Sunday Slow Cooker Beef Ragu Recipe

If we were hanging out in my kitchen on a drizzly Sunday, I would hand you a wooden spoon and tell you to lean in, because this Sunday Slow Cooker Beef Ragu Recipe is the one I put on when the day looks long and the laundry pile looks even longer. I learned the bones of it from a neighbor who swore by patience and a good glug of red wine. First time I made it, I got distracted by a football match and almost forgot the garlic, but it still came out lush and somehow better for it. It is hearty, it is unfussy, and it makes the house smell like you know what you are doing. Which, most days, we sort of do.

Why I keep coming back to this

I make this when I want dinner to take care of itself. The slow cooker hums along, I get to answer emails, maybe fold two shirts, and by evening the ragu tastes like it has been loved all day. My family goes a bit mad for this because the beef turns spoon tender and clings to pasta like it was born for it. Also, a confession, I used to overthink browning the meat and it stressed me out, now I just sear it till it looks nicely bronzed and move on. If you hate chopping, me too sometimes, so I use a food processor for the onions and carrots, and no one has ever complained. And yes, I used to think wine was non negotiable, but actually, I find it works better if I use stock when I am cooking for the kids.

What you need, give or take

900 g beef chuck or blade roast, cut into 6 to 8 big chunks. I have used short ribs and it was grand.
1 large onion, finely chopped. A medium is fine. I have tossed in two shallots when I ran out.
2 carrots, diced small. If I am in a rush, I buy the pre diced mirepoix, no shame.
2 celery stalks, diced. My grandmother always insisted on the leafy tops, but honestly any version works fine.
4 cloves garlic, minced. I sometimes use the jar stuff when I am tired.
2 tablespoons tomato paste. Brand does not matter, promise.
800 g canned whole tomatoes, preferably San Marzano if you have them. I learned a lot about them here.
1 cup dry red wine or 1 cup beef stock. Both are lovely, just different vibes.
1 cup beef stock extra if you used wine to start, keep it nearby.
1 teaspoon dried oregano and 1 teaspoon dried thyme. Fresh if you have it, a handful of basil at the end is dreamy.
2 bay leaves, optional but helpful.
1 small parmesan rind, optional, pops umami like magic.
2 tablespoons olive oil, plus a splash more.
1 teaspoon kosher salt to start, more to taste.
Black pepper, several good grinds.
Pinch of red pepper flakes, if you like a whisper of heat.
To serve, 500 g pappardelle or rigatoni, or soft polenta. A handful of parsley and grated parmesan for finishing.

How I actually cook it on a Sunday

Season the beef chunks all over with salt and pepper. Let them sit while you chop the veg. This is where I put the kettle on.
Heat olive oil in a large skillet over medium high until shimmering. Sear the beef in batches, do not crowd the pan, a deep brown is the goal. About 3 to 4 minutes per side. I used to skip this step and regretted it because the flavor never quite showed up. If you are new to searing, this guide helped me ages ago at Serious Eats.
Transfer the browned beef to the slow cooker. In the same skillet, lower the heat to medium, add onion, carrot, celery, and a pinch of salt. Cook until softened, about 6 minutes. Stir in the garlic for 30 seconds till fragrant, then the tomato paste, cook it out for 1 minute till it stains everything a bit red.
Pour in the wine to deglaze, scraping up the browned bits. Let it bubble for 2 to 3 minutes. If using stock instead, just add it and scrape well. It can look a bit weird at this stage, a little split even, do not worry, it always comes together.
Tip the skillet contents into the slow cooker. Crush the canned tomatoes with your hands as they go in. Add oregano, thyme, bay leaves, parmesan rind if using, and the extra stock if things look thick. You want it saucy, not soupy.
Cover and cook on low for 7 to 8 hours or on high for about 4 hours. I prefer low, the beef relaxes and turns silky. This is where I usually sneak a taste and add a pinch of salt.
Fish out the bay leaves and parmesan rind. Shred the beef gently with two forks right in the pot, it should fall apart with a nudge. If the sauce seems too loose, take off the lid and let it burble for 15 minutes. If it is too thick, splash in a bit of hot water or stock.
Cook your pasta in salted water till al dente, save a mug of pasta water, then toss a few ladles of ragu with the pasta and a small splash of that water to marry it all. Finish with a drizzle of olive oil, a shower of parmesan, and parsley. Or ladle it over creamy polenta. Both are cracking.

Little notes I scribbled in my book

Salt early, then taste at the end. The slow cooker concentrates flavors, so I keep it modest up front.
If your tomatoes taste sharp, swirl in a teaspoon of balsamic or a knob of butter at the end. Works a treat.
Anchovy paste, half a teaspoon, melts in and adds depth. No one will guess, they just ask why it is so good.
I think this tastes better the next day. The sauce rests, the flavors find each other, like mates after a long week.
On second thought, if you forget to sear you can still get great flavor by stirring in a tablespoon of soy sauce at the end. Not traditional, but it rounds things out.

Variations I have tried, for better or worse

Mushroom boost. Add 250 g chopped cremini with the veg. Earthy and lovely, especially if you skip the wine.
Herb garden. Fresh rosemary sprig and a strip of lemon zest. Bright, clean, slightly fancy on a Tuesday.
Spicy number. A teaspoon of Calabrian chili paste. Wakes everything up in a good way.
Not my finest idea. I once added a square of dark chocolate thinking it would be like mole, but it made things a touch muddy. Would not do that again.

Gear that helps, plus a cheeky workaround

A six quart slow cooker is comfortable for this amount. A big skillet for searing is lovely. A wooden spoon that feels nice in your hand, oddly important. I sometimes say a meat thermometer is essential, and then I forget to use it because the beef tells you when it is done by how it yields. No slow cooker, no problem. Use a heavy Dutch oven, bring everything to a gentle simmer, cover, and tuck it in a 150 C or 300 F oven for 3 to 4 hours, checking now and then with a grin.

How to stash the leftovers

Cool completely, then pack the ragu into airtight containers. It keeps in the fridge for 4 days, and freezes well for 3 months. Rewarm gently with a splash of water. Though honestly, in my house it never lasts more than a day, unless I hide a jar behind the yogurt, which I do. Pro tip, label the container, otherwise it becomes mystery sauce and future you will blink at it.

Ways we like to serve it

Pappardelle if I can find it, rigatoni if I cannot. I like the way the sauce slips into the tunnels.
Over soft polenta with a drizzle of good olive oil. Sit down meal, slow and cozy.
On a baked potato with a little cheddar, my weeknight guilty pleasure.
With pillowy gnocchi, tossed very gently so it does not get bossy.
If you are into pasta shapes, I love this quick guide for pairing ideas from BBC Good Food.

Pro tips I learned the slightly hard way

I once tried rushing the sear and regretted it because the sauce tasted flat. Give the meat the time it needs, then carry on.
Too salty at the end. A splash of water and a small knob of butter helps. Also acid, a little balsamic or lemon juice, rescues a heavy hand.
Greasy on top. Skim with a spoon, or refrigerate and lift the set fat later. I actually like a tiny bit for shine.
Forgot the garlic, again. Stir a raw grated clove into your serving. Different vibe, but it works.

Random little detour

Some Sundays I put this on and then go water the plants and discover one stubborn basil that refuses to quit. I snip a handful, come back with wet sleeves, and that is the basil that ends up on top. If that is not kitchen serendipity, I do not know what is.

FAQ from real messages and texts

Can I make this without wine
Yes, totally. Use beef stock and a teaspoon of Worcestershire. You get depth without wine, and it is family friendly.

What cut of beef works best
Beef chuck is my go to. Blade roast is great. Brisket works, just trim a bit of fat. Short ribs are lush if you are feeling fancy.

Do I need to brown the meat first
You do not need to, but you will taste the difference if you do. Browning adds those lovely roasted notes. If you skip it, do not fret, just add a splash of soy at the end like I mentioned.

Can I cook it overnight
Yes, on low, about 8 hours. Put the ceramic insert in the fridge with everything prepped, then set it in the cooker cold in the morning, not straight form the fridge if the manufacturer warns against that. Safety first.

How do I thicken the sauce without extra cooking
Stir in a spoon of tomato paste and simmer for 5 minutes, or toss the ragu with pasta and let the starch water bring it together. A handful of finely grated parmesan tightens it up too.

Can I use chicken instead
You can, but then it is not beef ragu. Boneless skinless thighs, same method, cook time about 4 to 5 hours on low. Different, still good.