Easily one of my favorite ever meals! The sauce is pure perfection

There's something so heartwarming about a recipe that simmers all day, filling the house with its inviting aroma and promising a meal that's both hearty and satisfying. That's what you get with a classic Slow Cooker Beef Ragu. This Italian staple has been bringing families together around the dinner table for generations, and it's a fantastic way to show love through food. Whether it's Sunday dinner or a special gathering, making a beef ragu is like wrapping your family in a warm, culinary hug. It's not only delicious, but slow cooking makes it tender enough that even the little ones won't have trouble enjoying it.

When it comes to serving Slow Cooker Beef Ragu, you've got a host of comforting options. A bed of pappardelle pasta is traditional and oh-so-satisfying, but it's just as delightful spooned over polenta, which soaks up that rich sauce like a dream. For a lighter touch, a side of zucchini noodles brings a modern twist to this classic. And don't forget a chunk of crusty bread for mopping up every last bit of sauce and a crisp green salad to start things off right.

Slow Cooker Beef Ragu
Servings: 6-8

- 2 pounds beef chuck roast, cut into chunks
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1/4 cup tomato paste
- 1 cup dry red wine
- 28 ounces canned crushed tomatoes
- 3 sprigs fresh thyme
- 2 bay leaves
- 1/2 cup beef broth, or as needed
- Grated Parmesan cheese, for garnish
- Chopped fresh parsley, for garnish
Optional: Serve with cooked noodles

1. Season beef chunks with salt and pepper. In a skillet over medium-high heat, add the olive oil and brown the beef in batches, making sure not to crowd the pan. Transfer browned beef to the slow cooker.

2. In the same skillet, add more oil if needed, and sauté the onion, garlic, carrot, and celery until softened, about 5 minutes. Stir in tomato paste and cook for another 2 minutes.

3. Deglaze the pan with the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for a few minutes to reduce slightly, then pour this mixture over the beef in the slow cooker.

4. Add crushed tomatoes, thyme, bay leaves, and enough beef broth to just cover the beef. Stir everything to combine.

5. Set your slow cooker to low and cook for 6-8 hours, or until the beef is tender and the sauce has thickened to your liking.

6. Remove the bay leaves and thyme sprigs. Shred the beef gently with forks if desired, then adjust seasonings to taste. We like serving this with cooked noodles to soak up the sauce.

7. Serve hot, garnished with grated Parmesan and chopped parsley.

- For families with picky eaters, you might consider blending the vegetables into the sauce after sautéing and before adding to the slow cooker; it makes them virtually 'disappear'.
- If wine isn't your thing, feel free to substitute it with additional beef broth; you'll still have a delectable ragu.
- To add an extra layer of flavor, consider a mix of meats, like beef and pork. Or for a lighter variation, ground turkey can work well in this slow cooker magic.
- Don't forget the leftovers! This ragu often tastes even better the next day after the flavors meld overnight in the refrigerator.