Slow-Cooker Beef Ragu with Fresh Lasagne Recipe

Introduction

This slow-cooker beef ragu is a comforting, rich dish perfect for cozy dinners. Tender beef slowly simmers in a flavorful tomato sauce, making it ideal for serving with fresh pasta or lasagne sheets. Its hands-off cooking method allows you to enjoy a hearty meal with minimal effort.

Ingredients

• 1.2 kg (2 lb 10 oz) beef chuck (braising/casserole) steak
• 1 tsp cooking (kosher) salt, plus extra to taste
• ½ tsp 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
• ¼ cup (60 g) tomato paste (concentrated puree)
• ¼ cup (60 ml) red wine (or 2 tbsp balsamic vinegar)
• 700 g (1 lb 9 oz) passata
• 1 beef stock cube (bouillon) or 1 tsp beef stock powder
• 1 tbsp sugar (any)
• 5 sprigs thyme
• 2 bay leaves
• 400 g (14 oz) fresh lasagne sheets, or the pasta of your choice
• 1 tbsp extra-virgin olive oil
• Freshly grated parmesan, to serve

Instructions

1. Step 1: Season both sides of the beef with salt and pepper.
2. Step 2: Heat olive oil in a large, deep frying pan over medium–high heat. Brown the beef on all sides for 6–8 minutes, turning once halfway. Remove and set aside.
3. Step 3: In the same pan, add onion, carrot, celery, and garlic. Cook, stirring, for 3–4 minutes until softened.
4. Step 4: Stir in tomato paste and cook for 1–2 minutes.
5. Step 5: Add the red wine and cook until most of the liquid evaporates, about 2–3 minutes. Turn off the heat.
6. Step 6: In the slow-cooker, combine passata, beef stock cube or powder, sugar, thyme sprigs, and bay leaves. Add the cooked vegetable mixture and stir to combine.
7. Step 7: Add browned beef pieces to the slow-cooker, submerging them in the sauce. Cover and cook on low for 8 hours or high for 5 hours, until the beef is tender and can be pulled apart with forks.
8. Step 8: Remove thyme sprigs and bay leaves, then shred the beef with two forks. Season the sauce with salt and pepper to taste. The sauce will thicken as it cools.
9. Step 9: Bring a large pot of salted water to a boil. Cut lasagne sheets into 2.5 cm (1 inch) strips. Cook in boiling water for 60–90 seconds, or until al dente. Drain and toss with olive oil to prevent sticking.
10. Step 10: Stir one-quarter of the ragu through the pasta and divide among bowls. Top with extra ragu, freshly grated parmesan, and black pepper. Serve immediately.

Tips & Variations

• Use balsamic vinegar if you prefer a slightly sweeter, tangier flavor instead of red wine.
• Swap fresh lasagne sheets for your favorite pasta shapes like pappardelle or tagliatelle.
• Add a pinch of chili flakes for a subtle heat boost.
• For a stovetop or oven method, brown beef and cook sauce in a heavy pot, then simmer gently for 3–4 hours until tender.

Storage

Store leftover ragu in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months—defrost overnight in the fridge before reheating. Reheat gently on the stovetop or microwave until piping hot, adding a splash of water if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this ragu?

Yes, braising cuts like chuck, brisket, or even short ribs work well as they become tender during slow cooking.

Can I prepare this ragu without a slow-cooker?

Absolutely. After browning the beef and cooking the vegetables, combine all ingredients in a heavy-based pot or Dutch oven. Simmer gently on the stove or bake in the oven at low heat for 3–4 hours until the beef is tender.

Slow-Cooker Beef Ragu with Fresh Lasagne Recipe

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★★★★★

4.5 from 82 reviews

• Author: Harry
• Total Time: 8 hours 35 minutes (slow cooker, low) or 5 hours 35 minutes (slow cooker, high)
• Yield: 8 to 10 servings 1x
• Diet: Halal

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Description

This Slow-Cooker Beef Ragu is a rich, hearty Italian classic made with tender slow-cooked beef chuck in a flavorful tomato-based sauce, enhanced with red wine, aromatic herbs, and vegetables. Perfect for serving over fresh lasagne sheets or your favorite pasta, it makes for a comforting meal with minimal hands-on time thanks to the slow cooker.

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Ingredients

Scale 1x2x3x

Beef and Seasoning

• 1.2 kg (2 lb 10 oz) beef chuck (braising/casserole steak)
• 1 tsp kosher salt, plus extra to taste
• ½ tsp cracked black pepper, plus extra to taste
• 3 tbsp extra-virgin olive oil (for browning beef)

Vegetables and Flavorings

• 1 red or brown onion, finely diced
• 1 carrot, finely diced
• 2 celery stalks, finely diced
• 1 tbsp freshly grated garlic
• ¼ cup (60 g) tomato paste (concentrated puree)
• ¼ cup (60 ml) red wine (or 2 tbsp balsamic vinegar)
• 700 g (1 lb 9 oz) passata
• 1 beef stock cube or 1 tsp beef stock powder
• 1 tbsp sugar (any type)
• 5 sprigs fresh thyme
• 2 bay leaves

Pasta and Serving

• 400 g (14 oz) fresh lasagne sheets, or pasta of your choice
• 1 tbsp extra-virgin olive oil (to drizzle cooked pasta)
• Freshly grated parmesan, for serving

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Instructions

1. Prepare the beef: Season both sides of the beef chuck with kosher salt and cracked black pepper. Heat 3 tablespoons of extra-virgin olive oil in a large, deep, heavy-based frying pan over medium–high heat. Add the beef in batches if needed, and cook for 6–8 minutes, turning halfway through, until browned all over. Remove the beef from the pan and set aside.
2. Cook the vegetables: Using the same pan, add the finely diced onion, carrot, celery, and freshly grated garlic. Cook while stirring frequently for 3–4 minutes until the vegetables soften. Add the tomato paste and cook, stirring, for another 1–2 minutes to develop the flavor.
3. Deglaze and reduce: Pour in the red wine or balsamic vinegar and cook for 2–3 minutes until most of the liquid has evaporated. Turn off the heat.
4. Prepare the ragu base in the slow cooker: In the slow cooker, add the passata, beef stock cube or powder, sugar, thyme sprigs, and bay leaves. Add the cooked onion and vegetable mixture and stir well to combine.
5. Add the beef to the slow cooker: Transfer the browned beef pieces to the slow cooker, pressing the beef into the sauce to submerge it mostly. Cover the slow cooker.
6. Slow-cook the ragu: Cook the sauce on low for 8 hours or high for 5 hours until the beef is very tender and can be pulled apart easily with two forks. If it’s not tender enough, continue cooking in 30-minute increments until shreddable.
7. Shred the beef: Remove and discard the thyme sprigs and bay leaves. Use two forks to shred the beef directly in the sauce. The sauce will thicken as it sits. Season to taste with salt and pepper.
8. Cook the pasta: Bring a large pot of salted water to a boil. Cut or slice the fresh lasagne sheets into 2.5 cm (1 inch) strips. Add the strips to the boiling water and cook for 60–90 seconds until al dente, or follow packet instructions if using different pasta. Drain and drizzle with 1 tablespoon of olive oil to prevent sticking.
9. Assemble and serve: Stir one-quarter of the ragu through the cooked pasta and divide among four serving bowls. Top with additional ragu, freshly grated parmesan, and black pepper. This recipe yields a large batch of ragu (about 8+ servings) suitable for leftovers or freezing.

Notes

• Use braising or casserole cut beef chuck for the best texture and flavor.
• Red wine adds depth but can be substituted with balsamic vinegar for a non-alcoholic option.
• Fresh lasagne sheets cut into strips work beautifully, or use any pasta of your choice.
• For stovetop or oven finishing, see recipe notes, but slow cooker method is preferred for ease.
• Ragu keeps well in the fridge and freezes nicely for up to 3 months.

• Prep Time: 25 minutes
• Cook Time: 8 hours (slow cooker, low) or 5 hours (slow cooker, high) plus 10 minutes for browning and cooking vegetables
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Italian

Keywords: Beef Ragu, Slow Cooker Ragu, Italian Beef Sauce, Slow Cooked Beef, Pasta Sauce, Comfort Food, Easy Dinner