Big Batch Beef Ragu with Pasta

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I stole this recipe for Big Batch Beef Ragu with Pasta from kitchensanctuary.com. This recipe is perfect when you have holiday guests! Beef is cut into chunks then tossed with flour, salt and pepper. Then the beef is briefly browned in a skillet before being placed in a slow cooker. Next onions, carrots, celery and garlic are softened in a skillet. Tomato paste, beef stock and canned tomatoes are added to the vegetables. Everything is added to the slow cooker and cooked for several hours. Then the beef is shredded and returned to the slow cooker with cooked pasta. This recipe is tastes like an old family recipe that everyone is sure to love.

The ingredients for this recipe are: 2 ¼ lbs braising beef, 3 heaping tablespoons flour, ½ tsp salt, ½ tsp pepper, 3 tbsp vegetable oil, 2 medium onions, 4 medium carrots, 3 sticks celery, 3 garlic cloves, 2 tbsp tomato puree/paste, 1 ¼ cups red wine (beef stock or consommé), 28 oz canned chopped tomatoes, 2 ½ cups hot beef stock and 1 tsp dried thyme

Place chopped beef in a bowl, mix with flour, salt and pepper.

Heat oil in pan, brown beef in batches.

Once all the beef is browned, add it to the slow cooker.

Then add the minced onion to the skillet.

Once the onion is softened, add shredded carrots and celery with minced garlic.

Next add tomato paste and beef broth to the skillet.

Add the vegetables to the slow cooker with the canned tomatoes.

Cook LOW for 6 to hours or on HIGH for 4 to 5 hours, then remove the beef from the slow cooker.

Shred the beef and return to the slow cooker.

Then add cooked and drained pasta to the sauce.

Toss to coat the pasta with the sauce and enjoy!

If you liked this recipe for Big Batch Beef Ragu with Pasta then you can also try Rosé Rigatoni, Instant Pot Cheesy Penne Pasta, Million Dollar Spaghetti or Baked Ziti (Ziti al Forno).

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Big Batch Beef Ragu with Pasta

This recipe is perfect when you have holiday guests. Beef is cut into chunks then tossed with flour, salt and pepper. Then the beef is briefly browned in a skillet before being placed in a slow cooker. Next onions, carrots, celery and garlic are softened in a skillet. Tomato paste, beef stock and canned tomatoes are added to the vegetables. Everything is added to the slow cooker and cooked for several hours. Then the beef is shredded and returned to the slow cooker with cooked pasta.
Course Entree
Prep Time 20 minutes
Cook Time 6 hours
Servings 8 people

Ingredients

  • 2 ¼ lbs braising beef chopped into chunks
  • 3 heaping tablespoons flour
  • ½ tsp salt
  • ½ tsp pepper
  • 3 tbsp vegetable oil
  • 2 medium onions chopped into small chunks
  • 4 medium carrots peeled and chopped into small chunks
  • 3 sticks celery chopped finely
  • 3 garlic cloves minced
  • 2 tbsp tomato puree/paste
  • 1 ¼ cups red wine or beef stock or consommé
  • 28 oz canned chopped tomatoes
  • 2 ½ cups hot beef stock
  • 1 tsp dried thyme

Instructions

  1. Heat oven to 350 F.
  2. Place beef in a bowl, mix with flour, salt and pepper.
  3. Heat oil in pan, brown beef in batches.
  4. Add onion to beef and cook on low 3 to 4 minutes to soften.
  5. Add carrots, celery and garlic and cook for another 2 minutes.
  6. Add tomato paste and stir, add in wine and let bubble for a few minutes. Scrape up any bits stuck to the bottom.
  7. Add the tomatoes, beef stock and thyme. Bring to a boil, stir and place lid on pan.
  8. Place in oven for 3 to 4 hours. Check every hour to ensure the sauce isn’t drying out.

Recipe Notes

Slow cooker: Reduce stock to 2 cups. Follow recipe up to adding pan to the oven, place in slow cooker on LOW for 6 to hours or on HIGH for 4 to 5 hours.