Sunday Slow Cooker Beef Ragu Recipe

If you’re looking for the ultimate comfort food that warms your soul and fills your home with delightful aromas, then this Sunday Slow Cooker Beef Ragu Recipe is just what you need. This dish has a special place in my heart because it’s not only easy to prepare but also perfect for those cozy family dinners or busy weeknights when you want something hearty without spending hours in the kitchen. Just imagine coming home to a bubbling pot of rich, savory ragu waiting for you!

This recipe is an absolute favorite because it allows the flavors to meld beautifully while you go about your day. Whether you’re hosting friends, feeding a family, or simply treating yourself, this beef ragu will impress everyone at your table.

Why You’ll Love This Recipe

• Easy preparation: Just toss everything into the slow cooker and let it do the work for you!
• Mouthwatering flavor: The slow cooking process creates a depth of flavor that will have everyone asking for seconds.
• Perfect for meal prep: Make a big batch on Sunday and enjoy delicious leftovers throughout the week.
• Family-friendly: Kids and adults alike will love the hearty, comforting taste of this ragu over pasta.
• Customizable: You can easily adapt this recipe to suit your family’s tastes or dietary needs.

Ingredients You’ll Need

Gathering these simple, wholesome ingredients is part of the fun! Each component plays a vital role in creating that rich and flavorful sauce we all crave. Here’s what you’ll need:

For the Ragu

• 2.5 – 3 lbs (approx. 1.2 – 1.4 kg) boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped (about 1.5 cups)
• 2 large carrots, peeled and finely chopped (about 1 cup)
• 2 celery stalks, finely chopped (about 1 cup)
• 4-6 cloves garlic, minced
• 1/4 cup (60ml) tomato paste
• 1 cup (240ml) dry apple vinegar
• 1 (28-ounce / 794g) can crushed San Marzano tomatoes (or good quality crushed tomatoes)
• 1 (14.5-ounce / 411g) can diced tomatoes, undrained
• 1 cup (240ml) beef broth (low sodium preferred)
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed (or 1 sprig fresh rosemary)
• 1 teaspoon kosher salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• Optional: Pinch of red pepper flakes for a hint of spice

For Serving

You can serve this ragu over your favorite cooked pasta like pappardelle, tagliatelle, or rigatoni. Don’t forget to garnish with:
* Freshly grated or shaved Parmesan cheese
* Fresh basil or parsley, chopped

Variations

One of the best parts about this recipe is its flexibility! You can easily switch things up based on what you have on hand or your personal preferences.

• Swap the protein: Try using chicken thighs or even mushrooms for a vegetarian option.
• Add more veggies: Toss in some bell peppers or zucchini for added nutrition and flavor.
• Spice it up: If you love heat, add more red pepper flakes or some chopped jalapeños.
• Herb it up: Fresh herbs like thyme or rosemary added at the end can elevate the dish even more.

How to Make Sunday Slow Cooker Beef Ragu Recipe

Step 1: Season the Beef

Pat the beef chuck cubes dry with paper towels. This step helps achieve a nice sear later on. Season generously with kosher salt and black pepper; this initial seasoning lays the foundation for great flavor throughout your dish.

Step 2: Sear the Beef

Heat olive oil in a large skillet over medium-high heat until shimmering. Add half of your seasoned beef cubes in a single layer and sear them until deeply browned—around 2-3 minutes per side. This browning adds layers of flavor through caramelization! Once done, set them aside on a plate and repeat with the remaining beef.

Step 3: Sauté the Vegetables

Reduce heat to medium and add onions, carrots, and celery—this aromatic trio is known as soffritto. Sauté until they soften and onions turn translucent—about 8-10 minutes. Then stir in minced garlic and cook briefly until fragrant.

Step 4: Incorporate Tomato Paste

Stir in tomato paste and cook it down for about 2-3 minutes while constantly stirring. This process deepens its flavor profile, making it richer in taste before adding any liquids.

Step 5: Deglaze with Apple Vinegar

Pour in apple vinegar to deglaze your pan, scraping those flavorful browned bits from the bottom with a wooden spoon. Allow it to simmer until reduced by half—this removes any harshness from alcohol while enhancing its fruity notes.

Step 6: Assemble in Slow Cooker

Transfer all sautéed vegetables into your slow cooker insert along with seared beef cubes on top.

Step 7: Add Tomatoes & Herbs

Pour crushed tomatoes, diced tomatoes with their juice, and beef broth over everything in the slow cooker. Toss in bay leaves and dried herbs; give it all a gentle stir to combine well.

Step 8: Cook Low & Slow

Cover your slow cooker and set it on LOW for about 6-8 hours or HIGH for around 3-4 hours. The goal here is tender beef that shreds easily!

Step 9: Shred & Combine

Once cooked, carefully remove chunks of beef onto a cutting board and shred them using two forks—it should come apart effortlessly! Discard any unwanted fat pieces along with bay leaves before returning shredded beef back into that delicious sauce.

Step 10: Final Flavor Adjustments

Taste your ragu; adjust seasonings as needed by adding more salt or pepper if desired! If too thick, stir in some additional broth; if too thin, leave lid off to reduce slightly on HIGH heat.

Step 11: Let It Rest

For optimal flavor melding, turn off slow cooker and let ragu rest covered for at least another 15-30 minutes before serving—trust me; it’s worth it!

Step 12: Serve & Enjoy!

Serve hot ragu generously over cooked pasta of choice topped off with grated Parmesan cheese and freshly chopped herbs for an extra touch!

With these steps completed, you’re ready to savor every bite! Enjoy sharing this warm hug-in-a-bowl with loved ones!

Pro Tips for Making Sunday Slow Cooker Beef Ragu Recipe

Creating the perfect beef ragu requires a few expert touches that can elevate your dish to extraordinary levels!

• Sear the beef thoroughly: Taking the time to sear the beef until it’s deeply browned enhances the overall flavor of the ragu. This Maillard reaction creates rich, caramelized notes that will make your sauce irresistible.

• Don’t rush the sauté: Allowing the soffritto (the mix of onions, carrots, and celery) to cook slowly until it’s tender and fragrant builds a solid flavor base for your ragu. Patience here pays off in depth of flavor.

• Use quality tomatoes: When it comes to canned tomatoes, go for high-quality brands like San Marzano. The taste difference is noticeable and will add a more authentic Italian touch to your dish.

• Let it rest before serving: Allowing your ragu to sit for 15-30 minutes after cooking helps meld all those lovely flavors together. This resting period allows the sauce to thicken slightly and intensify before serving.

• Adjust seasoning last: Flavors develop as they cook, so wait until the end to adjust seasonings. This way, you can taste how they’ve evolved and make adjustments accordingly for a perfectly balanced dish.

How to Serve Sunday Slow Cooker Beef Ragu Recipe

Serving this hearty beef ragu is an opportunity to impress your family or guests with a delightful presentation that highlights its rich flavors!

Garnishes

• Freshly grated Parmesan cheese: A sprinkle of Parmesan adds creaminess and umami depth that complements the savory ragu beautifully.

• Chopped fresh basil or parsley: A pop of green not only brightens up the dish visually but also adds a refreshing herbal note that balances the richness of the sauce.

• A drizzle of good olive oil: A light drizzle right before serving adds an extra layer of richness and enhances the overall flavor experience.

Side Dishes

• Garlic bread: Perfect for sopping up every last bit of ragu, garlic bread brings a crunchy texture that pairs wonderfully with this dish.

• Simple green salad: A fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette provides a refreshing contrast to the richness of the ragu.

• Roasted vegetables: Seasonal roasted veggies (like zucchini, bell peppers, or asparagus) offer color and a healthful side that complements the heartiness of beef ragu.

• Polenta or mashed potatoes: Creamy polenta or buttery mashed potatoes create a luxurious base for spooning over generous servings of beef ragu, ensuring you have something comforting on your plate.

Now you’re ready to create this delicious Sunday Slow Cooker Beef Ragu! Enjoy each flavorful bite and happy cooking!

Make Ahead and Storage

This Sunday Slow Cooker Beef Ragu is perfect for meal prep! Not only does it taste even better the next day, but it’s also easy to store and reheat, making weeknight dinners a breeze.

Storing Leftovers

• Allow the ragu to cool completely before storing.
• Transfer it to an airtight container.
• Store in the refrigerator for up to 3-4 days.

Freezing

• Ensure the ragu is completely cooled before freezing.
• Portion it into freezer-safe containers or zip-top bags, leaving space for expansion.
• Freeze for up to 3 months. For best quality, consume within 1-2 months.

Reheating

• Thaw frozen ragu overnight in the refrigerator before reheating.
• To reheat, place in a saucepan over medium heat until warmed through, or use a microwave-safe dish and heat in short intervals, stirring occasionally.
• If the sauce thickens during reheating, add a splash of beef broth or water to loosen it.

FAQs

If you have questions about this recipe, you’ve come to the right place!

Can I make this Sunday Slow Cooker Beef Ragu Recipe without beef?

Yes! You can substitute beef with mushrooms or lentils for a tasty vegetarian version. Adjust cooking times accordingly.

How long does the Sunday Slow Cooker Beef Ragu Recipe take to cook?

Cooking time can vary based on your slow cooker settings; typically, it takes about 6-8 hours on LOW or 3-4 hours on HIGH.

What type of pasta goes best with this Sunday Slow Cooker Beef Ragu Recipe?

Pappardelle, tagliatelle, or rigatoni work beautifully with this rich ragu. They hold onto the sauce wonderfully!

Can I use fresh tomatoes instead of canned for this recipe?

Absolutely! Just make sure to peel and chop them finely. You’ll need approximately 2-3 pounds of fresh tomatoes to replace the canned ones.

Final Thoughts

I hope you find joy in making this Sunday Slow Cooker Beef Ragu! It brings warmth and comfort that’s perfect for family gatherings or cozy nights in. Enjoy the rich flavors and tender beef that meld together beautifully as it simmers away. I can’t wait for you to try this recipe – happy cooking!