Can I substitute the beef with chicken ?

While beef is the classic choice for this ragu, you can absolutely try it with chicken or . Just keep in mind that the cooking time might vary slightly, and chicken will likely shred more easily.

How do I store leftovers?

Store any leftover ragu in an airtight container in the fridge for up to 3 days. It also freezes well for up to 3 months—perfect for making a big batch to enjoy later!

Slow Cooker Italian Beef Ragu: 5 Simple Ingredients

Name: Slow Cooker Italian Beef Ragu
Prep time: 15 min
Cook time: PT-490771H34M28S
Total time: PT-490771H34M28S
Cuisine: italian
Ingredients: 1.5-2kg / 3-4lbs beef roast (any affordable cut works well); 2 tbsp olive oil; 2-3 sprigs fresh rosemary, finely chopped; 2-3 sprigs fresh thyme, finely chopped; 1 small red onion, finely chopped; 4 garlic cloves, minced; 1 carrot, peeled and finely chopped; 1 celery stalk, finely chopped; 3x400g / 14oz cans chopped tomatoes (or crushed tomatoes for North America); 2 tbsp pearl barley (optional); 1 tsp salt; Freshly ground black pepper, to taste; 500g / 1lb pappardelle pasta (or rigatoni); 2 tbsp unsalted butter; 2 handfuls grated Parmesan cheese (plus more for garnish)

Description

Slow Cooker Italian Beef Ragu is a rich, savory meal made with tender beef, tomatoes, and herbs. The slow cooker does most of the work, leaving you with a flavorful dish that’s perfect for serving over pasta like pappardelle or rigatoni. It’s an easy, comforting dinner that will impress the whole family!

Ingredients

Scale

1.5–2kg / 3-4lbs beef roast (any affordable cut works well)
2 tbsp olive oil
2–3 sprigs fresh rosemary, finely chopped
2–3 sprigs fresh thyme, finely chopped
1 small red onion, finely chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
3x400g / 14oz cans chopped tomatoes (or crushed tomatoes for North America)
2 tbsp pearl barley (optional)
1 tsp salt
Freshly ground black pepper, to taste
500g / 1lb pappardelle pasta (or rigatoni)
2 tbsp unsalted butter
2 handfuls grated Parmesan cheese (plus more for garnish)

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Instructions

Prepare the vegetables and herbs: Chop the onion, carrot, celery, garlic, and fresh herbs. Place all of them in the bottom of your slow cooker.
Brown the beef: Cut the beef roast into 2-3 inch cubes. Heat the olive oil in a hot pan and brown the beef in batches, making sure not to overcrowd the pan. Transfer the browned beef to the slow cooker with the vegetables.
Deglaze the pan: Use a wooden spoon to scrape up any flavorful bits stuck to the pan. Add the the canned tomatoes to the slow cooker.
Season and cook: Sprinkle the pearl barley (optional) over the mixture and add the salt and pepper. Stir everything together and cook on low for 10-12 hours.
Shred the beef: In the last hour of cooking, use two forks to shred the beef. Add more rosemary and thyme, and a splash of water if the ragu looks dry. Let it cook for an additional hour.
Finish the ragu: Stir in the unsalted butter to add richness and a glossy finish to the ragu.
Cook the pasta: While the ragu finishes cooking, cook your pasta according to the package instructions. Drain and set aside.
Combine and serve: Toss the cooked pasta with about one-third of the ragu. Top with grated Parmesan and fresh herbs for garnish.

Notes

The beef should be tender and shred easily after 10-12 hours of cooking.

If you don’t have pappardelle, you can use any hearty pasta like rigatoni or fettuccine.

If you prefer a thicker sauce, you can let the ragu cook uncovered in the last hour to reduce.

Prep Time: 15 minutes
Cook Time: 10-12 hours
Category: Main Course
Method: Slow Cooker
Cuisine: italian

Nutrition

Serving Size: plate (approx. 1 cup of beef ragu with pasta)
Calories: 500 kcal
Sugar: 8 g
Sodium: 600 mg
Fat: 20 g
Saturated Fat: 7 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 40 g
Cholesterol: 90 mg