Slow cooker beef ragù

by Ian Halcrow-26 February 2026Medium

Prep Time30 min

Cook Time8 min

Total Time38 min

Servings6

This slow cooker brisket ragù with tender beef enveloped in a rich tomato sauce makes the perfect hearty sauce for pasta. The slow cooking makes the beef extra tender and means you can use a cheap cut, such as brisket. Don’t skip the pre-frying as it takes less than 10 minutes and adds an extra layer of flavour. Leftovers freeze brilliantly and can be reheated from frozen, giving you a delicious meal in less than 15 minutes on another day.

Imported RecipeOriginally from: www.bbc.co.uk

Method

0
Snip off and discard any string or netting from the beef and cut the meat into eight large pieces. Season all over with salt and pepper.
1
Pour 1 tablespoon oil into a large non-stick frying pan and fry the beef over a medium-high heat for 4–5 minutes, turning with tongs until well browned on all sides. Transfer to a plate and set aside.
2
Add the remaining oil to the pan and cook the onion, celery, carrot and garlic over a medium-high heat for 2–3 minutes, stirring constantly. Pour the wine into the pan and simmer with the vegetables for 20–30 seconds before removing from the heat. Tip the wine and vegetables into a slow cooker and add the tomatoes, tomato purée, stock, herbs and plenty of salt and pepper. Stir until well combined.
3
Add the browned beef to the slow cooker pot along with any resting juices. Stir lightly then cover with a lid and cook on High for 7–8 hours, or until the sauce is looking rich and has deepened in colour and the beef is very tender and falls apart when prodded. Using two forks, shred the beef and mix thoroughly with the tomato sauce. Season with more salt and pepper.
4
Serve with the pasta and sprinkle with the Parmesan.