The "Sofritto" (Aromatic Base):
1 large onion, finely diced 🧅.
2 carrots, finely diced 🥕.
2 celery stalks, finely diced.
4 cloves garlic, smashed 🧄.
The Liquid & Sauce:
1 cup (240ml) Dry Red Wine (Chianti or Cabernet).
2 cans (15 oz) Tomato Passata or Crushed Tomatoes.
2 tbsp Tomato paste.
1 cup Beef broth.
The Herbs: 2 bay leaves, 3 sprigs of fresh thyme, 1 sprig of rosemary.
The Finish: 500g Pappardelle or Rigatoni pasta, and fresh Parmesan cheese 🧀.
👨🍳 Step-by-Step Instructions
Sear for Flavor 🥩: Season the beef generously with salt and pepper. In a hot skillet with a splash of oil, sear the beef on all sides until a dark brown crust forms. Place the beef in the slow cooker.
Deglaze the Pan: In the same skillet, sauté your onion, carrots, and celery for 5 mins. Pour in the red wine to scrape up all the brown bits from the bottom. Let the wine simmer for 2 mins.
Combine 🍲: Pour the vegetable/wine mixture into the slow cooker over the beef. Add tomato passata, tomato paste, broth, and herbs.
Slow & Low ⏳: Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours). The beef is ready when it falls apart with a fork.
Shred & Sauce ✨: Remove the beef, shred it with two forks (discard any large fat pieces), and return it to the sauce. Stir well.
The Perfect Marriage: Toss the ragù with al dente Pappardelle pasta. Add a splash of pasta water if the sauce needs thinning.
💡 Extra Tips for Success
The Wine Secret: If you don't use alcohol, replace the wine with 1 tbsp of balsamic vinegar mixed into the beef broth for that necessary acidity.
Don't Rush it: "Low" heat is always better for beef chuck. It gives the collagen time to break down into gelatin, creating that silky sauce.
Orange Zest Hack: For a true Italian touch, grate a tiny bit of orange zest into the sauce right before serving. It brightens the heavy flavors beautifully.
🥗 Benefits & Vitamins
Iron & Zinc: Beef is a top source of heme iron, which is easily absorbed to fight winter fatigue.
Collagen: Slow-cooked connective tissue is great for joint health and skin elasticity.
Lycopene: The long cooking time increases the bioavailability of lycopene in the tomatoes.
Vitamin A: Provided by the carrots, supporting eye health and immunity.
🔍 FAQ
Q: What is the best cut of meat for Beef Ragù?
A: Beef Chuck Roast, Beef Shank, or Short Ribs. You want cuts with plenty of connective tissue.
Q: Can I freeze Beef Ragù?
A: Yes! It freezes perfectly for up to 3 months. In fact, it often tastes better the next day.
Q: Do I have to sear the meat first?
A: You don't "have" to, but you should. Searing creates the Maillard reaction, which adds a deep, savory umami flavor you can't get otherwise.
Q: Can I make this in an Instant Pot?
A: Yes! Use the "Pressure Cook" setting for 45–60 minutes with a natural release.
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