Description
This Slow-Cooker Beef Ragu is a rich, hearty Italian-inspired dish featuring fall-apart tender beef simmered in a flavorful tomato sauce with garlic, herbs, and vegetables. The slow cooking develops deep savory flavors that perfectly coat pasta for the ultimate comfort meal.
Ingredients
1.2 kg (2 lb 10 oz) beef chuck (braising/casserole) steak
1 tsp kosher salt, plus extra to taste
1/2 tsp freshly cracked black pepper, plus extra to taste
3 tbsp extra-virgin olive oil
1 red or brown onion, finely diced
1 carrot, finely diced
2 celery stalks, finely diced
1 tbsp freshly grated garlic
1/4 cup (60 g) tomato paste
1/4 cup (60 ml) halal substitute ingredient
700 g (1 lb 9 oz) passata
1 beef stock cube or 1 tsp beef stock powder
1 tbsp sugar
5 sprigs thyme
2 bay leaves
400 g (14 oz) fresh lasagne sheets or pasta of choice
1 tbsp extra-virgin olive oil
Freshly grated parmesan, to serve
Instructions
- Season both sides of the beef with salt and pepper. Heat 3 tbsp olive oil in a large frying pan over medium–high heat and brown the beef for about 6–8 minutes, turning halfway. Transfer to a plate.
- In the same pan, add onion, carrot, celery, and garlic. Cook for 3–4 minutes until softened.
- Stir in tomato paste and cook for 1–2 minutes. Pour in the halal substitute ingredient and simmer for 2–3 minutes until mostly evaporated.
- Transfer the vegetable mixture to the slow cooker. Add passata, beef stock cube, sugar, thyme, and bay leaves, then stir to combine. Nestle the browned beef into the sauce, ensuring it’s mostly submerged.
- Cover and cook on low for 8 hours or on high for 5 hours until the beef is tender and easily shredded with a fork. If needed, cook in 30-minute intervals until tender.
- Remove thyme sprigs and bay leaves, then shred the beef directly into the sauce. Stir to combine and adjust seasoning with salt and pepper.
- For the pasta, bring a large pot of salted water to a boil. Slice lasagne sheets into 2.5 cm (1 inch) strips and cook for 60–90 seconds until al dente. Drain and drizzle with olive oil to prevent sticking.
- Toss pasta with some ragu, divide among bowls, and top with extra sauce, parmesan, and freshly cracked pepper.
Notes
Use gravy beef or oyster blade as alternatives to chuck steak.
For a lighter option, serve the ragu over zucchini noodles or mashed cauliflower.
To thicken the sauce, simmer uncovered for several minutes after shredding the beef.
The flavor deepens when made a day ahead — perfect for meal prep.
Freeze leftovers in portions for up to 3 months; reheat gently with a splash of water.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 5 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8g
- Sodium: 690mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 115mg
