Slow Cooker Beef Ragu

There’s nothing quite like a slow-cooked meal to bring rich, deep flavors to your table, and this Slow Cooker Beef Ragu is the perfect example. With lean ground beef, spicy sausage, and a blend of aromatic vegetables, this dish is bursting with savory goodness. Whether you serve it over pappardelle or your favorite pasta, this hearty ragu will warm you up and satisfy your cravings. Best of all, it’s easy to make in your slow cooker, so you can enjoy a flavorful meal with minimal effort.

Why You’ll Love This Recipe

This Slow Cooker Beef Ragu is the ultimate comfort food, combining tender beef and sausage with a rich, tomato-based sauce. The slow cooking process allows the flavors to meld together perfectly, resulting in a savory, hearty ragu that’s ideal for cozy weeknight dinners or weekend gatherings. With minimal prep work and hands-off cooking, this recipe makes it easy to enjoy a restaurant-quality dish from the comfort of your own home.

Ingredients

1 large onion, finely chopped (1 cup)
1 medium carrot, peeled and chopped (1/2 cup)
1 large celery stalk, diced (1/3 cup)
3/4 pound ground sirloin beef (90% lean)
1 link Italian spicy or sweet chicken sausage (2.9 oz), removed from casing
28-ounce can crushed tomatoes (Tuttorosso recommended)
2 bay leaves
Parmesan rind (optional)
3/4 teaspoon kosher salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Brown the Meat:

1. In a large skillet over high heat, brown the ground beef and sausage, seasoning with 3/4 teaspoon salt. Break the meat into smaller pieces with a spoon, cooking until browned and fully cooked, about 4 to 5 minutes. Transfer the cooked meat to the slow cooker.

Sauté the Vegetables:

2. Add 2 teaspoons of olive oil to the same skillet. Add the chopped onion, celery, and carrot. Sauté over medium-low heat for 3 to 4 minutes, until softened. Transfer the vegetables to the slow cooker.

Add the Remaining Ingredients:

3. Add the crushed tomatoes, bay leaves, and Parmesan rind (if using) to the slow cooker. Cover and cook on low for 4 to 6 hours. Note: Do not cook longer, as the sauce may burn.

Finish and Serve:

4. Once the ragu is ready, discard the bay leaves and Parmesan rind. Serve the ragu over pasta or pappardelle and enjoy!

Servings and Timing

• Servings: 6 servings

• Prep Time: 15 minutes

• Cook Time: 4 hours

• Total Time: 4 hours 15 minutes

Variations

• Use Different Meat: You can swap out the ground sirloin for ground turkey for a different flavor profile. You can also use a mix of ground meats, such as ground beef and lamb, for a more complex ragu.

• Make It Spicy: If you prefer a spicier ragu, add red pepper flakes or extra spicy sausage to the mix.

• Vegetarian Version: For a vegetarian version, use plant-based sausage or omit the meat and use lentils as a substitute for a hearty, meatless ragu.

• Add More Veggies: Feel free to add extra vegetables like bell peppers, mushrooms, or zucchini for added texture and flavor.

Storage/Reheating

• Storage: Leftover ragu can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat the ragu in a saucepan over low heat, stirring occasionally, until heated through. You can also reheat it in the microwave in 1-minute intervals, stirring in between.

FAQs

1. Can I cook the ragu on high heat in the slow cooker?

While it’s best to cook this ragu on low heat for 4 to 6 hours, you can cook it on high for 2 to 3 hours if you’re short on time. Just be sure to check the sauce to avoid burning.

2. Can I use fresh tomatoes instead of canned crushed tomatoes?

Yes, you can use fresh tomatoes, but you will need to peel and chop them before adding them to the ragu. Canned crushed tomatoes give a smoother texture and consistent flavor.

3. Can I make this ahead of time?

Yes, this ragu actually tastes even better the next day as the flavors continue to develop. You can make it ahead of time and store it in the refrigerator for up to 3 days, or freeze it for up to 3 months.

4. Can I freeze this beef ragu?

Absolutely! This ragu freezes well. Allow it to cool completely before transferring it to an airtight container or freezer bag. When ready to serve, thaw in the refrigerator overnight and reheat on the stovetop.

5. What’s the best pasta to serve with this ragu?

Pappardelle, a wide, flat pasta, is a traditional choice for this ragu, but you can also serve it with any pasta shape you prefer, such as spaghetti, fettuccine, or rigatoni.

6. Can I make this ragu in an Instant Pot?

Yes, you can adapt this recipe for the Instant Pot. Sauté the meat and vegetables using the sauté function, then add the rest of the ingredients and cook on high pressure for 25 minutes. Let the pressure release naturally for best results.

7. Can I add more herbs to this ragu?

Absolutely! You can add herbs such as rosemary, thyme, or basil for extra flavor. Just be sure to add them towards the end of cooking to prevent them from losing their potency.

8. Can I skip the Parmesan rind?

If you don’t have a Parmesan rind, don’t worry! The ragu will still be delicious without it, but the rind adds an extra layer of richness and depth of flavor.

9. Can I use other sausages besides chicken sausage?

Yes, you can use turkey sausage, depending on your preference. Just choose a mild or spicy sausage to match the flavor you desire.

Conclusion

This Slow Cooker Beef Ragu is the ultimate comforting dish, packed with rich flavors and tender meat. With minimal prep and hands-off cooking, you can enjoy a hearty, satisfying meal with little effort. Whether you serve it over pappardelle or another pasta of your choice, this ragu is sure to be a hit at the dinner table. Try it out and enjoy the delicious warmth of homemade ragu!

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