Slow-Cooker Beef Ragu with Fresh Lasagne Sheets Recipe
This Slow-cooker Beef Ragu is a rich and hearty Italian-style meat sauce made by slow cooking tender beef chuck in a flavorful tomato-based sauce infused with aromatic vegetables, red wine, and fresh herbs. Perfect for pairing with fresh lasagne sheets or your preferred pasta, this comforting dish offers deep, robust flavors achieved through slow cooking that makes the beef melt in your mouth.
- Prep Time: 20 minutes
- Cook Time: 8 hours (slow cooker low) or 5 hours (slow cooker high) plus 15 minutes for browning and vegetable prep
- Total Time: 8 hours 35 minutes
- Yield: 8+ servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Scale
Beef and Seasoning
- 1.2 kg beef chuck (braising/casserole) steak
- 1 tsp cooking (kosher) salt, plus extra to taste
- ½ tsp freshly cracked black pepper, plus extra to taste
- 3 tbsp extra-virgin olive oil (for browning beef)
Vegetables and Sauce Base
- 1 red or brown onion, finely diced
- 1 carrot, finely diced
- 2 celery stalks, finely diced
- 1 tbsp freshly grated garlic
- 60 g tomato paste
- 60 ml red wine (or 2 tbsp balsamic vinegar)
- 700 g passata
- 1 beef stock cube or 1 tsp beef stock (bouillon) powder
- 1 tbsp sugar (any type)
- 5 sprigs thyme
- 2 bay leaves
Pasta and Serving
- 400 g fresh lasagne sheets (or pasta of your choice)
- 1 tbsp extra-virgin olive oil (to drizzle pasta)
- Freshly grated parmesan, to serve
Instructions
- Prepare the beef: Season both sides of the beef chuck steak evenly with 1 tsp salt and ½ tsp black pepper.
- Brown the beef: Heat 3 tbsp of extra-virgin olive oil in a large, deep, heavy-based frying pan over medium-high heat. Add the beef in batches if necessary, cooking for 6–8 minutes total, turning once halfway through, until browned thoroughly on all sides. Remove beef from the pan and set aside.
- Cook the vegetables: In the same pan, add the finely diced onion, carrot, celery, and grated garlic. Cook while stirring for 3–4 minutes until the vegetables soften and become fragrant.
- Add tomato paste: Stir in 60 g tomato paste and cook for 1–2 minutes to caramelize it slightly, enhancing its flavor.
- Deglaze with wine: Pour in 60 ml red wine (or 2 tbsp balsamic vinegar) and cook for 2–3 minutes until most of the liquid evaporates. Then turn off the heat.
- Prepare slow cooker base: In the base of the slow-cooker, combine 700 g passata, 1 beef stock cube or 1 tsp stock powder, 1 tbsp sugar, thyme sprigs, and bay leaves. Add the cooked vegetable mixture and stir to combine.
- Add beef to slow cooker: Transfer browned beef pieces to the slow cooker, pressing them into the sauce. Spoon sauce over any exposed parts of the beef to ensure most of it is submerged.
- Slow cook the ragu: Cover and cook on low for 8 hours or on high for 5 hours, until the beef is tender enough to shred with forks. If not yet tender, continue cooking in 30-minute increments until done.
- Shred the beef: Remove and discard thyme sprigs and bay leaves. Use two forks to shred the beef within the sauce. The sauce will thicken as it cools. Season with salt and pepper to taste.
- Cook the lasagne sheets: Bring a large pot of salted water to a boil. Cut fresh lasagne sheets into 2.5 cm (1 inch) strips. Add to boiling water and cook for 60–90 seconds until al dente or follow your pasta’s package instructions. Drain and drizzle with 1 tbsp olive oil to prevent sticking.
- Assemble and serve: Stir one-quarter of the ragu into the cooked lasagne strips and divide into four bowls. Top with additional ragu, freshly grated parmesan, and a dash of black pepper. Enjoy warm.
Notes
- Note 1: You can choose to continue cooking this ragu on the stovetop or finish cooking in the oven as an alternative to the slow cooker.
- Note 2: The recipe yields a large batch—approximate 8+ servings—great for leftovers or freezing.
- Note 3: Cutting lasagne sheets into strips provides a different pasta texture and presentation, but any pasta type suited to ragu works well.
- Allowing the sauce to stand thickens it naturally, so adjust seasoning after resting.
Keywords: beef ragu, slow cooker ragu, Italian beef sauce, slow cooked beef, pasta sauce, lasagne ragu
