This rustic Italian Beef Ragu requires minimum skill or effort as it is made easily in a slow cooker. The rich and chunky ragu is packed with vibrant flavour and is so satisfying to eat. Use it with pasta or in lasagna and freeze the rest!
Not planning to use a slow cooker? Check out my Tuscan Ragu!
I am going to admit openly that I am not a big fan of crock pots. Mine doesn’t get used very often, mostly because I enjoy the cooking process and am too much of a control freak to let the slow cooker take over.
I also find meals cooked in a crock pot taste too similar to each other. They taste like stew. I like stew but not every day of the week.
I am however, a HUGE fan of tender, melt-in-your-mouth, big and bold flavour meat. And if a slow cooker has to take the centre stage for this to happen, so be it. I suppose I can share the limelight…for one day.
Italian ragu
Have you ever had a really tasty and satisfying Italian beef ragu at your favourite Italian restaurant? I am talking about rich and satisfying meat based tomato sauce that’s been cooked for hours allowing for deep flavours to build and blend into a beautiful medley.
I really love rustic dishes that look scruffy and taste earthy. While this may not exactly be food art it is a beautiful sight nonetheless. And I can’t even begin to describe how tender and flavourful this ragu is!
Truth is, not all incredible food needs to be high cuisine. Sometimes all we need is kick-ass flavour to turn dinner into something special.
And this ragu has heaps of flavour, with savoury beef, sweet and acidic tomatoes and rich red wine. Truly this is the king of pasta sauces!
What is Italian Beef Ragu?
Just imagine a 4 pound hunk of beef smothered in plum Italian tomatoes, fresh rosemary and thyme. Then it is sprinkled with salt and pepper and minced garlic and drowned in half a bottle of Chianti. It is then left simmering slowly for 12…that’s right, 12 hours over low heat.
How can it not taste divine?
Italian Beef Ragu and Bolognese sauces are twins but not exactly the same. There are differences but they are so subtle that many Italians use the words interchangeably.
The main characteristic of the beef ragu is it’s heavily meat-based sauce. If you see more meat than tomato, you’ve got yourself a proper Italian beef ragu.
The bold taste of this sauce will leave you gobsmacked. I mean in a complete disbelief that you barely lifted a finger for this awesomeness to come out of your kitchen. Crock pot, you win.
Beef ragu pasta
You are probably wondering how to eat this delicious sauce. Well, seeing that it’s Italian I served it with pappardelle pasta and and generous grating of parmesan cheese.
Actually you can serve this beef ragu with any pasta of your choice. Just bear in mind that it’s a robust sauce, so your pasta should match it.
No delicate capellini or even spaghetti will do quite as well. It will, however, taste great with rigatoni, penne or any other sturdy pasta.
Recipe tips and notes
- Because of the slow cooking process and the number of other flavours added to the beef, there isn’t a lot of benefit in buying an expensive cut of meat. This is a good recipe to save money on a cheap cut of meat, which will become tender and flavourful as it cooks.
- The red wine is an amazing source of flavour for a ragu and I always keep a bottle on hand to use in recipes like this. If you don’t want to cook with wine, it can be replaced with beef stock.
- Barley is optional, but is a great way to thicken the ragu while adding nutrition. Barley doesn’t add a lot of flavour beyond a subtle nuttiness, but makes the ragu creamier by releasing starch during the cooking process.
- A hearty pasta sauce needs a hearty pasta, so choose a thick pasta like pappardelle, fettuccine or tagliatelle.
Serving suggestions
Serving this ragu with pasta may be the most obvious way to go, but it also could be the best. The rich sauce and chunks of beef coat pasta beautifully, especially when using a thick and hearty pasta like pappardelle or tagliatelle.
It’s a rich pasta sauce, so is at its best when paired with something lighter that can cut through the beef. My go-to is a caprese salad with sweet tomatoes and fresh basil, but a simple green salad will also do nicely. I also love adding garlic bread to soak up any remaining sauce.
Although this delicious beef ragu is Italian by origin don’t let it stop you from serving it with anything you can think of. At the end of our dinner tonight, we all agreed this meat would taste absolutely amazing in a burrito, served on top of rice or even with some potatoes.
Storage and leftovers
This Italian beef ragu incredibly versatile and because you cook a whole roast you are bound to have lots of leftovers.
There are a lot of ways to use leftover ragu other than serving it with pasta. I’ve actually used it in two different recipes: Rustic Three Cheese Lasagna and Italian Beef and Roasted Red Pepper Quesadillas.
This ragu freezes absolutely beautifully! And let me tell you, you will be so pleased to find a container of this goodness on a night when you can’t possibly face spending a long time in the kitchen!
Crock Pot Rustic Italian Beef Ragu
Ingredients
- 1.5-2 kg /3-4lbs beef roast the cheapest cut will do
- 2 tbsp olive oil
- 2-3 sprigs handful each fresh rosemary and fresh thyme stems discarded and leaves finely chopped
- 1 small red onion peeled and finely chopped
- 4 garlic cloves peeled and finely chopped
- 1 carrot peeled and finely chopped
- 1 celery stick finely chopped
- 375 ml / 1 ½ cups red wine such as Chianti
- 3×400 g /14oz cans chopped tomatoes crushed tomatoes for North America
- 2 tbsp pearl barley optional
- 1 tsp salt and freshly ground black pepper
- 500 g /1lb fresh or dried pappardelle pasta or rigatoni
- 2 tbsp unsalted butter
- 2 handfuls grated Parmesan cheese plus more for garnish
Instructions
- Chop onion, carrot and celery, mince garlic and chop rosemary and thyme and put everything on the bottom of a crock pot.
- Cut roast into 2″-3″ cubes and brown them in olive oil in a frying pan over high heat in stages, don’t overcrowd the meat so it browns nicely. Add it to the vegetables.
- Taking the frying pan off the heat, pour wine into the pan and use wooden spoon to loosen all the delicious bits from the bottom of the pan, that's where much of the flavour is concentrated. Pour the wine into the crock pot along with canned tomatoes.
- Sprinkle barley all over, which will add texture and more flavour to your ragu, not to mention fibre and nutrients. Add a teaspoon of salt and freshly ground pepper. Cook on low for 10-12 hours.
- In the last hour take the lid off and shred the beef with two forks, add one more tablespoon of fresh rosemary and thyme and a splash of water or wine if the meat is too dry. Cook for one hour longer.
- At the end of cooking time stir in butter for more flavour and to add a gloss to your ragu.
- Before serving cook your pasta in a large pot of salted water according to package directions. Combine ⅓ of beef ragu with hot pasta and sprinkle with freshly grated Parmesan cheese.
Pam says
The recipe says chopped tomatoes but crushed tomatoes for North America so here we have both chopped and crushed, so which one would it be? Also when you take the lid off to shred the beef, do you put it back on for the last hour or leave it off?
Thanks!!
Julia Frey (Vikalinka) says
Hi Pam, 1. I recommend using crushed tomatoes because they are better suited for this recipe, diced tomatoes sold in North America don’t cook down enough to form a sauce. So this recommendation was made not due to availability rather the quality of diced tomatoes in the States and Canada.
2. You will have to put the lid back on, otherwise it will not generate enough heat for cooking.
Lmn says
Hello! Can you please tell me if I halved the ingredients (for 5 portions instead of 10) would you still recommend 12 hours in the slow cooker or should I do less time? Thank you!
Julia Frey (Vikalinka) says
Yes, the timing will not change.
Nomin EB says
I don’t have any diced tomatoes but I’ve got tomato sauce! Would that work???
Julia Frey (Vikalinka) says
I am afraid you will need diced tomatoes here.
Kaytee says
Help!!! I was going to throw this in the crockpot before leaving for work this morning but my son forgot his ID badge for school & my daughter was being moody 🙄 so long story short….I ran out of time. is there any way I can cook this on the stove or in the oven?
Julia Frey (Vikalinka) says
Absolutely! Throw it in the oven for 2 hours-2.5 hours at 350F/180C. I would cover with a lid for 1 hour, then uncover for the rest of the time. Check occasionally to make sure it’s not drying out. If it is getting dry, add a splash of water.
Charlie says
Hello, is there any substitute for carrot?
Julia Frey (Vikalinka) says
Butternut squash or parsnips might be good substitutes or you can simply leave the carrots out.
DinaB says
This is the first time I’m making this. Made a horrible mistake and realized the canned tomatoes I put in has green chilis. I hope this still turns out. I know it will alter the flavor. 😩 So disappointed.
Julia Frey (Vikalinka) says
Oh no, I completely understand, I am so hard on myself when I make mistakes. It should still taste good even though it will be slightly spicy! 🙂 Keep me posted!
Gillian says
Lovely recipe and really like the suggestion to save and freeze portions as we are a family of two
Julia Frey (Vikalinka) says
I am so happy to hear you enjoyed it, Gillian.
Minny says
Will this all fit in my 6 qt. Crock Pot or should I use my 7qt.?
Thanks!
Julia Frey (Vikalinka) says
It will fit in the 6 Q. one, Minny!
Tammy says
What is the best way to reheat?
Julia Frey (Vikalinka) says
It depends on your preference but stove top or microwave both work well here. If I have a large batch in the freezer, I usually reheat on a stove top with about 1 cup/250ml of crushed tomatoes added in to make it bit saucier.
Kate says
What is the pasta?? Yum!
Julia Frey (Vikalinka) says
It’s called pappardelle and I wrote about it in the post. 🙂
Mel says
A bit new to cooking, when you say beef roast, what cut is that? What do I ask butcher for? I wanted beef cheeks but cannot buy them in South Africa! Thanks, Mel
Julia Frey (Vikalinka) says
Brisket, topside or silverside roasts will all work here, Mel. Nothing too expensive as we are pot roasting in liquid here.
Rob O'Brien says
Have cooked this a number of times and it is definitely one of the best.
Julia Frey (Vikalinka) says
Thank you so much for a great review, Rob!
Angelina says
So, I was named after my great aunt Angelina & she had given my mother her beef ragu recipe and that was the “spaghetti sauce” I grew up with. I can’t tell you how this has ruined me for most “Italian restaurants ” LOL. Anyhow, my mother passed when I was 23 , before I became a wife and started cooking for myself. So, for years I’ve been combining different recipes to try to recreate my mother’s /grant aunt Angelina’s ragu. Luckily, I remember a lot of the main ingredients and I have the memory of the flavor. The last time I made it, it was delicious and she’d be proud, however, I forgot to write it down 🙄 I’ve got to say, your recipe is almost spot on and I so glad to have ran across your blog, it sure will make it easier this time instead of having to combining multiple recipes. So, this time I plan on writing it down 😂 🙌 and making small tweaks to it, like using green bell pepper and yellow onions instead of red ones.
Question, during my quest to perfect this family recipe I’ve experienced bitterness occasionally. I’ve read that cooking herbs too long can cause this, are you familiar with this and what the cause could be? I was worried about using the Insta pot bc of the high temperatures, but it seems as though you’ve had no issues. Lastly, is the flavor exactly the same when you switch over to the Insta pot and only cook for an hour verses cooking for 12 hrs? It sounds a little bit “too good to be true”
Again, Thanks so much!!
You ROCK!
Julia Frey (Vikalinka) says
So glad you feel like your search is finally over, Angelina! To answer your questions…yes, Instant Pot does produce great results as it’s designed for precisely this kind of cooking. What is special about Instant Pot is not necessarily very high temperatures but rather pressure that’s applied to meat, which tenderizes it the same way slow cooking for hours does. I’ve never had issues with bitter taste when making ragu. My only guess would be either using tomatoes that weren’t very ripe, and therefore not sweet or the sauce slightly burning at the bottom, which will most definitely contribute to a bitter taste. I am afraid I’ve never heard of herbs doing it at least not basil or oregano.
Angelina says
Thank you so much for getting back to me so quickly! I’m prepping the ingredients now to do a test run for my nieces visit next week who’s never had a taste of our family recipe. Thanks for answering my question about the bitterness, I’m thinking it has something to do with cooking something too too hot /long?
Your recipe will be shared within our family and beyond. Many thanks❣️
Thank you, thank you, thank you!! 🙏
Julia Frey (Vikalinka) says
My pleasure, Angelina!!
Amber says
made this at the weekend – it was delicious, has a very rich flavour , another recipe in my print off book . thanks
vikalinka says
I am so happy the recipe was a success, Amber! This beef ragu is a regular in our house!
Anne A. says
This was wonderful and I will definitely make again. My sauce was a bit liquid and runny, not like traditional spaghetti sauce. Any suggestions?
Julia Frey (Vikalinka) says
Hi Anne, this is not something that I would call a spaghetti sauce. It is traditionally served with pappardelle in Italy and has a different texture than the sauce made with ground beef. Slow cooker sauces tend to be on the runny side because liquid gets trapped inside and doesn’t evaporate in the same way it does in the oven. You can cook it down more to make it less liquid or add a bit of tomato paste to thicken it.
Randsll says
Many similar recipes sauté the onions, garlic and other veggies before adding to slow cooker. Do you think it’s worth the extra effort?
vikalinka says
Good question! I’ve actually tested it both ways more than once and the end result is the same, so no, to me it’s not worth the effort. Slow cooking is what does the heavy lifting here.
Hazel says
Hi there, at the end of the cooking time, when you have just added the butter in, would you put the lid back on the crockpot or leave it off when it is sitting? Thanks 🙂
vikalinka says
Hi Hazel, I keep the lid on until serving!
Kay says
Eager to try this however I rarely have access to fresh rosemary and thyme. Could I used dried? In what quantities? Thanks for your help.
vikalinka says
You can definitely use dried herbs. The quantity depends on how much you like them but 1 tsp of each should be a safe bet.
Kay says
Thank you!
I was able to find the herbs and so glad I did! We had it for lunch and it was incredible!
Thanks for the recipe!
Karla
vikalinka says
Perfect!! So glad you enjoyed it, Karla.
Carolyn says
Would you alter the recipe if using only a 2 pound roast?
vikalinka says
It depends on the sauce to meat ratio you prefer, Carolyn. If you use less meat but the same amount of everything else, you will end up with a saucier ragu. I actually made this recipe last night using 2 lbs of stewing beef and used my Instant Pot instead of a slow cooker. I used 2X 14oz cans of chopped tomatoes instead of 3 and approximately 4 tbsp of tomato paste and cooked it for 40 min at high pressure. If you are using a slow cooker I would keep the same ingredient proportions that I just mentioned but the cooking time the same as the recipe.
DP says
I’ve never made beef ragu before, but this recipe is making me crave it so bad right now! The fact that this beef ragu is freezer friendly makes me want to make it even more! I love all the rustic feels in the recipe and photography, So gorgeous! I can totally agree with you on the crockpot. I thought I was the only crazy person that hardly uses her crockpot lol.
NT says
I have tried the best beef ragu in a tiny Italian restaurant, it was the best thing in the world. Your dish looks really similar. Thanks for this amazing recipe!
Katie says
I was just looking at chicken ragu recipe the other day. I love that this is a crock pot version. Do you think this can be made with chicken instead of beef?
vikalinka says
Yes, you can absolutely make it with chicken but make sure to use skinless, boneless chicken thighs. My kids actually prefer the chicken ragu, which is a spin of Venetian duck ragu. Here is the recipe for Slow Cooker Venetian Chicken Ragu, Katie!
Val says
Absolutely delicious, love the easy beef ragu. Now I’m wondering if I can prepare it in an Instant Pot, any ideas?
vikalinka says
Yes, it is absolutely doable in the Instant Pot, Val. I’ve done it many times. Proceed with the recipe up to step 6, then pressure cook on high for 40-50 minutes. 🙂
Michelleragusa says
Could I just brown a large roast, put it in the crockpot and then 11 hours later shred the whole thing. I hope I don’t have to cube it. It would be so much easier. Thank you. Michelle
vikalinka says
You definitely could…the reason I don’t like doing it is because you end up with very long strands of beef. I cut mine up in large pieces, then remove them with a slotted spoon and shred them with two forks.
Elizabeth says
I want to make this recipe for dinner tomorrow night but won’t get home from the shops until lunch time….could I cook it for 6 hours on high for the same result or would that affect the tenderness of the meat? Thanks
vikalinka says
Hi Elizabeth, I haven’t tried it but I imagine 6 hours on high would be sufficient. Do let me know how it turns out!!
H says
Love this recipe…quick ?… can I prep everything night before (including browning the meat) and then throw in crock pot in am?
vikalinka says
Hi there, unfortunately I would not recommend doing that. It’s not safe to half cook the meat and let it sit as harmful bacteria can grow very quickly. You can cook it overnight in your slow cooker and perhaps put it in the fridge in the morning and just reheat later for dinner?
Christina Smith says
Any advice on making this recipe in an instant pot? Please and thank you. : – )
vikalinka says
Hi Christina, I actually made this ragu in a pressure cooker at Christmas time and it’s literally the best. All the hours of cooking condensed into 5o minutes with the same result. I would follow the recipe up to step 6, then cook in the Instant Pot for 50 min to 1 hour. Simple!
Christina says
Fabulous! Thanks for the information. I will let you know how it goes. I am making it tomorrow. You are the best.
vikalinka says
You are very welcome, Christina!
Nicola says
Ooh. I would do this if it could be done in an instant pot! Let us know how it goes Christina.
vikalinka says
Hi Nicola, as I’d mentioned already this recipe works wonderfully in an instant pot, which is just a brand of a pressure cooker. Follow the recipe up to step 6, then cook in the instant pot for 50 minutes. Job done. 🙂
Paula Caccamo says
I want to serve this to a crowd of 10. Not sure how to double it with that much meat in the crock pot. What about making it ahead of time and putting in fridge for a day – warming it the day of… would the flavors be even better after sitting together a bit? Thanks for any tips.
vikalinka says
Hi Paula, you can absolutely make this a day ahead. As you said, the flavour will only get better. I am just looking at the recipe and thinking that 4 lbs of meat should be enough for 10 people. I know the recipe says 4 plus leftovers but you get a lot of leftovers! That’s what I would do and serve things like antipasti, bread and salad to round off the meal.
Paula Marchese-Caccamo says
Thank you so much!
Kellee B says
This sauce is AMAZING! I’ve made it at least 4 times. I freeze the leftovers – it reheats perfectly. Thanks for such a great recipe!
vikalinka says
I am so happy to hear that Kellee!! You are very welcome. It’s truly a crock pot season, I am busting mine out too! 🙂
Alison Mullins says
I’ve made this now 6-7 times… absolutely the best recipe. Tip…if you make it overnight, cook 4 eggs in a cup of sauce for the most Devine breakfast ever. Addition of fresh parsley and parm complete any dish with this sauce. Thank you for the fabulous recipe.
vikalinka says
Thank you for the tip, Alison, sounds absolutely delicious! So happy to hear the recipe has become a favourite!!
H says
Can I add portabella mushrooms??
vikalinka says
Sure can!
Charlene Schwartz says
Awesome recipe!!! Followed the recipe as is and both me and my husband enjoyed. It was even better the best day.
Ciorstaidh says
This looks divine. It is going in the plan for the week. One question- do you add the liquid from the cans of tomatoes to the crockpot or do you drain them first? Thanks!! (ps, the chicken paprikash was marvellous and the beef stroganoff is also on the list!)
vikalinka says
I add tomatoes with the liquid, it will later create the sauce when you shred the beef into it at the end of the cooking time. Thank you for stopping by!! So happy you loved chicken paprikash. 🙂
Diana says
This looks great! Unfortunately, I don’t have any wine on hand, could I just leave it out or substitute it with something else?
vikalinka says
You can substitute wine with some beef stock, Diana, but the flavour of this ragu relies heavily on wine, so I would recommend taking a trip to the store. 🙂
Roland says
This is just a sensational recipe I have made many times now. I Always look forward to dragging out a batch from the freezer and adding extras like chili flakes and more wine…..perfect with fresh pasta.
Thank you 🙂
vikalinka says
Thank you, Roland, I was just thinking of making a batch myself. You can’t beat those leftovers, can you!
Brie says
i have had this cooking for 11 hours! It smells so good! I just realized you said to use 2 handfuls of Parmesan and extra for garnish, so I’m assuming some is supposed to go in while cooking? When?
vikalinka says
Brie, parmesan goes in when you mix the ragu with pasta in Step 11. 🙂
Megan says
This is in my crockpot right now. It smells divine! My 2.5 year old daughter said it smells good, so that’s already a good sign!
laura says
Okay, I am so excited. This is cooking right now at home. I can’t wait to eat it this evening. Thank you for the terrific recipe!
Julia says
This sounds so yummy! I have some moose meat in my freezer so I’m going to try that and see how it turns out. I’m sure it’ll taste great!
vikalinka says
Oh I love it, let me know how it turns out with moose, Julia!
Julia says
The moose turned out just great! The only downside is that my husband doesn’t like any alcohol, even when it’s cooked out, so the meat was too “wine-y” tasting for him. It worked out just fine though as I’m bringing most of the leftovers to a friend who has a sick kid tonight! I still have some for my lunch today, yum!
Laura (Tutti Dolci) says
I can’t believe you had to smell this cooking for 12 hours…I’d be absolutely starving by the end ;). What a delicious ragu!
vikalinka says
I had it going overnight, otherwise the smell is quite irresistible. Both Brad and I just wanted to start shovelling spoonfuls into our mouths by 7 am! 🙂