Slow Cooker Ragu Sauce (Printable)
Hearty Italian ragu slow-cooked with beef, pancetta, and herbs for deep, savory taste.
# Ingredient List:
→ Meats
01 - 1.1 lb ground beef (or half beef, half pork)
02 - 3.5 oz pancetta or smoked bacon, finely diced
→ Vegetables & Aromatics
03 - 1 large onion, finely chopped
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 4 garlic cloves, minced
→ Liquids
07 - 28 oz canned crushed tomatoes
08 - 3 tbsp tomato paste
09 - ½ cup dry red wine
10 - ½ cup beef or chicken broth
→ Seasonings
11 - 2 tsp dried oregano
12 - 1 tsp dried basil
13 - 1 bay leaf
14 - ½ tsp crushed red pepper flakes (optional)
15 - Salt and freshly ground black pepper, to taste
→ Finishing
16 - 2 tbsp olive oil
17 - Fresh parsley or basil, chopped, for serving
# How to Make:
01 - Heat olive oil in a large skillet over medium heat. Add pancetta, onion, carrots, and celery. Sauté 5 to 7 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add ground beef (and pork if using), breaking it apart with a spoon. Cook about 5 minutes until no longer pink.
04 - Transfer meat mixture to slow cooker. Add crushed tomatoes, tomato paste, red wine, broth, oregano, basil, bay leaf, red pepper flakes, salt, and pepper. Stir to combine.
05 - Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours until thick and flavorful.
06 - Remove bay leaf. Adjust seasoning with salt and pepper as needed.
07 - Serve hot over pasta and garnish with fresh parsley or basil.
# Expert Tips:
01 -
- The slow cooker does almost all the work while you live your day, then dinner practically cooks itself.
- Six hours of gentle heat creates a sauce so deep and complex it tastes like it simmered for days in a proper Italian kitchen.
- You can make a huge batch and freeze it, which means future you gets a weeknight win without the effort.
02 -
- The bay leaf must come out before serving—it's a flavor builder, not something to eat, and people will notice if you forget.
- Don't skip the browning step; those browned bits (fond) are where deep flavor hides.
- Low and slow beats high and fast every time—patience in a slow cooker is how you get restaurant-quality sauce at home.
03 -
- If you want the sauce richer at the end, stir in a tablespoon of butter or a splash of cream just before serving—it rounds out the acidity and adds a whisper of luxury.
- Finely minced meat creates a sauce that feels velvety and cohesive; chunky meat is fine too, but it changes the texture and feel of what you're eating.