Easily one of my favorite ever meals! The sauce is pure perfection

There’s something so heartwarming about a recipe that simmers all day, filling the house with its inviting aroma and promising a meal that’s both hearty and satisfying. That’s what you get with a classic Slow Cooker Beef Ragu. This Italian staple has been bringing families together around the dinner table for generations, and it’s a fantastic way to show love through food. Whether it’s Sunday dinner or a special gathering, making a beef ragu is like wrapping your family in a warm, culinary hug. It’s not only delicious, but slow cooking makes it tender enough that even the little ones won’t have trouble enjoying it.

When it comes to serving Slow Cooker Beef Ragu, you’ve got a host of comforting options. A bed of pappardelle pasta is traditional and oh-so-satisfying, but it’s just as delightful spooned over polenta, which soaks up that rich sauce like a dream. For a lighter touch, a side of zucchini noodles brings a modern twist to this classic. And don’t forget a chunk of crusty bread for mopping up every last bit of sauce and a crisp green salad to start things off right.

Servings: 6-8

– 2 pounds beef chuck roast, cut into chunks
– Salt and freshly ground black pepper, to taste
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 carrot, finely chopped
– 1 celery stalk, finely chopped
– 1/4 cup tomato paste
– 1 cup dry red wine
– 28 ounces canned crushed tomatoes
– 3 sprigs fresh thyme
– 2 bay leaves
– 1/2 cup beef broth, or as needed
– Grated Parmesan cheese, for garnish
– Chopped fresh parsley, for garnish
Optional: Serve with cooked noodles