Embrace the sophistication of Italian cuisine with this Sunday Slow Cooker Beef Ragu. This refined dish brings together tender, slow-braised beef and robust flavors, transforming simple ingredients into a culinary masterpiece. The slow cooking process allows the meat to surrender its juices, enveloping your kitchen in an irresistible aroma that promises warmth and delight. Perfect for gatherings, this recipe offers an elevated yet effortless approach to a classic Italian favorite.
Why Make This Recipe
- Effortless Yet Elegant: A hands-off cooking process delivers exceptional flavor without demanding your full attention.
- Minimal Ingredients: Focused on quality over quantity, the ingredients shine through in every bite.
- Impressive Flavor: The slow cooking melds spices and aromatics, creating layers of flavor that elevate the dish to gourmet status.
Ingredients
Base
- 3 pounds beef chuck roast, trimmed and cut into chunks
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, for searing
Sauce
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup red wine, preferably a robust variety
- 28 ounces canned San Marzano tomatoes, crushed
- 1 tablespoon tomato paste
- 2 teaspoons dried oregano
- 1 bay leaf
Topping
- Fresh basil, for garnish (finely chopped)
- Grated Pecorino Romano cheese, for serving
How to Make Sunday Slow Cooker Beef Ragu
- Prepare the Beef: Season the beef chunks generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the beef in batches, browning each side for about 3-4 minutes. This step enhances the depth of flavor in the final dish.
- Sauté the Aromatics: In the same skillet, add onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Their sweet aroma will begin to fill the air.
- Deglaze the Pan: Pour in the red wine, scraping the bottom of the pan to capture all the flavorful bits. Let it simmer for 2-3 minutes until slightly reduced.
- Combine Ingredients: In the slow cooker, place the browned beef, sautéed vegetables, crushed tomatoes, tomato paste, oregano, and bay leaf. Stir gently to combine.
- Slow Cook: Cover and cook on low for 8 hours or high for 4 hours. The beef should be tender and easily pull apart with a fork, immersed in a luscious sauce.
How to Serve Sunday Slow Cooker Beef Ragu
Serve this exquisite ragu over al dente pappardelle or polenta for an elegant presentation. Spoon generous amounts of sauce over the pasta, allowing it to pool around the edges. Garnish with finely chopped fresh basil and a sprinkle of Pecorino Romano for a touch of sophistication.
How to Store Sunday Slow Cooker Beef Ragu
Allow the ragu to cool completely, then transfer it to airtight containers. Refrigerate for up to three days, ensuring the flavors meld even further. To reheat, warm gently on the stovetop or in the microwave, ensuring not to overcook the beef, which may cause it to lose its tenderness.
Tips to Make Sunday Slow Cooker Beef Ragu
- Get Creative with Spices: Enhance depth by adding a pinch of red pepper flakes or a dash of smoked paprika to the sauce.
- Marinate the Beef: For an extra layer of flavor, marinate the beef in red wine and herbs overnight before cooking.
- Create Texture: For a more luxurious mouthfeel, blend a portion of the sauce before serving to achieve a silky consistency.
- Finishing Touch: Drizzle a high-quality olive oil over the finished dish for a delightful richness.
Variation
Consider using a blend of meats, such as beef and pork, for a unique flavor profile. Alternatively, for an upscale twist, serve the ragu on a bed of creamy risotto instead of pasta, allowing the dish to shine in its own right.
FAQs
Can I use another cut of beef?
Yes, short ribs or brisket can also work well in this recipe, providing their unique textures and flavors.
Is it possible to make this ragu ahead of time?
Absolutely! The ragu tastes even better the next day, as the flavors continue to develop.
Can I freeze the leftovers?
Yes, you can freeze the ragu for up to three months. Thaw it overnight in the refrigerator before reheating.
Conclusion
The Sunday Slow Cooker Beef Ragu embodies elegance and simplicity, inviting a touch of Italian luxury into your home. This dish not only pleases the palate but also encourages meaningful gatherings around the table. Share your impressions, ask questions, or suggest your variations in the comments below. How would you make this dish your own?
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Sunday Slow Cooker Beef Ragu
- Total Time: 500 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A refined Italian dish featuring tender, slow-braised beef enveloped in rich flavors, perfect for gatherings.
Ingredients
- 3 pounds beef chuck roast, trimmed and cut into chunks
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, for searing
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup red wine, preferably a robust variety
- 28 ounces canned San Marzano tomatoes, crushed
- 1 tablespoon tomato paste
- 2 teaspoons dried oregano
- 1 bay leaf
- Fresh basil, for garnish (finely chopped)
- Grated Pecorino Romano cheese, for serving
Instructions
- Season the beef chunks generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the beef in batches, browning each side for about 3-4 minutes.
- In the same skillet, add onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Pour in the red wine, scraping the bottom of the pan to capture all the flavorful bits. Let it simmer for 2-3 minutes.
- In the slow cooker, place the browned beef, sautéed vegetables, crushed tomatoes, tomato paste, oregano, and bay leaf. Stir gently to combine.
- Cover and cook on low for 480 minutes or high for 240 minutes, until the beef is tender.
Notes
For extra flavor, consider marinating the beef overnight in red wine and herbs. Serve over pappardelle or polenta.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg