Delicious Ultimate Sunday Slow Cooker Beef Ragu Recipe for Cozy Dinners is a culinary journey that transforms simple ingredients into an unforgettable experience.
1cupRed WineEnhances complexity; flavorful variety is key
28ouncesPassataEssential for the sauce base
1cubeBeef Stock CubeIntensifies savory flavors
1teaspoonSugarBalances acidity from tomatoes
1tablespoonFresh ThymeInfuses aromatic notes
2leavesBay LeavesRemove before serving
For Serving
12sheetsFresh Lasagne SheetsHearty base for the ragu
1tablespoonExtra-Virgin Olive OilFor lasagne sheets to prevent sticking
1cupFreshly Grated ParmesanFor 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.