Slow Cooker Beef Ragu Sauce

It’s true – I am a pasta fanatic! But nothing makes pasta better than homemade sauce – especially this Slow Cooker Beef Ragu. This Beef Ragu is derived from a family recipe that I tweaked to make it slow cooker friendly. Use this to compliment your favorite pasta or even as a meat sauce in lasagna. The leftovers (if there are any) freeze well too!

1. Place butter in a large stockpot over medium heat.
2. Add mirepoix and garlic, stirring until onion is translucent. (It should NOT brown. If it starts to, reduce the heat!)
3. Add pancetta or bacon and cook for about 5 minutes.
4. Add beef, salt & pepper and cook until almost all the pink is out.
5. Drain fat (Note: don’t put it down the sink drain! I pour mine in a can then throw it in the trash after it hardens)
6. Pour milk over meat mixture in the stockpot and cook for 10 more minutes.
7. Transfer ingredients in stockpot to a 5-Quart or larger slow cooker.
8. Add italian seasoning, bay leaves, sugar and more salt & pepper and mix well.
9. Pour in diced tomatoes, crushed tomatoes, beef broth and water.
10. Stir well to combine.
11. Cover and Crock on LOW for 6-8 Hours. If you’re home, stir the sauce every once in awhile, but it’s okay to let is sit too! (or use a Crock-Pot® Programmable Slow Cooker with iStir™ which will stir for you!)
12. Mix in the parmesan cheese right before serving (and sprinkle more on top, if desired)
13. To serve, spoon 1 cup of sauce on a plate and top with your favorite pasta.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn