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Slow Cooked Beef Ragu Sauce
Rich, thick slow cooked beef ragu is full of flavor from chuck roast that is simmered in a combination of vegetables and herbs. Super easy!
Course
Slow Cooker
Prep Time
20
minutes
minutes
Cook Time
12
hours
hours
Total Time
12
hours
hours
20
minutes
minutes
Servings
8
Calories
Author
Marye Audet-White
Ingredients
3
pounds
beef chuck roast
2
tablespoons
olive oil
1
tablespoon
kosher salt
1
tablespoon
cracked black pepper
3
cloves
garlic
minced
2
cups
diced onion
1
cup
diced carrots
1
cup
diced celery
1
cup
sweet red wine or grape juice
28
ounces
stewed tomatoes
3
dried bay leaves
1
tablespoon
oregano
1 ½
teaspoons
of basil
1
pound
box of rigatoni
Parmesan as desired
Instructions
Rub the salt and pepper over the beef.
Heat the olive oil in a large, heavy skillet until it sizzles.
Add the beef and
sear
on all sides until it is golden brown.
Remove from heat and set aside.
Add the remaining ingredients (except the rigatoni and Parmesan) to a slow cooker and place the beef on top.
Cook on low for 12 to 16 hours.
About 1 hour before serving shred the beef with two forks and stir it into the sauce.
Remove any large hunks of fat.
Replace the cover and continue to cook.
Cook the rigatoni.
Drain.
Serve the ragu over the rigatoni and pass the Parmesan