If you are looking for a comforting, hearty, and utterly delicious meal to make ahead and come home to, this Crockpot Ragu with Ground Beef and Pork Recipe is exactly what you need. Slow-cooked to perfection, this ragu blends the rich flavors of beef and pork with tender vegetables and a touch of cream that makes every bite silky and satisfying. It’s the kind of dish that fills your kitchen with warm aromas and your heart with cozy delight, perfect for family dinners or even special gatherings with friends.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—just a handful of ingredients that come together to create a complex and layered flavor. Each one plays an essential role, whether it’s building the base with savory vegetables or deepening the sauce with spices and broth.
- Olive oil: For sautéing and adding a subtle fruitiness to the base.
- Onion (1 medium, chopped): Provides sweetness and depth when softened.
- Carrots (3 medium, chopped): Adds natural sweetness and texture to the ragu.
- Celery (4 sticks, chopped): Brings a delicate earthiness and crunchy undertone.
- Ground beef (1.5 pounds): Offers rich, meaty flavor and substance.
- Ground pork (1.5 pounds): Adds tenderness and juiciness that balances the beef.
- Garlic (4 cloves, minced): Infuses a fragrant warmth and slight pungency.
- Tomato paste (5.5 ounce can): Concentrates the tomato flavor, giving the sauce its robust foundation.
- Italian seasoning (2 dashes): Brings aromatic herbs that brighten the sauce.
- Dried thyme (2 dashes): Adds a subtle herbal note for complexity.
- Beef broth (2 cups): Deepens the sauce with savory richness and moisture.
- Dry red wine (1/2 cup, optional): Enhances flavor with fruity acidity and depth.
- Heavy/whipping cream (1/2 cup): Creamifies the sauce, giving it a silky finish.
- Salt & pepper: Essential for seasoning to taste and balancing flavors.
How to Make Crockpot Ragu with Ground Beef and Pork Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large skillet over medium-high heat. Toss in the chopped onions, carrots, and celery, sautéing them for about 5 to 7 minutes until they’re softened and fragrant. This step isn’t just about softening, but also about building a flavorful base as the natural sugars in the vegetables start to caramelize. Once ready, transfer this vegetable mixture straight into your Crockpot.
Step 2: Brown the Meat
Next, add both your ground beef and ground pork to the same skillet. Cook while breaking the meat apart with a spoon, letting it brown evenly. The browning is key for developing those wonderful Maillard flavors that will make your ragu irresistible. Once browned, drain any excess fat before adding the meat to the Crockpot on top of the vegetables.
Step 3: Add Remaining Ingredients and Slow Cook
Now, pour in the minced garlic, tomato paste, Italian seasoning, thyme, beef broth, and red wine if you’re using it. Give everything a good stir to combine all those fantastic flavors. Set your Crockpot to low and let the ragu cook slowly for about 8 hours. This long, gentle cooking allows the meat to become incredibly tender and the flavors to marry beautifully.
Step 4: Finish with Cream and Season
Once those 8 hours are up and your kitchen is filled with a mouthwatering aroma, stir in the heavy cream to add richness and a velvety texture to the sauce. Finally, season with salt and pepper to your liking. Taste as you go, because this final touch perfects the dish.
How to Serve Crockpot Ragu with Ground Beef and Pork Recipe
Garnishes
This ragu is wonderful on its own but comes to life with simple, fresh garnishes. Sprinkle freshly chopped parsley or basil over the top for a burst of color and freshness. A generous shaving of Parmesan cheese adds umami and a salty finish that makes every bite sing.
Side Dishes
For a classic pairing, ladle this rich Crockpot Ragu with Ground Beef and Pork Recipe over al dente pappardelle or rigatoni to soak up every bit of sauce. Serve alongside a crisp green salad or roasted vegetables to balance the heartiness with some brightness and crunch.
Creative Ways to Present
Want to switch things up? Use this ragu as a luxurious filling for stuffed bell peppers or layer it in a baked pasta casserole with melted mozzarella and ricotta. You could even spoon it over creamy polenta or mashed potatoes for a comforting twist.
Make Ahead and Storage
Storing Leftovers
This ragu improves in flavor after a day or two as the spices and meat meld even further. Store leftovers in an airtight container in the refrigerator and use within 3 to 4 days to enjoy optimal taste and freshness.
Freezing
If you want to keep it longer, this Crockpot Ragu with Ground Beef and Pork Recipe freezes beautifully. Portion it into freezer-safe containers or bags, leaving some space for expansion. It will keep well for up to 3 months.
Reheating
Reheat gently on the stovetop over low heat to prevent breaking or drying out the sauce. Stir occasionally, adding a splash of broth or water if needed, until warmed through. You can also reheat in the microwave, covered, stirring halfway to keep it creamy and luscious.
FAQs
Can I make this ragu without wine?
Absolutely! The wine is optional and adds depth, but your ragu will still be rich and flavorful without it. Simply substitute with more beef broth or a splash of balsamic vinegar for acidity.
What pasta pairs best with Crockpot Ragu with Ground Beef and Pork Recipe?
Wide noodles like pappardelle, tagliatelle, or rigatoni are fantastic choices since they hold the chunky sauce well, letting every bite get a good coating of that luscious ragu.
Is it possible to prepare this recipe in advance?
Definitely! You can prep the vegetables and brown the meat a day ahead, then assemble everything in the Crockpot to slow cook when you’re ready. The ragu also tastes even better the next day.
Can I use ground turkey or chicken instead?
While you can substitute, keep in mind those meats are leaner and milder, so the flavor and texture will be lighter. You might want to add some extra seasoning or fat like olive oil to enrich the sauce.
How thick should the ragu be when it’s done?
The sauce should be thick enough to coat a spoon, with tender chunks of meat and vegetables suspended in a rich, slightly creamy tomato base. If it’s too thin, you can simmer it uncovered on the stove for a few minutes to reduce.
Final Thoughts
Making this Crockpot Ragu with Ground Beef and Pork Recipe is like giving yourself a delicious hug after a long day, with every ingredient playing its part in delivering warmth and satisfaction. Whether you’re feeding a crowd or just craving a comforting meal, this dish is sure to become one of your favorites. So gather your ingredients, set it to slow cook, and get ready to enjoy a ragu that’s worth every minute!
Print
Crockpot Ragu with Ground Beef and Pork Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Description
This hearty Crockpot Ragu is a slow-cooked blend of ground beef and pork simmered with aromatic vegetables, tomato paste, herbs, and a splash of red wine for depth, finished with a touch of cream for richness. Perfect for a comforting weeknight dinner served over pasta or polenta.
Ingredients
Vegetables
- 1 medium onion, chopped
- 3 medium carrots, chopped
- 4 sticks celery, chopped
- 4 cloves garlic, minced
Meat
- 1.5 pounds ground beef
- 1.5 pounds ground pork
Liquids & Seasonings
- 1 tablespoon olive oil
- 1 (5.5 ounce) can tomato paste
- 2 dashes Italian seasoning
- 2 dashes dried thyme
- 2 cups beef broth
- 1/2 cup dry red wine (optional)
- 1/2 cup heavy/whipping cream
- Salt & pepper to taste
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the chopped onions, carrots, and celery, and cook for 5-7 minutes until softened. Transfer this mixture to your slow cooker.
- Brown the Meat: In the same skillet, add ground beef and pork. Cook thoroughly, breaking the meat into smaller pieces with a spoon, until browned. Drain most of the fat, then add the cooked meat to the slow cooker with the vegetables.
- Add Remaining Ingredients: Pour in the tomato paste, Italian seasoning, dried thyme, beef broth, and red wine if using. Stir well to combine all ingredients. Set the slow cooker to low and cook for 8 hours.
- Finish the Sauce: Once cooking is complete, stir in the heavy cream. Taste and season with salt and pepper as needed. Serve hot over your favorite pasta or dish.
Notes
- The addition of red wine is optional but adds a deeper flavor to the sauce.
- Drain excess fat after browning meat to keep the sauce from becoming too greasy.
- This ragu is perfect for making ahead and tastes even better the next day.
- Serve over pasta, polenta, or use as a hearty base for lasagna.
