This incredibly delicious Beef Ragu is braised in the slow cooker for the ultimate cozy meal. The tender, rich beef is slow cooked with tomatoes, herbs, and red wine, then served over hearty noodles for a restaurant-worthy dinner made at home.
2-2.5poundsbeef chuck roastcut into large 2 chunks
1medim onionchopped
5clovesgarlicminced
1cupdry red wineI use Cabernet Sauvignon
28ouncecan crushed tomatoes
2Tablespoonstomato paste
4sprigsfresh thyme
2bay leaves
2teaspoonssalt
1teaspoonfreshly ground black pepper
16ouncesrigatoni pastacooked per package directions
freshly grated parmesan cheesefor serving
Instructions
Heat olive oil in a large skillet over medium high heat. When hot, add the chuck roast pieces. Sear the meat on all sides until nicely browned. Transfer the meat to the crockpot.
Leave the accumulated grease in the skillet and reduce the heat to medium. Saute the onions and garlic until softened, about five minutes. Deglaze the pan with the red wine, and allow to simmer for 2-3 minutes. Transfer to the crockpot.
Stir in the crushed tomatoes, tomato paste, fresh thyme, bay leaves, salt, and pepper. Cover the crockpot and set it to low for heat 6 to 8 hours or high heat for 4-6 hours.
Using two forks, shred the meat into small pieces, removing any excess fat you see. Serve the ragu over hot cooked pasta, like rigatoni.
Notes
The best cut of meat for Beef Ragu is a nicely marbled chuck roast. The fat on a chuck roast lends to perfectly juicy, tender meat after braising. You will want to remove any excess fat from the meat after cooking. You can do this when shredding the meat and before adding it back to the sauce.
Use good quality tomatoesand tomato paste. I like Tuttorosso, Cento, Alessi, and Pomi brand canned tomatoes for the best flavor.
Use a good, dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir for making beef ragu in the slow cooker. I like to drink Cab Sauv (my little abbreviation) so that's what I use!
Beef ragu needs a sturdy noodle for serving. Rigatoni, tagliatelli, ziti rigati, and pappardelle are great choices.
Leftovers can be stored in an airtight container in the fridge for up to four days.