Slow-cooker Beef Ragu
Servings: 8
Calories: 626kcal
This Slow-cooker Beef Ragu recipe is an effortless, rich and comforting dinner that practically cooks itself. Fall-apart beef in a thick tomato-based sauce, served with fresh pasta – perfection for busy nights!
Ingredients
- 1.2 kg beef chuck (braising/casserole) steak (see note 1)
- 1 tsp cooking (kosher) salt, plus extra to taste
- ½ tsp freshly cracked black pepper, plus extra to taste
- 3 tbsp extra-virgin olive oil
- 1 red or brown onion, finely diced
- 1 carrot, finely diced
- 2 celery stalks, finely diced
- 1 tbsp freshly grated garlic
- 60 g tomato paste
- 60 ml red wine (or 2 tbsp balsamic vinegar)
- 700 g passata
- 1 beef stock cube or 1 tsp beef stock (bouillon) powder
- 1 tbsp sugar (any type)
- 5 sprigs thyme
- 2 bay leaves
- 400 g fresh lasagne sheets, or the pasta of your choice
- 1 tbsp extra-virgin olive oil
- Freshly grated parmesan, to serve
Instructions
- Prepare the beef – Season both sides of the beef with salt and pepper.
- Heat the olive oil in a large, deep, heavy-based frying pan over medium–high heat.
- Add the beef to the pan and cook (in batches if needed) for 6–8 minutes, turning once halfway, until browned all over. Remove from the pan and set aside.
- Cook the vegetables – To the same pan, add the onion, carrot, celery and garlic. Cook, stirring, for 3–4 minutes until softened.
- Add the tomato paste and cook, stirring, for 1–2 minutes.
- Add the wine to the pan and cook for 2–3 minutes, or until most of the wine has evaporated. Turn off the heat. (See note 1 to continue with stovetop method or to cook in the oven.)
- Cook the ragu in the slow-cooker – To the base of a slow-cooker, add the passata, beef stock cube or stock powder, sugar, thyme and bay leaves. Add the onion and vegetable mixture and stir to combine.
- Transfer the beef pieces to the slow-cooker. Squish the beef into the sauce and spoon the sauce over any exposed parts of the beef (most of it should be submerged in the sauce).
- Cover and cook on low for 8 hours or high for 5 hours or until the beef is tender and it can be pulled apart with two forks. If it is not tender enough to pull apart with two forks, continue to cook in 30- minute intervals until it is.
- Shred the beef – Remove the thyme sprigs and bay leaves and discard. Shred the beef using two forks. Note the sauce will thicken as it stands. Season with salt and pepper to taste.
- Cook the lasagne sheets – Bring a large pot of salted water to the boil. Cut or slice the lasagne sheets into 2.5 cm (1 inch) strips (see note 3). Add to the boiling water and cook for 60–90 seconds or until al dente (or cook your chosen pasta according to the packet instructions). Drain and drizzle with the olive oil to stop the sheets sticking.
- Assemble and serve – Stir one-quarter of the ragu through the lasagne sheets and divide among four bowls. Top with extra ragu, parmesan and black pepper. Note the recipe makes a big batch of ragu (8+ serves). See the leftover and freezer instructions below.
Notes
Note 1 – You can also use gravy beef (boneless shin) or oyster blade (flat-iron/butler’s steak) – although it’s more expensive – for equally delicious results.
Note 2 – To make on the stovetop: follow the same steps, add in 375 ml (1½ cups) of water at the same time as the passata. Simmer on low, covered, for 2½–3 hours, stirring occasionally and adding water if needed (if the sauce is sticking to the base of the pan). To thicken the sauce, simmer, uncovered, for 5–6 minutes at the end of the cooking time, or until thickened to your liking. To make in the oven: Follow the same steps but place everything in a cast-iron casserole pot with a lid and bake at 170°C (350°F) (150°C/300°F fan-forced) for 3–4 hours, covered, until the beef shreds easily. To thicken the sauce, remove the lid and cook for 6–8 minutes, or until thickened to your liking.
Note 3 – I like to cut up lasagne sheets as then I get exactly the width of pasta I’m looking for. To speed things up you could use pappardelle.
Make Ahead
Ragu – Cook in advance and store in the fridge in an airtight container for up to 3 days or freeze for up to 3 months. Pasta – Cook fresh when serving for best results. Meal prep tip – Freeze in portions for quick weeknight meals.Leftovers
Fridge – Store in an airtight container for 3 days. Freezer – Freeze in portions for up to 3 months. Reheating:- Stovetop – Reheat gently over medium heat, adding a splash of water if needed.
- Microwave – Heat on High in 30-second bursts, stirring in between.
Nutrition Facts
Slow-cooker Beef Ragu
Amount per Serving
Calories
626
% Daily Value*
Fat
35
g
54
%
Saturated Fat
12
g
75
%
Trans Fat
2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
18
g
Cholesterol
140
mg
47
%
Sodium
650
mg
28
%
Potassium
1124
mg
32
%
Carbohydrates
42
g
14
%
Fiber
3
g
13
%
Sugar
8
g
9
%
Protein
37
g
74
%
Vitamin A
1942
IU
39
%
Vitamin C
14
mg
17
%
Calcium
83
mg
8
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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