Beef Ragu
This slow cooker beef ragu combines lean ground sirloin and Italian sausage with a soffritto base, simmering low for 4–6 hours to develop rich, concentrated flavor ideal for pasta.
⚡Slow Cooker
This slow cooker beef ragu combines lean ground sirloin and Italian sausage with a soffritto base, simmering low for 4–6 hours to develop rich, concentrated flavor ideal for pasta.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a large skillet over high heat, brown the beef and sausage and season with 3/4 teaspoon salt. Brown the meat, breaking it into smaller pieces with your spoon until cooked through, 4 to 5 minutes. Transfer to the slow cooker.
Add 2 teaspoons olive oil to the skillet. Add onions, celery and carrots and sauté on medium-low for about 3 to 4 minutes, until soft. Transfer to the slow cooker, add the crushed tomatoes, bay leaves, and Parmesan rind if using, cover and cook low 4 to 6 hours. (Any longer, the sauce will burn.)
When the meat sauce is ready, discard bay leaves and rind and serve.
Cool completely and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop over medium-low heat, adding water if the sauce has thickened.
slow cooker · large skillet
Yes. After browning the meat and sautéing vegetables, simmer in a covered pot over low heat for 45–60 minutes, stirring occasionally, until sauce reduces and thickens.
The sauce will burn. Stick to the 4–6 hour window on low heat. If you need it to simmer longer, use a stovetop or Dutch oven instead.
Yes. Use 1.25 pounds ground sirloin total for the same depth, or add 1–2 teaspoons Italian seasoning to compensate for the sausage's spices.
No, it's optional. It adds umami depth, but the ragu is complete without it. If you have one, toss it in for extra flavor.
Cool completely, refrigerate up to 4 days in an airtight container, or freeze up to 3 months. Reheat gently on the stovetop over medium-low, adding a splash of water if needed.
