Slow Cooker Beef Ragu
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!
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
Calories: 293kcal | Carbohydrates: 14g | Protein: 28g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 78mg | Sodium: 494mg | Potassium: 853mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6449IU | Vitamin C: 16mg | Calcium: 84mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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