Slow Cooker Ragu

December 23, 2024 Laura

Since I was little girl, a slow cooked ragu meant home to me. My Italian father was an amazingly charismatic person who could make a Sunday ragu that was as memorable as his storytelling. This is my version of his luxurious sauce. It’s in my second book titled The School Year Survival Cookbook. It’s a recipe that has been used to celebrate so many milestones for my daughter as well as a tried and true recipe for when comfort is the only thing you want on the menu.

Slow Cooker Ragu

Print Recipe

Course: Main Course

Cuisine: Italian

Ingredients Method

Ingredients

1 lb ground beef
1 Ib ground pork
1/4 cup olive oil
3 cloves garlic minced
1 onion diced
1 cup diced carrots
1/2 cup diced celerry
1 cup red wine
2 28 oz cans San Marzano tomatoes
2 bay leaves
2 tsps dried basil
1/2 tsp salt
1/4 tsp pepper

Method

Place the ground beef and pork in your slow cooker, breaking the meat into small chunks with the back of a wooden spoon. Add the oil, garlic, onions, carrots, celery, red wine, tomatoes with their juice, tomato paste, bay leaves, basil, salt and pepper. Cover and cook on low for 7 to 8 hours, until the meat is tender.
Discard the bay leaves, Serve with a short pasta that has lots of nooks and crannies for the sauce to tuck into or long noodles to slurp and swirl.