Slow Cooker Ragu

This Slow Cooker Ragu is a rich, hearty Italian-inspired meat sauce that slowly simmers until the beef becomes tender and the flavors deepen. Serve it over pasta with plenty of Parmesan for an easy, comforting dinner the whole family will love.

Ingredients

• 2 lb (900 g) ground beef
• 1 medium yellow onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 cup beef broth
• ½ cup dry red wine, optional
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup whole milk or heavy cream
• 1 lb (450 g) pappardelle, rigatoni, or spaghetti
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley or basil

Directions

1. Brown the Beef

Heat a large skillet over medium-high heat.

Add the ground beef and cook for 6–8 minutes, breaking it apart with a wooden spoon, until browned.

Drain excess grease if needed.

2. Sauté the Vegetables

Add the onion, carrots, and celery to the skillet.

Cook for 4–5 minutes, until the vegetables begin to soften.

Add the garlic and tomato paste.

Cook for another 1–2 minutes, stirring frequently.

3. Transfer to the Slow Cooker

Place the beef and vegetable mixture into a 6-quart slow cooker.

Add the crushed tomatoes, beef broth, red wine if using, Worcestershire sauce, oregano, basil, thyme, bay leaf, salt, and black pepper.

Stir well.

4. Slow Cook

Cover and cook on:

• LOW for 7–8 hours, or
• HIGH for 4–5 hours

The sauce should become thick, rich, and deeply flavorful.

5. Finish the Ragu

Remove the bay leaf.

Stir in the milk or heavy cream during the final 15–20 minutes of cooking.

Taste and adjust the seasoning.

6. Cook the Pasta

Bring a large pot of salted water to a boil.

Cook the pasta according to the package directions until al dente.

Reserve about ½ cup of pasta water, then drain.

7. Combine

Toss the hot pasta with a generous amount of ragu.

Add a splash of reserved pasta water if needed to loosen the sauce and help it coat the pasta.

8. Serve

Divide among serving bowls.

Top generously with freshly grated Parmesan and chopped parsley or basil.

Serve immediately with warm crusty bread or a simple green salad.

Recipe Tips

• Browning the beef before slow cooking adds much more flavor to the finished sauce.
• Finely diced carrots and celery add sweetness and depth without overwhelming the sauce.
• Pappardelle and rigatoni are especially good choices because they hold onto the thick ragu.
• For a richer sauce, stir in a small knob of butter just before serving.
• Add a Parmesan rind to the slow cooker while the ragu cooks for extra savory flavor, then remove it before serving.
• The ragu can be made ahead and refrigerated for 3–4 days.
• Freeze cooled ragu in airtight containers for up to 3 months.

Prep & Cooking Time

Prep Time: 20 minutes
Cook Time: 7–8 hours on LOW
Servings: 6–8

Meta Description

Make rich and comforting Slow Cooker Ragu with ground beef, tomatoes, vegetables, garlic, herbs, and Parmesan. Slowly simmered and served over your favorite pasta.