Slow Cooker Beef Ragu

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This slow cooker beef ragu recipe is one of my own!   We love traditional spaghetti bolognese in our house, but also love slow cooked beef, so decided it was time I tried out a ragu recipe in the slow cooker using a piece of brisket.

The end result doesn't disappoint in the slightest...the brisket pulls apart so easily, and is full of flavour from the rich tomato sauce.   Enjoy with tagliatelle or pappardelle - I think a pasta that's wider than spaghetti works better with this type of ragu.

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How to make this Slow Cooker Beef Ragu

Ingredients

• 2 tbsp olive oil
• 3 carrots (approx. 300g), peeled and diced
• 2 onions (approx. 300g), chopped
• 3 sticks celery, trimmed and diced
• 3 cloves garlic, crushed
• salt and freshly ground black pepper
• 1kg brisket, string removed
• 2 fresh bay leaves
• 2 beef stock cubes or pots
• 0.5 tsp ground black pepper
• 2 tbsp dried oregano
• 100ml red wine (preferably Italian!)
• 4 tbsp tomato puree
• 2 x 400g tins chopped tomatoes

To serve/garnish (optional):

• cooked tagliatelle or pappardelle, to serve
• crusty bread or garlic bread, to serve
• parmesan cheese, grated, to garnish
• basil leaves, to garnish

Instructions

1. In a large frying pan or skillet heat 1 tbsp of the oil over a medium heat. Add the carrots, onion, celery and garlic and cook for about 10 minutes, stirring frequently, until the onion is golden.   Transfer to the slow cooker.
2. Season the brisket all over with salt and freshly ground black pepper. Heat the other tbsp of oil in the frying pan or skillet over a high heat.   Brown on all sides until a good colour is achieved (approx. 30 seconds to 1 minute on each side). Transfer to the slow cooker.
3. Add the bay leaves, stock cubes or pots, pepper, dried oregano, red wine, tomato puree and tins of tomatoes. Stir well, cover and cook on low for 6 to 8 hours, or high for 4 to 6 hours, until the brisket is pull apart tender.
4. Serve with your choice or pasta, bread and garnish with grated parmesan and basil leaves, if you like. Enjoy with a glass of red wine!!

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Slow Cooker Beef Ragu

By: Deborah

The brisket pulls apart so easily, and is full of flavour from the rich tomato sauce.

PREP: 25 minutes minutes

COOK: 4 hours hours 15 minutes minutes

SLOW COOKER ON LOW: 8 hours hours 15 minutes minutes

TOTAL: 12 hours hours 55 minutes minutes

Course: Main

Cuisine: Italian

Servings: 8 people

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Ingredients

• 2 tbsp olive oil
• 3 carrots (approx. 300g) peeled and diced
• 2 onions (approx. 300g) chopped
• 3 sticks celery trimmed and diced
• 3 cloves garlic crushed
• salt and freshly ground black pepper
• 1 kg (2.2 lb) brisket string removed
• 2 fresh bay leaves
• 2 beef stock cubes or pots
• 0.5 tsp ground black pepper
• 2 tbsp dried oregano
• 100ml ml (½ cup) red wine (preferably Italian!)
• 4 tbsp tomato puree
• 800 g (28.2 oz) tinned chopped tomatoes

To serve/garnish (optional):

• cooked tagliatelle or pappardelle to serve
• crusty bread or garlic bread to serve
• parmesan cheese grated, to garnish
• basil leaves to garnish

Instructions

• In a large frying pan or skillet heat 1 tbsp of the oil over a medium heat. Add the carrots, onion, celery and garlic and cook for about 10 minutes, stirring frequently, until the onion is golden.   Transfer to the slow cooker.
• Season the brisket all over with salt and freshly ground black pepper. Heat the other tbsp of oil in the frying pan or skillet over a high heat.   Brown on all sides until a good colour is achieved (approx. 30 seconds to 1 minute on each side). Transfer to the slow cooker.
• Add the bay leaves, stock cubes or pots, pepper, dried oregano, red wine, tomato puree and tins of tomatoes. Stir well, cover and cook on low for 6 to 8 hours, or high for 4 to 6 hours, until the brisket is pull apart tender.
• Serve with your choice or pasta, bread and garnish with grated parmesan and basil leaves, if you like. Enjoy with a glass of red wine!!

Notes

• Freezable – freeze in portions in airtight containers for up to 3 months.  Defrost thoroughly and then reheat on the hob or in the microwave.
• This slow cooker beef ragu recipe is easily adapted if you’re cooking for less or more people.

 

You might also like to try:

• slow cooker dishes
• Italian dishes

Nutrition

Calories: 289kcal | Carbohydrates: 13g | Protein: 28g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 78mg | Sodium: 486mg | Potassium: 821mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4709IU | Vitamin C: 15mg | Calcium: 83mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS bolognese, brisket ragu, comfort food, ragu sauce for pasta, slow cooker, winter warmer

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