Sunday Slow Cooker Beef Ragu

Sunday Slow Cooker Beef Ragu is a rich, comforting Italian-inspired dish that’s perfect for a cozy weekend dinner. With tender beef simmered low and slow in a tomato-based sauce infused with garlic, onions, carrots, herbs, and red wine, this ragu delivers deep flavor with very little effort. It’s the kind of meal that makes your house smell amazing all day long and comes together beautifully right when you’re ready to eat.

Traditionally served with pasta like pappardelle or tagliatelle, beef ragu can also be spooned over creamy polenta or mashed potatoes. It’s a versatile, hearty dish that feels fancy enough for Sunday dinner but is easy enough for weeknights if you set it in the morning.

Ingredients

• 3 lbs beef chuck roast (or boneless short ribs), cut into large chunks
• 2 tablespoons olive oil
• 1 onion, finely diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup red wine (optional, but adds depth)
• 2 cans (28 oz each) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional, for heat)
• ½ cup grated Parmesan cheese (for serving)
• Fresh basil or parsley (for garnish)

Preparation

Step 1: Sear the Beef

• Heat olive oil in a skillet over medium-high heat.
• Season beef with salt and pepper, then sear on all sides until browned. Transfer to slow cooker.

Step 2: Build the Flavor Base

• In the same skillet, sauté onion, carrots, and celery for 5–6 minutes until softened.
• Stir in garlic and tomato paste, cooking 1–2 minutes until fragrant.
• Deglaze pan with red wine (if using), scraping up browned bits.

Step 3: Assemble the Ragu

• Transfer vegetables and wine mixture to slow cooker.
• Add crushed tomatoes, oregano, thyme, bay leaves, red pepper flakes, and a pinch more salt and pepper. Stir to combine.

Step 4: Slow Cook

• Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until beef is tender and shreds easily.

Step 5: Shred and Finish

• Remove beef, shred with two forks, and return to the sauce.
• Stir well, taste, and adjust seasoning if needed.

Step 6: Serve

• Spoon over pappardelle pasta, mashed potatoes, or polenta.
• Garnish with Parmesan and fresh basil.

Variations

• Creamy Ragu: Stir in ½ cup heavy cream or mascarpone before serving.
• Veggie Boost: Add mushrooms, zucchini, or bell peppers for extra depth.
• Wine-Free Version: Replace wine with extra beef broth.
• Spicy Ragu: Add Italian sausage or increase red pepper flakes.

Serving Suggestions

• Classic: Toss with pappardelle or tagliatelle pasta.
• Rustic: Serve over creamy polenta with extra Parmesan.
• Cozy: Spoon onto mashed potatoes for a stick-to-your-ribs dinner.
• Elegant: Pair with crusty bread and a glass of red wine.

Timing

• Prep Time: 20 minutes
• Cooking Time: 8–9 hours (low) or 4–5 hours (high)
• Total Time: 8 hours 20 minutes

Nutritional Information (per serving, 8 servings)

• Calories: 420
• Protein: 35g
• Sodium: 640mg

Conclusion

Sunday Slow Cooker Beef Ragu is the ultimate comfort dish, tender beef slow-simmered in a rich tomato sauce with herbs, garlic, and red wine. Perfect for Sunday dinner, this recipe is hearty, flavorful, and versatile enough to serve over pasta, polenta, or potatoes. With minimal prep and big flavor, it’s a meal that feels special but is simple enough for anyone to make.