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

1. Season beef chunks with salt and pepper. In a skillet over medium-high heat, add the olive oil and brown the beef in batches, making sure not to crowd the pan. Transfer browned beef to the slow cooker.

2. In the same skillet, add more oil if needed, and sauté the onion, garlic, carrot, and celery until softened, about 5 minutes. Stir in tomato paste and cook for another 2 minutes.

3. Deglaze the pan with the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for a few minutes to reduce slightly, then pour this mixture over the beef in the slow cooker.

4. Add crushed tomatoes, thyme, bay leaves, and enough beef broth to just cover the beef. Stir everything to combine.

5. Set your slow cooker to low and cook for 6-8 hours, or until the beef is tender and the sauce has thickened to your liking.

6. Remove the bay leaves and thyme sprigs. Shred the beef gently with forks if desired, then adjust seasonings to taste. We like serving this with cooked noodles to soak up the sauce.

7. Serve hot, garnished with grated Parmesan and chopped parsley.

– For families with picky eaters, you might consider blending the vegetables into the sauce after sautéing and before adding to the slow cooker; it makes them virtually ‘disappear’.
– If wine isn’t your thing, feel free to substitute it with additional beef broth; you’ll still have a delectable ragu.
– To add an extra layer of flavor, consider a mix of meats, like beef and pork. Or for a lighter variation, ground turkey can work well in this slow cooker magic.
– Don’t forget the leftovers! This ragu often tastes even better the next day after the flavors meld overnight in the refrigerator.