Tested till perfect Slow Cooker Beef Ragu
Slow Cooker Beef Ragu
Photography by Jeff Coulson

Slow Cooker Beef Ragu

This hearty sauce is best served over a short pasta with lots of nooks and crannies it can tuck into and cling to. This ragu also makes a delicious lasagna filling when layered with sheets of fresh pasta and ricotta and mozzarella cheeses. Cost: $2.15/cup

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: February 2014

Recipe4 out of 5 based on 41 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 7-1/2 hours
  • Portion size 6 cups


  • 450 g 450gstewing beef cubes
  • 4 slices 4slicesbacon, diced
  • 2 2oniononions, diced
  • 2 2cloves garlic, minced
  • 1 cup 1cupsodium-reduced beef broth
  • 1 cup 1cupbottled strained tomatoes, (passata)
  • 1/2 cup 1/2cupdry red wine
  • 1 can 1can(156 mL) tomato paste
  • 1 tsp 1tspgranulated sugar
  • 1/2 tsp 1/2tspeach fennel seeds, and dried Italian herb seasoning
  • 1/4 tsp 1/4tspeach salt and pepper
  • 1 1bay leafbay leaves
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In slow cooker, combine beef, bacon, onions, garlic, broth, strained tomatoes, wine, tomato paste, sugar, fennel seeds, Italian seasoning, salt, pepper and bay leaf.

Cover and cook on low until beef is tender, 7 to 8 hours. Discard bay leaf. Using potato masher, break up beef until coarsely shredded.

Make-ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.

Nutritional Information per 1 cup: about

cal 257 pro 19g total fat 15g sat. fat 7g
carb 12g dietary fibre 2g sugar 7g chol 54mg
sodium 453mg potassium 697mg


calcium 4 iron 24 vit A 4 vit C 15
folate 6
This recipe is featured on 28 deliciously affordable meals: Week two, Enjoy a budget-friendly kitchen, Tastes of Italy and Our Best Quick and Easy Dinners
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