Slow Cooker Beef Ragu Recipe

Immerse yourself in the rich flavors of slow-cooked beef ragu. This recipe combines tender flank steak with aromatic herbs and robust tomatoes, all cooked slowly to perfection. The end result is a hearty, flavorful sauce that pairs perfectly with pappardelle pasta. It's a comforting and satisfying meal that's sure to impress.

Photos of Slow Cooker Beef Ragu Recipe

Majority of the ingredients for this recipe are relatively common and can be found in your local supermarket. However, pappardelle pasta is a type of Italian pasta that might not be readily available in all stores. It's a large, very broad, flat pasta, similar to wide fettuccine. If you cannot find pappardelle, you can substitute it with tagliatelle or fettuccine. Additionally, flank steak is a lean cut of beef that's flavorful and ideal for slow cooking. Make sure to choose a piece with a good amount of marbling.

Ingredients for Slow Cooker Beef Ragu

Olive oil: A healthy fat used to sauté the garlic.

Garlic: Adds a robust flavor to the sauce.

Flank steak: A lean cut of beef that becomes very tender when slow cooked.

Crushed tomatoes: Forms the base of the sauce.

Beef stock: Adds depth to the sauce.

Carrot: Adds a hint of sweetness.

Bay leaves and Thyme: Herbs that add aromatic depth.

Pappardelle pasta: This wide, ribbon-like pasta holds the hearty sauce well.

Parmesan Cheese: Adds a nutty flavor and creaminess to the dish.

Ricotta Cheese: Used for topping and it adds a mild and creamy flavor.

Parsley: Adds a fresh, bright flavor as a garnish.

One reader, Elianora Whitcomb says:

This slow cooker beef ragu recipe is a game-changer! The flavors are rich and the beef is incredibly tender. It's so easy to make and the aroma while it cooks is mouthwatering. The sauce is perfect over pappardelle, and the combination of parmesan and ricotta takes it to the next level. Highly recommend!

Elianora Whitcomb

Essential Techniques for Making Slow Cooker Beef Ragu

How to prepare the beef: Season the beef with salt and pepper before transferring it to the slow cooker. This step ensures the meat is well-seasoned and flavorful.

How to shred the beef: After cooking, use two forks to shred the beef directly in the slow cooker. This technique helps to create a tender and succulent texture for the beef ragu.

How to cook the pasta al dente: Boil the pasta in salted water until it is al dente, which means it is cooked through but still firm to the bite. This ensures the pasta has the perfect texture when combined with the beef ragu.

How to serve the dish: Divide the beef ragu and pasta among serving bowls, then top each portion with parmesan, ricotta, and parsley for a beautiful presentation and added flavor.

How To Make Slow Cooker Beef Ragu

By slowly cooking the beef ragu, it lets the flavors intensify, giving the meat a succulent and rich taste to perfectly pair it with pasta.

Preparation: 15 minutes

Cooking: 6 hours

Total: 6 hours 15 minutes

Serves:

Ingredients

1tspolive oil
6clovesgarlicsmashed slightly
1 ½lbsflank steakcut against the grain into 4 pieces
Kosher salt
freshly-ground black pepper
28ozcrushed tomatoes
¼cupbeef stock
1carrotfinely chopped
2bay leaves
2sprigs of fresh thyme
16ozpappardelle pasta(or any kind of pasta will do)
½cupfreshly-grated Parmesan cheesefor serving
½: 5px”>chopped fresh parsleyfor garnish

Instructions

In a small skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring, until golden and lightly browned, about 2 minutes.
Season the beef with 1 teaspoon salt and pepper to taste. Transfer to a 5 to 6-quart slow cooker. Pour the tomatoes and broth over the beef and add the garlic, carrots, bay leaves and thyme.
Cover and cook on high for 6 hours, or on low for 8 to 10 hours. Discard the herbs and shred the beef in the pot using two forks.
Bring a large pot of salted water to a boil.
Add the pasta and cook until al dente according to package directions. Drain, return to the pot, and add the sauce from the slow cooker. Increase the heat to high and cook, stirring, until the pasta and sauce are combined, about 1 minute.
Divide among 8 pasta bowls and top each with 1 tablespoon Parmesan and (optional) 1 tablespoon ricotta. Sprinkle with parsley and serve hot.

Nutrition

Calories: 2062.86kcal
Fat: 110.39g
Saturated Fat: 61.03g
Monounsaturated Fat: 36.22g
Polyunsaturated Fat: 3.90g
Carbohydrates: 69.76g
Fiber: 5.47g
Sugar: 9.55g
Protein: 192.12g
Cholesterol: 536.04mg
Sodium: 3176.17mg
Calcium: 2506.30mg
Potassium: 2913.82mg
Iron: 13.27mg
Vitamin A: 736.22µg
Vitamin C: 28.28mg

Crucial Technique Tip for Perfecting Slow Cooker Beef Ragu

When shredding the beef in the slow cooker, it's best to use two forks and pull in opposite directions. This will give you the perfect texture for your beef ragu. Also, adding the cooked pasta directly into the sauce allows it to absorb the flavors more deeply, resulting in a more flavorful dish. Remember to always cook your pasta al dente, as it will continue to cook when mixed with the hot sauce.

Time-Saving Tips for Making Beef Ragu in a Slow Cooker

Prep ahead: Chop vegetables, measure ingredients, and prepare whatever you can in advance to streamline the cooking process.

Use a slow cooker: Let the slow cooker do the work for you by allowing the flavors to develop and the meat to tenderize while you attend to other tasks.

Invest in kitchen tools: Quality knives, a food processor, and other essential tools can make prep work quicker and more efficient.

One-pot meals: Opt for recipes that allow you to cook everything in one pot or pan to minimize cleanup and save time.

Batch cooking: Make a larger portion and freeze the extra for a quick and convenient meal on another day.

Organize your kitchen: Keep your kitchen well-organized to easily locate ingredients and utensils, saving time and reducing stress during cooking.

Follow the recipe: Stick to the recipe to avoid mistakes and the need to correct them, which can save time in the long run.

Clean as you go: Wash and put away dishes, utensils, and ingredients as you cook to keep your workspace clear and save time on cleanup later.

Substitute Ingredients For Slow Cooker Beef Ragu Recipe

olive oil - Substitute with avocado oil: Avocado oil has a similar high smoke point and mild flavor, making it a suitable substitute for olive oil in this recipe.
flank steak - Substitute with chuck roast: Chuck roast can be used as a substitute for flank steak in slow-cooked recipes, as it becomes tender and flavorful when cooked low and slow.
pappardelle pasta - Substitute with fettuccine pasta: Fettuccine pasta is a suitable substitute for pappardelle, as both have a wide and flat shape, making them ideal for holding the rich ragu sauce.
parmesan cheese - Substitute with pecorino Romano cheese: Pecorino Romano cheese has a similar salty and tangy flavor to parmesan, making it a great substitute for adding depth of flavor to the dish.
part-skim ricotta cheese - Substitute with full-fat ricotta cheese: Full-fat ricotta cheese will provide a richer and creamier texture to the dish, enhancing the overall flavor and mouthfeel.
fresh thyme - Substitute with dried thyme: Dried thyme can be used as a substitute for fresh thyme, but use it sparingly as it is more concentrated in flavor.

How to Beautifully Present Beef Ragu

Elevate the plating: When presenting the dish, focus on creating a visually stunning plate. Use negative space to draw attention to the main elements of the dish and ensure that the beef ragu is the star of the show.
Incorporate fresh herbs: Garnish the dish with a sprinkle of freshly chopped parsley to add a pop of color and a touch of freshness to the presentation.
Emphasize the pasta: Carefully twirl the pappardelle pasta into elegant nests, placing them strategically on the plate to create a visually appealing base for the beef ragu.
Artful cheese placement: Instead of simply sprinkling the parmesan and ricotta on top, consider using a fine grater to create delicate cheese shavings, allowing them to delicately cascade over the dish.
Balance and symmetry: Aim for a balanced composition, ensuring that the elements are thoughtfully arranged on the plate to create a sense of harmony and visual appeal.
Use high-quality tableware: Select elegant, high-quality plates and utensils to showcase the dish, adding a touch of sophistication to the overall presentation.
Attention to detail: Pay close attention to the final touches, ensuring that the rim of the plate is clean and free of any spills or smudges for a polished presentation.
Consider the color contrast: Choose the plate color thoughtfully to complement the rich colors of the beef ragu and pasta, creating a visually striking presentation.

Essential Tools for Making Slow Cooker Beef Ragu

Oven: An essential appliance for baking, roasting, and broiling a wide variety of dishes.
Stovetop: Used for cooking, boiling, simmering, and sautéing a range of recipes.
Chef's knife: A versatile and essential tool for chopping, slicing, and dicing ingredients with precision.
Cutting board: Provides a stable surface for cutting and preparing ingredients.
Saucepan: Ideal for cooking sauces, boiling liquids, and reheating food.
Skillet: Used for frying, searing, and sautéing a variety of dishes.
Whisk: Essential for blending, whipping, and emulsifying ingredients.
Mixing bowl: Used for combining and mixing ingredients for various recipes.
Measuring cups and spoons: Essential for accurately measuring ingredients for cooking and baking.
Tongs: Useful for flipping, turning, and serving food items while cooking.
Spatula: Ideal for flipping, turning, and serving delicate foods without breaking them.
Baking sheet: Essential for baking cookies, pastries, and roasting vegetables.
Rolling pin: Used for rolling out dough for pastries, bread, and other baked goods.
Grater: Essential for grating cheese, vegetables, and other ingredients.
Colander: Used for draining and rinsing ingredients such as pasta, vegetables, and fruits.
Blender: Ideal for blending, pureeing, and emulsifying ingredients for smoothies, soups, and sauces.
Slow cooker: Perfect for slow-cooking stews, soups, and braised dishes with minimal effort.
Instant-read thermometer: Essential for accurately measuring the internal temperature of cooked meats and baked goods.
Pastry brush: Used for applying glazes, butter, and sauces to pastries and other baked goods.
Peeler: Essential for peeling fruits and vegetables with ease.
Mixer: Ideal for whipping, beating, and mixing ingredients for baking and cooking.

Storing and Freezing Leftover Beef Ragu

Let the beef ragu cool completely before storing or freezing.
Transfer the cooled ragu to an airtight container or freezer-safe zip-top bags.
If using freezer bags, remove as much air as possible before sealing to prevent freezer burn.
Label the container or bag with the date and contents for easy identification.
Store the beef ragu in the refrigerator for up to 4 days.
To freeze, place the container or bag in the freezer, where it will keep for up to 3 months.
When ready to use the frozen ragu, thaw it overnight in the refrigerator.
Reheat the thawed ragu in a saucepan over medium heat, stirring occasionally, until heated through.
If the ragu seems too thick after thawing, add a splash of beef broth or water to help loosen it up.
Serve the reheated beef ragu over freshly cooked pasta, and enjoy your delicious, homemade meal!

How To Reheat Leftover Beef Ragu

Preheat your oven to 350°F (175°C). Transfer the leftover beef ragu to an oven-safe dish and cover it with aluminum foil. Place the dish in the preheated oven and reheat for 15-20 minutes, or until the ragu is heated through. This method helps to maintain the moisture and flavor of the dish while ensuring even heating.
For a quicker option, you can reheat the beef ragu in the microwave. Transfer the desired portion to a microwave-safe bowl and cover it with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through, until the ragu is heated to your liking. Be careful not to overheat, as this can cause the meat to become tough.
If you have leftover pappardelle pasta, you can reheat it together with the beef ragu in a large skillet over medium heat. Add a splash of beef stock or water to the skillet to help loosen the sauce and prevent the pasta from sticking. Stir gently until the pasta and ragu are heated through and well combined. This method allows the flavors to meld together and creates a freshly cooked taste.
For a crispy twist, transform your leftover beef ragu into a delicious pasta bake. Preheat your oven to 375°F (190°C). In a large baking dish, combine the leftover ragu with cooked pasta of your choice. Top the mixture with shredded mozzarella cheese and grated parmesan cheese. Bake for 15-20 minutes, or until the cheese is melted and bubbly. This method creates a comforting and satisfying meal that feels brand new.
If you have a sous vide machine, you can use it to reheat your beef ragu while preserving its texture and flavor. Place the leftover ragu in a vacuum-sealed bag or a resealable plastic bag with the air removed. Set your sous vide machine to 140°F (60°C) and submerge the bag in the water bath. Reheat for 30-45 minutes, or until the ragu reaches the desired temperature. This gentle reheating method ensures that the beef remains tender and the flavors stay vibrant.

Interesting Fact About Slow Cooker Beef Ragu

The slow cooker beef ragu recipe is a hearty and flavorful dish that is perfect for a cozy night in. It's a great way to use tougher cuts of meat, as the slow cooking process tenderizes the beef and infuses it with rich flavors. This dish is a classic Italian comfort food, and it's perfect for feeding a crowd or for meal prepping. The combination of tender beef, savory tomato sauce, and al dente pappardelle pasta creates a satisfying and delicious meal. Plus, it's a versatile recipe that can be customized with your favorite herbs and spices. Enjoy!

Is Making Beef Ragu in a Slow Cooker Cost-Effective?

This slow cooker beef ragu recipe is quite cost-effective for a household. The use of affordable ingredients like flank steak, garlic, and canned tomatoes keeps the cost down. The dish yields a large portion, making it suitable for a family of 4. The approximate cost for this recipe is around $20, making it a budget-friendly option. The overall verdict for this recipe is a solid 8. The flavors are rich, and the dish is versatile, making it a great value for the price.

Is Slow Cooker Beef Ragu Healthy or Unhealthy?

This slow cooker beef ragu recipe has both healthy and unhealthy aspects. On the positive side, it includes:

Lean protein from the flank steak
Nutrient-rich vegetables like garlic and carrots
Tomatoes, which are a good source of lycopene and vitamin C
Fresh herbs that provide flavor without added calories

However, there are some areas of concern:

The recipe doesn't specify the fat content of the beef stock or ricotta cheese, which could add significant amounts of saturated fat
Parmesan cheese is high in sodium and saturated fat
The portion size may be large, leading to excessive calorie intake

To make this recipe healthier, consider the following suggestions:

Use low-sodium beef stock and opt for part-skim ricotta cheese to reduce the saturated fat content
Increase the amount of vegetables in the sauce, such as adding diced onions, bell peppers, or mushrooms, to boost the fiber and nutrient content
Use whole wheat or legume-based pasta to increase the fiber and protein in the dish
Reduce the portion size of the pasta and sauce, and serve it with a side salad or steamed vegetables to create a more balanced meal
Use a leaner cut of beef, such as top round or sirloin, to further reduce the fat content

By making these adjustments, you can transform this comforting and delicious beef ragu into a more nutritious meal that still satisfies your cravings.

Editor's Opinion on This Delicious Beef Ragu Recipe

This slow cooker beef ragu recipe is a delightful combination of flavors and textures. The use of flank steak creates a rich and tender base for the ragu, while the addition of garlic, carrots, and herbs infuses the dish with aromatic depth. The slow cooking process allows the flavors to meld beautifully, resulting in a luscious and hearty sauce. Serving the ragu over pappardelle pasta and garnishing with parmesan, ricotta, and fresh parsley adds a touch of elegance to the dish. Overall, this recipe promises a satisfying and comforting dining experience.

Enhance Your Slow Cooker Beef Ragu Recipe with These Unique Side Dishes:

Garlic Bread: Create a delicious garlic bread by toasting slices of baguette with garlic, butter, and herbs until golden and crispy.

Roasted Vegetables: Prepare a colorful medley of roasted vegetables, such as bell peppers, zucchini, and cherry tomatoes, seasoned with olive oil, salt, and pepper for a flavorful and nutritious side dish.

Creamy Polenta: Whip up a creamy and comforting polenta using cornmeal, butter, and milk, topped with a sprinkle of parmesan cheese for a rich and satisfying accompaniment to the beef ragu.

Similar Recipes to Try If You Love Slow Cooker Beef Ragu

Creamy Mushroom Risotto: Creamy and flavorful risotto made with arborio rice, mushrooms, and parmesan cheese.

Honey Garlic Glazed Salmon: Delicious and tender salmon fillets glazed with a sweet and savory honey garlic sauce.

Apple Crisp: Warm and comforting dessert made with fresh apples, cinnamon, and a crispy oat topping.

Appetizers and Desserts That Complement Slow Cooker Beef Ragu

Appetizers:

Stuffed Mushrooms: Delight your guests with these savory stuffed mushrooms, filled with a flavorful mixture of herbs, cheese, and breadcrumbs.

Bruschetta: Start your meal with a burst of flavor from these classic bruschetta, featuring ripe tomatoes, garlic, and fresh basil on crispy, toasted bread.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth and creamy texture will melt in your mouth, leaving you craving for more.

Berry Parfait: Layered with fresh berries, creamy yogurt, and crunchy granola, this berry parfait is a delightful combination of sweet and tangy flavors. Each spoonful offers a burst of fruity goodness, making it the perfect light and refreshing dessert option.

Why trust this Slow Cooker Beef Ragu Recipe:

This slow cooker beef ragu recipe is a guaranteed crowd-pleaser. The flank steak is slow-cooked to perfection, ensuring a tender and flavorful result. The combination of garlic, bay leaves, and fresh thyme infuses the dish with aromatic richness. The addition of crushed tomatoes and beef stock creates a luscious sauce that perfectly complements the pappardelle pasta. Topped with freshly-grated parmesan cheese and a dollop of part-skim ricotta cheese, this dish is a true indulgence. Trust in the quality of these ingredients and the meticulous cooking process for a memorable dining experience.

Share your thoughts and experiences with this Slow Cooker Beef Ragu Recipe in the Recipe Sharing forum section.

FAQ:

How long does it take to cook the beef ragu in the slow cooker?

The beef ragu can be cooked on high for 6 hours or on low for 8 to 10 hours.

Can I use a different cut of beef for this recipe?

Yes, you can use other cuts of beef such as chuck roast or brisket if you prefer.

Can I substitute the pappardelle pasta with another type of pasta?

Absolutely, you can use any pasta of your choice, such as fettuccine, rigatoni, or spaghetti.

Can I make this recipe ahead of time?

Yes, you can prepare the beef ragu ahead of time and reheat it when you're ready to serve. It actually tastes even better the next day!

Can I freeze the beef ragu?

Yes, the beef ragu freezes well. Just let it cool completely, then transfer it to an airtight container and freeze for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat it on the stove.