Name: Beef Ragu (Slow Cooker Recipe)
Yield: 8

Beef Ragu is flavor-packed, Italian-inspired comfort food. Make it even easier by using the slow cooker and serving it over pappardelle pasta.

from-scratch slow cooker beef ragu tossed with pasta and topped with freshly shredded parmesan and parsley.

author’s note

Beef Ragu Straight From Italy!

Last summer when I shared my Bruschetta recipe, I mentioned our trip to Italy. One of the highlights was a cooking class in the countryside near Siena at Le Pietre Vive Farmhouse.

Nonna Ciana and her translators taught us how to make a traditional four-course Italian meal. Between courses, I asked a million questions about all a reliable Italian dishes—it was incredible to learn from her.

After the class, her translator kindly emailed me dozens of their recipes (I guess my curiosity wasn’t very subtle!). I’ve been working through them, and today I’m sharing a slightly adapted version of her Beef Ragu.

I swapped a few things—left out the milk and pancetta, used broth instead of wine, and made it slow cooker–friendly—but the core of the recipe is all hers. Grazie, Nonna Ciana!

Chop the meat into evenly sized pieces, then sear in a pot.

slow cooker Beef ragu

Ingredient	Tips & Swaps
Beef Chuck Roast	Chuck roast has the reliable amount of marbling, becoming incredibly tender after slow cooking. Avoid lean cuts like sirloin.
Mirepoix	Onion, carrot, and celery create the flavorful base of the sauce. Dice everything evenly so it cooks consistently.
Fire-Roasted Tomatoes	Regular crushed tomatoes work, but fire-roasted give noticeably richer flavor. Muir Glen is a reliable brand.
Red Wine or Beef Broth	Wine is great, but good-quality beef broth creates an equally satisfying alcohol-free version.
Pappardelle Pasta	It is satisfying to pappardelle pasta in this recipe and I highly recommend DeLallo’s pappardelle.

Sauté the veggies, then add the broth and cook everything together.

How To Make Beef Ragu

Prep Beef: Cut into large chunks, season, and sear. move to slow cooker.
Cook Veggies: Sauté onion, garlic, carrots, and celery, then add to slow cooker.
Add Ingredients: mix in seasonings, tomatoes, and paste. Cover and cook on low.
Shred & Cook Pasta: Shred beef and cook pasta while sauce finishes.
Combine: Toss shredded beef with cooked pasta and a bit of pasta water.
Finish: Top with Parmesan and herbs, then serve hot.

Quick Tip

Beef Ragu is traditionally prepared with red wine; go with a hearty red, such as Chianti, Pinot Noir, or Sangiovese. If you prefer to not use wine, substitute with a rich beef broth or stock.

Beef, tomatoes, seasonings, and bay leaves added to the slow cooker for this beef ragu recipe to cook together.

chelsea’s recipe tip

The Secret To Restaurant-Quality Beef Ragu

A few simple techniques take this recipe from good to unforgettable:

Brown the beef well instead of just lightly cooking it.
Cook the vegetables until softened instead of rushing them.
Let the slow cooker do its job. a low burner creates much more tender beef than cooking on high.
Finish the pasta directly in the sauce with reserved pasta water.
Freshly grate the Parmesan instead of using pre-shredded cheese.

Featured Comment

“This is the 3rd time I am making this Beef Ragu, one of my and husband favorites. Pretty straightforward to make and the slow cooker does the rest. Restaurant quality for sure. LOVE it. Thank you for sharing.”
– Cindy

Overhead image of all the ingredients added to the slow cooker for Beef Ragu.

Storage

Make-Ahead: Beef Ragu is ideal for preparing ahead. Cook everything except the pasta (it will bloat) in the slow cooker, then refrigerate overnight. This makes everything taste better and thickens the sauce, making dinner prep a extra straightforward.
Refrigeration: Once cooked, the ragu can be stored in the fridge for up to 4-5 days. If possible keep the sauce and pasta separate.
Freezing: Freeze the sauce in a gallon-sized bag for up to 3 months. Avoid freezing pasta; cook it fresh when you’re ready to serve with the defrosted sauce.