Step-by-step instructions
- In a large skillet, brown the ground beef and Italian sausage over medium heat with 3/4 teaspoon of salt for about 4-5 minutes.
- Transfer the browned meat to your slow cooker.
- In the same skillet, add 2 teaspoons of olive oil. Sauté the chopped onion, celery, and carrot over medium-low heat for about 3-4 minutes until the veggies are tender.
- Add the sautéed vegetables to the slow cooker with the meat.
- Pour in the crushed tomatoes, add the bay leaves, and toss in the optional Parmesan rind.
- Cover and cook on low for 4 to 6 hours.
- Before serving, remember to remove the bay leaves and the rind for a clean finish.
Best ways to enjoy it
Now that your Slow Cooker Beef Ragu is ready, how do you serve it? One of the best options is to toss it with freshly cooked pasta, allowing the sauce to envelop each noodle. Alternatively, serve it over creamy polenta or risotto for an Italian flair. You can also go rustic by ladling it over slices of toasted baguette topped with a sprinkle of Parmesan. Everyone can top their bowl with fresh basil for the perfect finishing touch.
Storage and reheating tips
To keep your leftover Slow Cooker Beef Ragu fresh, store it in an airtight container in the refrigerator for up to three days. If you wish to save it for longer, you can freeze it for up to three months. When reheating, do so on the stove over medium heat, stirring occasionally, until heated through. If it seems too thick, add a splash of broth or water to achieve your desired consistency. Always ensure that your leftovers are heated to a safe internal temperature (165°F) before serving.
Helpful cooking tips
- Don’t rush the browning of the meat; it’s this step that builds layers of flavor.
- Experiment with herbs — adding fresh or dried oregano or thyme can elevate the dish even further.
- If you’re in a time crunch, consider using pre-chopped vegetables or even a frozen mirepoix mix.
Creative twists
Want to switch things up a bit? Here are some variations you might enjoy:
- Try using ground turkey or chicken for a lower-fat option.
- Add in other seasonal vegetables such as bell peppers or zucchini for additional nutrition.
- Spice it up by adding a pinch of red pepper flakes or a splash of balsamic vinegar to brighten the flavors!
Common questions
What’s the prep time for this Slow Cooker Beef Ragu?
The prep time is around 15-20 minutes. Most of the time involved comes from the slow cooking itself!
Can I use other types of meat?
Absolutely! Ground turkey, pork, or even a combination of meats can work wonderfully here. For a vegetarian version, replace the meat with mushrooms or lentils.
How long can I keep leftovers?
Your Slow Cooker Beef Ragu will keep well in the refrigerator for about three days. For longer storage, consider freezing it for up to three months.
When it comes to hearty, comforting meals that require minimal effort, this Slow Cooker Beef Ragu is a top contender. Give it a try, and you might just find your new family favorite!
