Crock Pot Beef Ragu

A simple, flavorful beef ragu that cooks all day long. It's hard to find a better tasting meat sauce.

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Prep Time: 10

Cook Time: 7

Total Time: 8 10

Course: dinner, Italian

Cuisine: American, Italian

Keyword: beef ragu, Crock Pot beef ragu, slow cooked beef ragu

Servings: cups

Calories: 797kcal

Ingredients

8-10 pound roast
7 cups of tomato puree
3.5 cups of red wine or sherry
4-6 bay leaves
6 cloves of garlic
2 bell peppers
2 white onions
1 teaspoon salt and pepper (to taste)
2 sprigs of fresh rosemary or about 2 tablespoons
2 tablespoons garlic powder
4 tablespoons dried basil
1 teaspoon red pepper
1/4 cup olive oil

Instructions

Rough cut the peppers and onions.
Place peppers, onions, garlic, and rosemary in blender with most/all the wine and blend until smooth (this is optional, for a thicker sauce, you can leave these rough or fine chopped)
Clean off excess fat from beef if any.
Pour olive oil into bottom of the slow cooker.
Place beef in olive oil.
Add all the remaining ingredients to the pot and stir just to combine.
Set the slow cooker on low and cook for about 6 to 8 hours. When the beef starts to pull apart turn the slow cooker down to warm and prepare the pasta according to the package instructions.
When the pasta is ready, fully pull the beef apart and mix until well combined.
Serve the beef ragu over pasta and with a side of bread.

Notes

1) This produces a lot of sauce good for a large family or if you want to freeze some for later. Consider halfing the recipe if you only want a small amount.
2) Beef is done when you don't need a knife to pull it apart.

Nutrition

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