The Dinner Planner


Slow Cooker Beef Ragu

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Servings 10


  • 1 kg chuck steak
  • 2 tbsp olive oil
  • 1 onion
  • 2 carrots
  • 2 celery sticks
  • 3 garlic cloves
  • 2 tbsp tomato paste
  • 1 800g tinned tomatoes
  • 1 cup beef stock
  • 200 ml red wine
  • 2 bay leaves
  • 3 sprigs thyme
  • 1 tsp sugar
  • 1 tsp salt

To Serve

  • pappardelle
  • romano or parmesan cheese
  • simple salad or steamed veg


  • Preheat oil in a large pan on stove. Season the beef with salt and pepper. Add to pan and brown all over - approx 5 minutes. Remove beef from pan and set aside.
  • Add the onion, garlic, carrot and celery to the pan and cook for 5 minutes. Add the rest of the ingredients to the pan and bring to the boil.
  • Transfer the beef and sauce to the slow cooker and cook on low for 6-8 hours. Once cooked, remove the bay leaves and shred the meat with forks.
  • Cook pasta in boiling salted water for 8-10 minutes (less if it is fresh). Save half cup of pasta water. Drain pasta, return to pot. Add ragu and pasta water and stir gently to combine.
  • Serve with cheese and a simple salad or steamed vegetables.

Tips and Variations

VEGETARIAN - please choose another recipe from the library for this weeks meal. There are lots of delicious pasta recipes in the recipe library. 
GLUTEN FREE - choose GF pasta
SHORTCUTS AND VARIATIONS - skip the browning of the veg and meat and pop everything in the slow cooker. 
There is enough sauce here for 2 + meals (for 4-5 serves). so please only pop as much sauce in as needed for the amount of pasta. Once cooled, freeze the ragu for another night. 
*nutrition is calculated on sauce only, does not include pasta and side salad/vegetables.


Calories: 277kcal | Carbohydrates: 4g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 390mg | Potassium: 511mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2123IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 3mg

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