Slow Cooker Ragu

A comforting slow cooker ragu made with ground beef and pork, simmered to perfection for a deliciously rich flavor that’s perfect for any dinner table.

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Prep Time 15

Cook Time 8

Total Time 8 15

Course Dinner, Main Course

Cuisine Italian

Servings 6 servings

Calories 550 kcal

Ingredients

Vegetables

1 tablespoon olive oil For sautéing the vegetables.
1 medium onion (chopped) Aromatic base for the ragu.
3 medium carrots (chopped) Adds natural sweetness.
4 sticks celery (chopped) Provides crunch and depth.

Meats

1.5 pounds ground beef Rich and hearty.
1.5 pounds ground pork Adds moisture and flavor.

Aromatics and Seasonings

4 cloves garlic (minced) Adds depth and warmth.
1 can (5.5-ounce) tomato paste Essential for richness.
1 teaspoon Italian seasoning Flavorful herb blend.
1 teaspoon dried thyme Rounds out the dish.
3 cups beef broth Provides body to the sauce.
0.75 cup dry red wine (optional) Enhances depth and acidity.
½ cup heavy cream Adds richness to the ragu.
to taste Salt and pepper Basic seasonings.

Instructions

Preparation

In a large skillet over medium-high heat, sauté the chopped onion, carrots, and celery in olive oil for 5-7 minutes until softened.
Add the ground beef and pork to the skillet, breaking it up as it cooks until browned. Drain excess fat.
Transfer the meat to the slow cooker, then stir in minced garlic, tomato paste, Italian seasoning, thyme, beef broth, and red wine.
Cover and cook on low for about 8 hours or on high for 4 hours.
About 15 minutes before serving, cook your favorite pasta.
Once the ragu is done, stir in heavy cream and season with salt and pepper before serving over noodles.

Notes

Leftovers taste even better as flavors deepen. Store in an airtight container for up to three days in the fridge or freeze for up to a month. Reheat gently on the stove with a splash of beef broth or cream to maintain moisture.

Keyword Comfort Food, Hearty Dinner, Pasta Sauce, Slow Cooker Ragu