Crockpot Beef Ragu. This Crockpot Beef Ragu is the best of both worlds: a cozy stew that can also impress your family. It's just as rich and satisfying and my basic beef stew, but with a classy sauce made from beef broth, tomatoes, onion, garlic, herbs, and, if you like it, a generous splash of red wine. Beef ragu made in the crockpot (slow cooker) and served over pappardelle pasta.
What can I serve alongside this beef ragu?
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.
You can have Crockpot Beef Ragu using 15 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Crockpot Beef Ragu
- It's 1 of large pack ground beef.
- Prepare 1/2 cup of red wine.
- You need 1 of onion, chopped.
- You need 1 of green pepper, chopped.
- You need 10 of garlic cloves, minced.
- It's 1 can (28 ounce) of crushed tomatoes.
- Prepare 1 can (14.5 ounce) of diced tomatoes.
- It's 1/8 teaspoon of black pepper.
- You need 1 tablespoon of oregano.
- You need 1 tablespoon of Italian seasoning.
- Prepare 1/2 teaspoon of basil leaves.
- You need 1/2 cup of heavy cream.
- Prepare 1 box (16 ounce) of pasta.
- It's of Salt for boiling water.
- Prepare of Parmesan cheese for topping.
Actually you can serve this beef ragu with any pasta of your choice. Pour the tomatoes and broth over the beef and add the garlic, carrots, bay leaves and thyme. Discard the herbs and shred the beef in the pot using two forks. Pour the tomatoes and broth over the beef and add the garlic from step one, carrots, bay leaves, and thyme.
Crockpot Beef Ragu instructions
- Sauté ground beef in a large pot until browned, drain any fat.......
- Add your 1/2 cup red wine and simmer beef until wine has reduced, about 5 - 10 minutes.......
- Remove ground beef from pot and place in your crockpot........
- Add to ground beef : onion, green pepper, garlic, crushed tomatoes, diced tomatoes, black pepper, oregano, Italian seasoning and basil leaves, stir well......
- Cover and cook on low for 8 hours, stirring occasionally.....
- Meanwhile boil pasta, and don’t forget to add salt to the boiling water !!!.
- When pasta is done place into serving bowls.......
- Stir beef Ragu one more time, then add the heavy cream and mix all well.......
- Serve a heaping portion of beef on top of cooked pasta, then add Parmesan cheese on top.......
- Serve and enjoy 😉!.
To reheat Beef Ragu: Thaw frozen ragu in the refrigerator overnight. Place in a saucepan, cover and cook over low. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow. Slow Cooker Red Wine Sunday Ragù Pasta.