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Slow Cooker Beef Ragu

4.70 from 50 votes

Beef Ragu in the slow cooker, made with lean ground beef, sausage, onions, carrots, and celery is perfect over pappardelle or your favorite pasta.

Prep Time: 15

Cook Time: 4

Total Time: 4 15

Yield: 6 servings

Course: Dinner

Cuisine: American, Italian

Equipment

Slow Cooker

Ingredients

1 large onion (finely chopped 1 cup)
1 medium carrot (peeled and chopped 1/2 cup)
1 large celery (diced 1/3 cup)
3/4 pound ground sirloin beef (90% lean)
1 link Italian spicy or sweet chicken sausage (2.9 oz, removed from casing)
28 ounce can crushed tomatoes (I swear by Tuttorosso)
2 bay leaves
Parmesan rind (optional)
3/4 teaspoons kosher salt

Instructions

In a large skillet over high heat, brown the beef and sausage and season with 3/4 teaspoon salt. Brown the meat, breaking it into smaller pieces with your spoon until cooked through, 4 to 5 minutes. Transfer to the slow cooker.
Add 2 teaspoons olive oil to the skillet. Add onions, celery and carrots and sauté on medium-low for about 3 to 4 minutes, until soft. Transfer to the slow cooker, add the crushed tomatoes, bay leaves, and Parmesan rind if using, cover and cook low 4 to 6 hours. (Any longer, the sauce will burn.)
When the meat sauce is ready, discard bay leaves and rind and serve.

Video

Notes

Makes 5 1/4 cups.

If you don't have a slow cooker, you can let this simmer on the stove with 1/2 cup broth, covered on low stirring so it doesn't burn 1 to 2 hours.

Nutrition

Serving: 7/8 cup, Calories: 176kcal, Carbohydrates: 15g, Protein: 16g, Fat: 7g, Saturated Fat: 2.5g, Cholesterol: 47mg, Sodium: 553mg, Fiber: 3g, Sugar: 8g

- WW Points: 1

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