There’s something profoundly comforting about the aroma of a rich, slow-cooked meal wafting through the house on a Sunday. For my family, this Sunday Slow Cooker Beef Ragu has become a beloved ritual. The first time I made it, the kids were drawn to the kitchen by the incredible smell alone, their usual Sunday afternoon squabbles momentarily forgotten. By dinnertime, the anticipation was palpable. Watching them eagerly twirl pappardelle coated in the luscious, tender beef sauce, their faces lit with delight, was pure joy. It wasn’t just a meal; it was an experience – a warm, savory hug in a bowl that brought us all together. This isn’t just a recipe; it’s a memory-maker, a testament to how simple ingredients, given time and care, can transform into something truly special. It’s the kind of dish that makes everyone linger a little longer at the table, sharing stories and soaking up the last bits of sauce with crusty bread. Week after week, it delivers consistently delicious results with minimal fuss, making it my go-to for a satisfying and soul-warming Sunday feast.
**Complete Recipe: Sunday Slow Cooker Beef Ragu**
This recipe creates a deeply flavorful, fall-apart tender beef ragu, perfect for a leisurely Sunday. The slow cooking process allows the ingredients to meld together, resulting in a rich and complex sauce that’s simply irresistible.
Yields: 6-8 servings
Prep time: 30 minutes
Cook time: 6-8 hours on LOW or 3-4 hours on HIGH
Ingredients:
- 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 red wine (such as Merlot, Cabernet Sauvignon, or Chianti)
- 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: Cooked pasta (pappardelle, tagliatelle, or rigatoni are excellent), fresh Parmesan cheese (grated or shaved), fresh basil or parsley (chopped)
**Instructions**
- Prepare the Beef: Pat the beef chuck cubes dry with paper towels. Season generously with about 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. This initial seasoning is crucial for building flavor.
- Sear the Beef: Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add half of the beef cubes to the hot pan in a single layer, being careful not to overcrowd. Sear the beef on all sides until deeply browned, about 2-3 minutes per side. This browning process (Maillard reaction) creates immense flavor. Remove the seared beef from the skillet and set aside on a plate. Repeat with the remaining beef, adding a little more oil if the pan seems dry.
- Sauté Aromatics: Reduce the heat to medium. Add the chopped onion, carrots, and celery (the “soffritto”) to the same skillet. If there isn’t enough residual fat, add another teaspoon of olive oil. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Add the minced garlic and optional red pepper flakes (if using) and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- Build the Sauce Base: Stir in the tomato paste and cook for 2-3 minutes, stirring constantly. Cooking the tomato paste deepens its flavor and removes any raw taste.
- Deglaze the Pan: Pour in the red wine to deglaze the pan. Scrape up any browned bits (fond) from the bottom of the skillet with a wooden spoon – these bits are packed with flavor. Let the wine simmer and reduce by about half, which should take 3-5 minutes. This cooks off the alcohol harshness and concentrates the wine’s fruity notes.
- Transfer to Slow Cooker: Transfer the sautéed vegetable mixture to the insert of your slow cooker (6-quart or larger recommended). Add the seared beef cubes on top of the vegetables.
- Add Remaining Ingredients: Pour the crushed tomatoes, diced tomatoes (with their juice), and beef broth over the beef and vegetables. Add the bay leaves, dried oregano, dried thyme, and dried rosemary (or fresh sprig). Stir gently to combine everything.
- Slow Cook: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The beef should be incredibly tender and easily shreddable when done. The exact time will depend on your specific slow cooker model.
- Shred the Beef: Once the cooking time is complete, carefully remove the beef chunks from the slow cooker and place them on a clean cutting board. Using two forks, shred the beef. It should fall apart easily. Discard any large pieces of fat or gristle that didn’t render down, and remove the bay leaves (and fresh rosemary sprig, if used) from the sauce.
- Finish the Ragu: Return the shredded beef to the slow cooker and stir it into the sauce. Taste the ragu and adjust seasonings as needed. Add the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, or more, to your preference. If the sauce seems too thick, you can stir in a little more beef broth or some of the hot pasta water. If it’s too thin for your liking, you can remove the lid and cook on HIGH for another 20-30 minutes to allow it to reduce slightly, or make a small slurry of cornstarch and water to thicken it (though this is usually not necessary).
- Rest (Optional but Recommended): For the best flavor, turn off the slow cooker, cover, and let the ragu rest for at least 15-30 minutes before serving. This allows the flavors to meld even further.
- Serve: Serve the hot beef ragu generously spooned over your favorite cooked pasta. Garnish with freshly grated Parmesan cheese and a sprinkle of chopped fresh basil or parsley.
**Nutrition Facts**
- Servings: Approximately 6-8 servings
- Calories per serving (sauce only): Approximately 450-550 calories. (This is an estimate and can vary based on the exact cut of beef, fat content, and specific brands of ingredients used. This does not include pasta or other accompaniments.)
**Preparation Time**
- Active Preparation Time: Approximately 30 minutes (chopping vegetables, searing beef).
- Slow Cooking Time: 6-8 hours on LOW, or 3-4 hours on HIGH.
- Total Time: Approximately 6.5 – 8.5 hours (including active prep and low cook time).
**How to Serve Your Sunday Slow Cooker Beef Ragu**
This rich and hearty beef ragu is versatile and can be served in a variety of delicious ways. Here are some classic and creative ideas:
- Classic Pasta Pairings:
- Pappardelle: Wide, flat egg noodles are the quintessential choice for ragu, as their broad surface area is perfect for catching all the nooks and crannies of the rich sauce and tender beef.
- Tagliatelle: Similar to pappardelle but slightly narrower, tagliatelle is another excellent egg pasta option.
- Rigatoni: These large, ridged tubes are fantastic for capturing chunky pieces of beef and thick sauce.
- Penne Rigate: The ridges on penne also help the sauce cling well.
- Paccheri: Large, smooth tubes that make a bold statement and hold plenty of sauce.
- Beyond Traditional Pasta:
- Creamy Polenta: Serve the ragu spooned over soft, creamy polenta for a comforting and rustic Italian meal. Garnish with Parmesan and a drizzle of good olive oil.
- Gnocchi: Soft potato gnocchi provides a wonderful textural contrast to the shredded beef. Toss the cooked gnocchi directly with the ragu.
- Crusty Bread: A must-have for soaking up every last bit of the delicious sauce from your plate. Garlic bread or a simple Italian loaf works perfectly.
- Mashed Potatoes: For a truly decadent and comforting twist, serve the beef ragu over a bed of fluffy mashed potatoes.
- Zucchini Noodles (Zoodles) or Spaghetti Squash: For a lighter, lower-carb option, serve the ragu over spiralized zucchini or roasted spaghetti squash strands.
- Garnishes and Accompaniments:
- Freshly Grated Parmesan Cheese: A generous grating of high-quality Parmigiano-Reggiano is non-negotiable for authentic flavor.
- Shaved Parmesan: For a more elegant presentation.
- Fresh Herbs: Chopped fresh parsley or basil adds a touch of freshness and color.
- A Dollop of Ricotta: A spoonful of fresh, creamy ricotta cheese on top adds a lovely richness and contrast.
- Simple Green Salad: A crisp green salad with a light vinaigrette helps to balance the richness of the ragu.
- Roasted Vegetables: Roasted broccoli, asparagus, or Brussels sprouts make a wonderful side dish.
- Wine Pairing:
- Complement the ragu with the same type of red wine used in the cooking process, such as a Merlot, Cabernet Sauvignon, or Chianti Classico. A robust Italian Sangiovese or Barbera would also be excellent choices.
**Additional Tips for Ragu Perfection**
- Don’t Skip the Sear: Searing the beef before adding it to the slow cooker is absolutely crucial. This step creates the Maillard reaction, developing deep, complex, savory flavors that you simply can’t achieve by just putting raw meat into the pot. Take the time to get a good, dark brown crust on all sides of the beef cubes.
- Deglaze Like You Mean It: After sautéing your aromatics and tomato paste, deglazing the pan with red wine (or beef broth if avoiding alcohol) is key. Scrape up all those browned bits (the “fond”) stuck to the bottom of the pan. This fond is concentrated flavor that will elevate your ragu from good to exceptional.
- Quality of Tomatoes Matters: Since tomatoes are a primary component of the sauce, using good quality canned tomatoes will make a noticeable difference. San Marzano tomatoes are often recommended for their sweetness and lower acidity, but any reputable brand of crushed and diced tomatoes will work.
- Patience in Shredding and Resting: Allow the beef to become truly fall-apart tender. If it’s resistant to shredding, it likely needs more cooking time. Once shredded and returned to the sauce, letting the ragu rest for at least 15-30 minutes (or even longer if time permits) before serving allows the flavors to meld beautifully and the shredded beef to absorb more of the sauce.
- Make it Ahead & Freezing: This ragu is an excellent make-ahead dish. In fact, the flavors often improve a day or two after cooking. Store it in an airtight container in the refrigerator for up to 3-4 days. It also freezes exceptionally well. Cool the ragu completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
**Frequently Asked Questions (FAQ)**
Q1: What is the best cut of beef for slow cooker ragu?
A: Boneless beef chuck roast is ideal for slow cooker ragu. It’s a tougher cut with good marbling and connective tissue that breaks down beautifully over long, slow cooking, resulting in incredibly tender, flavorful shredded beef. Other good options include beef brisket, short ribs (bone-in or boneless, though you’ll need to remove bones later), or even round roast (though it can be a bit leaner and potentially drier if overcooked).
Q2: Can I make this beef ragu without red wine?
A: Yes, absolutely. While red wine adds a wonderful depth of flavor, you can substitute it with an equal amount of additional beef broth. If you do this, you might consider adding a teaspoon or two of balsamic vinegar or a splash of Worcestershire sauce towards the end of cooking to add a bit of complexity and acidity that the wine would have provided.
Q3: How do I store and reheat leftover beef ragu?
A: Allow the ragu to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze it in freezer-safe containers or heavy-duty freezer bags for up to 3 months. To reheat, thaw frozen ragu overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of water or beef broth if it has thickened too much. Alternatively, you can reheat individual portions in the microwave.
Q4: My ragu sauce seems too thin. How can I thicken it?
A: If your sauce is thinner than you’d like at the end of the cooking time, you have a few options. First, remove the lid of the slow cooker and turn the heat to HIGH for the last 30-60 minutes of cooking. This allows some of the excess liquid to evaporate. Alternatively, you can transfer the sauce (after removing and shredding the beef) to a saucepan and simmer it on the stovetop until it reduces to your desired consistency. A less traditional method is to make a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water, stir it into the simmering sauce, and cook until thickened.
Q5: Can I add other vegetables to this ragu?
A: Certainly! While the classic base is onion, carrot, and celery, you can incorporate other vegetables. Finely chopped mushrooms (cremini or porcini for deeper flavor) can be sautéed with the aromatics. Some people also like to add finely diced bell peppers. Keep in mind that additional vegetables will release more moisture, so you might need to adjust for sauce consistency as mentioned above. For a hidden veggie boost, you could even stir in some puréed pumpkin or sweet potato in the last hour of cooking.

Sunday Slow Cooker Beef Ragu Recipe
Ingredients
- 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 red wine (such as Merlot, Cabernet Sauvignon, or Chianti)
- 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: Cooked pasta (pappardelle, tagliatelle, or rigatoni are excellent), fresh Parmesan cheese (grated or shaved), fresh basil or parsley (chopped)
Instructions
- Prepare the Beef: Pat the beef chuck cubes dry with paper towels. Season generously with about 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. This initial seasoning is crucial for building flavor.
- Sear the Beef: Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add half of the beef cubes to the hot pan in a single layer, being careful not to overcrowd. Sear the beef on all sides until deeply browned, about 2-3 minutes per side. This browning process (Maillard reaction) creates immense flavor. Remove the seared beef from the skillet and set aside on a plate. Repeat with the remaining beef, adding a little more oil if the pan seems dry.
- Sauté Aromatics: Reduce the heat to medium. Add the chopped onion, carrots, and celery (the “soffritto”) to the same skillet. If there isn’t enough residual fat, add another teaspoon of olive oil. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Add the minced garlic and optional red pepper flakes (if using) and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- Build the Sauce Base: Stir in the tomato paste and cook for 2-3 minutes, stirring constantly. Cooking the tomato paste deepens its flavor and removes any raw taste.
- Deglaze the Pan: Pour in the red wine to deglaze the pan. Scrape up any browned bits (fond) from the bottom of the skillet with a wooden spoon – these bits are packed with flavor. Let the wine simmer and reduce by about half, which should take 3-5 minutes. This cooks off the alcohol harshness and concentrates the wine’s fruity notes.
- Transfer to Slow Cooker: Transfer the sautéed vegetable mixture to the insert of your slow cooker (6-quart or larger recommended). Add the seared beef cubes on top of the vegetables.
- Add Remaining Ingredients: Pour the crushed tomatoes, diced tomatoes (with their juice), and beef broth over the beef and vegetables. Add the bay leaves, dried oregano, dried thyme, and dried rosemary (or fresh sprig). Stir gently to combine everything.
- Slow Cook: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The beef should be incredibly tender and easily shreddable when done. The exact time will depend on your specific slow cooker model.
- Shred the Beef: Once the cooking time is complete, carefully remove the beef chunks from the slow cooker and place them on a clean cutting board. Using two forks, shred the beef. It should fall apart easily. Discard any large pieces of fat or gristle that didn’t render down, and remove the bay leaves (and fresh rosemary sprig, if used) from the sauce.
- Finish the Ragu: Return the shredded beef to the slow cooker and stir it into the sauce. Taste the ragu and adjust seasonings as needed. Add the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, or more, to your preference. If the sauce seems too thick, you can stir in a little more beef broth or some of the hot pasta water. If it’s too thin for your liking, you can remove the lid and cook on HIGH for another 20-30 minutes to allow it to reduce slightly, or make a small slurry of cornstarch and water to thicken it (though this is usually not necessary).
- Rest (Optional but Recommended): For the best flavor, turn off the slow cooker, cover, and let the ragu rest for at least 15-30 minutes before serving. This allows the flavors to meld even further.
- Serve: Serve the hot beef ragu generously spooned over your favorite cooked pasta. Garnish with freshly grated Parmesan cheese and a sprinkle of chopped fresh basil or parsley.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550