Ragu de Carne de Vaca na Slow Cooker
A comforting and flavorful meat ragout that is slow-cooked to tender perfection, perfect for family dinners or gatherings with friends.
Ingredients
Main Ingredients
- 1 kg beef chuck A cut that’s juicy and perfect for slow cooking.
- 2 tablespoons golden olive oil Adds a rich depth of flavor.
- 1 medium onion, finely chopped Offers sweetness.
- 3 cloves garlic, minced Provides an aromatic kick.
- 1 medium carrot, diced Adds natural sweetness and color.
- 2 stalks celery, chopped Provides a crisp texture.
- 800 g canned peeled tomatoes Provides a luscious, tangy base.
- ½ cup red wine Enriches the sauce with complexity (optional).
- 2 leaves bay leaves Adds a fragrant herbal note.
- 1 sprig fresh thyme Uplifts the dish with its aroma.
- 1 tablespoon sugar Balances the acidity of the tomatoes.
- to taste salt and pepper Enhances the overall flavor.
- ¼ cup heavy cream Creates a creamy texture (optional).
- to taste grated Parmesan cheese For a finishing touch of umami.
- as needed pasta of your choice Perfectly complements the ragu.
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat.
- Once the oil is shimmering, add the beef chuck to the pan and sear it on all sides.
- Transfer the browned beef to the slow cooker.
- In the same skillet, add the chopped onion, minced garlic, diced carrot, and chopped celery, cooking until the onion is tender and translucent.
- Pour in the red wine (if using) and let it simmer for 1-2 minutes.
- Add the canned peeled tomatoes, thyme, bay leaves, sugar, salt, and pepper into the slow cooker with the seared beef and sautéed vegetables.
- Stir gently to ensure the beef is well coated with the sauce ingredients.
Cooking
- Cover the slow cooker and set it to low heat for 6-8 hours.
- After cooking, remove the beef from the slow cooker and shred it with a fork.
- Return the shredded meat to the pot and mix it into the sauce.
- For a creamier sauce, stir in the heavy cream at this stage.
Serving
- Ladle the ragu over your choice of pasta and top with freshly grated Parmesan cheese.
Notes
For a richer flavor, consider a mix of different cuts of beef or adding beef broth. The ragu can be served with crusty bread, used as a sandwich filling, or served with polenta. Leftovers can be stored in the fridge for up to four days or frozen for up to three months.