Slow-Cooked Ragù Recipes That Will Make Every Pasta Night Unforgettable

Slow-cooked ragù is the perfect way to turn an ordinary pasta dinner into something special. These rich, comforting sauces are made by gently simmering meat, vegetables, tomatoes, herbs, and other flavourful ingredients. The slow cooking process allows every ingredient to develop a deep and delicious taste. Whether you prefer beef, pork, lamb, or chicken, there is a ragù recipe to suit every craving. These recipes are ideal for cosy family dinners, weekend cooking, or entertaining guests. Serve them with your favourite pasta, from spaghetti and tagliatelle to pappardelle and rigatoni. With a little patience and simple ingredients, you can create satisfying meals that everyone will look forward to eating.

1. Classic Slow-Cooked Beef Ragù

Ingredients:

• 1 kg beef chuck, cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 400 g chopped tomatoes
• 250 ml red wine
• 300 ml beef stock
• 2 bay leaves
• 1 teaspoon dried oregano
• Salt and black pepper
• 500 g pappardelle
• Grated Parmesan

Method:

1. Season and brown the beef in olive oil.
2. Remove the beef and sauté the onion, carrots, celery and garlic.
3. Stir in the tomato paste and red wine.
4. Add tomatoes, stock, bay leaves and oregano.
5. Return the beef to the pan.
6. Transfer everything to a slow cooker and cook on LOW for 8 to 10 hours.
7. Shred the tender beef and stir it into the sauce.
8. Cook the pasta and toss with the ragù.
9. Serve with Parmesan.

2. Slow-Cooked Pork Ragù with Rosemary

Ingredients:

• 1 kg pork shoulder, cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 400 g crushed tomatoes
• 2 tablespoons tomato paste
• 200 ml red wine
• 250 ml chicken stock
• 2 rosemary sprigs
• 1 teaspoon dried oregano
• Salt and black pepper
• 500 g rigatoni
• Parmesan cheese

Method:

1. Season and brown the pork in olive oil.
2. Remove the pork and sauté the onion, carrots and garlic.
3. Add tomato paste and red wine.
4. Stir in tomatoes, stock, rosemary and oregano.
5. Return the pork to the sauce.
6. Cook in a slow cooker on LOW for 8 to 10 hours.
7. Shred the pork and mix it into the sauce.
8. Serve with cooked rigatoni and Parmesan.

3. Slow-Cooked Lamb Ragù

Ingredients:

• 1 kg lamb shoulder, cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 3 garlic cloves, minced
• 400 g chopped tomatoes
• 2 tablespoons tomato paste
• 250 ml red wine
• 300 ml beef stock
• 2 rosemary sprigs
• 1 teaspoon dried thyme
• Salt and black pepper
• 500 g pappardelle
• Grated Parmesan

Method:

1. Season and brown the lamb in olive oil.
2. Sauté the onion, carrots and garlic.
3. Stir in tomato paste and red wine.
4. Add tomatoes, stock, rosemary and thyme.
5. Return the lamb to the pan.
6. Transfer to a slow cooker and cook on LOW for 8 to 10 hours.
7. Shred the tender lamb and stir into the sauce.
8. Serve with pappardelle and Parmesan.

4. Traditional Slow-Cooked Bolognese Ragù

Ingredients:

• 500 g minced beef
• 250 g minced pork
• 1 onion, finely chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 100 g pancetta, optional
• 2 tablespoons tomato paste
• 400 g crushed tomatoes
• 200 ml dry white wine
• 250 ml whole milk
• 250 ml beef stock
• 30 g butter
• 2 tablespoons olive oil
• Salt and black pepper
• 500 g tagliatelle
• Parmesan cheese

Method:

1. Heat butter and olive oil in a saucepan.
2. Add pancetta, onion, carrot and celery. Cook until softened.
3. Add minced beef and pork. Brown thoroughly.
4. Stir in tomato paste and white wine.
5. Add tomatoes, milk and beef stock.
6. Season and simmer gently on LOW for approximately 3 hours, stirring occasionally.
7. Cook tagliatelle until al dente.
8. Toss with the Bolognese sauce and finish with Parmesan.

5. Slow-Cooked Chicken Ragù

Ingredients:

• 800 g boneless chicken thighs
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 carrot, diced
• 400 g chopped tomatoes
• 2 tablespoons tomato paste
• 250 ml chicken stock
• 125 ml white wine
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• 1 bay leaf
• Salt and black pepper
• 500 g penne
• Fresh basil and Parmesan

Method:

1. Season and brown the chicken in olive oil.
2. Sauté the onion, carrot and garlic.
3. Add tomato paste, white wine and tomatoes.
4. Stir in chicken stock, oregano, basil and bay leaf.
5. Transfer everything to a slow cooker.
6. Cook on LOW for 5 to 6 hours until the chicken is fully cooked and tender.
7. Shred the chicken and return it to the sauce.
8. Serve with cooked penne, fresh basil and Parmesan.

6. Slow-Cooked Mushroom and Lentil Ragù

Ingredients:

• 400 g mushrooms, chopped
• 1 cup dried brown or green lentils, rinsed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 400 g crushed tomatoes
• 2 tablespoons tomato paste
• 250 ml vegetable stock
• 150 ml red wine, optional
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 tablespoon soy sauce
• Salt and black pepper
• 500 g rigatoni
• Fresh parsley

Method:

1. Heat olive oil and brown the mushrooms.
2. Add onion, carrots, celery and garlic.
3. Stir in tomato paste.
4. Add lentils, tomatoes, stock, wine, herbs and soy sauce.
5. Season with salt and pepper.
6. Transfer to a slow cooker and cook on LOW for 5 to 7 hours, until the lentils are tender.
7. Remove the lid towards the end if the sauce needs thickening.
8. Serve with cooked rigatoni and fresh parsley.

7. Slow-Cooked Italian Sausage Ragù

Ingredients:

• 600 g Italian-style pork sausages, casings removed
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon fennel seeds
• 400 g chopped tomatoes
• 1 tablespoon tomato paste
• 250 ml chicken stock
• 150 ml red wine
• 1 teaspoon dried oregano
• 1 bay leaf
• ½ teaspoon chilli flakes, optional
• Salt and black pepper
• 500 g rigatoni
• Fresh basil and Parmesan

Method:

1. Heat olive oil in a frying pan.
2. Add sausage meat and cook until browned.
3. Add onion, garlic and fennel seeds.
4. Stir in tomato paste and red wine.
5. Add tomatoes, stock, oregano, bay leaf and chilli flakes.
6. Transfer to a slow cooker and cook on LOW for 5 to 6 hours.
7. Remove the bay leaf and adjust seasoning.
8. Serve with cooked rigatoni, fresh basil and Parmesan.

Slow-cooked ragù is a wonderful way to bring warmth and flavour to every pasta night. Each recipe offers something different, whether you enjoy tender beef, rich pork, delicate chicken, or hearty mushrooms. The secret to a delicious ragù is allowing the sauce enough time to simmer and develop its flavours. Choose a pasta shape that holds the sauce well for an even more satisfying meal. Finish each dish with freshly grated Parmesan, chopped parsley, or a drizzle of olive oil. You can also prepare the sauce ahead of time and store it for an easy dinner during the week. Try these slow-cooked ragù recipes and make your next pasta night truly unforgettable.