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Slow Cooker Beef Ragu

Featured in the February 2015 Hookui.



Slow Cooker Beef Ragu

  • 1 large Maui onion, sliced
  • 4 garlic cloves
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme
  • 2 pounds locally grown beef chuck roast
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 cups beef broth
  • 1 can (6 ounces) tomato paste
  • 1 can (15 ounces) diced tomatoes
  • 12 ounces pappardelle or wide fettuccine, cooked until al dente
  • 1/2 cup grated Parmesan cheese


In slow cooker, add onion, garlic, rosemary and thyme. Season beef with salt and pepper; add to slow cooker. In a medium bowl, combine beef broth and tomato paste; pour mixture over beef. Add diced tomatoes; cook on high for 6-8 hours or until beef is fork tender. Serve on top of pasta. Top with Parmesan cheese. Serves 6.


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