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Irresistibly Delicious: Ultimate Sunday Slow Cooker Beef Ragu Recipe

Delicious Ultimate Sunday Slow Cooker Beef Ragu Recipe for Cozy Dinners is a culinary journey that transforms simple ingredients into an unforgettable experience.
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Course: Dinner
Cuisine: Italian
Keyword: beef ragu, comfort food, cozy dinner, Italian recipe, slow cooker, Sunday dinner
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6 servings
Calories: 450kcal

Equipment

  • Slow Cooker
  • Frying pan
  • pot

Ingredients

For the Ragu

  • 2 pounds Beef Chuck Steak High-quality cuts for tenderness and flavor
  • 1 teaspoon Cooking Salt Adjust to taste
  • 1 teaspoon Cracked Black Pepper Use more for a spicier kick
  • 2 tablespoons Extra-Virgin Olive Oil For searing and sautéing
  • 1 medium Red or Brown Onion Contributes sweetness and richness
  • 1 medium Carrot Offers subtle sweetness and earthy flavor
  • 2 stalks Celery Introduces a savory note
  • 4 cloves Freshly Grated Garlic
  • 2 tablespoons Tomato Paste Adds concentrated tomato flavor
  • 1 cup Red Wine Enhances complexity; flavorful variety is key
  • 28 ounces Passata Essential for the sauce base
  • 1 cube Beef Stock Cube Intensifies savory flavors
  • 1 teaspoon Sugar Balances acidity from tomatoes
  • 1 tablespoon Fresh Thyme Infuses aromatic notes
  • 2 leaves Bay Leaves Remove before serving

For Serving

  • 12 sheets Fresh Lasagne Sheets Hearty base for the ragu
  • 1 tablespoon Extra-Virgin Olive Oil For lasagne sheets to prevent sticking
  • 1 cup Freshly Grated Parmesan For garnish

Instructions

Steps

  • Generously season both sides of the beef chuck steak with cooking salt and cracked black pepper.
  • Heat a drizzle of extra-virgin olive oil in a large frying pan over medium-high heat. Sear the beef for 6-8 minutes until browned, then remove and set aside.
  • Add the red or brown onion, carrot, celery, and freshly grated garlic to the same pan. Cook for 3-4 minutes until softened.
  • Stir in the tomato paste and cook for 1-2 minutes. Pour in the red wine and allow to reduce for 2-3 minutes.
  • In your slow cooker, mix together the passata, beef stock cube, sugar, fresh thyme, and bay leaves. Stir in the sautéed vegetables.
  • Nestle the seared beef into the sauce mixture. Cover and cook on low for 8 hours or high for 5 hours.
  • Bring a pot of salted water to a boil. Cook the fresh lasagne sheets for 60-90 seconds until al dente. Drain and toss with olive oil.
  • Serve ragu over lasagne sheets in bowls, top with more ragu, freshly grated Parmesan, and black pepper.

Notes

Taste and adjust seasoning after cooking; consider making a day in advance for enhanced flavor.

Nutrition

Serving: 1bowl | Calories: 450kcal | Carbohydrates: 40g | Protein: 35g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 90mg | Sodium: 600mg | Potassium: 800mg | Fiber: 3g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 3mg