Stir this 1 blend into a slow cooker for a weeknight comfort meal that’s ridiculously satisfying

There’s something about a slow-simmered beef ragu that takes me right back to the farmhouse kitchen of my childhood, when a pot could bubble away all afternoon while we went about our chores. This version keeps things beautifully simple—just eight pantry ingredients and a slow cooker doing most of the work. Ragu, an Italian-style meat sauce, has long been a favorite in Midwestern homes, especially once tomato products became easy to find in our little grocery stores. It’s the kind of dish you make when you want the house to smell wonderful and supper to feel like a hug at the end of a long day. With one easy tomato blend stirred together right in the slow cooker, this recipe is perfect for busy days, Sunday suppers, or anytime you want something hearty and comforting without fuss.

This slow cooker beef ragu is lovely ladled over a big bowl of buttered egg noodles, classic spaghetti, or wide pappardelle if you can find it. It also sits nicely on a bed of creamy mashed potatoes, which is how many folks around here like to stretch a pound or two of beef to feed a crowd. Add a simple green salad—just lettuce, onions, and a light vinaigrette—or some steamed green beans for a bit of color on the plate. Warm dinner rolls, garlic bread, or even thick slices of buttered white bread are perfect for soaking up every last bit of sauce. If you have leftovers, spoon the ragu over toasted buns with a slice of cheese for an easy, next-day open-faced sandwich.

Servings: 6 servings

2 pounds beef chuck roast, cut into large chunks
1 (28-ounce) can crushed tomatoes
1 cup beef broth
3 tablespoons tomato paste
3 cloves garlic, minced (about 1 tablespoon)
2 teaspoons dried oregano
1 1/2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper

Place the beef chunks in the bottom of a 5- to 6-quart slow cooker, spreading them out in an even layer.

In a medium bowl or large measuring cup, combine the crushed tomatoes, beef broth, tomato paste, minced garlic, dried oregano, salt, and black pepper.

Using a spoon or spatula, stir this tomato blend together until the tomato paste is fully dissolved and everything is well mixed. You want a smooth, rich-looking sauce.

Pour the tomato blend over the beef in the slow cooker, then use your spoon to gently stir so the meat is well coated in the sauce. The mixture should look like a thick, chunky tomato stew with the beef nestled throughout.

Cover the slow cooker with the lid and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and easily pulls apart with a fork.

Once the beef is cooked, use two forks to shred the meat right in the slow cooker, breaking it into bite-sized pieces and stirring it into the sauce. Taste and adjust seasoning with a bit more salt or pepper if needed.

Let the ragu sit on the WARM setting for 10 to 15 minutes to allow the flavors to settle and the sauce to thicken slightly, then serve hot over your favorite pasta, potatoes, or noodles.

For a slightly sweeter, rounder flavor, add a small chopped onion and a diced carrot to the slow cooker under the beef before you pour in the tomato blend. If you enjoy a bit of heat, sprinkle in 1/4 teaspoon of crushed red pepper flakes along with the oregano. You can also swap the beef chuck for boneless beef short ribs or even a well-marbled pork shoulder for a different twist. For a richer sauce, stir in a tablespoon of butter at the very end, or a splash of cream for a silky finish. If you prefer a thicker ragu, remove the lid during the last 30 minutes of cooking on HIGH to let some of the liquid cook off. Leftovers freeze well; cool completely, then pack into freezer containers for easy future meals. For a lighter option, serve the ragu over spaghetti squash or roasted vegetables instead of pasta or potatoes.