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
Scale
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.
