This slow cooker beef ragu is rich, hearty, and packed with flavour. Perfect for serving over pasta, gnocchi, or creamy polenta - a true Italian comfort food made easy!
We love traditional spaghetti bolognese in our house, but also love slow cooked beef, so I decided it was time I tried out a ragu recipe in the slow cooker using a piece of brisket.
The end result doesn't disappoint in the slightest...the brisket pulls apart so easily, and is full of flavour from the rich sauce. The smell in the kitchen of the brisket simmering in the tomato and red wine sauce is AMAZING!! This Italian-inspired dish is perfect for cosy nights, special occasions, or Sunday dinners, and it's so easy - the slow cooker does all the work!
If serving over pasta, I'd suggest using tagliatelle or pappardelle - pasta that's wider than spaghetti works better with this type of ragu.
Tips
- Optional additional ingredients:
- Add a splash of balsamic vinegar for depth.
- Add sprigs of fresh rosemary or thyme for aroma.
- Add a parmesan rind during cooking for umami richness.
- Add cubes of pancetta or smoked bacon lardons for extra savoury notes.
- Freezable - freeze in portions in airtight containers for up to 3 months. Defrost thoroughly and then reheat on the hob or in the microwave.
- This slow cooker beef ragu recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - replace the wine with extra stock and a spoon of balsamic vinegar for richness.
Brisket, beef shin or chuck - cuts with good marbling break down beautifully.
Yes - simmer on the hob over a low heat for 3 to 4 hours, or cook in a covered casserole dish at 170C/150C fan/gas 3 for 3 hours.
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How to make this Slow Cooker Beef Ragu
Ingredients
- 2 tbsp olive oil
- 300g carrots, peeled and diced
- 300g onions, chopped
- 3 sticks celery, trimmed and diced
- 3 cloves garlic, crushed
- salt and freshly ground black pepper
- 1kg brisket, string removed
- 2 fresh bay leaves
- 2 beef stock cubes or pots
- 0.5 tsp ground black pepper
- 2 tbsp dried oregano
- 100ml red wine (preferably Italian!)
- 4 tbsp tomato puree
- 2 x 400g tins chopped tomatoes
To serve/garnish (optional):
- cooked tagliatelle or pappardelle, to serve
- cooked gnocchi, to serve
- cooked creamy polenta, to serve
- shop-bought or homemade crusty or garlic bread, to serve
- parmesan cheese, grated, to garnish
- basil leaves, to garnish
Instructions
- In a large frying pan or skillet heat 1 tbsp of the oil over a medium heat. Add the carrots, onion, celery and garlic and cook for 10 minutes, stirring frequently, until the vegetables are tender. Transfer to the slow cooker.
- Season the brisket all over with salt and freshly ground black pepper. Heat the other tbsp of oil in the frying pan or skillet over a high heat. Brown the brisket on all sides until a good colour is achieved (approx. 30 seconds to 1 minute on each side). Transfer to the slow cooker.
- Add the bay leaves, stock cubes or pots, pepper, dried oregano, red wine, tomato puree and tins of tomatoes. Stir well, cover and cook on low for 7 or 8 hours, or high for 4 to 6 hours, until the brisket is pull apart tender.
- Remove and discard the bay leaves, shred the brisket with 2 forks.
- Serve with your choice of pasta, gnocchi or polenta and bread, and garnish with grated parmesan and basil leaves, if you like. Enjoy with a glass of red wine!!
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Slow Cooker Beef Ragu
Ingredients
- 2 tbsp olive oil
- 300 g (0.7 lb) carrots peeled and diced
- 300 g (0.7 lb) onions chopped
- 3 sticks celery trimmed and diced
- 3 cloves garlic crushed
- salt and freshly ground black pepper
- 1 kg (2.2 lb) brisket string removed
- 2 fresh bay leaves
- 2 beef stock cubes or pots
- 0.5 tsp ground black pepper
- 2 tbsp dried oregano
- 100 ml (½ cup) red wine (preferably Italian!)
- 4 tbsp tomato puree
- 2 x 400 g (28.2 oz) tins chopped tomatoes
To serve/garnish (optional):
- cooked tagliatelle or pappardelle to serve
- cooked gnocchi to serve
- cooked creamy polenta to serve
- shop-bought or homemade crusty or garlic bread to serve
- parmesan cheese grated, to garnish
- basil leaves to garnish
Instructions
- In a large frying pan or skillet heat 1 tbsp of the oil over a medium heat. Add the carrots, onion, celery and garlic and cook for 10 minutes, stirring frequently, until the vegetables are tender. Transfer to the slow cooker.
- Season the brisket all over with salt and freshly ground black pepper. Heat the other tbsp of oil in the frying pan or skillet over a high heat. Brown on all sides until a good colour is achieved (approx. 30 seconds to 1 minute on each side). Transfer to the slow cooker.
- Add the bay leaves, stock cubes or pots, pepper, dried oregano, red wine, tomato puree and tins of tomatoes. Stir well, cover and cook on low for 7 or 8 hours, or high for 4 to 6 hours, until the brisket is pull apart tender.
- Remove and discard the bay leaves, shred the brisket with 2 forks.
- Serve with your choice of pasta, gnocchi or polenta and bread, and garnish with grated parmesan and basil leaves, if you like. Enjoy with a glass of red wine!!
Notes
- Optional additional ingredients:
- Add a splash of balsamic vinegar for depth.
- Add sprigs of fresh rosemary or thyme for aroma.
- Add a parmesan rind during cooking for umami richness.
- Add cubes of pancetta or smoked bacon lardons for extra savoury notes.
- Freezable - freeze in portions in airtight containers for up to 3 months. Defrost thoroughly and then reheat on the hob or in the microwave.
- This slow cooker beef ragu recipe is easily adapted if you're cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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